Feed your sourdough starter so it’s active and bubbly 4–6 hours before mixing or use a starter that has doubled; in a large bowl combine the bread flour and 150 grams of the water and mix until no dry flour remains; let rest 20–30 minutes for autolyse.

Add the active starter, remaining water if needed, and malt syrup to the autolysed flour, then mix until a shaggy dough forms; add the salt and knead in a stand mixer on medium for 5–7 minutes or by hand for 8–10 minutes until the dough is smooth and slightly elastic (tacky but not sticky).

Let the dough rest for 30 minutes then perform a gentle stretch-and-fold; after that initial fold, scatter the toasted pistachios and lightly floured raspberries over the dough and fold gently to incorporate without crushing the berries; continue the bulk ferment at room temperature until the dough has puffed about 20–30% (about 60–90 minutes total), performing one more fold if needed.

Turn the dough out, divide into 8 even pieces (about 120–140 g each), pre-shape into rounds and rest 10 minutes, then shape into bagel rings by rolling into ropes and joining ends or poking a hole through each round and stretching to form a ring.

Place shaped bagels on a parchment-lined tray and chill in the refrigerator for at least 4 hours and up to 12 hours to firm the dough and improve shape retention.

Preheat oven to 475°F with a baking stone or inverted sheet inside; bring a wide pot of water to a gentle simmer and stir in 1–2 tablespoons barley malt syrup or brown sugar; boil bagels 1 minute per side for chewier crust (30–45 seconds each side if you prefer softer crust), using a slotted spatula to turn gently; drain briefly on a rack, brush with egg wash if desired, sprinkle extra chopped pistachios, then bake for 12–16 minutes rotating halfway through until deep golden brown.

Cool bagels on a wire rack for at least 20 minutes before slicing to allow the crumb to set; store as directed.