Raspberry Pistachio Sourdough Bagels

Thank you so much for being here—seriously, it means a lot! Whether you’ve been nurturing your sourdough starter like a proud parent or you’re just venturing into the chewy, golden world of homemade bagels, you’re in the right place. These Raspberry Pistachio Sourdough Bagels are a unique twist on a classic, blending tart berries and nutty crunch into every beautifully baked bite.

I created this recipe for those mornings that need a little something extra—something unexpected, warm, and just sweet enough. It’s part breakfast, part bakery-level flex, and entirely worth your time. Want this recipe sent straight to your inbox so you can save and savor later? Be sure to subscribe to my email list and never miss a bready moment!

What Are Raspberry Pistachio Sourdough Bagels?

These bagels are a playful variation on traditional sourdough bagels, incorporating freeze-dried raspberries and chopped pistachios into the dough for a burst of flavor and texture. Naturally leavened with a bubbly sourdough starter, these bagels boast a satisfying chew, complex flavor, and crusty exterior with a soft, airy crumb inside.

Reasons to Love This Recipe

• No commercial yeast – 100% naturally leavened!

• Unforgettable flavor – sweet, tart, nutty, and tangy all at once.

• Incredibly versatile – breakfast, brunch boards, or snacking.

• Freezer-friendly – make now, enjoy later.

So, What Do Raspberry Pistachio Sourdough Bagels Taste Like?

Heaven. Seriously. The raspberries melt into pockets of juicy tartness that contrast beautifully with the mellow richness of the pistachios. The sourdough gives each bagel a mild tang and a depth of flavor that you just can’t get from store-bought. And the smell when these are baking? I’m kicking myself for not having shot it—it’s pure bliss!

Benefits of Making These Bagels at Home

• Control over ingredients: No preservatives or artificial anything.

• Gut-friendly fermentation: Thanks to long sourdough proofing.

• Customizable flavors: Want more nuts? Add ’em! Less tart? Reduce berries.

• Saves money: Gourmet bagels like this cost $$$ at bakeries.

Ingredients

Here’s everything you’ll need to make about 8 medium-sized bagels:

• 100g active sourdough starter (100% hydration)

• 350g warm water

• 500g bread flour

• 10g salt

• 15g honey or maple syrup

• 60g freeze-dried raspberries, lightly crushed

• 50g shelled pistachios, chopped (plus extra for topping)

• Optional: 1 tbsp brown sugar for boiling water

Tools You’ll Need

• Large mixing bowl

• Dough whisk or wooden spoon

• Kitchen scale (highly recommended)

• Plastic wrap or damp towel

• Baking sheet + parchment paper

• Slotted spoon

• Large pot for boiling

• Stand mixer with dough hook (optional but helpful)

Ingredient Additions and Substitutions

• No pistachios? Try chopped almonds, walnuts, or sunflower seeds.

• Fresh raspberries? They’ll make the dough wetter, but it can work—reduce water by 20g and freeze the berries first.

• Gluten-free? This recipe relies heavily on high-protein flour for structure. A GF version will need a totally different formula.

• Sweeter twist? Add white chocolate chips or a swirl of raspberry jam pre-shaping.

How to Make Raspberry Pistachio Sourdough Bagels

Step 1: Mix the Dough

In a large bowl, mix the sourdough starter, water, and honey until dissolved. Add the flour and salt. Mix into a shaggy dough. Let it rest, covered, for 30 minutes (autolyse phase).

Step 2: Add the Flavor

Knead in the crushed raspberries and pistachios until well distributed. The dough might get a little pink streaking—beautiful! Knead for about 5-8 minutes until smooth and elastic.

Step 3: Bulk Fermentation

Cover and let the dough rise at room temperature (around 72°F/22°C) for 4-6 hours, performing 2-3 stretch and folds during this time. Dough should roughly double in size.

Step 4: Cold Retard

Shape the dough into 8 tight balls, rest for 20 minutes, then poke a hole through each one and gently stretch into a bagel shape. Place them on a parchment-lined tray, cover, and refrigerate overnight (8–12 hours).

Step 5: Boil and Bake

Preheat your oven to 450°F (230°C). Bring a pot of water to a boil and add 1 tbsp brown sugar. Boil each bagel for 30 seconds per side, then transfer to the parchment-lined sheet. Top with extra pistachios if desired.

Bake for 20–24 minutes until deeply golden and blistered. Let cool before slicing—if you can wait!

What to Serve with Raspberry Pistachio Sourdough Bagels

These bagels are anything but boring!! Here are some of my favorite pairings:

• Whipped honey cream cheese

• Ricotta with a drizzle of lemon zest and maple syrup

• Sliced turkey and arugula for a sweet-savory sandwich

• Toasted with almond butter and banana slices

Tips for Perfect Bagels

• Making homemade sourdough bagels might feel a bit ambitious, but with a few insider tips, you’ll be pulling bakery-worthy beauties out of your oven in no time! These Raspberry Pistachio Sourdough Bagels are naturally leavened and full of character—so a little attention to technique goes a long way.

  💡 Use a Mature, Active Sourdough Starter

  Your starter should be recently fed, bubbly, and able to double in volume within 4–6 hours. An underactive starter will lead to dense bagels and slow fermentation.

  Pro tip: Float test! Drop a spoonful of starter in water—if it floats, it’s ready.

  ⏳ Don’t Skip the Cold Retard

  That overnight chill in the fridge isn’t just for convenience—it’s where the magic happens! Cold proofing:

  • Enhances the sourdough flavor

  • Improves texture and chew

  • Helps bagels hold their shape during boiling and baking

  🖐️ Wet Your Hands When Shaping

  Raspberries can make the dough a little sticky. Keep a small bowl of water nearby and wet your hands before shaping each bagel to avoid tearing or overworking the dough.

  🔁 Stretch and Fold = Structure

  During bulk fermentation, perform 2–3 stretch-and-folds (30 minutes apart) to build gluten. This makes the dough strong enough to trap gas and gives that signature bagel chew.

  🍓 Lightly Crush the Raspberries

  Don’t fully pulverize the freeze-dried berries—lightly crush them so they distribute evenly without overly coloring or wetting the dough.

  🌡️ Boil Just Right

  Boil each bagel for 30 seconds per side to create that glossy crust. Adding a tablespoon of brown sugar to the water adds a subtle sweetness and encourages caramelization in the oven.

  🔥 Bake on a Hot Surface

  For the best rise and crust, bake on a preheated baking stone or steel, or at least a thoroughly heated oven tray. The sudden heat kickstarts the oven spring and gives you that perfect blistered top.

  🥜 Add Toppings Before Baking

  If you want to top your bagels with extra pistachios or seeds, do it right after boiling while the surface is still sticky, so they’ll adhere nicely during baking.

  With these tips, you’ll get that irresistible combo of chewy crust, open crumb, and a balance of tart-sweet raspberry and nutty pistachio in every bite. Trust me, once you’ve made your own bagels like this, you’ll never want to go back to store-bought again!

Storage Instructions

🥯 At Room Temperature (Short-Term)

• Store your cooled bagels in an airtight zip-top bag or container for up to 2 days.

• Keep them in a cool, dry spot—not in direct sunlight or near a warm appliance.

• To refresh, just pop them in a toaster or warm oven for 5 minutes at 300°F (150°C).

Tip: If you plan to eat them within 24 hours, just leave them uncovered for the first few hours to keep the crust slightly crisp.

❄️ In the Freezer (Long-Term)

• Slice bagels in half before freezing so you can toast them straight from frozen.

• Wrap each bagel (or half) tightly in plastic wrap or foil, then place in a freezer-safe zip bag.

• They’ll stay fresh for up to 3 months.

• Reheat in a toaster or oven directly from frozen—no thawing needed!

Pro move: Store a few single servings with cream cheese already spread—perfect for grab-and-go breakfasts!

🚫 Avoid the Fridge

• Refrigerating bagels can actually make them go stale faster due to starch retrogradation.

• If you must store them in the fridge (e.g., for travel), keep them tightly wrapped and reheat before eating.

General Info

• Prep Time: 12-14 hours (mostly hands-off)

• Cook Time: 20-24 minutes

• Yield: 8 bagels

• Skill Level: Intermediate (but so worth it!)

Frequently Asked Questions

Can I make these without sourdough starter?

This recipe is designed for sourdough fermentation. If you’d prefer using commercial yeast, I recommend a different base recipe entirely.

Can I double the recipe?

Absolutely! Just make sure you have enough fridge and oven space to handle the volume.

Can I use all-purpose flour?

Technically yes, but bread flour gives that chewy, elastic texture we love in bagels.

Conclusion

There you have it—Raspberry Pistachio Sourdough Bagels that bring bakery-quality results straight to your home kitchen. They’re tender, crusty, packed with flavor, and just the thing to surprise someone (yourself included!) on a slow morning or as a weekend treat.

I promised you versatile, and here’s proof! Try them sweet or savory, plain or dressed up, and you’ll see why they’re a recipe I keep coming back to.

More Peachy-Keen Recipes You Might Like:

• Peach Basil Sourdough Focaccia

• Peach & Brie Galette with Thyme Honey

• Grilled Peach and Burrata Toast

Share the Love!

Did you make these bagels? I would love to see how they turned out! Leave a review below, and don’t forget to tag your photos on Pinterest and Instagram so we can bake along together 💛

Nutritional Information (Per Bagel, Approximate)

• Calories: 280

• Carbohydrates: 48g

• Protein: 8g

• Fat: 6g

• Sugar: 4g

• Fiber: 3g

Raspberry Pistachio Sourdough Bagels

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• Author: iyma hernandes
• Total Time: Overnight + bake time
• Yield: 8 bagels 1x
• Diet: Vegetarian

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Description

Raspberry Pistachio Sourdough Bagels are a unique twist on a classic, blending tart berries and nutty crunch into every beautifully baked bite. Naturally leavened and wildly flavorful, these chewy, crusty bagels are your new favorite breakfast flex.

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Ingredients

Scale 1x2x3x

• 100g active sourdough starter (100% hydration)
• 350g warm water
• 500g bread flour
• 10g salt
• 15g honey or maple syrup
• 60g freeze-dried raspberries, lightly crushed
• 50g shelled pistachios, chopped (plus extra for topping)
• Optional: 1 tbsp brown sugar for boiling water

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Instructions

1. In a large bowl, mix the sourdough starter, water, and honey until dissolved. Add the flour and salt. Mix into a shaggy dough. Let it rest, covered, for 30 minutes (autolyse phase).
2. Knead in the crushed raspberries and pistachios until well distributed. The dough might get a little pink streaking—beautiful! Knead for about 5–8 minutes until smooth and elastic.
3. Cover and let the dough rise at room temperature (around 72°F/22°C) for 4–6 hours, performing 2–3 stretch and folds during this time. Dough should roughly double in size.
4. Shape the dough into 8 tight balls, rest for 20 minutes, then poke a hole through each one and gently stretch into a bagel shape. Place them on a parchment-lined tray, cover, and refrigerate overnight (8–12 hours).
5. Preheat your oven to 450°F (230°C). Bring a pot of water to a boil and add 1 tbsp brown sugar. Boil each bagel for 30 seconds per side, then transfer to the parchment-lined sheet. Top with extra pistachios if desired.
6. Bake for 20–24 minutes until deeply golden and blistered. Let cool before slicing—if you can wait!

Notes

Use a mature starter—active and bubbly. Don’t skip the cold retard—it adds depth. Wet your hands when shaping. Crush raspberries lightly for even hydration. Freeze individually sliced for easy future toasting!

• Prep Time: 12–14 hours
• Cook Time: 20–24 minutes
• Category: Breakfast
• Method: Baked
• Cuisine: Artisan

Nutrition

• Serving Size: 1 bagel
• Calories: 280
• Sugar: 4g
• Sodium: 350mg
• Fat: 6g
• Saturated Fat: 1g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 48g
• Fiber: 3g
• Protein: 8g
• Cholesterol: 0mg

Keywords: sourdough, bagels, raspberry, pistachio, homemade, artisan bread