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If you adore the perfect balance of soft, chewy bread with bursts of fruity sweetness and nutty crunch, then you are going to fall head over heels for this Raspberry Pistachio Sourdough Bagels Recipe. These bagels are naturally leavened with sourdough starter, giving them just the right tang that complements the juicy raspberries and toasted pistachios mixed right into the dough. Whether you’re making breakfast for yourself or treating friends at brunch, this recipe offers an irresistible gourmet twist on a beloved classic that’s as beautiful to look at as it is to eat.

Ingredients You’ll Need

The image shows six round pastries arranged in two rows of three on a white baking sheet lined with parchment paper, set on a brown wooden table. Each pastry has alternating sections of pale yellow dough and light pink frosting with a smooth, slightly textured surface. The pink frosting sections are topped with bright red strawberry slices and chopped green pistachios, creating a colorful contrast. The pastries are evenly spaced and have a soft, fluffy appearance. The background includes blurred kitchen elements with a white marbled textured surface beneath the baking sheet. photo taken with an iphone --ar 4:5 --v 7

Each ingredient in this Raspberry Pistachio Sourdough Bagels Recipe plays a crucial role in creating the perfect texture, flavor, and appearance. From the bread flour that sets the structure to the fresh raspberries that add vibrant color and juicy bursts, everything is simple yet essential.

Bread flour (330 g / 2 3/4 cups): High-protein flour ensures that chewy bagel texture we love.
Raspberries, mashed (125 g / 1/2 cup): Fresh or frozen, mashed raspberries infuse the dough with natural sweetness and a stunning pink hue.
Shelled pistachios, chopped (75 g / 1/2 cup): Adds a satisfying crunchy nutty flavor that contrasts beautifully with the soft crumb.
Water (210 g / 3/4 cup + 2 tbsp): Hydrates the dough for the perfect consistency and activates the sourdough starter.
Salt (7 g / 1 tsp): Enhances overall flavor and helps control fermentation.
Active sourdough starter (100 g / 1/2 cup): The natural leavening agent that brings complex tang and excellent rise.
Honey (20 g / 1 tbsp), optional: Used in the boiling water bath to add shine and a slightly sweet chew.
Extra pistachios or sesame seeds, optional: Ideal for decorating the tops and adding extra texture.

How to Make Raspberry Pistachio Sourdough Bagels Recipe

Step 1: Feed Your Sourdough Starter

Start by feeding your sourdough starter 8 to 12 hours before you want to make the dough. You want it bubbly and active because that’s what gives your Raspberry Pistachio Sourdough Bagels Recipe the perfect rise and flavor. Think of it as waking up your starter so it’s ready to work its magic.

Step 2: Mash the Raspberries

Lightly mash your raspberries, whether fresh or thawed if frozen, to release their juices. These juices will become part of the dough, infusing it with that lovely fruity note and natural pink color. Don’t overdo it—leave a few small chunks for texture.

Step 3: Mix the Dough

In a large mixing bowl, combine the bread flour, water, mashed raspberries (including juices), active sourdough starter, and salt. Mix until the dough looks shaggy and somewhat sticky. Once combined, knead in the chopped pistachios gently, distributing them evenly without crushing.

Step 4: Bulk Fermentation

Cover your dough with a damp towel or plastic wrap and let it ferment at room temperature for 4 to 6 hours. During the first two hours, perform several sets of stretch-and-folds about every 30 minutes to develop gluten strength. This step is crucial for that characteristic chewy chew.

Step 5: Pre-Shape and Rest

After fermentation, turn the dough out onto a lightly floured surface. Divide it into 8 equal pieces and shape each into smooth balls. Let them rest for 20 minutes; this helps relax the dough, making it easier to shape the bagels.

Step 6: Shape the Bagels

Now for the fun part! Gently poke a hole through the center of each ball and stretch it out gently into a classic bagel ring. Be careful not to tear the dough. The hole should be about 2 to 3 inches across because it will shrink slightly during proofing and baking.

Step 7: Cold Proof Overnight

Place your shaped bagels on a baking sheet lined with parchment, cover them, and refrigerate for 8 to 12 hours. This cold proof deepens the flavor and firms up the dough, making it easier to handle when boiling and baking.

Step 8: Boil Your Bagels

Bring a large pot of water to a gentle boil and stir in honey if using—it gives your bagels a beautiful shine and subtle sweetness. Boil each bagel for 30 to 45 seconds on each side. This step gelatinizes the exterior, resulting in the iconic chewy crust you crave.

Step 9: Bake to Golden Perfection

Transfer the boiled bagels to a parchment-lined baking sheet. If you like, sprinkle extra pistachios or sesame seeds on top now. Bake at 425°F (220°C) for 20 to 25 minutes until the bagels turn golden and smell absolutely amazing.

Step 10: Cool Before Slicing

Be patient and let your Raspberry Pistachio Sourdough Bagels cool for about 20 minutes after baking. This resting time allows the crumb to set so your slices don’t turn gummy. Then slice and enjoy every delightful bite!

How to Serve Raspberry Pistachio Sourdough Bagels Recipe

Six twisted bagels are placed on a white rectangle plate lined with parchment paper, showing three in the back and three in the front in two neat rows. Each bagel has three main color layers swirling around in a spiral: soft pink, light green, and creamy off-white. The texture looks smooth and slightly fluffy, with vibrant red and yellow small crunchy bits sprinkled heavily on the top part of each bagel, adding a rough texture there. The plate is on a wooden surface, and the background shows a clean, simple kitchen area with white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Garnishes

The beauty of Raspberry Pistachio Sourdough Bagels Recipe is how versatile they are. A smear of cream cheese, perhaps mixed with a touch of honey or fresh herbs, beautifully complements the bagels’ nutty and fruity flavors. You can also try a dollop of mascarpone with a drizzle of raspberry jam for extra indulgence.

Side Dishes

Serve alongside fresh fruit salad or a vibrant green salad dressed in lemon vinaigrette to balance the bagels’ richness. A cup of strong coffee or a fruity tea will also elevate your eating experience to feel like a special occasion.

Creative Ways to Present

For brunch gatherings, stack the bagels on a rustic wooden board with small bowls of assorted spreads, nuts, and sliced berries. You can also slice them in half and toast lightly, layering with smoked salmon and thin cucumber slices for a fantastic savory-sweet contrast.

Make Ahead and Storage

Storing Leftovers

To keep your Raspberry Pistachio Sourdough Bagels Recipe fresh, store them in an airtight container or resealable bag at room temperature for up to 2 days. This prevents the crust from becoming too hard while maintaining softness inside.

Freezing

If you want to enjoy these bagels for longer, freeze them individually wrapped in plastic wrap and then a freezer-safe bag. They’ll keep their flavor and texture up to 3 months—perfect for busy mornings when you need a quick but delicious start.

Reheating

When ready to eat, thaw frozen bagels at room temperature or toast them straight from frozen. For that freshly baked feel, pop them into an oven preheated to 350°F (175°C) for about 8 to 10 minutes. This brings back the crust’s chewiness and warms the nutty, fruity flavors perfectly.

FAQs

Can I use frozen raspberries instead of fresh?

Absolutely! Frozen raspberries work wonderfully. Just thaw and drain excess liquid slightly before mashing so your dough doesn’t become too wet. Frozen berries are a great off-season substitute that keeps your bagels flavorful year-round.

Why is boiling the bagels before baking necessary?

Boiling is what gives bagels their signature chewy crust and dense interior. It sets the crust before baking, which stops the bagel from rising too quickly and ensures that wonderful texture that sets bagels apart from regular bread.

Can I skip the honey in the boiling water?

Yes, honey is optional and used mainly to enhance the shine and a subtle sweetness in the crust. If you prefer, you can boil in plain water, and your bagels will still taste fantastic.

How active should my sourdough starter be for this recipe?

Your starter should be bubbly and at its peak activity, typically about 8 to 12 hours after feeding. This ensures proper fermentation and flavor development in your Raspberry Pistachio Sourdough Bagels Recipe.

Can I make these bagels without a sourdough starter?

While sourdough adds unique flavor and a natural leavening boost, you could adapt the recipe using commercial yeast. Keep in mind, the texture and tanginess will differ, making it a different but still delicious bagel experience.

Final Thoughts

Trying the Raspberry Pistachio Sourdough Bagels Recipe is like discovering a new favorite way to enjoy bagels — bursting with fresh raspberries, nutty pistachios, and the rich complexity only sourdough can provide. Once you bake these, ordinary bagels just won’t cut it anymore. So gather your ingredients, embrace the joy of baking, and treat yourself and your loved ones to something truly special!

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