1-Creating Raspberry Pistachio Sourdough Bagels starts with preparing your sourdough starter, which should be fed 8 12 hours in advance using 25 g active starter, 90 g water, and 90 g flour until it doubles in size. First, prepare the raspberries by dicing them and reserving the juice; if using frozen, warm them first and cool fully. In a large bowl, mix the raspberry dough ingredients 330 g bread flour, 125 g mashed raspberries, 80 115 g water, 85 g sourdough starter, 8 g honey, and 7 g salt using a stand mixer for 6 7 minutes or by hand for 8 10 minutes until smooth and elastic; optionally add 1.5 tablespoons crushed freeze-dried raspberries.

2-Transfer the dough to a covered container. For the pistachio dough, clean the bowl and mix 200 g bread flour, 120 g water, 40 g sourdough starter, 3 g honey, and 6 g sea salt in the same way until smooth and elastic, then incorporate 20 g finely ground or chopped pistachios and add 20 g coarsely chopped pistachios on top. Cover both doughs and let them rise at room temperature for 6 8 hours until roughly doubled. Refrigerate overnight to improve flavor, structure, nutrition, and digestibility.

3-The next day, divide each dough into 8 equal parts, roll into 6-inch logs, and pair one raspberry log with one pistachio log. Roll the pairs into 9-inch ropes, twist to swirl the colors, shape into rings by joining and sealing the ends, and place on greased baking sheets. Allow a final rise at room temperature for 1 3 hours until puffy.

4-Preheat the oven to 425°F (220°C), boil the bagels for 1 minute per side in boiling water, then transfer to a parchment-lined baking sheet and bake for 20 25 minutes until golden brown and firm. Cool completely before slicing and serving just like in classic New York style bagel recipes for that perfect chewy texture.