Vibrant Raspberry Pistachio Sourdough Bagels

There’s a quiet kind of magic in baking the way simple ingredients turn into something that feels alive in your hands. One quiet weekend morning, while feeding my sourdough starter, an idea sparked: what if I turned a simple bagel into something bright and joyful? The thought of pairing tangy raspberries with earthy pistachios felt like the perfect balance of color and flavor.

Soon, my kitchen filled with the scent of berries and warm flour. Mixing, kneading, and watching the dough come alive felt like meditation. Each twist of the pink and green strands was a little piece of calm, a small act of beauty you could hold (and eat).

These Raspberry Pistachio Sourdough Bagels were born out of that stillness a bake that looks playful yet wholesome, with the tang of sourdough balanced by the sweetness of honey and fruit. The process took time, yes, but it was the good kind of time: slow, grounding, and rewarding.

When the bagels came out of the oven, golden and glossy, I couldn’t help but smile. They weren’t just breakfast; they were a quiet celebration of patience and color.

Short Description

Naturally colored sourdough bagels made with raspberries and pistachios soft, chewy, and full of tangy sweetness with vibrant swirls of pink and green.

Key Ingredients

Raspberry Bagel Dough

• 330 g (2 ¾ cups) bread flour
• 125 g (½ cup) fresh or frozen raspberries (mashed)
• 80–115 g (⅓–½ cups) water (texture of the dough should be hydrated but not sticky!)
• 85 g (⅓ cup) sourdough starter
• 8 g (1.5 tsp) honey
• 7 g (1 ¼ tsp) sea salt
• 1.5 Tablespoons freeze-dried raspberries, crushed
• optional: natural plant-based pink food coloring to make the dough pink

Pistachio Bagel Dough

• 200 g (1 ½ cups) bread flour
• 120 g (½ cup) water
• 40 g (⅓ cups) sourdough starter
• 3 g (½ tsp) sea salt
• 6 g (1 tsp) honey
• 20 g (2 Tablespoons) finely ground/chopped pistachios
• 20 g (2 Tablespoons) coarsely chopped pistachios for topping
• optional: natural plant-based green and yellow food coloring to make the dough olive green
• optional: ½ tsp almond extract for enhanced “pistachio” flavor

Tools Needed

• Digital kitchen scale
• Stand mixer with dough hook (or hands for kneading)
• Two large mixing bowls
• Measuring spoons and cups
• Rubber spatula
• Damp towels or plastic wrap
• Baking sheet lined with parchment paper
• Large pot for boiling
• Slotted spoon

Cooking Instructions

Step 1: Feed your sourdough starter
Roughly 8–12 hours before you mix raspberry and pistachio bagel doughs, feed your sourdough starter (25 g active starter, 90 g water, 90 g flour). This will yield enough active starter for the recipe (you need 125 g of starter between the two doughs) plus extra so that you can maintain your starter.

Sourdough starter is active and ready to use when it’s roughly doubled in size and the peak has just begun to drop back down on itself.

Step 2: Prepare the raspberries
Dice your raspberries and reserve all of the juice. If you’re using frozen raspberries, warm them in the microwave, on a stove-top, or in an oven for a few minutes before dicing. Be sure to reserve any liquid they release during the warming process. Note: Make sure to let the raspberries cool fully before adding to your dough!

Step 3: Mix the raspberry bagel dough
In a large mixing bowl, combine all of the raspberry bagel dough ingredients: bread flour, water, sourdough starter, honey, raspberries, salt, freeze-dried raspberry, and (optional) natural plant-based pink food coloring.

Using the dough hook attachment of a stand mixer, mix on low speed for 6–7 minutes until smooth and elastic. If kneading by hand, knead for 8–10 minutes on a work surface.

Optional: you can now add some additional freeze-dried raspberries to the top of the dough to give it a more speckled look and add texture and color.

Step 4: Transfer the dough
Transfer the dough to a bowl or Tupperware and cover with a damp towel or lid.

Step 5: Mix the pistachio bagel dough
Make sure to clean out your mixing bowl first! Then, in your large mixing bowl, add pistachio bagel dough ingredients: bread flour, water, sourdough starter, honey, finely ground/chopped pistachio, sea salt, optional green and yellow natural plant-based food coloring, optional almond extract. Mix on low speed for 6–7 minutes or knead by hand for 8–10 minutes, until the dough is smooth and elastic.

At this point, you can add the coarsely chopped pistachio pieces to the top of the dough to add a little extra texture and flavor. To help the pieces stick, you can use a spray bottle with water or gently knead them into the dough so they’re incorporated.

Step 6: First rise
Cover the pistachio dough with a damp towel or plastic wrap and let both bagel doughs rise at room temperature for 6–8 hours, until roughly doubled in size.

Step 7: Overnight proof
Place both of the covered doughs in the refrigerator to proof overnight. This process helps to develop flavor and build structure in the dough, plus the long and slow natural fermentation process with sourdough starter improves nutrition and enhances digestibility – a key reason why these bagels are gut healthy!

Step 8: Braid the two doughs
The next day, remove both bagel doughs from the fridge. Divide each bagel dough into 8 equal portions. Roll out each portion into a 6” log, and place each raspberry log next to a pistachio log so that you have a total of 8 green and pink pairs.

Roll out each combined log into a single nine-inch-long rope by rolling back and forth along the table, extending your hands towards each end to elongate the dough. Twist the ends of each rope to further swirl the two colors together. Repeat this process for all of the logs.

Step 9: Shape the bagels
Now it’s time to do the final shaping. Working one rope at a time, bring the two ends of the dough together and twist them around each other, overlapping about one inch. Now, wrap the bagel around your hand and roll the sealed end against the table to seal them together.

Step 10: Final rise
Place the shaped bagels on a greased baking sheet and let rise at room temperature for 1–3 hours, until puffy to the touch. If you have a proof setting on your oven or countertop oven, you can accelerate this process by proofing at 80–90°F for roughly 60–90 minutes.

Step 11: Boil the bagels
Preheat the oven to 425°F (220°C) and bring a large pot of water to a boil. Boil each bagel for 1 minute per side. Remove with a slotted spoon and place them on a parchment-lined baking sheet.

Step 12: Bake the bagels
Bake the bagels in the oven for 20–25 minutes, until golden brown and firm to the touch. Allow them to fully cool before slicing.

Step 13: Serve and enjoy!

Why You’ll Love This Recipe

Naturally colored with real fruit and nuts no artificial dyes.

Sourdough-based for better digestion and flavor complexity.

Perfectly chewy with a crisp crust and tender crumb.

Visually stunning, a swirl of pink and green in every slice.

Ideal for brunch, gifting, or any slow Sunday baking ritual.

Mistakes to Avoid & Solutions

Dough too sticky: Gradually add 1 tablespoon of flour at a time until it firms up.

Overproofing: Keep an eye on the dough during the first rise; if it triples in size, it’s likely overproofed.

Uneven colors: Make sure both doughs have the same hydration for consistent texture.

Bagels flatten after boiling: Ensure the water is at a steady boil and handle gently when transferring.

Cracked tops: This happens if the dough wasn’t properly sealed. Roll the ends firmly before shaping.

Serving and Pairing Suggestions

Slice and spread with cream cheese or Greek yogurt.

Pair with honey butter, raspberry jam, or pistachio spread.

Serve with fresh fruit and tea for a light breakfast.

For savory lovers, add cream cheese and smoked salmon for a colorful twist.

Storage and Reheating Tips

Store bagels in an airtight container for up to 3 days at room temperature.

For longer storage, freeze up to 2 months. Reheat frozen bagels in a 350°F (175°C) oven for 10 minutes.

Avoid microwaving; it can make them chewy. Toasting brings back the perfect crispness.

FAQs

1. Can I use all-purpose flour instead of bread flour?
Yes, but bread flour gives the best chewy texture.

2. Can I skip the overnight proof?
You can, but the flavor won’t be as developed. Overnight proofing enhances tang and structure.

3. Do I need to use food coloring?
No, it’s optional. The raspberries and pistachios already create beautiful natural tones.

4. Why did my bagels sink after boiling?
They were likely overproofed. Shorten the rise time for the next batch.

5. Can I make them gluten-free?
Yes, substitute with a 1:1 gluten-free bread flour blend and adjust water slightly.

Tips & Tricks

For even coloring, knead the doughs separately and chill before braiding.

Use a kitchen scale for precision it makes a big difference in sourdough recipes.

Add crushed freeze-dried raspberries on top before baking for an extra pop of color.

Always cool completely before slicing to keep the crumb intact.

A light egg wash before baking enhances the shine.

Recipe Variations

Chocolate Raspberry Bagels: Replace pistachios with 20 g cocoa powder and add chocolate chips.
Lemon Pistachio Bagels: Add 1 tsp lemon zest to the pistachio dough for brightness.
Matcha Raspberry Bagels: Add 1 tsp matcha powder for a deep green hue and earthy flavor.

Final Thoughts

Baking these Raspberry Pistachio Sourdough Bagels feels like a joyful meditation slow, intentional, and full of color. It’s more than just a recipe; it’s a creative ritual that invites you to slow down, touch the dough, and let nature’s colors speak for themselves.

Each swirl, each twist, feels like capturing art in bread form. When they finally come out of the oven, the glossy crust and soft crumb remind you how rewarding handmade baking can be. These bagels are proof that beauty and flavor can coexist perfectly, one pink-and-green twist at a time.