These Raspberry Pistachio Sourdough Bagels are a feast for the eyes and the belly. Hand twisted with vibrant raspberry and pistachio doughs, they showcase a beautiful marbled swirl that bakes into soft, chewy bagels with hints of tart berry and nutty crunch in every bite. The natural pink and green colors make them perfect for brunch spreads, gifts, or simply your favorite toaster moment.
What makes these bagels truly special is the long fermentation process with a wild sourdough starter, enhancing digestibility and flavor depth. With fresh or frozen raspberries and real pistachios, you’re getting a whole-food, gut-friendly breakfast option that doesn’t skimp on looks or taste. Whether you serve them plain, toasted with a smear of vegan cream cheese, or as the base for a gourmet sandwich, they’re bound to impress.
Full Recipe:
Ingredients:
Raspberry Bagel Dough
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330g (2¾ cups) bread flour
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125g (½ cup) fresh or frozen raspberries, mashed
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80–115g (⅓–½ cup) water
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85g (⅓ cup) active sourdough starter
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8g (1½ tsp) honey
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7g (1¼ tsp) sea salt
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1½ tbsp freeze-dried raspberries, crushed
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Optional: natural plant-based pink food coloring
Pistachio Bagel Dough
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200g (1½ cups) bread flour
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120g (½ cup) water
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40g (⅓ cup) active sourdough starter
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6g (1 tsp) honey
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3g (½ tsp) sea salt
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20g (2 tbsp) finely ground/chopped pistachios
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20g (2 tbsp) coarsely chopped pistachios (for topping)
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Optional: natural green and yellow food coloring
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Optional: ½ tsp almond extract
Directions:
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Prepare Starter: Feed your sourdough starter 8–12 hours prior. Combine 25g starter, 90g water, and 90g flour. Allow to double in size and use at its peak.
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Prep the Raspberries: Dice fresh or thaw frozen raspberries. Let cool and retain all juices.
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Make Raspberry Dough: Combine all raspberry dough ingredients in a bowl. Knead by hand (8–10 min) or with stand mixer (6–7 min). Cover and let rest.
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Make Pistachio Dough: In a cleaned bowl, mix all pistachio dough ingredients. Knead until smooth. Add chopped pistachios on top and gently press in or spray with water to help adhere.
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First Rise: Cover both doughs and let rise at room temp 6–8 hours until doubled.
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Cold Ferment: Refrigerate doughs overnight for enhanced flavor and digestibility.
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Shape the Bagels: Divide each dough into 8. Pair and roll raspberry and pistachio doughs into logs, then twist together to swirl. Shape each twisted log into a bagel.
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Final Rise: Let bagels rise for 1–3 hours at room temp or proof in a warm spot until puffy.
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Boil the Bagels: Bring water to boil and cook each bagel 1 min per side.
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Bake: Bake at 425°F (220°C) for 20–25 minutes until golden. Cool before serving.
Prep Time: 30 minutes | Cooking Time: 25 minutes | Total Time: 19 hours
Kcal: ~280 kcal per bagel | Servings: 8 bagels
A Swirl of Sweetness and Crunch: The Story Behind Raspberry Pistachio Sourdough Bagels
There’s something magical about crafting your own bagels at home kneading dough with your hands, watching it rise overnight, and finally pulling golden, aromatic rings from the oven. But when you infuse your bagel dough with the rich nuttiness of pistachios and the tart brightness of raspberries, you don’t just create breakfast you create art.
The Raspberry Pistachio Sourdough Bagels recipe is an inventive and health-conscious twist on the classic New York bagel, integrating whole ingredients, vibrant colors, and natural fermentation into a stunningly delicious result. These bagels are not only beautiful to look at with their naturally pink and green marbling, but they’re also packed with gut friendly benefits thanks to a long fermentation process with sourdough starter.
If you’re looking to elevate your breakfast table or impress at your next brunch party, this is the recipe that brings taste, aesthetics, and nutrition together in perfect harmony.
Why Sourdough?
Sourdough is more than a trend it’s a centuries-old baking method that uses wild yeast and beneficial bacteria (Lactobacilli) to leaven and ferment dough. This process breaks down gluten and phytic acid in the flour, making baked goods easier to digest and more nutritious.
In sourdough bagels, that long fermentation process also contributes to superior texture and flavor. The final product boasts a beautifully chewy crust, soft interior, and a subtle tang that enhances the sweetness of the added fruit.
By using a sourdough starter instead of commercial yeast, this recipe eliminates additives and preservatives, aligning with whole foods-based, clean eating. Plus, sourdough fermentation improves the bioavailability of minerals like iron, magnesium, and zinc, turning your indulgent morning treat into a nutrient-rich bite.
Natural Color, Natural Ingredients
Let’s talk about aesthetics. The raspberry and pistachio components of this bagel dough come together like a palette of spring. You get a natural pink hue from fresh or frozen raspberries and a green tone from real pistachios. If you’re into vibrant visuals for your Instagram grid or blog gallery, this bagel will be your new best friend.
Some versions of the recipe include natural plant-based food colorings (optional) to intensify the colors, but it’s just as stunning without them. The pink dough gets its shade and subtle sweetness from mashed raspberries and crushed freeze dried raspberry powder. Meanwhile, the pistachio dough is made with both finely ground and coarsely chopped pistachios, bringing nutty aroma and flavor in every bite. You can even boost the pistachio essence with a touch of almond extract it’s optional but highly recommended if you want that bakery level depth.
The combination of pink and green swirls is not only eye-catching but represents a refreshing departure from standard beige bakery fare.
Nutritional Profile
These bagels strike a balance between indulgent and nourishing. While traditional bagels are often viewed as carb-heavy and nutrient-poor, the sourdough base in this recipe changes the game.
Here’s what makes them nutritionally appealing:
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Gut-Health Boost: The fermentation process supports a healthy microbiome.
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No Refined Sugar: Sweetness is drawn from fruit and a hint of raw honey.
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Antioxidants & Fiber: Raspberries are high in Vitamin C and polyphenols, while pistachios contribute plant protein and healthy fats.
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Clean Ingredients: No preservatives, no processed flour, no synthetic dough conditioners just wholesome, real food.
Each bagel delivers not just flavor but functional nutrition, making it a guilt-free addition to your day.
Flavor Profile and Texture
Biting into one of these bagels is a sensory experience. You get a chewy outer crust (thanks to the boiling step), a soft and airy crumb, and layers of flavor that unfold with every chew.
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The raspberry dough brings a slightly tart, fruity taste that keeps the bagel from feeling heavy or overly bready. The freeze-dried raspberries also add a speckled texture that’s unique and appealing.
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The pistachio dough introduces a toasted, earthy richness. When you bite into a pistachio chunk embedded in the bagel, you get a delightful crunch that contrasts beautifully with the pillowy interior.
Together, the two flavors create harmony. You might think of it like a pastry-croissant hybrid but in bagel form with the bonus of being sourdough-fermented.
The Art of the Twist
One of the highlights of this recipe is the visual marbling created by twisting the raspberry and pistachio dough together. Each bagel is hand-rolled, twisted, and shaped, giving you complete control over how much pink or green appears.
This process makes every bagel one-of-a-kind. Some may have more vivid raspberry streaks, while others lean more pistachio. That artistic freedom is part of what makes this such a joyful baking experience perfect for kids, family baking days, or DIY brunch boards.
Plus, shaping the dough by hand strengthens your connection to the food you’re creating. There’s a tactile, almost meditative quality to it kneading, rolling, braiding that makes the final product all the more satisfying.
Creative Serving Ideas
Once baked, these bagels offer endless possibilities. You can enjoy them fresh out of the oven, toasted with a spread, or dressed up for a gourmet meal. Here are some ideas:
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Sweet Brunch: Pair with raspberry jam, pistachio butter, or honey-lemon cream cheese.
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Savory Combo: Use almond cream cheese and a sprinkle of sea salt for a unique twist.
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Bagel Sandwich: Slice and stuff with avocado, sprouts, and a poached egg.
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Dessert Bagel: Top with mascarpone and fresh berries for an afternoon treat.
They’re also a stunning addition to a brunch board or holiday breakfast table. Just imagine serving a tray of these at Mother’s Day brunch or a spring gathering your guests will be wowed before they even take a bite.
Tips for First-Timers
If this is your first time making sourdough bagels or sourdough anything don’t worry. While this recipe may look complex due to the braiding and double-dough method, it’s very beginner-friendly when broken down into simple steps.
Here are a few tips to help you succeed:
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Use a kitchen scale: Weight measurements are more precise than cups and help with consistency.
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Be patient with fermentation: Let the dough rise at room temperature until it’s doubled, and don’t skip the overnight proof. This builds flavor.
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Cool your raspberries before mixing them into the dough so the yeast isn’t killed.
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Don’t rush the shaping process: Take your time twisting the ropes and sealing the ends properly for picture-perfect bagels.
Conclusion:
Raspberry Pistachio Sourdough Bagels aren’t just a recipe they’re an experience. From the moment you mash fresh berries to the final twirl of your dough, each step invites creativity, connection, and care. The result is a bagel that’s nourishing for both body and soul: naturally leavened, visually stunning, and bursting with flavor.
They stand out in a world of plain cream cheese and supermarket loaves, offering something bold, vibrant, and handcrafted. Whether you’re making them for yourself, your family, or a weekend crowd, these bagels bring warmth, wellness, and beauty to your kitchen.
And let’s be honest doesn’t your morning deserve something this extraordinary?