Prepare your active sourdough starter about 8–12 hours prior to baking, ensuring it has doubled in size and is bubbly.

While your starter is fermenting, mash fresh or thawed raspberries in a bowl and save the juice.

Combine bread flour, mashed raspberries, sourdough starter, water, honey, and sea salt in a mixing bowl.

In a clean bowl, mix bread flour, chopped pistachios, sourdough starter, water, honey, and sea salt for the pistachio dough.

Cover both doughs with damp cloths and place them in a warm spot for 6–8 hours.

Once risen, cover both doughs tightly with plastic wrap and refrigerate overnight.

Divide each dough into equal portions, roll them into logs, and gently twist the logs together.

Shape the braided doughs into bagels and allow to rise until puffy (1-3 hours).

Bring water to a gentle boil, adding a pinch of salt, and boil bagels for 1 minute on each side.

Preheat your oven to 425°F (220°C), bake the bagels for 20-25 minutes until golden brown.

Allow bagels to cool on wire racks before slicing.