Feed your sourdough starter 8–12 hours before making the bagels, ensuring it is active and bubbly.

If using frozen raspberries, warm them gently until thawed, then mash lightly. Set fresh raspberries aside after mashing.

In a large mixing bowl, combine bread flour, water, sourdough starter, honey, reserved raspberry juice, and sea salt. Mix until the dough is elastic and cohesive, about 5–7 minutes, then cover with a damp cloth and let rise for 4–6 hours.

In a clean bowl, mix together the ingredients for your pistachio dough, combining it until a smooth dough forms. Allow this to rise alongside the raspberry dough.

Transfer both doughs to the refrigerator overnight for at least 12 hours.

Divide each dough into equal portions, roll into logs, braid them together, and shape into bagels.

Let the shaped bagels rise on a parchment-lined baking sheet until puffy, about 1–2 hours.

Boil a large pot of water and gently drop bagels in, boiling for about 1 minute on each side.

Preheat your oven to 425°F (220°C) while boiling. Arrange the bagels on a baking sheet and bake for 20–25 minutes, or until golden brown.