Gabe is my 10 year old who loves to cook. Anything we try in the kitchen he likes to have hand in. Today we decided to try sourdough bagels. It’s a first for both of us and honestly I don’t know why I waited so long to try them. They were SO EASY! Yes, there is an extra step of boiling them for a minute- but given that it only takes a minute and then you pop them in the oven for 15 minutes- It’s not a big deal.
You will want to use your sourdough starter that has been fed and is active. I used a combination of flours. 1/2 Organic white unbleached flour and 1/2 freshly ground Prairie Gold wheat. This recipe made 18 bagels. Hopefully they will last a few days but with 4 kids, I’m thinking I’ll be making another batch in a few days. They are that good!
- 1 c. active sourdough starter
- 3 cups Organic Unbleached Flour
- 3 cups Whole Wheat Prairie Gold Flour
- 1 1/4 cup filtered water
- 1 T coconut oil
- 1 T celtic salt
- 1 T baking soda
- Mix your starter, water, coconut oil, salt and flours in your kichenaid mixer with the dough hook. It will make a fairly firm dough. Transfer to a greased bowl and cover with a kitchen towel. Put in the oven with the oven light on. the oven is not on- just the light. Let the dough rise for 4 hours.
- After 4 hours- place the dough on the counter and press into a rectangle. Cut the dough into 18 equal pieces. Taking once piece at a time- push your thumb thorough the center and then shape the dough into a bagel shape. Place on parchment paper after it is shaped.
- When all 18 bagels have been shaped- let rise for 1 hour.
- Preheat oven to 450 degrees. In a large pot or large skillet- fill 1/2 way with water and the 1 T baking soda.
- Place as many bagels as will fit without having them on top of each other. Cook 1 minute flipping 1/2 way. Remove from water and place on a greased stoneware pan.
- Using an egg wash- rub egg on top of bagels and sprinkle with toppings of choice. We used sesame seeds for some and himalayan salt for others.
- Cook in a 450 degree oven for 13-15 minutes.
Tonight we made 2 batches of delicious soup (lentil and chicken) and ate the most delicious sourdough bread that was made with a rye starter and sprouted whole wheat flour. As I was making the dough I was wondering if it would even turn out edible as the dough is very sticky. You add just enough flour after the first rise to form a boule and then let it rise a second time. What makes this recipe different from my other sourdough recipe is that this recipe is made by making a pre-ferment first and I think it makes the sourness of this bread just right. It tastes a bit sharper so if you like more of a sourdough taste- this may be your go to bread. It also rises twice and it’s cooked in a preheated dutch oven. Start the pre-ferment the night before you plan on baking. Enjoy!
- 1/2 cup rye starter that has already been fed
- 1 cup organic rye flour
- 1 1/3 cups filtered water
- 1/4 cup coconut oil
- 1/4 cup raw honey
- 2 eggs
- 2 teaspoons Real Salt
- 4 cups sprouted whole wheat flour
- The night before you plan on baking mix the rye starter and the rye flour and 2/3 cup of the filtered water in a bowl with a dough whisk. Cover the bowl with a kitchen towel and let it sit overnight.
- Put the pre-ferment in your mixing bowl and add the coconut oil, honey, eggs ( beaten ), real salt and the remaining 2/3 cups of water. With the dough hook attached to your mixer, mix to combine.
- Add in your 4 cups sprouted whole wheat flour and set the mixer on the stir level. Let the mixer knead the dough for 8-10 minutes. The dough will be loose and sticky. Cover the bowl with a kitchen towel and let sit on the counter for about 4 hours. It should double in bulk.
- Once the dough has doubled in size, scrape the dough out onto a floured counter top. Have additional sprouted flour in a bowl nearby. Gently knead the dough with your hands that have been dusted with flour. Add additional flour to keep the dough from from sticking to your hands but not too much. Just enough so you can handle the dough to form into a ball shape also called a boule.
- Liberally flour your clean kitchen towel- and place inside a bowl. The bowl will determine the shape of your boule so choose one that is a medium size. Your kitchen towel should be thin and well floured so the dough will not stick to it.
- Place your boule shaped dough in the bowl and cover with another towel. Let it sit for 2-4 hours. The longer it sits the more sour the taste will be. Mine sat for 4 hours and it is about as sour as we would want it. While it is sitting it will rise again. This is your second rise.
- When you are ready to cook- place your dutch oven, that has been oiled with coconut oil on all sides in the oven with the top on. Pre-heat the over to 400 degrees.
- When the temperature is at 400 degrees let the dutch oven stay in the oven for about 15 more minutes so it gets really hot. Then take the dutch oven out of the over and take the lid off. Carefully set the lid to the side. It is VERY hot.
- Gently flip the boule into the dutch oven and try not to deflate the dough.Place the lid on and place the whole dutch oven back into your oven.
- Bake for 30 minutes, then take the lid off and bake an additional 15 minutes.
- Carefully take the bread out of the dutch oven and place on a rack to cool.
Home made Pizza dough. So good! And good for you when you are making it with a sourdough starter and using fresh healthy toppings. The sourdough starter predigests the grain and helps to eliminate the anti nutrients that make wheat hard to digest. The sprouted whole wheat flour is also easy to digest because the phytic acid has been removed in the soaking and sprouting process. Grains are not bad for you. They just need to prepared properly so you can digest them and get the nutrients from them your body needs. Soaking, sprouting and souring does this for you. It’s easy to do! I soak and sprout mine for 24 plus hours- then dehydrate the wheat berries and grind them into flour. I teach this in my basics class, so if you are local, come join me! Just check out the class schedule here.
This is a meal the whole family loves to get involved in here at my house. I make up the dough the night before and then for pizza night I set out various toppings that I know the kids and hubby loves. My little one likes to help me roll out the dough and shape the crusts. The other kids help with chopping the toppings and shredding fresh mozzarella. * Use fresh instead of the shredded store bought. It contains antibiotics and preservatives. We choose applegate nitrate free salami for the pepperoni and love to add fresh spinach for our dose of a leafy green!
The sauce is my own recipe too! The kids ask for it and I love making it. Its easy to freeze too, so you can have some on stand by for pizza night. Check out the recipes for the marinara sauce recipe and how to make sun dried tomatoes in the recipe index section here
- 1 cup sourdough starter
- 2 Tablespoons olive oil
- 2 Teaspoons real salt
- 2 cups organic unbleached all purpose flour
- 2 cups sprouted whole wheat flour
- 1 1/2 cups warm water
- 1 Tablespoon Italian seasoning ( oregano, thyme, sundries tomatoes )
- The night before: Mix your water and fresh sourdough starter with your 2 cups sprouted whole wheat flour and olive oil. (I use my kitchen aide mixer with the dough hook attached, but you can mix by hand as well.) When the flour is incorporated add in the 2 cups of all purpose flour, salt and italian seasonings. Mix until the dough is pulling away from the sides of the bowl. It should feel slightly sticky- but not so that it sticks to your hands.
- Separate the dough into two portions and form into a ball. Place in a ziplock bag and put in the refrigerator overnight.
- The next evening: take out the dough 1-2 hours before you are ready to use it.
- Roll out the dough into your pizza crusts and top with your favorite toppings.
- Bake at 450 degrees for about 10-15 minutes or until the cheese is lightly brown and bubbly.
- When using fresh greens as a topping- place these on top of your sauce but UNDER the cheese so they won't get burned in the cooking.
This is by far my families favorite bread. And it is so easy to make. I simply mix it up in the afternoon and cook the next morning. This is my basic recipe that I use for bread, rolls, tortillas and even cinnamon rolls. It has a bunch of flexibility to add spices or herbs to the dough and transform the flavors. This is the dough that I teach in my basics class- so if you want hands on How to’s, come join me at the next bread and butter class
- 2 cups all purpose organic flour
- 2 cups Sprouted whole wheat flour
- 1 cup fresh starter
- 1/4 cup coconut oil
- 1/4 cup raw honey
- 1 1/2 cups water
- 2 t. real salt
- Add your 1 cup sourdough starter to your mixing bowl. add in your water and 2 cups sprouted wheat flour. stir to combine. add in your 2 cups all purpose organic flour, salt, honey and coconut oil to your bowl.( tip: use your coconut oil in your measuring cup first. then use the same cup for the honey. The remaining coconut oil will keep the honey from sticking and will make it easier to add.)
- Attach dough hook to your mixer and mix to combine. The dough should be pulling away from the sides of the bowl and not sticky. If it is sticky, add a bit of flour, 1/4 cup at a time until it pulls away from the bowl.
- Now its time to let it sit and let the starter do its work. Place the dough in a cast iron dutch over that has been greased with coconut oil. Place the top on the dutch oven and let it sit overnight. Or you can place this in your refrigerator and let it stay until you are ready to bake. If you place in the refrigerator, be sure to remove it 2 hours before you plan to bake it so it can come to room temp and rise a bit.
- In the morning- Set oven temp to 425. When the oven is ready, place the entire dutch oven with the lid on into the oven and bake for 30 min. After 30 min. remove the top and bake an additional 15 min.
- Take out of the oven and remove the bread to a cooling rack.
- Serve with homemade butter, as a side to soups or use as sandwich bread and enjoy!
- You can easily adapt this recipe to using 100% sprouted whole wheat flour, or all purpose organic flour. The sourdough will do its work to make the bread easier to digest. If using 100% all purpose organic flour, be sure to let the dough sit for 24 hours so that the sourdough starter has time to do its work.