Sourdough Bagels with Raspberries and Pistachios

Why Make This Recipe

Sourdough Bagels with Raspberries and Pistachios combine the chewy goodness of bagels with the fruity flavor of raspberries and the nutty crunch of pistachios. This unique twist on traditional bagels not only tastes amazing but also packs a nutritious punch. Making bagels at home allows you to customize ingredients and enjoy a fresh baked treat that’s perfect for any time of day. Whether you’re gearing up for breakfast or looking for a sweet snack, these bagels are a wonderful option.

How to Make Sourdough Bagels with Raspberries and Pistachios

Ingredients:

• 2 cups sourdough starter
• 1 cup warm water
• 4 cups all-purpose flour
• 1 tablespoon salt
• 1 tablespoon sugar
• 1 cup fresh raspberries
• 1/2 cup chopped pistachios
• 1 tablespoon baking soda (for boiling)
• Sesame or poppy seeds (optional, for topping)

Directions:

1. In a large bowl, mix the sourdough starter, warm water, flour, salt, and sugar until well combined.
2. Knead the dough on a floured surface until smooth, about 10 minutes.
3. Gently incorporate raspberries and pistachios into the dough.
4. Let the dough rise in a greased bowl covered with a towel for about 2 hours or until doubled in size.
5. Preheat the oven to 425°F (220°C).
6. Punch down the dough and divide it into 8 equal pieces. Form each piece into a bagel shape.
7. Boil water in a large pot and add baking soda. Boil each bagel for 1-2 minutes on each side.
8. Transfer boiled bagels to a baking sheet lined with parchment paper.
9. Sprinkle with seeds if desired.
10. Bake for 20-25 minutes until golden brown.
11. Let cool slightly before serving.

These bagels are not just a feast for the eyes; they are perfect for brunch gatherings or cozy weekend breakfasts. For ideas on complementing dishes, you might consider exploring options like spinach with boiled eggs or a delicious egg fried rice.

How to Serve Sourdough Bagels with Raspberries and Pistachios

These delightful bagels can be served with cream cheese or butter for a simple yet delicious treat. A sprinkle of extra pistachios on top adds both flavor and crunch. For a sweet touch, try serving them with honey or a berry jam. Enjoy them fresh out of the oven, or toast them lightly for a warm snack.

How to Store Sourdough Bagels with Raspberries and Pistachios

To store your bagels, let them cool completely before placing them in an airtight container. They can be kept at room temperature for up to 2 days. For longer storage, you can freeze them in a freezer bag for up to a month. Just make sure to slice them before freezing for easy toasting later on.

Tips to Make Sourdough Bagels with Raspberries and Pistachios

• Make sure your sourdough starter is active for the best results.
• If raspberries are too juicy, consider using dried raspberries to avoid soggy bagels.
• Adjust the baking time based on your oven, as some may need a few extra minutes to attain the perfect golden brown.
• Feel free to mix in other nuts or fruits for a different flavor profile.

Variation

You can change the flavor of these bagels by swapping out raspberries for blueberries or cherries. Adding a pinch of cinnamon can also give a nice warmth to the overall taste.

FAQs

1. Can I make the dough ahead of time? Yes, you can prepare the dough a day in advance and let it rise in the refrigerator overnight. Just allow it to come to room temperature before boiling and baking.
2. What if I don’t have a sourdough starter? You could use an active dry yeast starter in place of sourdough starter, but the flavor will be slightly different.
3. Can I use whole wheat flour instead? Yes, substituting some or all of the all-purpose flour with whole wheat flour can make the bagels healthier, but the texture may be denser.

Emma sarlot

Sourdough Bagels with Raspberries and Pistachios

A delightful twist on traditional bagels, these Sourdough Bagels with Raspberries and Pistachios combine chewy texture with fruity raspberries and nutty pistachios for a unique and nutritious treat.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 25 minutes mins

Total Time 55 minutes mins

Servings: 8 bagels

Course: Breakfast, Snack

Cuisine: American

Calories: 250

Ingredients Method Notes

Ingredients

  

Dough Ingredients

• 2 cups sourdough starter Make sure your sourdough starter is active.
• 1 cup warm water Use warm water to help the dough rise.
• 4 cups all-purpose flour
• 1 tablespoon salt This adds flavor to the bagels.
• 1 tablespoon sugar Helps with the fermentation process.
• 1 cup fresh raspberries If too juicy, consider using dried raspberries.
• 1/2 cup chopped pistachios
• 1 tablespoon baking soda For boiling the bagels.
• to taste Sesame or poppy seeds Optional topping.

Method

 

Preparation

1. In a large bowl, mix the sourdough starter, warm water, flour, salt, and sugar until well combined.
2. Knead the dough on a floured surface until smooth, about 10 minutes.
3. Gently incorporate raspberries and pistachios into the dough.
4. Let the dough rise in a greased bowl covered with a towel for about 2 hours or until doubled in size.

Cooking

1. Preheat the oven to 425°F (220°C).
2. Punch down the dough and divide it into 8 equal pieces. Form each piece into a bagel shape.
3. Boil water in a large pot and add baking soda. Boil each bagel for 1-2 minutes on each side.
4. Transfer boiled bagels to a baking sheet lined with parchment paper.
5. Sprinkle with seeds if desired.
6. Bake for 20-25 minutes until golden brown.
7. Let cool slightly before serving.

Notes

These bagels are perfect for brunch gatherings. For storage, let them cool completely before placing in an airtight container for up to 2 days, or freeze them for up to a month. Slice before freezing for easy toasting later on.