If you have been searching for a delightful, gourmet twist on a classic favorite, you have to try the Raspberry Pistachio Swirled Sourdough Bagels Recipe. These bagels combine the vibrant sweetness of raspberries with the rich, nutty flavor of pistachios, all swirled together in a chewy, perfectly tangy sourdough base. Each bite offers a symphony of natural colors and textures, making them as beautiful as they are delicious. This recipe is a true treasure for breakfast lovers and adventurous bakers alike, promising a unique homemade treat that will brighten any morning table.
Ingredients You’ll Need
Getting the dough just right starts with a handful of simple yet carefully chosen ingredients. Each one contributes its own magic to the texture, flavor, and eye-catching appearance of your bagels.
- Bread Flour: The high protein content builds the perfect chew and structure in your sourdough bagels.
- Fresh or Frozen Raspberries: Mashed to infuse vibrant color and a fresh, tangy sweetness into the dough.
- Sourdough Starter: Essential for that classic tang and light, airy crumb that sourdough is known for.
- Honey: Adds a gentle natural sweetness that balances the tartness of raspberries and enhances fermentation.
- Sea Salt: A key ingredient for flavor depth and helping gluten development during kneading.
- Freeze-dried Raspberries: Crushed for added raspberry flavor pops and visual appeal.
- Water: Adjusted carefully to hydrate the dough to just the right consistency—neither sticky nor dry.
- Chopped Pistachios: Both finely ground for flavor in the dough and coarsely chopped for texture on top.
- Natural Plant-Based Food Coloring (Optional): Used to enhance the pink and green hues, making the swirls stand out vividly.
- Optional Almond Extract: Elevates the pistachio flavor for a nutty aromatic finish.
How to Make Raspberry Pistachio Swirled Sourdough Bagels Recipe
Step 1: Feed Your Sourdough Starter
Begin by feeding your sourdough starter about 8 to 12 hours ahead of mixing your doughs. Use 25 grams of active starter, 90 grams of water, and 90 grams of flour to create a lively starter that’s doubled in size and just starting to deflate. This active starter is the powerhouse behind your bagels’ tangy flavor and light texture.
Step 2: Prepare the Raspberries
Dice your raspberries and keep every drop of their juice. If they’re frozen, gently warm them before chopping to release more flavor and color. Be sure the berries cool completely before adding them to the dough—this step keeps the yeast happy and gives your bagels the best rise.
Step 3: Mix the Raspberry Bagel Dough
In a large bowl, combine the bread flour, water, sourdough starter, honey, mashed raspberries with their juice, sea salt, crushed freeze-dried raspberries, and optional pink plant-based food coloring. Use a stand mixer with a dough hook on low speed for 6 to 7 minutes until the dough is smooth and elastic, or knead by hand for 8 to 10 minutes. For an extra pop of color and texture, sprinkle some freeze-dried raspberries on top after mixing.
Step 4: Transfer and Rest the Raspberry Dough
Move the raspberry dough to a covered bowl or container and keep it moist with a damp towel or lid. This keeps the dough from drying out while you prepare the pistachio dough.
Step 5: Mix the Pistachio Bagel Dough
Thoroughly clean your mixing bowl, then combine bread flour, water, sourdough starter, honey, finely ground pistachios, sea salt, optional green and yellow natural plant-based food coloring, and optional almond extract. Mix or knead until smooth and elastic. Press coarsely chopped pistachios into the top for added texture, using water spray or gentle kneading to help them stick.
Step 6: First Rise
Cover both batters with damp towels or plastic wrap and let them rise at room temperature for 6 to 8 hours, until roughly doubled in size. This slow fermentation builds the flavor and texture of your bagels.
Step 7: Overnight Proof
For a deeper flavor and improved digestibility, place both doughs covered in the refrigerator overnight. This slow, cold fermentation enhances the sourdough qualities and nutrition.
Step 8: Braid the Two Doughs
Remove the chilled doughs and divide each into eight equal portions. Roll each into 6-inch logs and pair one raspberry log with one pistachio log. Roll paired logs into 9-inch ropes, twisting their ends to swirl colors together beautifully, with raspberry as the dominant hue for that lovely pink pop.
Step 9: Shape the Bagels
Take each twisted rope and bring the ends together, overlapping them slightly, then wrap into a circle and seal the joint against your work surface. Shaping your bagels this way creates a perfect ring that holds its shape in the boil and bake.
Step 10: Final Rise
Place your shaped bagels on a greased sheet and allow them to puff up at room temperature for 1 to 3 hours, or proof them gently at 80 to 90 degrees using your oven’s proof setting for a faster rise.
Step 11: Boil the Bagels
Preheat your oven to 425°F (220°C). Bring a large pot of water to boil and boil each bagel on both sides for 1 minute. This step creates the signature chewy crust that is so beloved in bagels.
Step 12: Bake Until Golden
Transfer boiled bagels to a parchment-lined baking sheet and bake for 20 to 25 minutes until they turn golden brown and firm. Let them cool completely before slicing to set the crumb perfectly.
How to Serve Raspberry Pistachio Swirled Sourdough Bagels Recipe
Garnishes
The playful swirl of raspberry and pistachio colors means these bagels are a joy on their own, but a gentle spread of cream cheese — plain or whipped with a touch of honey — beautifully complements their flavor. You can also toast slices for a bit of warmth and crunch, then top with extra crushed pistachios or fresh raspberries for added vibrancy.
Side Dishes
These bagels shine alongside light sides that won’t overpower their complex flavors. Fresh fruit, a bowl of Greek yogurt with a drizzle of honey, or even a cucumber and dill salad create a balanced and refreshing breakfast or brunch plate. For a playful brunch, serve with an herby egg salad or smoked salmon to contrast the sweet nuttiness.
Creative Ways to Present
For a party or special breakfast, slice the bagels horizontally and arrange alternating slices on a platter to showcase their gorgeous swirls. You might also transform them into bagel sandwiches with layers of your favorite savory or sweet fillings for a colorful, eye-catching spread. Turning the dough into mini bagels or bagel bites can add a fun twist to your next brunch gathering.
Make Ahead and Storage
Storing Leftovers
Leftover bagels are best kept in an airtight container or resealable bag at room temperature if you plan to eat them within 2 days. The sourdough nature helps retain freshness but avoid moisture build-up to keep that perfect crust.
Freezing
For longer storage, freeze completely cooled bagels by wrapping each individually in plastic wrap and storing them in a freezer-safe bag. They’ll keep well for up to three months and make an excellent grab-and-toast breakfast or snack.
Reheating
To revive your stored bagels, slice and toast them directly from frozen or warm them in the oven wrapped loosely in foil at 350°F (175°C) for 10 to 15 minutes. This method brings back the delightful crusty exterior and warm chewy interior that make these bagels irresistible.
FAQs
Can I use frozen raspberries instead of fresh in this Raspberry Pistachio Swirled Sourdough Bagels Recipe?
Absolutely! Use frozen raspberries by gently warming them to release their juices before mashing. Just be sure they cool down completely to avoid negatively affecting the dough’s rise.
Is it necessary to use sourdough starter for these bagels?
The starter is the heart of this recipe, lending that classic tang and texture. While you could adapt it to use commercial yeast, the flavor and fermentation benefits won’t be quite the same.
Can I skip the food coloring in this Raspberry Pistachio Swirled Sourdough Bagels Recipe?
Yes, the food coloring is purely optional. The natural pigments from raspberries and pistachios already provide lovely hues, but a bit of natural dye can make the swirl effect more vibrant and striking.
How do I know when the sourdough starter is ready to use?
Your starter is ready when it roughly doubles in size and has small bubbles throughout, with its peak starting to fall back in on itself—a true sign of good fermentation and yeast activity.
Can I add other nuts or fruits to this recipe?
You can experiment by swapping or adding nuts such as almonds or walnuts, and fruits like blueberries, but keep proportions similar to ensure the dough’s hydration and rise remain balanced.
Final Thoughts
Making the Raspberry Pistachio Swirled Sourdough Bagels Recipe is truly a rewarding experience that brings artistry and flavor together in one unforgettable bite. These bagels not only brighten your breakfast but impress anyone lucky enough to share them. Give this recipe a try—your mornings will never be the same again!
PrintRaspberry Pistachio Swirled Sourdough Bagels Recipe
These Raspberry Pistachio Sourdough Bagels combine tangy, natural raspberry sweetness with crunchy, nutty pistachios, braided together into beautifully swirled bagels. Made using a classic sourdough starter, these bagels undergo a slow fermentation for improved flavor, nutrition, and digestibility. The recipe uses natural plant-based food colorings to give vibrant pink and olive-green hues, making them as visually appealing as they are delicious. Perfect for breakfast or a snack, these artisanal bagels offer a unique twist on traditional sourdough breads.
- Prep Time: 20 minutes (plus 8-12 hours for starter feeding and overnight proofing)
- Cook Time: 25 minutes
- Total Time: Approximately 12-16 hours including starter feeding and proofing times
- Yield: 16 bagels (8 raspberry-pistachio braided pairs)
- Category: Bread
- Method: Baking
- Cuisine: American Artisan
- Diet: Vegetarian
Ingredients
Raspberry Bagel Dough
- 330 g (2 ¾ cups) bread flour
- 125 g (½ cup) fresh or frozen raspberries, mashed
- 80 – 115 g (⅓ – ½ cups) water (adjust for dough texture)
- 85 g (⅓ cup) sourdough starter
- 8 g (1.5 tsp) honey
- 7 g (1 ¼ tsp) sea salt
- 1.5 Tablespoons freeze-dried raspberries, crushed
- Optional: natural plant-based pink food coloring
Pistachio Bagel Dough
- 200 g (1 ½ cups) bread flour
- 120 g (½ cup) water
- 40 g (⅓ cup) sourdough starter
- 3 g (½ tsp) sea salt
- 6 g (1 tsp) honey
- 20 g (2 Tablespoons) finely ground or chopped pistachios
- 20 g (2 Tablespoons) coarsely chopped pistachios for topping
- Optional: natural plant-based green and yellow food coloring to make the dough olive green
- Optional: ½ tsp almond extract for enhanced pistachio flavor
Instructions
- Feed the Sourdough Starter: About 8-12 hours before preparing the doughs, feed your sourdough starter with 25g active starter, 90g water, and 90g flour. Let it rest until it doubles in size and the peak begins to collapse, indicating it is active and ready to use.
- Prepare the Raspberries: Dice fresh or thaw frozen raspberries, reserving all juice. Warm frozen raspberries if needed to release liquid. Ensure raspberries are completely cooled before adding to the dough.
- Mix Raspberry Bagel Dough: In a large bowl, combine bread flour, water, sourdough starter, honey, mashed raspberries with juice, sea salt, crushed freeze-dried raspberries, and optional pink food coloring. Mix with stand mixer dough hook on low speed for 6-7 minutes until smooth and elastic, or knead by hand 8-10 minutes. Optionally sprinkle more freeze-dried raspberries on top of dough for color and texture.
- Cover Raspberry Dough: Transfer dough to a covered bowl or container, sealing with a damp towel or lid to prevent drying out.
- Mix Pistachio Bagel Dough: Clean mixing bowl, then combine bread flour, water, sourdough starter, honey, finely ground/chopped pistachios, sea salt, optional green and yellow food coloring, and optional almond extract. Mix on low speed 6-7 minutes or knead by hand 8-10 minutes until smooth and elastic. Add coarsely chopped pistachios on top of dough and lightly incorporate or spritz with water to help them stick.
- First Rise: Cover pistachio dough with damp towel or plastic wrap. Let both doughs rise at room temperature for 6-8 hours until roughly doubled.
- Overnight Proof: Refrigerate both doughs overnight to allow slow fermentation that enhances flavor, texture, nutrition, and digestibility.
- Braid the Doughs: Remove doughs from fridge. Divide each dough into 8 equal pieces. Roll each piece into 6-inch logs. Pair raspberry and pistachio logs, roll each pair into 9-inch ropes by gently stretching back and forth, and twist the ends to swirl colors.
- Shape the Bagels: Take each twisted rope, bring ends together overlapping about an inch, wrap into a circular bagel shape around your hand, and roll the joined ends on the surface to seal well.
- Final Rise: Place shaped bagels on greased baking sheets. Let rise at room temperature for 1-3 hours until puffy. Alternatively, proof in an oven with proof setting at 80-90°F for 60-90 minutes to accelerate.
- Boil the Bagels: Preheat oven to 425°F (220°C). Bring large pot of water to a boil. Boil each bagel 1 minute on each side. Remove with slotted spoon and place on parchment-lined baking sheets.
- Bake the Bagels: Bake for 20-25 minutes until bagels turn golden brown and are firm to the touch.
- Cool and Serve: Allow bagels to cool completely before slicing. Enjoy your vibrant, flavorful raspberry and pistachio sourdough bagels!
Notes
- Adjust water quantity to ensure dough is hydrated but not sticky.
- Using frozen raspberries requires warming and cooling before use to preserve dough temperature.
- Natural plant-based food colorings are optional but enhance visual appeal.
- Almond extract amplifies pistachio flavor in the pistachio dough.
- Overnight cold proofing improves flavor depth and dough structure while enhancing gut health benefits.
- Adding freeze-dried raspberries on dough surface adds texture and speckled appearance.
- Proper sealing of bagel ends ensures traditional shape during baking.
- Boiling bagels before baking is essential for authentic chewy crust.
