1 cup active sourdough starter1 cup warm water (about 110°F)2 cups bread flour (or whole wheat flour for a healthier option)1 cup fresh raspberries (or frozen)1/2 cup shelled pistachios, chopped1 tablespoon honey or maple syrup2 teaspoons salt1 teaspoon baking soda (for boiling)Sesame seeds (optional, for topping) In a large mixing bowl, combine the active sourdough starter, warm water, and honey. Stir until well blended. Gradually add the bread flour and mix until a shaggy dough forms.Introduce the salt, raspberries, and pistachios, kneading gently until incorporated.Cover the bowl with a damp cloth or plastic wrap, and let the dough rest for about 30-40 minutes.Turn the dough out onto a lightly floured surface. Divide it into 8-10 equal pieces and roll each piece into a ball. Poke a hole through the center to shape into bagels.Place the shaped bagels onto a parchment-lined baking sheet. Cover with a kitchen towel and let them rest for another 20 minutes.In a large pot, bring water to a boil and add baking soda. Drop the bagels into the boiling water, cooking for about 30 seconds on each side. Remove and drain on a wire rack.Transfer back to the baking sheet and top with sesame seeds if desired. Bake for 20 minutes or until golden brown. 