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Sourdough Wholemeal Bagels - Izy Hossack - Top With Cinnamon
One of the nicest things about being home in London, as opposed to my student house in Leeds, is that my parents turn the heating on. Those familiar to uni life will be familiar with the phrase ‘Can we just turn the heating on for an hour?’, said in a desperate tone at 6pm whilst you’re wearing leggings, fluffy socks, a thermal top, a jumper and a fleece and sitting under a blanket. Yes the luxury of central heating (& properly insulated accommodation) means that at least I’m not getting frostbite as I revise over the holidays. It ALSO means that bread baking – especially sourdough situations – is 100% more easy-breezy. Take these bagels for example, I think I tested them in Leeds about 3 times before getting the method right there. I tested it in London one last time and managed to shorten the process because the dough was taking about half the time to rise. Hooray! I added some commercial yeast as well as sourdough starter because of the rising situation (when I didn’t add yeast, the bagels were super dense) but just a 1/2 tsp is enough. If you haven’t made bagels before, it’s a bit of a …