Feed Your Sourdough Starter: Feed your sourdough starter 8–12 hours prior to mixing the dough, ensuring it’s bubbly and active.

Prepare the Raspberries: If using frozen raspberries, thaw them completely and drain any excess juice to avoid soggy dough.

Make the Raspberry Dough: In a mixing bowl, combine bread flour, mashed raspberries, water, honey, and sea salt.

Create the Pistachio Dough: Clean your mixing bowl and combine the ingredients for the pistachio dough similarly.

First Rise: Allow both doughs to rise at room temperature for about 6–8 hours, until doubled in size.

Overnight Proof: Cover and refrigerate both bowls overnight to enhance flavors.

Braid the Doughs: Divide each dough into equal portions and roll them into logs, twisting them together to create a braid.

Shape the Bagels: Bring the ends of each braided dough together to form a bagel.

Final Rise: Place the bagels on a baking sheet and cover with a towel, allowing them to rise for another 1–3 hours.

Boil the Bagels: Drop each bagel into boiling water and cook for 1 minute on each side.

Bake to Perfection: Transfer the boiled bagels to a baking sheet, sprinkle with pistachios, and bake at 425°F for 20–25 minutes.

Cool and Enjoy: Cool on a wire rack, then slice and enjoy with your favorite spread.