There’s something magical about bagels that are not only gorgeous to look at but also full of wholesome, naturally fermented flavor.
These Raspberry Pistachio Swirl Bagels combine fruity pink dough and nutty green pistachio dough into a vibrant, braided masterpiece—soft on the inside, chewy on the outside, and gut-friendly thanks to the sourdough fermentation.
Why I Love This Recipe
Naturally leavened – No commercial yeast, just sourdough starter
Bursting with real fruit and nuts – Raspberries and pistachios in every bite
A feast for the eyes – Pink and green swirls that bake up golden and bold
Long-fermented – Better digestibility, more flavor
Make-ahead friendly – The dough proofs overnight while you sleep
What You’ll Need (Ingredient Highlights)
Bread flour – For strong structure and classic chew
Mashed raspberries – Fresh or frozen, for bold color and natural tang
Pistachios – Finely chopped for dough, coarse for topping
Sourdough starter – Gives rise, flavor, and gut benefits
Freeze-dried raspberries – Boosts raspberry intensity and visual appeal
Honey & sea salt – Balances and enhances flavor naturally
Optional food coloring & almond extract – Just for added flair and aroma
Pro Tips Before You Start
Feed your starter in advance – Make sure it’s bubbly and active before mixing dough
Cool raspberries fully – Warm berries can kill your starter
Adjust water carefully – Dough should be soft but not sticky
Keep doughs separate – Mix one flavor at a time and clean your bowl in between
Twist tightly – To create beautiful swirls that hold their shape
How to Make Raspberry Pistachio Swirl Bagels
Step 1: Feed Your Starter
About 8–12 hours before baking, feed your sourdough starter with flour and water.
It’s ready to use when doubled and slightly deflated at the peak.
Step 2: Prepare Raspberries
Dice fresh or thaw frozen raspberries, reserving all juice.
Warm gently if frozen, and let cool before mixing into dough.
Step 3: Mix Raspberry Bagel Dough
Combine bread flour, water, active sourdough starter, honey, mashed raspberries (with juice), sea salt, crushed freeze-dried raspberries, and optional pink coloring.
Mix with a stand mixer dough hook or knead by hand until smooth and elastic.
Step 4: Bulk Fermentation
Transfer dough to a covered bowl.
Let rise at room temperature for 6–8 hours until roughly doubled.
Step 5: Mix Pistachio Bagel Dough
Clean your mixing bowl.
Combine bread flour, water, sourdough starter, honey, sea salt, finely ground pistachios, optional green and yellow plant-based coloring, and optional almond extract.
Mix or knead until smooth. Add coarsely chopped pistachios to top.
Step 6: First Rise
Cover and let pistachio dough rise at room temperature alongside raspberry dough for 6–8 hours.
Step 7: Refrigerate Overnight
Place both doughs covered in the refrigerator to proof overnight.
This slow fermentation develops flavor and structure.
Step 8: Braid the Doughs
Remove doughs from fridge. Divide each into 8 equal portions.
Roll each into 6-inch logs.
Pair raspberry and pistachio logs, roll them together into a 9-inch rope, twisting ends to swirl colors.
Step 9: Shape Bagels
Take one rope, bring ends together, twist around each other overlapping by an inch.
Form a circle, pressing ends to seal. Repeat for all portions.
Step 10: Final Rise
Place shaped bagels on greased baking sheets.
Let rise at room temperature for 1–3 hours until puffy.
Use a warm proofing setting if available.
Step 11: Boil Bagels
Preheat oven to 425°F (220°C). Boil water in a large pot.
Boil each bagel 1 minute per side.
Remove with slotted spoon and place on parchment-lined baking sheets.
Step 12: Bake Bagels
Bake bagels 20–25 minutes until golden brown and firm to touch.
Cool completely before slicing.
Step 13: Serve and Enjoy
Slice and serve with your favorite toppings like cream cheese, jam, or butter.
What to Serve It With
Cream cheese (plain, honey, or pistachio-flavored)
Fresh fruit or berry compote
Greek yogurt and granola
Drizzle of maple syrup or honey
Toasted and served with butter for breakfast or brunch
Variations / Substitutions
Use different berries – Try mashed strawberries or blueberries
Add cinnamon or vanilla – For added warmth in the raspberry dough
Swap pistachios – Use walnuts, almonds, or hazelnuts
Sweet glaze – Top with a raspberry glaze for dessert-style bagels
Make mini bagels – Divide into 16 for smaller, snack-sized treats
Storage & Leftovers
Fridge – Store in an airtight container for up to 5 days
Freeze – Freeze individually wrapped bagels for up to 2 months
Reheat – Toast straight from frozen or microwave gently if soft
Refresh – Steam for 1–2 minutes to bring back moisture if dry
FAQs
Can I use all-purpose flour instead of bread flour?
You can, but bread flour gives better chew and structure.
Can I make the dough ahead of time?
Yes, both doughs can rest overnight in the fridge for better flavor.
Do I need to boil the bagels?
Yes! Boiling gives them their signature chewy crust.
Can I skip the food coloring?
Absolutely. The raspberries and pistachios give natural color already.
Why is my dough too sticky or too dry?
Raspberry moisture varies—adjust water slowly and knead thoroughly.
Can I freeze the shaped bagels before boiling?
Yes. Freeze on a tray, then boil directly from frozen when ready to bake.
Is the almond extract necessary?
No, but it enhances the nutty pistachio flavor beautifully.
Final Thoughts
These Raspberry Pistachio Swirl Bagels are more than just a pretty bake—they’re naturally fermented, full of real ingredients, and a joy to shape and share.
Whether you love sourdough, bold color, or just crave something unique, this recipe delivers on all fronts.
It’s bakery-level at home, no preservatives, no shortcuts—just patience and love.
