Why You’ll Love This Recipe

I like this recipe because it transforms simple sourdough into something special. I enjoy how the sourdough starter gives the bagels a tangy depth of flavor while the raspberries add brightness. I also love how versatile they are—I can eat them plain, toasted, or topped with cream cheese, butter, or even honey.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 cup sourdough starter
1 cup warm water
2 tablespoons honey
3 cups all-purpose flour (or whole wheat)
1 cup fresh raspberries
½ cup shelled pistachios, chopped
1 teaspoon sea salt
Additional water for boiling

Directions

1. In a large bowl, mix sourdough starter, warm water, and honey until smooth.

2. Gradually add flour until a sticky dough forms.

3. Knead on a floured surface for 10 minutes until smooth and elastic.

4. Gently fold in raspberries and pistachios, being careful not to crush the berries.

5. Place dough in a lightly oiled bowl, cover with a damp cloth, and let rise until doubled (about 4 hours).

6. Divide dough into 8–10 pieces, roll into balls, and poke a hole in the center of each to form bagels.

7. Preheat oven to 425°F (220°C). Boil bagels in salted water for 1 minute per side, then place on a parchment-lined baking sheet.

8. Bake for 20 minutes, or until golden brown.

Servings and Timing

This recipe makes about 8 bagels. Prep time is 30 minutes, rise time is 4 hours, boiling and baking take about 20 minutes, for a total of around 50 minutes active time.

Variations

I sometimes swap raspberries for blueberries or cranberries for a different fruity twist. For added flavor, I like sprinkling sesame seeds, poppy seeds, or extra chopped pistachios on top before baking. If I want sweeter bagels, I mix in white chocolate chips along with the fruit and nuts.

Storage/Reheating

I store bagels in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. They also freeze well for up to 2 months. To reheat, I slice and toast them for the perfect texture.

FAQs

Can I use frozen raspberries?

Yes, but I thaw and pat them dry first to avoid excess moisture.

Do I need to feed my sourdough starter before using it?

Yes, I make sure it’s active and bubbly for the best rise.

Can I make the dough ahead of time?

Yes, I refrigerate the dough overnight after the first rise, then shape and bake the next day.

Why do I need to boil bagels before baking?

Boiling gives bagels their signature chewy texture and shiny crust.

Can I make these bagels gluten-free?

Yes, I use a 1:1 gluten-free flour blend, though the texture will be slightly different.

Do I need to add honey?

I like the honey for flavor and softness, but sugar or maple syrup also works.

How do I prevent the raspberries from bursting in the dough?

I fold them in gently at the end of kneading and don’t overmix.

Can I skip the pistachios?

Yes, but I love the crunch they add—other nuts like almonds or walnuts also work.

Why didn’t my bagels rise properly?

The starter may not have been active enough, or the room temperature may have been too cool.

Can I make mini bagels with this recipe?

Yes, I just divide the dough into 12–14 pieces instead of 8–10 and reduce baking time by a few minutes.

Conclusion

I love baking these Raspberry Pistachio Sourdough Bagels because they’re flavorful, colorful, and a little different from classic bagels. With their chewy texture, sweet-tart raspberries, and nutty pistachios, they’re a treat that always feels special—whether for brunch with friends or breakfast at home.