Description
These unique and flavorful bagels combine the sweet-tartness of raspberries with the nuttiness of pistachios, all in a sourdough base. Perfect for a special breakfast or brunch treat!
Ingredients
– Raspberry Bagel Dough
– 330 g (2 3/4 cups) bread flour
– 125 g (1/2 cup) fresh or frozen raspberries (mashed)
– 80 – 115 g (1/3 – 1/2 cups) water
– 85 g (1/3 cup) sourdough starter
– 8 g (1.5 tsp) honey
– 7 g (1 1/4 tsp) sea salt
– 1.5 Tablespoons freeze-dried raspberries crushed
– Pistachio Bagel Dough
– 200 g (1 1/2 cups) bread flour
– 120 g (1/2 cup) water
– 40 g (1/3 cups) sourdough starter
– 3 g (1/2 tsp) sea salt
– 6 g (1 tsp) honey
– 20 g (2 Tablespoons) finely ground/chopped pistachios
– 20 g (2 Tablespoons) coarsely chopped pistachios for topping
Instructions
1. Combine all ingredients for Raspberry Bagel Dough in a bowl and knead until smooth. Let it rise for 4-6 hours.
2. Repeat the same process for Pistachio Bagel Dough, adding in ground pistachios.
3. Divide each dough into equal portions, shape into bagels, and let rise for another 1-2 hours.
4. Boil the bagels briefly, top with chopped pistachios, and bake until golden brown.
Notes
– For a quicker option, you can skip the sourdough starter and use instant yeast instead.
– Experiment with different fruits and nuts for unique flavor combinations.
Nutrition
- Serving Size: 1 bagel
- Calories: 250
- Sugar: 7g
- Sodium: 250mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 0mg