Raspberry Pistachio Sourdough Bagels

Raspberry Pistachio Sourdough Bagels might sound fancy, but they’re surprisingly approachable for any home baker ready to try something special. The vibrant pink and green swirls remind me of spring mornings in Grandma’s kitchen, where she taught me that beautiful food doesn’t have to be complicated. These naturally fermented beauties combine the tangy depth of sourdough with the sweet-nutty combination that makes every bite feel like a celebration, much like our Greek Yogurt Blueberry Bagels that deliver fruit-forward flavor with a protein-rich twist.

I’ll never forget the first time I made colorful bagels in my own kitchen. It was a rainy Sunday, and I had been nurturing my sourdough starter for weeks, finally feeling brave enough to attempt something beyond basic bread. The kitchen filled with the most incredible aroma as these Raspberry Pistachio Sourdough Bagels baked—sweet berries mingling with toasted nuts and that distinctive sourdough tang that makes everything taste more complex and satisfying.

What makes this recipe special isn’t just the stunning appearance, though that pink and green swirl definitely turns heads. It’s the way the 18-hour fermentation develops flavors that you simply can’t rush, creating bagels that are easier to digest and infinitely more flavorful than anything you’d find at the store. The combination of mashed fresh raspberries and ground pistachios creates a texture that’s both familiar and surprising.

Ready to create some bakery-worthy magic in your own kitchen?

Why You’ll Love This Raspberry Pistachio Sourdough Bagels Recipe

These aren’t your average weekend bagels – they’re something truly special that combines the best of artisan baking with ingredients you can find at any grocery store. I’ve been perfecting this recipe for months, and every time I make them, I’m reminded why the extra time is so worth it.

• Stunning visual appeal with natural pink and green swirls that make every bagel Instagram-worthy
• Naturally fermented for better digestibility – the long rise breaks down gluten and develops complex flavors
• Perfect balance of sweet and nutty flavors that work beautifully for breakfast or an afternoon snack
• Freezer-friendly for busy mornings – just pop them in the toaster straight from frozen
• Uses simple techniques that teach you fundamental sourdough skills you’ll use in other recipes
• Impressive enough for special occasions but approachable enough for weekend baking

Ingredient Notes

Bread Flour: I always use bread flour for bagels because the higher protein content creates that perfect chewy texture that makes sourdough bagels so satisfying to bite into.

Fresh or Frozen Raspberries: Both work beautifully, but I prefer fresh when they’re in season for the brightest flavor and natural sweetness that balances the sourdough tang.

Active Sourdough Starter: Your starter should be bubbly and doubled in size – this is what gives these Raspberry Pistachio Sourdough Bagels their distinctive tangy flavor and chewy texture.

Honey: Just a touch of honey feeds the fermentation process and adds a subtle floral sweetness that complements both the raspberries and pistachios perfectly.

Sea Salt: I recommend using fine sea salt because it distributes more evenly throughout the dough and enhances all the other flavors without overpowering them.

Freeze-Dried Raspberries: These add concentrated raspberry flavor and beautiful color specks throughout the dough – I crush them lightly for the best texture.

Pistachios: Use the freshest pistachios you can find, and grind some finely while keeping others coarsely chopped for varied texture in every bite.

Natural Food Coloring: Completely optional, but a tiny amount of plant-based coloring makes the colors more vibrant and bakery-like.

How to Make Raspberry Pistachio Sourdough Bagels

Step 1. I usually start by feeding my sourdough starter 8-12 hours before I want to mix the dough, using equal parts starter, flour, and water to ensure it’s active and bubbly.

Step 2. My grandmother always said to prepare your fruit first, so I dice the raspberries and save every drop of that precious juice – it adds both flavor and natural color to the dough.

Step 3. I’ve found that mixing the raspberry dough first prevents the colors from muddying together, so I combine all the raspberry ingredients and knead for 6-7 minutes until the dough is smooth and elastic.

Step 4. After cleaning my bowl thoroughly, I mix the pistachio dough the same way, making sure to knead in those coarsely chopped pistachios for texture and visual appeal.

Step 5. In my experience, the bulk fermentation at room temperature takes 6-8 hours, but I always go by how the dough looks and feels rather than the clock – doubled in size and slightly jiggly when gently shaken.

Step 6. The overnight cold proof is where the magic happens – I place both doughs in the fridge for 12-14 hours, which develops incredible flavor and makes the dough much easier to shape.

Step 7. I usually divide each dough into 8 equal portions, roll them into logs, then twist pairs together before shaping into bagels – this creates those beautiful swirl patterns.

Step 8. For the final rise, I let them sit at room temperature for 1-3 hours until they’re noticeably puffy but not doubled – they should spring back slowly when gently poked.

Step 9. My husband always knows when I’m making bagels because the house fills with the aroma of boiling water – I boil each bagel for exactly 1 minute per side for the perfect chewy crust.

Step 10. I bake them at 425°F for 20-25 minutes until they’re golden brown and sound hollow when tapped – just like when I make our New York Style Bagels, where crust perfection is everything.

How to Store & Reheat

I usually store any leftover bagels in an airtight container at room temperature for up to 2 days, though they’re definitely best enjoyed fresh from the oven. If you want to keep them longer, slice them in half first to make toasting easier later.

For longer storage, I recommend wrapping each bagel individually in plastic wrap and freezing them for up to 3 months. In my experience, freezing works perfectly for these Raspberry Pistachio Sourdough Bagels – they maintain their texture and flavor beautifully.

For best results, I like to toast frozen bagels directly from the freezer, or let them thaw at room temperature for about 30 minutes before toasting. The microwave works in a pinch, but toasting really brings back that perfect chewy texture and enhances the nutty pistachio flavor.

What to Serve with Raspberry Pistachio Sourdough Bagels

Cream Cheese: The classic pairing that never fails – the tangy richness balances the sweet-tart raspberries perfectly and creates a luxurious breakfast experience.

Honey Butter: In my kitchen, I often serve these with a simple honey butter that complements both the fruit and nuts while adding richness without competing flavors.

Fresh Berries: A small bowl of mixed fresh berries alongside these bagels creates a beautiful, colorful breakfast spread that feels special enough for weekend guests.

Greek Yogurt: he protein-rich creaminess of Greek yogurt pairs wonderfully with the complex flavors in these bagels, or try them with our Greek Yogurt Blueberry Bagels for a fruit-packed breakfast.
Pistachio Butter: For the ultimate pistachio experience, I love spreading pistachio butter on the pistachio sections – it’s indulgent but absolutely delicious.

Pistachio Butter: For the ultimate pistachio experience, I love spreading pistachio butter on the pistachio sections – it’s indulgent but absolutely delicious.

Hot Coffee: My family always pairs these with a strong cup of coffee, and for something extra satisfying, serve alongside our High Protein Bagel Bites or the Quick Protein Bagels for a brunch platter that fuels everyone. make for a perfect morning combination.

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