Slightly tangy and sweet – these bagels are a nourishing breakfast treat!

Benefits of sourdough

• lower glycemic index and doesn’t spike blood sugar
• fermentation ezymes break down phytic acid which helps improve digestibility
• enhances gut health due to fermentation process
• longer shelf life without added preservatives because it contains naturally occurring acetic acid which prevents mold and fungal growth
• increases mineral availability and absorption 

Tips

• boiling the bagels prior to baking is an important step – please don’t skip it!

• if your bagels sink to the bottom, they have not risen long enough and will likely be dense

Ingredients

4 cups all purpose flour

½ cup active and bubbly sourdough starter

1 cup water

⅛ cup lemon juice or 10 drops lemon essential oil

1 tsp poppyseeds

2 Tbsp honey or cane sugar

2 tsp salt

Directions

Combine ingredients in a stand mixer with the dough hook attachment. Mix on low-med speed for about 10 minutes until dough is smooth and easily stretches. Cover bowl with plastic wrap and a tea towel, and allow the dough to rise until double – about 8-12 hours.

Once dough has doubled, punch it down, roll into a ball on the counter, and divide into 8 equal balls. Roll balls into bagel shape by pushing your finger and thumb through the middle to make a hole, then flattening around it. Lay the bagels on a baking sheet and cover with a towel for 1-2 hours until dough gets puffy.

Preheat oven to 425 degrees.

Boil 2 Tbsp baking soda with 2 Tbsp cane sugar. Place each bagel into the boiling water (on medium heat) and boil on each side for 1 minute, then remove with a slotted spoon, and place back on the baking sheet. Once all bagels are boiled, place the pan in the oven and bake them for about 20-25 minutes or until golden brown. We love them served with strawberry cream cheese.