A Tangy, Nutty Twist on a Classic Favorite

There’s something magical about the smell of freshly baked bagels in the morning—especially when they’re homemade and kissed with the sweet tang of raspberries and the buttery crunch of pistachios. This recipe for Raspberry Pistachio Sourdough Bagels brings together tradition, creativity, and a whole lot of flavor in every chewy bite.

I remember the first time my grandmother introduced me to sourdough. She always kept a jar of her starter—lovingly named Nino—on the counter. While bagels weren’t part of her Italian repertoire, the idea of slow fermentation and nurturing dough felt just like her way of cooking. This recipe is my homage to her, combining that old-world method with a modern American twist.

Whether you’re a seasoned sourdough baker or just starting your fermentation journey, these Raspberry Pistachio Sourdough Bagels are a delightful bake, perfect for brunches, gifting, or just treating yourself.

Why You’ll Love These Bagels

Naturally leavened with sourdough for a tangy, complex flavor.
No commercial yeast needed.
Studded with freeze-dried raspberries for bursts of fruitiness.
Loaded with chopped pistachios for a nutty crunch.
Beautifully chewy crust with a soft, flavorful interior.
Perfect for spring and summer with their bright, vibrant ingredients.

Ingredients

For the Bagel Dough:

500g bread flour
150g active sourdough starter (100% hydration)
250ml warm water
1 tbsp honey
1 ½ tsp salt
100g chopped pistachios (unsalted, shelled)
100g freeze-dried raspberries or raspberry pieces

For Boiling:

1 tbsp baking soda
1 tbsp honey

For Topping:

Extra chopped pistachios
Extra freeze-dried raspberry bits

Instructions

1. Mix the Dough

In a large bowl, whisk together your sourdough starter, warm water, and honey. Add the bread flour and salt, and mix until a shaggy dough forms. Knead the dough by hand or with a dough hook for about 10 minutes, until smooth and elastic.

🕒 Rest: Cover the dough with a damp cloth and let it rest for 30 minutes.

2. Incorporate Add-Ins

After resting, gently stretch and fold the dough while sprinkling in the pistachios and raspberries. Do this carefully to avoid crushing the raspberries too much—they add pockets of tangy sweetness that contrast beautifully with the nutty pistachios.

🕒 Bulk Fermentation: Let the dough rise at room temperature (ideally around 75°F) for 4–6 hours, until it looks puffy and aerated.

3. Shape the Bagels

Divide the dough into 8 equal pieces. Shape each piece into a ball, then use your fingers to poke a hole in the center, gently stretching into a ring. Place the formed bagels onto a parchment-lined baking sheet.

🧊 Cold Proof: Cover and refrigerate overnight for 10–12 hours. This slow fermentation deepens the flavor and helps with that signature bagel chew.

4. Boil the Bagels

Preheat your oven to 425°F (220°C). Bring a large pot of water to a gentle boil. Stir in the baking soda and honey.

Using a slotted spoon, boil each bagel for 30 seconds per side. This step creates that iconic bagel crust. Transfer them back to the baking sheet.

5. Top & Bake

Sprinkle the boiled bagels with extra pistachios and raspberry bits.

🕒 Bake: Bake for 20–25 minutes, until golden brown. Cool on a wire rack before slicing—or biting—into them.

Serving Ideas

With cream cheese & honey drizzle: Try a whipped mascarpone or ricotta spread too!
Toasted with butter for a simple, satisfying snack.
Gourmet breakfast sandwich with goat cheese, arugula, and smoked turkey.
Sweet brunch board: Serve with other pastries, fresh fruit, and jams.

Storage & Freezing Tips

Store in an airtight container at room temperature for 2–3 days.
For longer storage, slice and freeze individually—toast straight from frozen.

Nutrition (per bagel)

Calories: ~280
Protein: ~9g
Fiber: ~3g

These Raspberry Pistachio Sourdough Bagels pack a nutritious punch, thanks to the fiber-rich raspberries and protein-packed pistachios. Great fuel for your morning!

FAQs

Can I use commercial yeast instead of sourdough?
Yes! Substitute the sourdough starter with 7g instant yeast and adjust water slightly.

Can I use fresh raspberries?
It’s best to stick with freeze-dried raspberries—they won’t add excess moisture and keep their vibrant flavor.

Do I have to cold-proof overnight?
Technically no, but it’s highly recommended for the best flavor and texture.

Final Thoughts

If you’re looking to elevate your homemade baking with something colorful, flavorful, and fun, these Raspberry Pistachio Sourdough Bagels will steal the show. Whether for a brunch party or a weekend baking project, they’re sure to impress.

And hey—don’t forget to name your sourdough starter. It adds a little soul to your sourdough journey. 😉

I’d love to hear how your Raspberry Pistachio Sourdough Bagels turned out! Tag me in your baking photos or comment with your favorite twist on the recipe.