Can I make these bagels without a sourdough starter?

I don't recommend it because the sourdough starter is what gives these Raspberry Pistachio Sourdough Bagels their distinctive tangy flavor and chewy texture – it's really the heart of the recipe.

What if my raspberries are too watery?

I usually drain excess juice from very ripe raspberries, but save it to add back gradually – you want the dough hydrated but not sticky, so adjust the water content accordingly.

Can I use different nuts instead of pistachios?

Absolutely! I've made these with chopped almonds or walnuts, though pistachios give the most beautiful color contrast and complementary flavor with the raspberries.

How do I know when my bagels are properly proofed?

The dough should be puffy and spring back slowly when gently poked – if it springs back quickly, give it more time, and if it doesn't spring back at all, it may be overproofed.

Raspberry Pistachio Sourdough Bagels – Naturally Fermented and Stunningly Swirled

Name: Raspberry Pistachio Sourdough Bagels
Prep time: 30 min
Cook time: 25 min
Total time: 19 h
Cuisine: Sourdough
Ingredients: 330 g (2¾ cups) bread flour; 125 g (½ cup) fresh or frozen raspberries, mashed; 80–115 g (⅓–½ cup) water; 85 g (⅓ cup) active sourdough starter; 8 g (1½ tsp) honey; 7 g (1¼ tsp) sea salt; 1½ tbsp freeze-dried raspberries, crushed; Optional: Natural pink plant-based food coloring; 200 g (1½ cups) bread flour; 120 g (½ cup) water; 40 g (⅓ cup) active sourdough starter; 6 g (1 tsp) honey; 3 g (½ tsp) sea salt; 20 g (2 tbsp) finely ground pistachios; 20 g (2 tbsp) coarsely chopped pistachios; Optional: Natural green/yellow food coloring; Optional: ½ tsp almond extract

Raspberry Pistachio Sourdough Bagels

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Naturally fermented bagels featuring sweet raspberries and nutty pistachios. Rich texture, tangy flavor, and vibrant swirls make these a breakfast favorite.

This recipe has been tested 5+ times in our kitchen using standard home equipment.

Author: Emily Rose Carter
Prep Time: 30 minutes
Cook Time: 25 minutes
Total Time: 19 hours
Yield: 8 bagels 1x
Category: Breakfast
Method: Baking
Cuisine: Sourdough
Diet: Vegetarian

Ingredients

Scale

330 g (2¾ cups) bread flour
125 g (½ cup) fresh or frozen raspberries, mashed
80–115 g (⅓–½ cup) water
85 g (⅓ cup) active sourdough starter
8 g (1½ tsp) honey
7 g (1¼ tsp) sea salt
1½ tbsp freeze-dried raspberries, crushed
Optional: Natural pink plant-based food coloring
200 g (1½ cups) bread flour
120 g (½ cup) water
40 g (⅓ cup) active sourdough starter
6 g (1 tsp) honey
3 g (½ tsp) sea salt
20 g (2 tbsp) finely ground pistachios
20 g (2 tbsp) coarsely chopped pistachios
Optional: Natural green/yellow food coloring
Optional: ½ tsp almond extract

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Instructions

Feed your starter 8–12 hours before: mix 25 g starter, 90 g flour, 90 g water. Let double.
Dice raspberries and reserve juice. If frozen, warm slightly and cool.
Mix raspberry dough: combine all ingredients and knead 6–10 minutes. Cover.
Mix pistachio dough: combine all ingredients and knead. Cover.
Bulk ferment both doughs at room temperature for 6–8 hours.
Cold proof in fridge overnight (12–14 hours).
Divide each dough into 8. Roll into ~6” logs, twist one of each color, then roll into 9” ropes. Shape into bagels.
Let rise 1–3 hours at room temp or 60–90 minutes at 80–90°F.
Preheat oven to 425°F (220°C). Boil each bagel 1 minute per side. Transfer to parchment-lined sheet.
Bake 20–25 minutes until golden. Cool before slicing.

Notes

Adjust pink/green dough ratio for your preferred swirl pattern.
Almond extract deepens pistachio flavor.
Freeze extra bagels and toast before serving.

Nutrition

Serving Size: 1 bagel
Calories: 220 kcal
Sugar: 4g
Sodium: 210mg
Fat: 4g
Saturated Fat: 0.5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 2g
Protein: 6g
Cholesterol: 0mg

Find it online: https://www.benefitiany.com/raspberry-pistachio-sourdough-bagels/