Feed your sourdough starter by mixing 25g of starter, 90g of water, and 90g of bread flour. Let sit at room temperature for 8–12 hours until doubled in size.

Prepare the raspberries. If frozen, thaw and drain them. Mash gently with a fork to release juice.

In a bowl, combine raspberry dough ingredients: 330g bread flour, prepared raspberries, 80–115g water, 85g sourdough starter, 8g honey, and 7g sea salt. Mix until smooth and cohesive.

Clean the bowl and combine pistachio dough ingredients: 200g bread flour, 120g water, 40g sourdough starter, 6g honey, 3g sea salt, and ground pistachios. Mix until elastic and smooth.

Allow both doughs to rise at room temperature for 6–8 hours until doubled in size.

Refrigerate both doughs overnight for enhanced flavors, then rest for 30 minutes at room temperature.

Divide each dough into 8 portions, rolling and braiding one raspberry and one pistachio piece together. Pinch the ends to maintain shape.

Let shaped bagels rise on a parchment-lined baking sheet in a warm spot for 1–3 hours until puffy.

Preheat oven to 425°F (220°C). Bring a pot of water to a gentle simmer, boil each bagel for 1 minute on each side. Sprinkle with coarsely chopped pistachios and bake for 20–25 minutes.