In certain parts of the country, bagels can be a divisive issue. A quick search will go into the distinctive differences between New York and Montreal style bagels. Not having lived in either of those places I don’t have bagel loyalty; what I do know is that homemade sourdough bagels are my favorite kind to eat. I made a big batch while we had family visiting, and we enjoyed them in so many ways! I like a good savory breakfast so I added a fried egg on top to make an open-faced sandwich. My kids have been eating them with butter and jam (it’s the season for strawberry jam!), and one loaded with peanut butter or cheese gives a great protein punch for the day.
Sourdough bagels are made over three days; the resulting flavor and texture is unbeatable! This version is made with white flour, but I’ll be experimenting with some other grains in the coming months to see what other flavors might work well. The only other additions are honey and a bit of sugar. These aren’t sweet, though; the additions just help fermentation along and balance the acidity of the starter.
Bagels will either be topped with oats or left as they are; if you have a preference please indicate it on your order; otherwise you’ll most likely get a mix of the two! Sourdough bagels are $10 for four bagels.
Due to some travel this coming week, I will just be baking on Wednesday, June 28th, for pickup at my home or at the college. Please submit your orders by Monday morning, June 26th!