Sourdough Bagels

Now that the sourdough ball is rolling I cannot stop!

What pleasure successful bakes can bring to an amateur baker like myself. Over the past few weeks I have attempted several new sourdough creations. We’ve enjoyed sandwich bread, cinnamon rolls, and…bagels! Let’s talk bagels.

At any given time we have sliced bagels in the freezer on the ready. The kids love them for lunch and they’re so easy to toast, top and enjoy. After a local bagel shop closed this year we’ve been missing quality NY style bagels. Once I started getting a handle on sourdough, my husband challenged me to learn bagel skills with the half-joking intention we would never need to leave home for food again if I could. So, to win his heart more fully, I accepted the challenge.

This recipe guided me along on my first attempt. It wasn’t a perfect batch but it set me on the right path to nail this family favorite.

Although I am a bread lover, I am not much of a bagel person. However, my husband has taught me how to layer bagels with delicious toppings and that usually entices me to delight in half a bagel now and then. So I filled a platter with tons of items like pomegranate seeds, eggs, cucumbers, and smoked salmon for everyone to build the breakfast bagel they preferred. Each family member created something all their own.

I’m keeping to my “loose recipe following” attitude and doing measurements and proving periods by feel. It is a great feeling using fewer kitchen utensils and being less technical when it comes to bread. I’m telling you, that’s been the biggest game changer. Also the incredible 100+ year old French starter given to me by a friend hasn’t hurt either. Pray I can keep this going.

Life just got a whole lot more delicious.