makes 10 bagels | hard | active time: 1 hour | full time:  hour

WATCH HOW TO MAKE IT

these Pistachio Raspberry Bagels with Pistachio Cream Cheese are what brunch dreams are made of. they’re just the right mix of playful and elevated—the kind of thing you pull out on a weekend morning to impress your friends or just treat yourself because, honestly, you deserve that kind of energy before noon.

the bagels themselves are soft and chewy with those juicy pockets of raspberry baked right in, so every bite gives you this burst of tart-sweet fruit. and then there’s the pistachio cream cheese—yeah, it’s as good as it sounds. rich, a little salty, a little sweet, and packed with that mellow nuttiness that just works so well with berries. together, it’s this lush, creamy, tangy, nutty situation that makes plain old bagels feel like a missed opportunity. whether you’re a habitual toaster or you eat yours straight out of the oven, this combo doesn’t disappoint.

ingredients:

yeast mixture:

• 1 ½ tbsp of active dry yeast
• 1 tbsp of sugar
• 2 cups of warm water 

dough knead:

• 5 cups of all purpose flour 
• 2 ½ tsp kosher salt 
• 3 tbsp light brown sugar 
• 1 cup of frozen or fresh raspberries 
• 1 cup Pistakio OG Creamy pistachio spread
• 1 egg

for the pistachio cream cheese: 

• 1 cup of block cream cheese
• 1 tsp of honey
• 2 tbsp of Pistakio OG Creamy Pistachio Spread

instructions:

• yeast mix: combine 1 ½ tbsp active dry yeast, 1 tbsp sugar, and 2 cups warm water. let it sit until frothy.
• dough: mix 5 cups flour, 2 ½ tsp kosher salt, 3 tbsp brown sugar, 1 cup pistachio spread, raspberries, and the yeast mixture. knead for 15 mins, then rest for 1 hour.
• shape & boil: divide dough, shape into bagels, boil for 1-2 mins on each side, and brush with egg wash.
• bake: bake at 375°F for 20-25 mins.
• cream cheese spread: mix 1 cup cream cheese, 1 tsp honey, and 2 tbsp pistachio spread.

recipe development by @chefccita