There is nothing quite like the sweetly tart and nutty experience of Raspberry Pistachio Sourdough Bagels, a recipe that’s as delightful to make as it is to eat. These vibrant, swirled bagels celebrate the lush flavors of fresh raspberries and toasty pistachios, all wrapped up in a chewy, sourdough base that delivers both stunning visuals and crave-worthy taste. With their naturally bright colors and tangy, crunchy bursts in every bite, Raspberry Pistachio Sourdough Bagels are destined to be a conversation starter whether you serve them at brunch, pack them for a picnic, or enjoy them fresh out of the oven with your favorite schmear.

Raspberry Pistachio Sourdough Bagels Recipe - Recipe Image

Ingredients You’ll Need

Don’t be fooled by their bakery-worthy appearance—these bagels come together with just a handful of real, wholesome ingredients. Each one is essential: raspberries bring zing and color, pistachios add earthy crunch, and sourdough starter offers depth and tang that takes these bagels over the top. Ready to get started?

Bread Flour: Forms the structure and essential chewiness that make your bagels authentically satisfying.
Fresh or Frozen Raspberries: Mashed raspberries provide not just gorgeous pink color but a bright, tart flavor.
Water: Hydrates the dough—adjust as needed so your dough is supple but not sticky.
Sourdough Starter: Offers natural fermentation for complexity, flavor, and a classic tangy depth.
Honey: Lends a gentle sweetness to balance the berries’ tartness and helps with browning.
Sea Salt: Heightens every flavor and balances sweetness.
Freeze-Dried Raspberries: Adds concentrated berry flavor and a speckled visual punch.
Optional Plant-Based Pink Food Coloring: Amp up the color for an extra wow moment—use as much (or as little) as you like.
Pistachios (finely ground and coarsely chopped): The star nut brings snappy texture and its signature rich, nutty taste.
Optional Plant-Based Green and Yellow Food Coloring: Enhance the pistachio hue for a vivid olive-green swirl.
Optional Almond Extract: Just a touch can intensify pistachio’s flavor and add lovely depth.

How to Make Raspberry Pistachio Sourdough Bagels

Step 1: Prep Your Sourdough Starter

About 8 to 12 hours before you plan to mix your doughs, feed your sourdough starter so it’s bubbly and active. This is crucial—a strong, healthy starter gives the Raspberry Pistachio Sourdough Bagels their irresistible flavor and bounce. A good starter will have doubled in size and just begun to settle down.

Step 2: Prepare Your Raspberries

If you’re starting with frozen berries, thaw them fully before dicing. Make sure to capture their juices—it goes right into the dough for extra berry goodness! Always let your berries cool after warming, to avoid prematurely activating your yeast.

Step 3: Mix the Raspberry Bagel Dough

Combine your bread flour, water, mashed raspberries, starter, honey, salt, freeze-dried raspberry, and (if using) food coloring in a large bowl. Knead until smooth and elastic; use a stand mixer for convenience or go old-school with a good hand workout. For freckles of berry and added texture, sprinkle some extra freeze-dried raspberry on top after kneading.

Step 4: Transfer Dough to Rise

Pop your raspberry dough into a covered bowl or container and let it rest while you move on to the pistachio side. This preserves the moisture and ensures the dough develops structure as it rises.

Step 5: Mix the Pistachio Bagel Dough

Clean your mixing bowl and combine bread flour, water, starter, honey, ground pistachios, salt, and, if you’re feeling extra, food coloring and almond extract. Knead until smooth and add your coarsely chopped pistachios for rustic crunch. Gently press them into the dough or give a light spritz of water to help them adhere.

Step 6: First Rise

Cover both doughs with a damp towel or plastic wrap and let them rise at room temperature for six to eight hours. You’ll know they’re ready when they’ve doubled in volume and feel light with an even texture.

Step 7: Overnight Proof

As tempting as it is to keep going, let time work its magic overnight in the fridge. This chill proofing develops maximum flavor and makes the next day’s work easy and delicious—one of the secrets behind these beautifully fermented Raspberry Pistachio Sourdough Bagels.

Step 8: Braid the Doughs

Divide each dough into eight. For every bagel, pair a pink (raspberry) log with a green (pistachio) log, then roll together into one rope. Twist those two-tone ropes for dramatic, bakery-style swirls! Pink dough should take the lead, setting off those pistachio green accents for serious wow factor.

Step 9: Shape the Bagels

Loop those twisted ropes into bagel shapes, overlap the ends, and roll them together to seal. If you need a hand, King Arthur Baking’s shaping video is pure gold for getting that perfect circle every time.

Step 10: Final Rise

Arrange your Raspberry Pistachio Sourdough Bagels on a greased sheet and proof for another one to three hours. They should feel pillow-soft and visibly puffed. An oven “proof” setting can speed things up on busy mornings.

How to Serve Raspberry Pistachio Sourdough Bagels

Garnishes

For peak presentation and flavor, sprinkle the freshly boiled bagels with extra crushed pistachios and freeze-dried raspberry pieces before they bake. The toppings cling beautifully and add a punchy finish—don’t forget a drizzle of honey or a spread of whipped cream cheese for ultimate indulgence.

Side Dishes

These bagels pair dreamily with creamy sides: a simple yogurt parfait, a swipe of citrus or berry jam, or a seasonal fruit salad. If you love savory contrasts, try a wedge of soft goat cheese or a zippy herbed spread to complement the tangy-sweet-salty profile.

Creative Ways to Present

Wow your brunch crowd with a rainbow bagel board—slice your Raspberry Pistachio Sourdough Bagels and serve alongside colorful spreads and charcuterie. Layer bagel halves with mascarpone and fresh berries for a dessert-like twist, or use them for the most eye-catching breakfast sandwiches you’ll ever make.

Make Ahead and Storage

Storing Leftovers

If you happen to have Raspberry Pistachio Sourdough Bagels left, let them fully cool, then tuck them into an airtight container at room temperature for up to two days. They’ll keep their texture best this way, but are equally delicious slightly toasted the next day!

Freezing

For longer storage, freeze cooled bagels whole or sliced. Wrap each one tightly in plastic wrap and place in a freezer bag to preserve that just-baked freshness. When a craving hits, simply thaw at room temperature or pop directly into the toaster from frozen.

Reheating

Bring bagels back to life by gently warming them in a 350-degree oven for 5–10 minutes or toasting halves until golden. A quick spritz of water before reheating helps maintain a fresh, chewy crumb.

FAQs

Can I use store-bought sourdough starter?

Absolutely! A good store-bought starter saves time and adds convenience without sacrificing the signature tang. Just be sure it’s active and bubbly before you begin.

What’s the secret to getting that vibrant pink and green swirl?

The natural berry and pistachio colors pop on their own, but all-natural food coloring amplifies it. Just a drop or two after kneading gives bagels their eye-catching marbled look, perfect for Instagram-worthy brunch spreads.

Why do an overnight proof for Raspberry Pistachio Sourdough Bagels?

This slower fermentation lets the dough develop its flavor and structure fully, while also making the bagels easier to digest thanks to the long, natural rise of sourdough starter. Plus, the timing means you wake up to ready-to-shape dough!

Can I make mini bagels with this recipe?

Yes! Just divide each dough into more (smaller) pieces before shaping and reduce the boiling and baking time slightly. Mini Raspberry Pistachio Sourdough Bagels are adorable for brunch buffets or snack platters.

Do I have to use almond extract in the pistachio dough?

Not at all, but it does enhance the pistachio flavor for a slightly more decadent, dessert-like bagel. If allergies are a concern or you want a more subtle note, simply leave it out—the nuttiness will still shine through.

Final Thoughts

There’s real joy in both the making and sharing of Raspberry Pistachio Sourdough Bagels. Their playful colors, bold flavors, and unforgettable texture make them a treat worth turning into a kitchen ritual. Gather your ingredients and give these stunning sourdough bagels a try—they’re guaranteed to add a splash of color and a whole lot of cheer to your table!