Description
Chewy sourdough bagels filled with tart raspberries and crunchy pistachios. These colorful, slightly sweet bagels are perfect for breakfast, brunch, or a special homemade treat.
Ingredients
Scale
- 1 cup sourdough starter (active and bubbly)
- 1 cup warm water
- 2 tablespoons honey
- 3 cups all-purpose flour (or whole wheat)
- 1 cup fresh raspberries
- ½ cup shelled pistachios, chopped
- 1 teaspoon sea salt
- Additional water, for boiling
Instructions
- In a large bowl, mix sourdough starter, warm water, and honey until smooth.
- Gradually add flour and salt until a sticky dough forms.
- Knead on a floured surface for 10 minutes until smooth and elastic.
- Gently fold in raspberries and pistachios, being careful not to crush the berries.
- Place dough in a lightly oiled bowl, cover with a damp cloth, and let rise until doubled (about 4 hours).
- Divide dough into 8–10 pieces, roll into balls, and poke a hole in the center of each to form bagels.
- Preheat oven to 425°F (220°C).
- Boil bagels in salted water for 1 minute per side, then place on a parchment-lined baking sheet.
- Bake for 20 minutes, or until golden brown.
- Cool slightly before serving. Enjoy plain or with cream cheese, butter, or honey.
Notes
- Swap raspberries for blueberries, cranberries, or other berries for variation.
- Sprinkle sesame seeds, poppy seeds, or extra pistachios on top before baking for added crunch.
- Add white chocolate chips to make a sweeter version.
- Frozen raspberries work if thawed and patted dry before use.
- For gluten-free bagels, use a 1:1 gluten-free flour blend (texture will vary).
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bagel
- Calories: 240
- Sugar: 6g
- Sodium: 280mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 0mg