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Freshly baked Raspberry Pistachio Sourdough Bagels cooling on a rack

Raspberry Pistachio Sourdough Bagels

These sourdough bagels are bursting with tangy raspberry flavor and nutty pistachios, making them a deliciously unique treat perfect for breakfast or brunch.
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Calories 280 kcal

Ingredients
  

  • For the Dough:
  • 500 g bread flour
  • 150 g active sourdough starter 100% hydration
  • 250 ml warm water
  • 1 tbsp honey
  • 1 ½ tsp salt
  • 100 g chopped pistachios unsalted, shelled
  • 100 g freeze-dried raspberries
  • For Boiling:
  • 1 tbsp baking soda
  • 1 tbsp honey
  • For Topping:
  • Extra chopped pistachios
  • Extra freeze-dried raspberries

Instructions
 

  • Mix the Dough: In a large bowl, combine sourdough starter, water, and honey. Stir in bread flour and salt until a rough dough forms. Knead until smooth (about 10 mins). Cover and rest 30 minutes.
  • Incorporate Add-ins: Stretch and fold the dough, adding pistachios and raspberries gently. Let rise 4–6 hours until puffy.
  • Shape the Bagels: Divide into 8 balls. Poke a hole in each and gently stretch into a ring. Place on parchment-lined sheet. Refrigerate overnight.
  • Boil the Bagels: Preheat oven to 425°F (220°C). Boil bagels for 30 seconds per side in water with baking soda and honey.
  • Top & Bake: Sprinkle with pistachios and raspberries. Bake for 20–25 mins until golden. Cool before serving.

Notes

Use freeze-dried raspberries to prevent excess moisture. Avoid over-mixing after adding the fruit to keep structure intact.
Nutrition Estimate (Per Bagel):
Calories: ~280
Protein: ~9g
Fiber: ~3g