Since being on GAPS with Lucas, I haven't done nearly as much sourdough as I used to because even though Lucas and I are the only ones technically grain free, I'm trying to cut down on everyone's grain intake. I usually pull it out once a week and make waffles or pancakes for the kids, but that's about it these days.
But, since having a successful sourdough starter and making all our homemade bread, I've wanted to make bagels. Sophia loves bagels and gets so excited whenever we've gotten them from the store (which these days is rare) and last time we got some, I promised her that I would figure out how to make them for her next time. Since she's off this week for Spring Break, I figured now is as good a time as any!
I wanted to make them solely from sourdough and soaked flour to provide optimum digestion and I didn't want any extra ingredients like milk powder or malt powder. Found several recipes like that.
Finally at Cheeseslave, I found a super easy recipe with simple ingredients. That's my kind of recipe!
Her recipe can be found here:
Whole Wheat Sourdough Bagels
Here are just a few pictures of my experience. For my first attempt, I'm very happy with how they turned out. I let my dough sour/rise overnight so that my kitchen was cooler than usual. I think it was between 67-70 degrees all night and the dough did double in size and when finished, super soft on the inside and chewy on the outside! They aren't H&H Bagels (and if you've been to NYC, you know how amazing those are) but I'm happy with them. Most of all, I have a happy girl who is eating a bagel I feel completely ok about her eating! Double win!
formed bagels, ready for boiling (I obviously need to work on my form, these are definitely rustic) :)
fresh out of the oven. They smelled so good!!
I think her face says it all, don't you think?