Feed your sourdough starter 8-12 hours before mixing the dough.

Prepare the raspberries by dicing them and reserving all juice.

In a large bowl, combine all raspberry bagel dough ingredients and mix until smooth and elastic.

Transfer the raspberry dough to a bowl and cover with a damp towel or lid.

Clean the mixing bowl, then combine all pistachio bagel dough ingredients and mix until smooth and elastic.

Cover the pistachio dough with a damp towel or plastic wrap and let both doughs rise for 6-8 hours.

Refrigerate both doughs overnight for the second rise.

Remove the doughs from the fridge and divide each into 8 equal portions.

Roll each portion into a log, combine raspberry and pistachio logs, and twist them together.

Shape the bagels and seal the ends together.

Place shaped bagels on a greased baking sheet and let rise for 1-3 hours.

Preheat the oven to 425°F (220°C) and bring a large pot of water to a boil.

Boil each bagel for 1 minute per side, then remove and place them on a parchment-lined baking sheet.

Bake the bagels for 20-25 minutes until golden brown and firm to the touch. Allow to cool before slicing.