Makes 6 delicious bagels. Use any seeds for the top.
25g sourdough starter
500g strong white bread flour from Shipton Mill
20g caster sugar
200g/mls warm water.
Mix the starter with most of the water until mixed in. Add the dry ingredients and butter. Make into a dough, adding more of the water if necessary, and use your favourite recipe for kneading and proving. Leave overnight in a cool place to double in size.
Next morning knock back and shape into 6 balls. Rest 10mins. Then makes holes in the middle, rest again 15 mins while boiling a couple of litre of water in a large pan. Boil the bagels 3-5 mins each side. Let them cool a little on a lined baking tray.
Brush with milk or egg wash and dip in seeds of choice or leave naked.
Bake 15mins until brown and yummy!
Added by: CazLegg
Good news, we are taking orders again, as normal. Thank you for bearing with us during the challenge of C19 and we look forward to supplying you with our flour in the future.
Important note: Orders containing 10 sacks or more will be delivered by pallet.
Community bakeries and micro-bakeries can call us directly on 01666 505050 to place orders.
Keep safe and well
The Shipton Millers