Raspberry Pistachio Sourdough Bagels 

These Raspberry Pistachio Sourdough Bagels offer a delightful fusion of flavors, combining the tangy sweetness of raspberries with the rich, nutty taste of pistachios. The natural fermentation process of sourdough not only enhances the flavor but also contributes to a chewy texture and improved digestibility. Whether enjoyed fresh out of the oven or toasted with a spread, these bagels make for a unique and delicious addition to your breakfast or snack repertoire.

Ingredients:

For the Raspberry Dough:

• 330 g (2¾ cups) bread flour
  
  

• 125 g (½ cup) fresh or frozen raspberries, mashed
  
  

• 80–115 g (⅓–½ cup) water
  
  

• 85 g (⅓ cup) active sourdough starter
  
  

• 8 g (1½ tsp) honey
  
  

• 7 g (1¼ tsp) sea salt
  
  

• 1½ tbsp freeze-dried raspberries, crushed
  
  

• Optional: natural plant-based pink food coloring
  
  

For the Pistachio Dough:

• 200 g (1½ cups) bread flour
  
  

• 120 g (½ cup) water
  
  

• 40 g (⅓ cup) active sourdough starter
  
  

• 3 g (½ tsp) sea salt
  
  

• 6 g (1 tsp) honey
  
  

• 20 g (2 tbsp) finely ground or chopped pistachios
  
  

• 20 g (2 tbsp) coarsely chopped pistachios for topping
  
  

• Optional: natural plant-based green and yellow food coloring
  
  

• Optional: ½ tsp almond extract
  
  

Directions:

1. Prepare the Sourdough Starter:
   
   

   • Approximately 8–12 hours before starting, feed your sourdough starter with 25 g active starter, 90 g water, and 90 g flour. The starter is ready when it has doubled in size and the peak has just begun to drop back down.
     
     

2. Prepare the Raspberry Mixture:
   
   

   • If using frozen raspberries, warm them slightly to release juice. Dice and reserve all the juice. Allow the mixture to cool before adding to the dough.
     
     

3. Mix the Raspberry Dough:
   
   

   • In a large mixing bowl, combine bread flour, water, sourdough starter, honey, mashed raspberries, sea salt, freeze-dried raspberries, and optional pink food coloring.
     
     

   • Mix using a stand mixer with a dough hook on low speed for 6–7 minutes until smooth and elastic, or knead by hand for 8–10 minutes.
     
     

   • Cover the dough and let it rise at room temperature for 6–8 hours, or until doubled in size.
     
     

4. Mix the Pistachio Dough:
   
   

   • In a clean bowl, combine bread flour, water, sourdough starter, honey, finely ground pistachios, sea salt, optional green and yellow food coloring, and optional almond extract.
     
     

   • Mix as with the raspberry dough until smooth and elastic.
     
     

   • Cover and let rise at room temperature for 6–8 hours.
     
     

5. Refrigerate Overnight:
   
   

   • After the initial rise, place both doughs in the refrigerator overnight to enhance flavor and structure.
     
     

6. Shape the Bagels:
   
   

   • Divide each dough into 8 equal portions.
     
     

   • Roll each portion into a 6-inch log.
     
     

   • Place a raspberry log next to a pistachio log, then roll them together into a 9-inch rope and twist to combine.
     
     

   • Shape each twisted rope into a bagel by bringing the ends together and sealing them.
     
     

7. Final Proof:
   
   

   • Place the shaped bagels on a greased baking sheet, cover, and let rise at room temperature for 1–3 hours, until puffy to the touch.
     
     

8. Boil the Bagels:
   
   

   • Preheat the oven to 425°F (220°C).
     
     

   • Bring a large pot of water to a boil.
     
     

   • Boil each bagel for 1 minute on each side.
     
     

   • Remove with a slotted spoon and place on a parchment-lined baking sheet.
     
     

9. Bake:
   
   

   • Bake the bagels for 20–25 minutes, or until golden brown and firm to the touch.
     
     

   • Allow them to cool completely on a wire rack before slicing.
     
     

Nutritional Information (per serving):

• Calories: Approximately 250 kcal
  
  

• Protein: 8 g
  
  

• Fat: 6 g
  
  

• Carbohydrates: 42 g
  
  

• Fiber: 3 g
  
  

• Sugar: 6 g