I still haven’t managed a decent sourdough loaf, but I had good success with this bagel recipe! I used my sourdough starter and Heritage Wheat bread flour blend and they came out of the oven looking and feeling like bagels.

Bagels seemed like a intimidating item to make from scratch, but the boiling in water really isn’t hard. I do think it is interesting that you add sugar to bagel water, but baking soda to pretzel water.