Sourdough Bagels THM-E

Have you ever walked past in bagel shop in the city and wondered if you will find a healthy on-plan one? These sourdough bagels have a chewy crust and a dense interior just like those from a specialty shop. The dough for these bagels can be mixed and allowed to ferment in the fridge overnight. They are then cooked and baked the following day. You can top them with any topping of your choice or even leave them plain. I mixed a Homemade Everything Bagel Topping for those pictured below. A favorite of mine is toast a split bagel and top with just a tiny bit of cultured butter.

Continue reading