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Sourdough Bagels

Background info: Although there isn’t a ‘23 and Me’ for sourdough, we do know that this vital fermentation method has been with humankind since the Bronze Age. Perhaps the first to master the “mother” (another name for sourdough starter), the ancient Egyptians procured a place for sourdough as the leavening agent of choice in 3000 BC, and continuous trading with other ancient cultures, like the Greeks, ensured sourdough’s gradual expansion across Europe.
Despite concerns around gluten and grains over the last decade, home baking and preparation of ferments like sourdough have seen a resurgence and are gaining popularity in many households. Thanks to influencers like our friends at Modern Stone Age Kitchen and Eastern Shore Food Lab, many individuals have begun to include traditional foods and preparation methods like these into their diets
– Price-Pottenger
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Serves 12-18
Active time: 30 minutes
Total time: 5 hours 30 minutes
Ingredients
- 2 cups active sourdough starter
- 1 cup water
- 1 tablespoon avocado oil
- 5½ cups sprouted spelt flour
- 1 tablespoon sea salt
- 1 tablespoon baking soda
- ½ cup poppy seeds
- ½ cup sesame seeds
- Seasonings of choice
Directions
- In a stand mixer, combine starter, avocado oil, water, salt, and sprouted flour. Let the dough rest for 15 minutes.
- Knead the stiff dough for about 15 minutes. Transfer to a floured bowl, cover, and let rest for 4 hours.
- Remove the risen dough from the bowl and place it on a floured surface. Knead it a couple of times. Divide the dough into 18 equal portions. Carefully stretch and roll the pieces out until they are about 8 inches in length.
- Bring the ends together to form a circle and pinch the ends to seal. Make sure the ends are sealed well or they will open during the boiling process. Place the bagels on two parchment-lined baking sheets, cover with a kitchen towel, and let them rise for an hour.
- While the bagels finish rising, bring 16 cups of water to a boil in a large pot. When the water comes to a boil, add in the baking soda. Turn the heat down to a simmer and place the bagels into the water, two at a time. Allow the bagels to cook for one minute per side.
- Remove one bagel from the water with a slotted spoon and place into poppy or sesame seeds. Coat one side of the bagel with seeds and place back on the baking sheet. Repeat with each bagel.
- Preheat the oven to 475° F.
- Place one sheet of bagels into the oven to bake for 10-12 minutes or until they begin to brown on the bottom. Flip bagels over and cook for another 5-8 minutes until they are golden-brown, watching carefully after 5 minutes to make sure they don’t overcook. Repeat with the second sheet of bagels.
- Serve warm alone or with Bee Pollen Compound Butter or other favorite toppings.
- The bagels will keep well in an airtight container in the refrigerator for about one week
Chef Taylor Allen attended San Diego Culinary Institute where she acquired knowledge of traditional French cooking techniques. Taylor offers personal, in-home ancestral food preparation and real-food kitchen retrofits. She specializes in GAPS protocol as well as paleo and gluten- and casein-free meals.
Check out other recipes from Taylor Allen:
Chile Verde with Black-Eyed Peas
Published in the Price-Pottenger Journal of Health & Healing
Spring 2022 | Volume 46, Number 1
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