Monday, March 2, 2015


I pretty much never make loaves of sourdough bread anymore.  These bagels are just so good everything else pales in comparison.  A little more time consuming than a standard loaf, but so worth it.  

4 cups organic sourdough 
4 organic eggs, beaten
4 Tbsp avocado oil
1 cup organic milk (even works with homemade almond milk)
4 Tbsp organic coconut sugar
4 Tbsp local honey
2 tsp sea salt
3 cups organic whole wheat flour
3 cups organic unbleached white flour
organic sesame or poppy seeds

Method:  Pour the culture into a large mixing bowl.  Add the eggs, oil, coconut sugar, salt and mix.  Add the flour one cup at a time until the dough is stiff.  Then turn out onto a floured board and knead until smooth and satiny, and no longer sticky.  Add more flour as necessary.
Place the dough in a large bowl covered with a plate or lid, and let sit for 8-12 hours or overnight at room temperature.  
Divide the dough into 30 equal balls.  Roll each ball into a 15 cm rope and pinch the ends together.  Proof for 1 hour on a cookie sheet lined with parchment paper.
Preheat oven to 375*.  Bring 4 litres of water to boil in a large pot and add the honey and some salt.  Drop the bagels, 2 at a time, into the water.  Remove them with a slotted spoon after they rise to the surface, drain on a rack and sprinkle with sesame or poppy seeds.  Place bagels back onto the cookie sheets and bake for 25 minutes.  Let cool on wire racks.