sourdough bagels

It's like conjuring a butterfly out of thin air. Only it's not a butterfly. It's yeast. Ah, fermentation, how magical you seem to be.

Our sourdough adventures continue. Today? Bagels. So, we started with our starter and let it get all spongey, then made a funky kind of dough using some sweet potato flour (just a little) along with our spelt. Spelt, sweet potato flour, and salt. And water. And of course our dear-monster-in-a-jar.

Chewy, spongey, flavourful, delectable bagels.

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1 cup starter
1 1/2 cup water
2 cups spelt flour
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combine and let sit for a few hours until doubled


2 to 2 1/2 tsp sea salt
1/4 cup sweet potato flour (optional)
1 to 2 cups spelt flour


add the salt and stir,
mix in the flour until a lovely elastic dough has formed -- don't make it too dry. make it so it's still very clammy feeling
knead
knead
knead

let the dough sit for 2 hours

divide the dough into approx 50 g bits, and make into bagel shapes
let rise for  2 hours

heat a pot of water to boiling with a few tbsp baking soda  in it
boil bagels 2 minutes per side

bake at 345 for 25-30 minutes