There’s something truly magical about the combination of raspberry and pistachio, a true haven for the senses that transports you to a blooming garden filled with vibrant colors and scents. When you blend these luscious flavors into pillowy sourdough bagels, the result is a delightful culinary experience that beckons for a cozy brunch or a special morning treat. These Raspberry Pistachio Sourdough Bagels are not just a feast for the eyes but also a symphony of flavors that will make your taste buds dance.

Why Raspberry Pistachio Sourdough Bagels Deserve a Spot in Your Kitchen

Unique Flavor Fusion: The tart sweetness of the raspberries paired with the nutty, creamy essence of pistachios creates an utterly irresistible flavor profile that’s hard to resist.
Sourdough Goodness: By using a sourdough starter, these bagels don’t just taste great—they’re also easier on your digestion and more nutritious thanks to the fermentation process.
Visual Appeal: Picture a basket bursting with vibrant pink and green bagels, each one whimsically twisted together—perfect for impressing family and friends.
Perfect for Any Occasion: Whether it’s a casual weekend breakfast or a festive brunch, these bagels elevate every gathering with elegance and flavor.
Fun to Make: The process of crafting these bagels is both a labor of love and a joyful experience. The swirling of colors during shaping feels almost like art!

Your Shopping List

To create these delightful bagels, gather the following ingredients. Each plays a pivotal role in ensuring the final product is both delicious and memorable:

330 g (2 ¾ cups) bread flour: The backbone for chewy, satisfying bagels.
125 g (½ cup) fresh or frozen raspberries: Adds natural sweetness and a lovely tartness; don’t forget to reserve that juice for extra flavor!
80 – 115 g (⅓ – ½ cups) water: Hydrates the dough; add just enough for a hydrated, but not sticky texture.
85 g (⅓ cup) sourdough starter: Essential for bringing out that characteristic sour flavor and fluffy texture.
8 g (1.5 tsp) honey: A hint of sweetness that also helps yeast activity for a beautiful rise.
7 g (1 ¼ tsp) sea salt: To enhance flavor and strengthen the dough structure.
1.5 Tablespoons freeze-dried raspberries (crushed): Intensifies the raspberry flavor and adds a beautiful speckled look.
Optional pink food coloring: To create a show-stopping, vibrant pink dough.
200 g (1 ½ cups) bread flour (additional): For the pistachio dough to ensure the right consistency.
120 g (½ cup) water (for pistachio dough): Maintains moisture and elasticity in the dough.
40 g (⅓ cup) sourdough starter (for pistachio dough): More sourdough goodness for that perfect texture.
3 g (½ tsp) sea salt (for pistachio dough): Just enough to balance 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 that beautiful green hue!
Optional almond extract (½ tsp): For an extra layer of richness.

Crafting Your Perfect Raspberry Pistachio Sourdough Bagels

Are you ready to embark on this bagel-making adventure? Let’s make some magic happen in the kitchen!

Feed Your Sourdough Starter: About 8-12 hours before you’ll mix your dough, feed your sourdough starter. Combine 25g of active starter with 90g of water and 90g of flour. You’ll want it to double in size and be at its peak, ready to work its wonders in your bagels.
Prepare the Raspberries: If you’re using frozen raspberries, warm them gently in the microwave or on the stove, and then dice them. Be sure to keep all that juicy goodness they release!
Mix the Raspberry Bagel Dough: In a large mixing bowl, toss together the raspberry bagel ingredients: bread flour, water, sourdough starter, honey, diced raspberries, salt, and crush that freeze-dried raspberry. Use a stand mixer with a dough hook on low speed for about 6-7 minutes or knead by hand for 8-10 minutes until it’s a lovely smooth texture. Optional: sprinkle some more freeze-dried raspberries on top for that beautiful speckled look.
Transfer the Dough: Pop your dough into a bowl or Tupperware, and cover it with a damp towel or lid.
Prepare the Pistachio Bagel Dough: Clean that mixing bowl and combine the pistachio dough ingredients. Mix and knead, just like you did with the raspberry dough. You can add the coarsely chopped pistachios on top too.
First Rise: Cover both doughs and let them rise at room temperature for 6-8 hours, until they’ve almost doubled in size.
Overnight Proof: For the ultimate flavor enhancement, place both doughs in the refrigerator overnight.
Braid the Two Doughs: The next day, divide each dough into 8 equal portions. Roll them out into logs and twist them together. Make sure pink is dominant if that’s the look you’re going for!
Shape the Bagels: Bring the ends of each rope together and twist them around each other, creating a bagel shape. Roll the sealed end against the table to help seal them up.
Final Rise: Place the shaped bagels on a greased baking sheet and let them rise for an additional 1-3 hours.
Boil the Bagels: Preheat your oven to 425°F (220°C) and bring a pot of water to a boil. Boil each bagel for one minute on each side.
Bake the Bagels: Bake for 20-25 minutes until golden brown and firm. Let them cool completely before slicing.

Pro Tips for Perfection

Sourdough Maintenance: Make sure your sourdough starter is strong and active! A mature starter will yield better results.
Punch of Flavor: If you want a stronger raspberry flavor, feel free to add more freeze-dried raspberries!
Bagel Boiling: Don’t skip the boiling step; it’s what gives bagels that iconic chewy crust!
Adjusting Hydration: Depending on your flour brand, you might need to tweak the water amount slightly for perfect dough consistency.

Mixing It Up: Creative Twists

This recipe is wonderfully adaptable! Here are some ways to think outside the box:

Nut Varieties: Swap out the pistachios for almonds or walnuts for a twist on flavor.
Dried Fruits: In place of raspberries, try adding blueberries or even cherries!
Spice It Up: Add a pinch of cardamom or cinnamon for an aromatic flavor boost.
Herb Enhancement: Incorporate some fresh herbs like basil for a unique savory spin!

Bringing It to the Table

To serve these delightful bagels, consider slicing them in half and toasting until golden. A smear of cream cheese or a dollop of homemade whipped ricotta adds a creamy texture that beautifully complements the flavors. Top with honey or a sprinkle of sea salt to elevate the experience, and don’t forget to invite friends over for a cozy bagel brunch, where laughter and chats flow as freely as the coffee!

Keep It Fresh

For any leftovers, these bagels can be easily stored. Place them in an airtight container for up to two days at room temperature. For longer storage, consider freezing them; just wrap each bagel in plastic wrap and pop them in a freezer bag. When hunger strikes, simply reheat in a warm oven for a few minutes—you’ll be amazed at how they bounce back!

Got Questions?

Can I use instant yeast? Absolutely! You can replace the sourdough starter with instant yeast, but you might miss some of that distinctive flavor.
What’s the best way to serve them? These bagels shine on their own or with various spreads like almond butter, cream cheese, or even avocado!
Is it easy to make? With a little patience, yes! The joy of kneading and watching the dough rise makes it all worthwhile.
Can these be made gluten-free? You can experiment with gluten-free flour, but expect a difference in texture.

As you embark on this delightful journey to create Raspberry Pistachio Sourdough Bagels, think of the smiles and memories you’ll create just by sharing them. With all their vibrant colors and compelling flavors, these bagels are bound to become a cherished favorite in your home. So roll up your sleeves, unleash your inner baker, and let the delicious adventure begin!