First try at sourdough bagels!

First try at sourdough bagels turned out surprisingly good! I used the Little Spoon Farm recipe, but used about 20% rye and barley malt syrup in place of some of the honey.

When I’ve made yeasted bagels in the past, I added barley malt to the water and so I did that this time too – about 30 seconds in the bath.

The dough was SO stiff and didn’t seem airy so I was worried they would be little frisbees!