Raspberry Pistachio Sourdough Bagels
Chewy sourdough bagels filled with tart raspberries and crunchy pistachios. These colorful, slightly sweet bagels are perfect for breakfast, brunch, or a special homemade treat.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes active (+4 hours rise time)
- Yield: 8 bagels
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
1 cup sourdough starter (active and bubbly)
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
Instructions
- In a large bowl, mix sourdough starter, warm water, and honey until smooth.
- Gradually add flour and salt until a sticky dough forms.
- Knead on a floured surface for 10 minutes until smooth and elastic.
- Gently fold in raspberries and pistachios, being careful not to crush the berries.
- Place dough in a lightly oiled bowl, cover with a damp cloth, and let rise until doubled (about 4 hours).
- Divide dough into 8–10 pieces, roll into balls, and poke a hole in the center of each to form bagels.
- 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.
- Bake for 20 minutes, or until golden brown.
- Cool slightly before serving. Enjoy plain or with cream cheese, butter, or honey.
Notes
Swap raspberries for blueberries, cranberries, or other berries for variation.
Sprinkle sesame seeds, poppy seeds, or extra pistachios on top before baking for added crunch.
Add white chocolate chips to make a sweeter version.
Frozen raspberries work if thawed and patted dry before use.
For gluten-free bagels, use a 1:1 gluten-free flour blend (texture will vary).
Nutrition
- Serving Size: 1 bagel
- Calories: 240
- Sugar: 6g
- Sodium: 280mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 0mg
