Raspberry Pistachio Sourdough Bagels

Name: Raspberry Pistachio Sourdough Bagels
Prep time: 30 min
Cook time: 25 min
Total time: 6 h 15 min
Cuisine: Bakery
Ingredients: 330 g bread flour; 125 g fresh or frozen raspberries (mashed); 80-115 g water; 85 g sourdough starter; 8 g honey; 7 g sea salt; 1.5 Tablespoons freeze-dried raspberries (crushed); Natural plant-based pink food coloring (optional); 200 g bread flour (for pistachio dough); 120 g water (for pistachio dough); 40 g sourdough starter (for pistachio dough); 3 g sea salt (for pistachio dough); 6 g honey (for pistachio dough); 20 g finely ground/chopped pistachios; 20 g coarsely chopped pistachios for topping; Natural plant-based green and yellow food coloring (optional); Almond extract (optional, 1/2 tsp)

Author: Noah Reed

Published: February 20, 2025

Raspberry Pistachio Sourdough Bagels fresh out of the oven

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Imagine the moment you take a bite into a warm, freshly baked Raspberry Pistachio Sourdough Bagel. The aroma of nutty pistachios mingling with the sweet-tart scent of raspberries fills the air, promising a delightful flavor explosion.

This unique recipe combines the chewy texture of bagels with vibrant colors and rich flavors that evoke a sense of celebration. In this post, we present a step-by-step guide that gently walks you through the creation of these bagels, allowing you to craft your own delicious batch from scratch.

History / Fun Fact

Bagels have a fascinating history, originating in the Jewish communities of Poland in the 16th century. Traditionally, they were boiled before baking, which gives them their distinctive chewy texture. The addition of fruits and nuts began as a way to elevate the humble bagel into something extraordinary.

In this contemporary interpretation, the vibrant raspberry and crunchy pistachio unite to create a delightful culinary clash of sweet and savory—a testament to how traditional recipes can evolve into modern masterpieces.

Ingredients

To embark on your Raspberry Pistachio Sourdough Bagel adventure, gather the following ingredients that combine rich textures and colors:

330 g bread flour: Tender and creamy, this forms the base of your bagels, providing structure and a chewy bite.
125 g fresh or frozen raspberries (mashed): Sweet-tart and juicy, these little gems infuse the bagels with flavor and a blush of color.
80-115 g water: To adjust your dough’s consistency, this pure, clear element brings all the ingredients together.
85 g sourdough starter: This living culture is rich in flavor, contributing to that signature tang and airy crumb texture.
8 g honey: A touch of natural sweetness that harmonizes the flavors beautifully.
7 g sea salt: Bold and briny, it enhances all the flavors in the dough.
1.5 Tablespoons freeze-dried raspberries (crushed): Intensely flavored, these add tiny bursts of color and raspberry essence.
Natural plant-based pink food coloring (optional): For those who want a more vibrant hue to their bagels.
200 g bread flour: For the pistachio dough, ensuring a proper structure and chewiness.
120 g water: Again, this vital ingredient helps in achieving the right dough consistency.
40 g sourdough starter: The same tangy goodness from our first dough, giving depth to every tasty bite.
3 g sea salt: To balance the sweet notes, making every bite exquisite.
6 g honey: Another drizzle of sweetness helps marry the flavors.
20 g finely ground/chopped pistachios: Nutty and full of character, these enhance the overall flavor profile.
20 g coarsely chopped pistachios for topping: For a delightful crunch on top.
Natural plant-based green and yellow food coloring (optional): To give an enticing look to the pistachio dough.
Almond extract (optional, 1/2 tsp): This can add a fragrant floral note if desired.

Cooking Time & Tips For Raspberry Pistachio Sourdough Bagels

Creating these bagels isn’t a quick process, but it’s certainly rewarding. Expect a hands-on time of around 30 minutes, but with rising time, the entire process takes about six to seven hours. Quick preparation might seem tempting, but slow fermentation with sourdough enhances flavor, texture, and digestibility.

Tips for Success:

Ensure your sourdough starter is active and bubbly for optimal rise.
Use high-quality bread flour for a firmer dough and better chew.
When boiling, remember to add a pinch of sea salt to the water for added flavor.
Don’t rush the bagels through the rising stage; let them puff up beautifully.

Step-by-Step Directions

Preparation:

In a large mixing bowl, combine the 330 g bread flour with the sea salt, and stir to combine.
In a separate bowl, mix the mashed raspberries with the honey, water, and sourdough starter, blending until smooth. Then, pour this raspberry mixture into the flour and combine gently with your hands or a spoon until it forms a shaggy dough.
Knead the dough on a floured surface for 8-10 minutes until smooth and elastic. If the dough feels sticky, sprinkle in additional flour, but be careful not to overdo it—your bagels need some hydration!
Place the kneaded dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm spot until it doubles in size—about 2-3 hours.

Baking:

Once risen, gently deflate the dough and divide it into equal pieces (around 8-10).
Shape each piece into a ball before creating a hole in the center to form a bagel shape. Gently stretch the hole to ensure it doesn’t close during baking.
In a pot, bring water to a boil and add a pinch of salt. Gently lower each bagel into the boiling water, cooking for about 30 seconds per side. Remove and place them on a baking sheet lined with parchment paper.
For the pistachio bagels, repeat the process with the 200 g bread flour and the rest of the ingredients except for the whole pistachios. Combine all components, and let the dough rise.
Bake both the raspberry and pistachio bagels in a preheated oven at 220°C (430°F) for about 20-25 minutes until golden.

Serving Suggestions & Occasions

Raspberry Pistachio Sourdough Bagels make for an exquisite breakfast treat or brunch centerpiece. Imagine serving them to friends at a gathering, their faces lighting up as they take a bite. Pair them with cream cheese, and watch how the sweet-tart notes harmonize perfectly with the creamy texture. You might even elevate them further by drizzling with a touch of honey or maple syrup. They’re also delightful as a savory side with salads or soups.

Common Mistakes For Raspberry Pistachio Sourdough Bagels

Over-kneading the dough: This can lead to tough bagels instead of soft, chewy ones.
Ignoring the rising times: Proper fermentation feeds the yeast and develops flavors.
Not boiling long enough: Proper boiling is crucial for creating the characteristic bagel texture.
Using an inactive sourdough starter: Ensure it is bubbly; otherwise, your bagels will not rise adequately.

Healthier Alternatives & Variations

For a healthier version, consider substituting part of the bread flour with whole wheat flour. You can also reduce the sugar content or replace it with a natural sweetener like agave syrup. Adding seeds like chia or flax can boost nutritional value while enhancing texture. If you’re looking for flavor variations, try incorporating different fruits like blueberries or nuts other than pistachios.

FAQs

1. Can I use dry active yeast instead of sourdough starter?
Absolutely! If you prefer, replace your sourdough starter with dry active yeast; ensure to follow the appropriate instructions.

2. Can these bagels be frozen?
Yes, bagels freeze beautifully. Just make sure they’re completely cooled before wrapping tightly in plastic and placing them in a freezer-safe bag.

3. How do I know when my bagels are done baking?
They should be golden on the outside and sound hollow when tapped on the bottom.

4. Can I make these bagels gluten-free?
Yes, you can experiment using a gluten-free bread flour blend, but your results may differ in texture.

5. What’s the best way to store bagels?
Keep them wrapped in a cloth bag at room temperature for a couple of days or in the fridge for longer freshness.

6. Can I add other flavors or toppings to my bagels?
Absolutely! Feel free to experiment with toppings such as sesame seeds, poppy seeds, or herbs for additional flavor.

Conclusion

Your culinary journey doesn’t have to end here! Indulge in the vibrant flavors of Raspberry Pistachio Sourdough Bagels that promise to tantalize your taste buds and brighten your morning routine. Bake a batch today, and delight in the delightful aroma and joyful satisfaction of crafting these gorgeous creations right in your kitchen. The result is not just a bagel; it’s a colorful celebration of flavor and texture waiting to be savored!