gingerbread sourdough bagels

gut friendly // overnight recipe

here’s what you’ll need:

• 100g active sourdough starter

• 230g filtered water

• 50g molasses

• 500g unbleached white flour

• 10g sea salt (click here for what I use)

• 1 tsp cinnamon

• 1/2 tsp ginger

• 1/2 tsp nutmeg

• 10g date sugar (click here for what I use)

  • any natural sweetener will work, too!

DIRECTIONS

1. in a bowl, add your starter, filtered water, molasses, and flour. mix well.

2. once mixed, add in your salt, cinnamon, nutmeg, and ginger. mix well.

3. cover and let rise overnight (or for 6+ hours).

4. after the dough as doubled in size, flatten it out by stretching the dough (do not roll — this will make them flat).

5. cut in-half, then around 7 pieces of dough per half (recipe should make 14 bagels).

6. fold each piece in half, then poke a hole through the middle.

7. let rest for 60-minutes.

8. pre-heat the oven to 425.

9. after 60-minutes, it’s time to boil the bagels. bring a pot of water + 1 tbs maple syrup to a rolling boil.

10. add in 4 bagels at a time, letting them boil for 2-minutes on each side.

11. take out of water, and place on parchment paper (I rubbed mine with ghee & cinnamon, however this is optional).

12. bake at 425 for 26-28 minutes & let cool before eating.

13. enjoy!

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