Description
Delightful homemade bagels infused with sweet-tart raspberries and crunchy pistachios, offering a unique flavor experience.
Ingredients
Scale
- 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)
Instructions
- Combine 330 g bread flour with 7 g sea salt in a large bowl.
- In a separate bowl, mix the mashed raspberries, 8 g honey, 80-115 g water, and 85 g sourdough starter until smooth. Combine with the flour mixture.
- Knead the dough on a floured surface for 8-10 minutes until smooth and elastic. Allow to rise covered in a warm place for 2-3 hours.
- Once risen, divide the dough into 8-10 pieces and shape each into a bagel.
- Boil water with a pinch of salt and cook each bagel for 30 seconds per side. Transfer to a baking sheet.
- Repeat boiling with the pistachio dough made with 200 g bread flour, 120 g water, 40 g sourdough starter, and remaining pistachio ingredients.
- Bake both types of bagels at 220°C (430°F) for 20-25 minutes until golden.
Notes
Make sure your sourdough starter is active for optimal rise. Do not rush the rising stage.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Bakery
Nutrition
- Serving Size: 1 bagel
- Calories: 280
- Sugar: 6g
- Sodium: 350mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 0mg