Homemade Sourdough Everything Bagels

I just found the most perfect bagel recipe! I didn’t really find it, more like I conquered it, after so many attempts over the years.

We enjoyed them in sandwiches, and mainly avocado toasts. Making homemade bagels is a work of love, specially sourdough bagels.

These bagels kept really well for a couple of days, actually. Bagels tend to get hard and tough after a day or so, however, on the third day, I had a bagel sandwich and they were still awesome!!

Remember you can also freeze the bagels, split or whole, in a zip loc bag for up to 2 months.

Ingredients – 300 grams sourdough starter  – Warm water  – Vegetable oil – Barley malt syrup or honey – Fine sea salt – All-purpose flour  – Whole wheat flour  – Baking soda for boiling bagels Topping: – 1/4 cup milk

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