This vibrant Raspberry Pistachio Sourdough Bagels recipe will whisk you away to a world where flavor and texture collide in the most delightful way! Picture biting into a chewy, tangy bagel with bursts of juicy raspberries, perfectly complemented by the nutty crunch of pistachios. The moment the warm aroma fills your kitchen, you’ll be hit with the excitement of crafting something truly special.
Imagine bringing these colorful bagels to your brunch table, impressing friends and family with not just the taste, but also the stunning visuals. They’re perfect for celebrations, lazy weekends, or just because you deserve something extraordinary. Whether you’re a seasoned baker or a curious novice, get ready to experience the joy of making Raspberry Pistachio Sourdough Bagels that are sure to leave everyone craving more!
Why You'll Love This Raspberry Pistachio Sourdough Bagels
- This incredible Raspberry Pistachio Sourdough Bagels transforms simple everyday ingredients into restaurant-quality flavors that will blow your mind completely.
- Foolproof recipe techniques guarantee perfect results every single time, making even novice cooks feel like professional chefs instantly.
- Stunning visual appeal with gorgeous colors and mouthwatering aromas creates the ultimate Instagram-worthy dish for any special occasion.
- Endlessly adaptable for different dietary needs while working beautifully for meal prep, date nights, or entertaining large groups effortlessly.
Ingredients for Raspberry Pistachio Sourdough Bagels
Here’s what you’ll need to make this delicious Raspberry Pistachio Sourdough Bagels:
330 g (2 ¾ cups) bread flour – Essential for the bagel’s structure and chewy texture. Consider using high-protein bread flour for best results.
125 g (½ cup) fresh or frozen raspberries (mashed) – Adds fruity flavor and natural sweetness. If using frozen, thaw and reserve the juice for extra moisture.
80 – 115 g (⅓ – ½ cups) water – Adjust according to the dough consistency. Always use room-temperature water to keep yeast happy.
85 g (⅓ cup) sourdough starter – Provides the fermentation needed for that delightful tang and flavor. Ensure it’s bubbly and active before use.
8 g (1.5 tsp) honey – A touch of sweetness to balance the tartness of the raspberries.
7 g (1 ¼ tsp) sea salt – Enhances flavor and strengthens the dough structure.
1.5 Tablespoons freeze-dried raspberries (crushed) – For an added burst of raspberry flavor and a beautiful visual finish.
optional: natural plant-based pink food coloring – If you want that extra pop of color, this is your go-to.
200 g (1 ½ cups) bread flour – For the pistachio dough; similar quality as above to maintain uniform texture.
120 g (½ cup) water – Also adjust for consistency in the pistachio dough.
40 g (⅓ cups) sourdough starter – Just like the raspberry dough, this adds a layer of tangy goodness.
3 g (½ tsp) sea salt – Balances the flavors in this dough as well.
6 g (1 tsp) honey – Sweetens the pistachio mix, making every bite delectable.
20 g (2 Tablespoons) finely ground/chopped pistachios – Infuses the dough with nutty flavor and subtle crunch.
20 g (2 Tablespoons) coarsely chopped pistachios for topping – Adds the perfect finishing touch to your bagels.
optional: natural plant-based green and yellow food coloring – Enhance the visual appeal further, especially if you love a fun twist.
optional: ½ tsp almond extract – A lovely addition that complements the nutty flavors of pistachios.
How to Make Raspberry Pistachio Sourdough Bagels
Follow these simple steps to prepare this delicious Raspberry Pistachio Sourdough Bagels:
Step 1: Prepare Your Sourdough Starter
Feed your sourdough starter with 25 g active starter, 90 g water, and 90 g flour about 8-12 hours before starting to mix your doughs. This will ensure your starter is bubbly and ready to work its magic.
Step 2: Prepare the Raspberries
Dice those fresh raspberries, and if using frozen ones, warm them slightly to release their juices. Reserve all that lovely raspberry juice for added flavor in your dough.
Step 3: Make the Raspberry Dough
In a large mixing bowl, stir together all the raspberry bagel dough ingredients: the prepared raspberries, bread flour, water, sourdough starter, honey, sea salt, and freeze-dried raspberries. Mix on low speed for about 6-7 minutes until the dough is smooth and elastic. If you prefer a workout, knead by hand for 8-10 minutes.
Step 4: Prepare the Pistachio Dough
Once your raspberry dough is ready, clean your mixing bowl and mix all the pistachio dough ingredients in it. Use the same mixing method as with the raspberry dough: mix on low for 6-7 minutes or knead by hand for 8-10 minutes until it’s smooth and elastic.
Step 5: Time to Rise
Cover both doughs with a damp towel or plastic wrap. Let them rise at room temperature for 6-8 hours until they’ve roughly doubled in size. After their exciting rise, refrigerate both doughs overnight for the ultimate flavor development.
Step 6: Shape Your Bagels
The next day, divide each dough into 8 equal portions. Roll each piece into a 6-inch log, placing the raspberry logs next to pistachio logs. Twist each combined log into a 9-inch long rope and then shape them into bagels by bringing the ends together and sealing them by rolling against the table.
Now you’re ready to bake! Place your beautifully shaped bagels on a greased baking sheet and allow them to puff up for 1-3 hours at room temperature. It’ll be worth your while!
Preheat your oven to 425°F (220°C) and bring a large pot of water to a boil. Boil each bagel for 1 minute per side, then remove with a slotted spoon and place them on a parchment-lined baking sheet.
Bake those gorgeous bagels for 20-25 minutes until they are golden brown and firm to the touch. The final step is to let them cool fully before slicing. Enjoy your delightful Raspberry Pistachio Sourdough Bagels!
This showstopping Raspberry Pistachio Sourdough Bagels delivers restaurant-quality results using simple ingredients you probably already have at home. The perfect balance of textures and flavors creates an unforgettable dining experience that will have everyone asking for seconds. Picture-perfect presentation with vibrant colors makes this dish absolutely Instagram-worthy and guaranteed to impress any dinner guest. Incredibly versatile recipe that works beautifully for weeknight dinners, meal prep, special occasions, or even outdoor entertaining sessions.
Perfecting Raspberry Pistachio Sourdough Bagels Cooking Process
To achieve the best results, start by feeding your sourdough starter and preparing both doughs simultaneously. While each dough rises, you can prepare the boiling water and preheat the oven, allowing everything to come together seamlessly.
Add Your Touch to Raspberry Pistachio Sourdough Bagels
Feel free to swap the raspberries for blueberries or strawberries for a fruitier variation. You could even experiment with different nuts like almonds or walnuts to bring a unique flavor twist to your bagels.
Storing & Reheating Raspberry Pistachio Sourdough Bagels
Store any leftover bagels in an airtight container at room temperature for up to three days. For longer storage, freeze them in a freezer bag. Reheat in a toaster or oven for a fresh-out-of-the-oven experience.
Chef's Helpful Tips for Raspberry Pistachio Sourdough Bagels
- This professional-quality Raspberry Pistachio Sourdough Bagels relies on precise timing and temperature control to achieve restaurant-standard results consistently.
- Master the art of mise en place by prepping all ingredients beforehand, ensuring smooth execution and preventing any last-minute cooking disasters.
- The secret lies in layering flavors throughout the cooking process rather than seasoning only at the end for maximum depth.
- Pro tip: let the finished dish rest for optimal texture and flavor development before serving to hungry guests waiting eagerly.
It was during a lazy Sunday brunch when I first made these Raspberry Pistachio Sourdough Bagels. My friends’ delighted reactions and the ecstatic look on their faces as they took their first bite is something I’ll always cherish.
FAQs About Raspberry Pistachio Sourdough Bagels
What are Raspberry Pistachio Sourdough Bagels?
Raspberry Pistachio Sourdough Bagels are a delightful twist on the classic bagel, combining the tangy flavor of sourdough with juicy raspberries and crunchy pistachios. This recipe blends vibrant colors and textures to create an ideal breakfast or snack option. Made with simple ingredients, these bagels provide a chewy, flavorful base that perfectly highlights the burst of raspberry sweetness and the nutty crunch of pistachios. They are a fun and visually appealing way to elevate your bagel game, whether enjoyed plain or with a spread.
How long does it take to make Raspberry Pistachio Sourdough Bagels?
Making Raspberry Pistachio Sourdough Bagels is a bit of a labor of love, requiring about 30 minutes of prep time and 25 minutes of baking time. However, don’t forget that fermentation time is crucial, taking about 18 hours for the dough to rise and develop rich flavors. Overall, set aside approximately 19 hours to fully create these delicious bagels, but the waiting time is well worth it for the incredible taste and texture you’ll achieve.
Can I substitute ingredients in Raspberry Pistachio Sourdough Bagels?
Absolutely! While the recipe calls for raspberries and pistachios, feel free to experiment. Blueberries or strawberries can replace raspberries for a different fruity flavor. Additionally, almonds or walnuts can be used in place of pistachios for a unique twist. Just remember that these substitutions may change the overall flavor profile, but they can enhance your experience and allow you to tailor the bagels to your preferences.
How should I store Raspberry Pistachio Sourdough Bagels?
To keep your Raspberry Pistachio Sourdough Bagels fresh, store them in an airtight container at room temperature for up to three days. If you have leftovers and want to keep them longer, freezing is a fantastic option. Place the bagels in a freezer bag, and they can last for several weeks. When you are ready to enjoy them again, simply reheat in a toaster or oven for that warm, fresh-out-of-the-oven experience.
Conclusion for Raspberry Pistachio Sourdough Bagels
Raspberry Pistachio Sourdough Bagels are a flavorful and visually appealing twist on a beloved classic. With a balance of tangy raspberries and crunchy pistachios, they create an unforgettable dining experience. The recipe may require a bit of time, but the results are truly worth it. By following the steps carefully, you can enjoy delicious homemade bagels that are perfect for any occasion. Don’t forget to try different ingredient substitutions to personalize your batch. Enjoy your baking adventure!
Raspberry Pistachio Sourdough Bagels
Ingredients
Equipment
Method
- Feed your sourdough starter 25g active starter, 90g water, 90g flour about 8-12 hours prior to mixing the doughs.
- Dice the raspberries and reserve all of the juice. If using frozen, warm them and reserve any liquid.
- In a large mixing bowl, combine all raspberry bagel dough ingredients and mix on low speed for 6-7 minutes until smooth and elastic. Alternatively, knead by hand for 8-10 minutes.
- Transfer the raspberry dough to a bowl or Tupperware, cover with a damp towel or lid.
- Clean the mixing bowl, then combine all pistachio bagel dough ingredients in the bowl and mix on low speed for 6-7 minutes or knead by hand for 8-10 minutes until smooth and elastic.
- Cover the pistachio dough with a damp towel or plastic wrap and let both doughs rise at room temperature for 6-8 hours until doubled in size.
- Refrigerate both doughs overnight for proofing.
- The next day, divide each dough into 8 equal portions. Roll each portion into a 6-inch log and place raspberry logs next to pistachio logs.
- Roll out each combined log into a 9-inch long rope and twist the ends together.
- Shape each log into a bagel by bringing the ends together and twisting, then seal by rolling against the table.
- Place shaped bagels on a greased baking sheet and let rise at room temperature for 1-3 hours until puffy.
- Preheat the oven to 425°F (220°C) and bring a large pot of water to a boil. Boil each bagel for 1 minute per side.
- Remove with a slotted spoon and place them on a parchment lined baking sheet.
- Bake the bagels for 20-25 minutes until golden brown and firm to the touch. Let cool fully before slicing.
