Raspberry Pistachio Sourdough Bagels

Imagine a bagel that’s not just a bagel—a bagel that’s a canvas of flavor and texture. These Raspberry Pistachio Sourdough Bagels are a testament to that vision. With the tang of sourdough, the sweetness of ripe raspberries, and the earthy crunch of pistachios, each bite is a celebration. They’re naturally leavened, making them not only delicious but also gut-friendly.​Jesha’s+1Jesha’s+1

Ingredients

For the Raspberry Bagel Dough:

• 330 g (2¾ cups) bread flour
• 125 g (½ cup) fresh or frozen raspberries, mashed
• 80–115 g (⅓–½ cups) water (adjust to achieve a hydrated but not sticky dough)
• 85 g (⅓ cup) active sourdough starter
• 8 g (1.5 tsp) honey
• 7 g (1¼ tsp) sea salt
• 1.5 tablespoons freeze-dried raspberries, crushed
• Optional: Natural pink food coloring for a vibrant hue​Log in or sign up to view+6Log in or sign up to view+6Copy Me That+6TikTok+6Jesha’s+6Copy Me That+6Jesha’s+1Jesha’s+1

Instructions

1. Prepare the Sourdough Starter: Feed your starter 8–12 hours before beginning to ensure it’s active and bubbly.​Artofit+18TikTok+18Log in or sign up to view+18
2. Mix the Dough: In a large bowl, combine the bread flour, mashed raspberries, sourdough starter, honey, and sea salt. Gradually add water until the dough is hydrated but not sticky. Incorporate the freeze-dried raspberries for added flavor and color.​Log in or sign up to view+3Jesha’s+3Jesha’s+3
3. Bulk Fermentation: Cover the dough and let it ferment at room temperature for about 18 hours. This slow fermentation enhances the flavor and texture.​Copy Me That+8Jesha’s+8Jesha’s+8
4. Shape the Bagels: Turn the dough onto a lightly floured surface. Divide it into 8 equal portions. Shape each portion into a ball, then poke a hole through the center to form a bagel shape.​
5. Proof the Bagels: Place the shaped bagels on a parchment-lined baking sheet. Cover and let them proof at room temperature until slightly puffed, about 1–2 hours.​
6. Boil and Bake: Bring a large pot of water to a boil. Gently lower each bagel into the boiling water and cook for 1–2 minutes per side. Remove and place back on the baking sheet. Bake in a preheated 425°F (220°C) oven for 20–25 minutes, or until golden brown.​

Pro Tips

• Dough Hydration: Adjust the water amount based on the moisture content of your raspberries. The dough should be tacky but manageable.​
• Freeze-Dried Raspberries: These add intense raspberry flavor without introducing excess moisture.​Jesha’s
• Pistachio Paste: For an extra layer of flavor, consider incorporating pistachio paste into the dough or as a topping.​
• Coloring: If using food coloring, opt for natural plant-based options to maintain the integrity of the flavors.​Jesha’s+1Jesha’s+1

Serving Suggestions

These bagels are delightful on their own, but for an indulgent experience, spread them with cream cheese or mascarpone. The tanginess of the cheese complements the sweetness of the raspberries beautifully.​

Final Thoughts

Baking these Raspberry Pistachio Sourdough Bagels is more than a culinary endeavor; it’s an art form. The combination of flavors and textures offers a unique twist on the traditional bagel. Whether you’re a seasoned baker or a novice, this recipe invites you to explore the delightful world of sourdough bagels.