@steve-miller
Decided to do crumpets another time, maybe next week.
This week's experiment....sourdough bagels! Not very pretty but tasty as all get-out. The great thing is that you are encouraged to eat them when they are warm, unlike many breads that require cooling so as not to get gummy.
[image: 20251218-091746.jpg]
Recipe:
https://littlespoonfarm.com/sourdough-bagels-recipe/
I skipped feeding the starter and just used some pretty active starter that was in the refrigerator to make the dough. Seems to have worked fine. It rose nicely overnight and I made the bagels this morning.
NB: The author says "if your bagels stick". There is no "if". They stick. They were hard to peel off the parchment to put in the boiling water, and that's why they look a bit lumpy. I would do two things differently next time around. First, I would use a Silpat instead of parchment. Second, I would put a small amount of oil on the Silpat to prevent sticking.
edit: Three things. I would use the method from this next recipe to form the bagels. Cut the dough, form balls, let rise, then finish forming the bagel (make a hole in the center), boil, and bake. I think it would be easier to make a nice looking bagel.
https://www.theclevercarrot.com/2021/06/easy-homemade-sourdough-bagels/
And....who knew? There's a bagel subreddit.
https://www.reddit.com/r/Bagels/comments/1d2ctaz/gonna_need_to_give_this_up_unless_i_can_find_a/