Raspberry Pistachio Sourdough Bagels
Delightful bagels that combine the sweet and tangy flavor of raspberries with the crunch of pistachios.
- Prep Time: 60 minutes
- Cook Time: 25 minutes
- Total Time: 85 minutes
- Yield: 8 bagels
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup bread flour
- 1/2 cup sourdough starter (active and bubbly)
- 1 cup warm water
- 1/4 cup raspberry puree
- 1/2 cup crushed pistachios
- 2 tablespoons sugar
- 1 teaspoon salt
- 1 tablespoon baking soda (for boiling)
- Sesame seeds or additional crushed pistachios (for topping)
Instructions
- Mix together the all-purpose flour, bread flour, sugar, and salt in a large bowl.
- Stir in your sourdough starter and warm water until a dough starts to form.
- Add in the raspberry puree and crushed pistachios. Knead until everything is combined.
- Let the dough rise in a warm place until it doubles in size, about 4-6 hours.
- Preheat your oven to 425°F (220°C).
- Punch down the dough and divide it into equal pieces.
- Shape each piece into a ball and poke a hole in the center to form a bagel.
- Let the bagels rest for 30 minutes.
- Boil a large pot of water, adding the baking soda. Boil each bagel for 1 minute on each side.
- Transfer the boiled bagels to a baking sheet lined with parchment paper.
- Sprinkle with sesame seeds or extra crushed pistachios.
- Bake for 20-25 minutes or until the bagels are golden brown.
- Allow them to cool on a wire rack before enjoying.
Notes
These bagels are delicious on their own but can be enhanced with cream cheese or butter.