If you don't currently have a sourdough starter, it's time to beg, steal, or borrow, because you definitely want to make these ASAP.
I'm sharing all the tips and tricks you need to ensure this bagel recipe is absolutely foolproof. It is a perfect recipe for beginners and experts alike!
The dough for these bagels is fermented (i.e. left to rise) overnight - this improves the flavor of the dough and provides those gut-healthy benefits that make sourdough so appealing.
Once you get the timing down, these bagels will become a routine bread bake that will 100% make you feel like a total rock star.
A Little Note: It's taken a while for our temperatures drop to that cozy range where I feel comfortable (dare I say, a bit too comfortable) in a hoodie day in and day out. I think we are finally getting there, and I am one happy little homebody.
I mentioned this in my Friday Thoughts post, but I had a pesky spot on my nose (and another on my ear) frozen off with a burst of cryotherapy at the dermatologist's office last week. I've been through this many times before, and I'm trusting in the process and hoping all heals well or else I'm looking at another possible surgery, and that fills me with dread. Currently, the areas in question are super red and kind of scary-looking (a natural result of the freezing process). Thank goodness for grocery delivery, impending hoodie season, and a million other reasons not to leave my house. 😉
Thanks for being here and for all your kindness in the comments of the Friday Thoughts post. I appreciate you and hope that as September comes to a close, you've found bursts of light and joy to keep you going the last few weeks when the world seems to be constantly in chaos. 💗
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