Feed the starter by mixing 25g of active starter with 90g of warm water and 90g of flour. Let sit covered in a warm place until doubled in size.

Prepare raspberries by warming any frozen ones, then mash them in a bowl.

In a large bowl, combine bread flour, water, sourdough starter, honey, mashed raspberries, and sea salt. Knead until smooth and elastic, about 8-10 minutes.

Cover the bowl with a towel and allow dough to rise at room temperature for 6-8 hours or until doubled.

After the rise, deflate the dough and refrigerate overnight to proof.

The next day, divide the refrigerated dough into 8 pieces and shape each into a ball, poking a hole through the center to form bagels.

Place shaped bagels on a parchment-lined baking sheet and cover with a damp cloth to rise for 1-3 hours until puffy.

Boil a large pot of water and carefully add bagels, boiling for 1 minute per side.

Preheat the oven to 425°F (220°C). Bake bagels for 20-25 minutes or until golden brown, letting them cool on a wire rack.