Before we dive in, let me just say THANK YOU. Whether you’ve been baking with me for a while or this is your first visit, I’m truly grateful you’re here. Your support makes this space a cozy, delicious corner of the internet—and today, I have something extra special for you. Yes, raspberry pistachio sourdough bagels.
These Raspberry Pistachio Sourdough Bagels are hands-down one of the most beautiful bakes to ever come out of my kitchen. Swirled with natural colors, bursting with flavor, and topped with crushed pistachios, they’re anything but boring!!
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A Bagel Unlike Any Other
Let’s talk about what makes these beauties so unique!
These bagels are:
- Naturally leavened with sourdough (no commercial yeast here!)
- Swirled with a vibrant pink raspberry dough and earthy green pistachio dough
- Slightly sweet, delightfully tangy, and perfectly chewy
- Topped with extra pistachio crunch and a pop of berry brightness
I promised you versatile, and here’s proof! These are as perfect for a fancy brunch as they are toasted with cream cheese on a cozy morning.
Why You’ll Love These Raspberry Pistachio Sourdough Bagels
- Gorgeous inside and out – That swirl!! I’m kicking myself for not having shot it mid-bake.
- Sourdough powered – Better flavor, better texture, better for your gut.
- All-natural coloring – Beetroot and raspberries for that dreamy pink; pistachio paste gives the green.
- Totally customizable – Want to add white chocolate chips or dried cranberries? Do it!
What Do These Bagels Taste Like?
These bagels strike a dreamy balance between sweet, nutty, tangy, and earthy. The raspberry side offers bright berry notes, while the pistachio dough brings a mellow richness that rounds everything out. The sourdough tang is subtle but present, elevating each bite without overwhelming.
And that crunch of pistachio on top? Oh. My. Goodness.
Benefits of Raspberry Pistachio Sourdough Bagels
- Fermented with sourdough = easier to digest
- No food coloring = just fruit and veggies!
- Cold-proofing = deeper flavor and flexibility with your schedule
- Showstopper status = guaranteed compliments (and maybe a few recipe requests)
Ingredients
- 3 cups bread flour
- ½ cup active sourdough starter
- 1 cup warm water
- 1 ½ tsp salt
- 2 tbsp freeze-dried raspberries, crushed
- 3 tbsp pistachio paste
- 1 tsp beetroot powder (optional, for extra pink pop)
- 1 tbsp honey (for boiling water)
- 2 tbsp chopped pistachios (for topping)
Tools You’ll Need
- Mixing bowls
- Dough scraper
- Kitchen scale (for precision—highly recommended)
- Parchment paper
- Large pot for boiling
- Slotted spoon
- Oven and baking tray
Ingredient Additions & Substitutions
No pistachio paste? Almond paste works, too—just a different (but lovely) flavor profile.
No beet powder? Skip it! Your dough will still be pink from the raspberries.
Want it sweeter? Add a tablespoon of maple syrup to the dough.
Fancy a filling? A little white chocolate in the center of each twist is divine.
How to Make Raspberry Pistachio Sourdough Bagels
Step 1: Make the Dough
Mix sourdough starter, warm water, and flour until shaggy. Rest 30 minutes. Add salt and knead until smooth.
Step 2: Color and Flavor
Divide dough in half. Knead raspberry and beet powder into one half. Knead pistachio paste into the other. You’ll have two beautifully distinct doughs.
Step 3: Bulk Fermentation
Cover each dough and let rise at room temperature 4–6 hours, or until doubled.
Step 4: Shape the Bagels
Roll ropes from each dough, twist them together, then shape into rings. Transfer to a parchment-lined tray.
Step 5: Cold Ferment
Refrigerate overnight (8–12 hours). This step enhances flavor and makes the dough easier to handle.
Step 6: Boil
Boil bagels in honey water (1 min per side). This sets the crust and gives that classic chew.
Step 7: Bake
Top with chopped pistachios and more raspberries if desired. Bake at 425°F (220°C) for 20–25 minutes. Cool and enjoy.
What to Serve with These Bagels
- Cream cheese and fresh raspberries
- Honeyed ricotta
- Avocado and lime
- Toasted with a pat of butter and a sprinkle of sea salt
- Even plain—they shine all on their own!
Tips for Success
Don’t skip the cold ferment—it’s the secret to flavor.
Keep dough covered during fermentation to prevent drying out.
Twist the dough tightly to ensure a nice swirl.
Use crushed ice in the oven (in a pan below) for extra oven spring.
How to Store
Room temp: Store in an airtight container for up to 2 days.
Fridge: Not ideal—can make bagels gummy.
Freezer: Absolutely. Freeze once cooled, up to 3 months. Reheat in toaster oven.
General Info
These bagels are:
- Vegetarian
- Naturally dyed
- Fermented over 12+ hours for maximum digestibility
- A lovely weekend baking project
Frequently Asked Questions
Can I use commercial yeast instead of sourdough?
Yes. Use 1 tsp instant yeast, skip the long ferment, and rise until doubled.
How do I know my sourdough starter is active enough?
It should be bubbly, doubled in size within 4–6 hours after feeding, and pass the float test.
Can I make mini versions?
Absolutely. Just reduce bake time to about 15 minutes.
Final Thoughts
These Raspberry Pistachio Sourdough Bagels are more than a treat—they’re a joyful, colorful celebration of fermentation, flavor, and fun. Whether you’re a sourdough pro or still learning the ropes, this recipe invites you to slow down and savor each step.
Craving More Raspberry or Pistachio Recipes?
- Raspberry Almond Sourdough Muffins
- Pistachio Cream Croissant Bake
- Beetroot and Berry Swirl Loaf
Let’s Connect!
Did you make these bagels? I’d love to see. Tag your creations on Pinterest or Instagram and leave a review below. Your feedback means the world.
Nutritional Information (Per Bagel, Approximate)
- Calories: 210
- Carbs: 36g
- Protein: 6g
- Fat: 5g
- Sugar: 3g
- Fiber: 2g
Thanks again for baking with me. Here’s to beautiful bread and bold flavors. What would you like me to share next—sweet, savory, or surprise you?
Raspberry Pistachio Sourdough Bagels
Equipment
- Mixing bowls
- Dough scraper
- Kitchen scale
- Parchment paper
- Large pot for boiling
- Slotted spoon
- Baking tray
- Oven
Ingredients
- 3 cups bread flour
- ½ cup active sourdough starter
- 1 cup warm water
- 1 ½ tsp salt
- 2 tbsp freeze-dried raspberries crushed
- 3 tbsp pistachio paste
- 1 tsp beetroot powder optional, for extra pink color
- 1 tbsp honey for boiling water
- 2 tbsp chopped pistachios for topping
Instructions
- In a large bowl, mix the sourdough starter, warm water, and bread flour until a shaggy dough forms. Let rest for 30 minutes (autolyse).
- Add salt and knead until the dough becomes smooth and elastic.
- Divide the dough into two equal parts. Knead beetroot powder and crushed raspberries into one half, and pistachio paste into the other half until well incorporated.
- Place each colored dough in a separate bowl, cover, and bulk ferment at room temperature for 4–6 hours, or until doubled in size.
- Roll out ropes from each dough, twist one raspberry and one pistachio rope together, then shape into a ring to form each bagel. Place on parchment-lined trays.
- Cover the shaped bagels and cold-proof them in the fridge overnight (8–12 hours).
- Preheat oven to 425°F (220°C). Bring a large pot of water to a boil and add honey. Boil each bagel for 1 minute per side.
- Remove with a slotted spoon and place back on the tray. Sprinkle with chopped pistachios and extra raspberries if desired.
- Bake for 20–25 minutes or until golden and slightly firm on top. Let cool completely before serving.
