Raspberry and Pistachio Sourdough Bagels Recipe
These Raspberry Pistachio Sourdough Bagels combine the natural tartness of raspberries with the nutty flavor of pistachios, delivering a vibrant and chewy breakfast treat perfect for any brunch gathering.
- Prep Time: 2 minutes
- Cook Time: 25 minutes
- Total Time: 18 hours 50 minutes
- Yield: 8 bagels 1x
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Units
Scale
For the Raspberry Bagel Dough
- 330 g (2 3/4 cups) bread flour The backbone for chewy, satisfying bagels.
- 125 g (1/2 cup) fresh or frozen raspberries Adds natural sweetness and a lovely tartness.
- 80–115 g (1/3 – 1/2 cups) water Hydrates the dough; add just enough for a hydrated, but not sticky texture.
- 85 g (1/3 cup) sourdough starter Essential for bringing out that characteristic sour flavor.
- 8 g (1.5 tsp) honey A hint of sweetness that helps yeast activity.
- 7 g (1 1/4 tsp) sea salt To enhance flavor and strengthen the dough structure.
- 1.5 Tablespoons freeze-dried raspberries (crushed) Intensifies the raspberry flavor.
- Optional pink food coloring To create a vibrant pink dough.
For the Pistachio Dough
- 200 g (1 1/2 cups) bread flour (additional) Ensures the right consistency.
- 120 g (1/2 cup) water (for pistachio dough) Maintains moisture and elasticity.
- 40 g (1/3 cup) sourdough starter (for pistachio dough) More sourdough goodness for perfect texture.
- 3 g (1/2 tsp) sea salt (for pistachio dough) Balances the flavors nicely.
- 6 g (1 tsp) honey (for pistachio dough) Additional sweetness that complements the nuts.
- 20 g (2 Tablespoons) finely ground/chopped pistachios Infuses the dough with a creamy, nutty characteristic.
- 20 g (2 Tablespoons) coarsely chopped pistachios for topping For a delightful crunch and visual texture.
- Optional green and yellow food coloring If you want to amp up the green hue.
- Optional almond extract (1/2 tsp) For an extra layer of richness.
Instructions
- Preparation. Feed your sourdough starter about 8-12 hours before mixing your dough. Prepare the raspberries, warm them if frozen, and dice them, reserving their juice. Mix the raspberry bagel dough ingredients in a large bowl, knead until smooth. Transfer the dough to a bowl and cover with a damp cloth. Prepare the pistachio bagel dough ingredients in the cleaned mixing bowl and knead.
- Rising. Cover both doughs and let them rise at room temperature for 6-8 hours. For enhanced flavor, place both doughs in the refrigerator overnight.
- Shaping. Divide each dough into 8 equal portions and roll into logs, twisting them together. Shape each log into a bagel by connecting and twisting the ends.
- Final Steps. Let the shaped bagels rise for 1-3 hours. Boil each bagel for one minute on each side. Preheat oven to 425°F (220°C) and bake for 20-25 minutes until golden brown. Cool completely before slicing.
Notes
- For leftovers, store in an airtight container for up to two days or freeze wrapped in plastic.