12/05/2026
Sourdough bagels fresh this Friday!
If you’ve never tried a sourdough bagel before, here’s what to expect.
A traditional bagel is first boiled, then baked — giving it that glossy crust, chewy texture and deep golden colour. The inside should still be soft and tender, but with a satisfying chew.
My sourdough bagels go through a long natural fermentation process, just like my breads. That slow fermentation develops flavour, helps break down gluten, and can make them easier to digest for some people.
The result is a bagel with a richer flavour, subtle sourdough character, crisp exterior and soft chewy centre.
Best enjoyed fresh, after that, they’re still great toasted or reheated, or you can freeze them straight away to keep them at their best.
Perfect fresh, toasted, loaded with fillings, or simply with cream cheese and butter.
So… how do you like your bagels?
