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Raspberry Pistachio Sourdough Bagels

Raspberry Pistachio Sourdough Bagels That Wow Your Mornings

These Raspberry Pistachio Sourdough Bagels combine tart raspberries and crunchy pistachios, creating a vibrant and wholesome breakfast experience.
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Prep Time 30 minutes
Cook Time 25 minutes
Rise Time 10 hours
Total Time 10 hours 55 minutes
Servings: 8 bagels
Course: Breakfast
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Bagel Dough
  • 500 g Bread Flour For a lighter bagel, use all-purpose flour.
  • 90-115 g Water Adjust based on texture preference.
  • 100 g Sourdough Starter Ensure it's active.
  • 30 g Honey Can substitute with agave or maple syrup.
  • 10 g Sea Salt Avoid table salt.
  • 200 g Fresh or Frozen Raspberries Must be fully mashed.
For the Flavor Boost
  • 10 g Freeze-Dried Raspberries Optional for intense flavor.
  • 5 g Almond Extract Optional; substitute with pure vanilla extract if needed.
  • 50 g Finely Ground/Chopped Pistachios Can substitute with walnuts or almonds.
For Topping and Color
  • 30 g Coarsely Chopped Pistachios for Topping For garnish.
  • Natural Plant-Based Colorings Optional for coloring the dough.

Equipment

  • mixing bowl
  • Baking Tray
  • pot
  • parchment paper

Method
 

Preparation
  1. Feed your active sourdough starter 8-12 hours before starting the recipe.
  2. Mash fresh or frozen raspberries in a bowl until they form a thick paste.
  3. In a large mixing bowl, combine flour, water, sourdough starter, honey, mashed raspberries, and sea salt. Stir until a smooth dough forms.
  4. Transfer the dough to a greased bowl, covering it with a damp cloth. Let it rise for 6-8 hours or until doubled in size.
  5. Prepare the pistachio dough by mixing finely ground pistachios, water, sourdough starter, honey, and salt until elastic.
  6. Cover both doughs and let rise for 1-2 hours until puffy.
  7. Place both doughs in the refrigerator to proof overnight for flavor development.
  8. Divide both doughs into 8 equal portions, roll into logs, and braid them together.
  9. Shape the braided dough into bagels by connecting and pressing the ends together.
  10. Place shaped bagels on a parchment-lined tray, cover loosely, and let rise for 30-60 minutes until puffy.
  11. Bring water to a gentle boil, add honey, and boil each bagel for 1 minute per side.
  12. Preheat the oven to 425°F (220°C), transfer boiled bagels to the tray, sprinkle with chopped pistachios, and bake for 20-25 minutes until golden brown.

Nutrition

Serving: 1bagelCalories: 250kcalCarbohydrates: 40gProtein: 8gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gSodium: 300mgPotassium: 150mgFiber: 2gSugar: 6gVitamin C: 10mgCalcium: 2mgIron: 6mg

Notes

Store bagels in an airtight container at room temperature for up to 3 days. Refrigerate for up to a week or freeze for up to a month.

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