Description
Indulge in the delightful blend of sweet-tart raspberries and crunchy pistachios with these homemade sourdough bagels. Their vibrant pink hue and chewy texture make them perfect for brunch or a cozy breakfast treat. Enjoy them fresh out of the oven or toasted, topped with your favorite spread. Whether you’re a novice baker or a seasoned pro, this recipe will fill your kitchen with irresistible aromas and warm memories.
Ingredients
Scale
- 1 cup sourdough starter
- 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 mixing bowl, combine the sourdough starter, warm water, and honey until smooth. Gradually add in the flour to create a sticky dough.
- Knead the dough on a floured surface for about 10 minutes until it is elastic and smooth.
- Carefully fold in the fresh raspberries and chopped pistachios without crushing the berries.
- Place the dough in an oiled bowl, cover it with a damp cloth, and let it rise at room temperature until doubled (around 4 hours).
- After rising, divide the dough into 8–10 pieces, rolling each into a ball and creating a hole in the center.
- Preheat your oven to 425°F (220°C). Boil each bagel in salted water for about 1 minute per side before placing them on a parchment-lined baking sheet.
- Bake for approximately 20 minutes or until golden brown.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Bakery
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5g
- Sodium: 300mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 0mg