Bagels

I bake a lot of sourdough bread and grind my own flour with a Mockmill Professional 200 grain mill. I am a mad scientist experimenting with many different ancient grains and wheats. I am addicted to the smell of sourdough starter! Some fails, but also many successes. Follow me on Instagram: @pzpbakes.

subheading: For the dough:

323g warm water (58%) (~98°F/37°C)

14g salt (2.5%)

67g peaked sourdough starter (12%)

557g bread flour (100%)

subheading: For boiling / baking:

2 tbsp baking soda or baked baking soda*

1 egg, slightly whisked with a dash of water**

Directions at rosehillsourdough.com

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