Raspberry Pistachio Sourdough Bagels Recipe

Hi, I’m Sam from dishfoody.com, where comforting classics get a fresh twist. Raspberry Pistachio Sourdough Bagels feature chewy sourdough rings with nutty pistachio flecks, tangy raspberry swirl filling, and crunchy seed topping boiled for authentic shine.

Ready in 2 days with overnight ferment, they’re perfect for brunch or breakfast gifting.

Why This Recipe Works

Overnight cold ferment develops sourdough tang. Boiling sets chewy crust. Pistachio paste adds buttery richness. Raspberry jam creates jammy pockets. Seed topping sticks perfectly post-boil.

Ingredients & Prep

Dough:

• 1 cup active sourdough starter
• 1½ cups warm water
• 2 tbsp honey
• 5 cups bread flour
• 2 tsp salt
• ¼ cup finely chopped pistachios

Filling:

• ½ cup raspberry jam
• 2 tbsp pistachio paste

Topping:

• 1 egg white + 1 tbsp water
• ¼ cup mixed seeds (sesame, poppy, pistachios)

Step-by-Step Instructions

1. Mix starter, water, honey; add flour, salt, pistachios. Knead 10 minutes until smooth.
2. Bulk ferment 4-6 hours until doubled; cold ferment overnight.
3. Divide into 12 pieces (115g each); rest 15 minutes. Shape into balls, poke holes, stretch to 2-inch rings.
4. Proof 1-2 hours until puffy. Boil in water + 1 tbsp baking soda 60 seconds per side.
5. Brush egg white; dip seeds. Bake 450°F 20-22 minutes golden.

Flavor Variations

Storage Tips

Room temp 2 days covered; freeze 2 months. Toast from frozen.

FAQs

Bagels dense?
Full boil time essential.

Holes close?
Stretch larger than desired.

Dough sticky?
Wet hands; minimal flour.

Conclusion

Raspberry Pistachio Sourdough Bagels chew tang perfection gourmet breakfast.

Raspberry Pistachio Sourdough Bagels Recipe

Print Recipe

Chewy, bakery-style sourdough bagels studded with juicy raspberries and crunchy pistachios. Naturally fermented for great flavor with a subtle sweetness perfect toasted with cream cheese or butter.

• Author: ssam
• Prep Time: 30 mins
• Cook Time: 25 mins
• Total Time: 14 hrs
• Yield: 8 bagels 1x
• Category: Bread
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• Active sourdough starter:
• 1 cup (240g) active sourdough starter (100% hydration)
• Bagel dough:
• 1 cup (240ml) warm water
• 2 tbsp honey or sugar
• 4 cups (500g) bread flour
• 1 1/2 tsp salt
• 1 cup fresh or frozen raspberries (chopped if large)
• 3/4 cup pistachios, roughly chopped
• Boiling bath:
• 2 quarts water
• 1 tbsp baking soda
• 1 tbsp honey or sugar
• Topping (optional):
• Extra chopped pistachios

Instructions

• 1. Mix sourdough starter, warm water, and honey until combined.
• 2. Add bread flour and salt; mix until a stiff dough forms.
• 3. Knead 8–10 minutes until smooth and elastic.
• 4. Gently fold in raspberries and pistachios until just incorporated.
• 5. Place dough in a lightly oiled bowl, cover, and bulk ferment 4–6 hours at room temperature until slightly puffy.
• 6. Refrigerate overnight (8–12 hours) for cold fermentation.
• 7. Divide dough into 8 equal pieces; shape into balls and rest 15 minutes.
• 8. Poke a hole in the center of each and gently stretch into bagel shapes.
• 9. Cover and proof 30–45 minutes.
• 10. Preheat oven to 425°F (220°C) and line a baking sheet with parchment.
• 11. Bring water to a boil; add baking soda and honey.
• 12. Boil bagels 30 seconds per side, then transfer to baking sheet.
• 13. Sprinkle with extra pistachios if desired.
• 14. Bake 20–25 minutes until deeply golden.
• 15. Cool on a rack before slicing.

Notes

• Frozen raspberries should be added straight from the freezer to reduce bleeding.
• For extra chew, use high-protein bread flour.
• Store bagels sliced and frozen for best freshness.

Nutrition

• Serving Size: 1 bagel
• Calories: 320
• Sugar: 7g
• Sodium: 420mg
• Fat: 8g
• Saturated Fat: 1g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 56g
• Fiber: 3g
• Protein: 10g
• Cholesterol: 0mg

Keywords: raspberry pistachio sourdough bagels, sourdough bagels, fruit nut bagels