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A vibrant raspberry and pistachio sourdough bun with pink, green, and white dough sections, topped with chopped pistachios and whole raspberries, served on a white plate on a wooden table

Raspberry Pistachio Sourdough Bagels

These naturally colored sourdough bagels are swirled with a pink raspberry dough and green pistachio dough for a beautiful, flavorful twist on a classic bake. Slightly sweet, perfectly chewy, and topped with chopped pistachios and berries, they're an eye-catching and gut-friendly treat that’s perfect for brunch or a cozy weekend bake.
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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.

Notes

The cold ferment adds flavor and improves dough handling—don’t skip it.
Pistachio paste can be substituted with almond paste for a different flavor.
The beetroot powder is optional but adds a brighter pink color.
Bagels can be frozen after baking and cooling. Reheat in a toaster oven before serving.
These are slightly sweet and can be paired with cream cheese, ricotta, or even avocado.