A bagel recipe that works!

Snow hit Nashville this week, and in typical fashion the grocery store shelves were empty. I hadn’t planned ahead and needed to do my normal grocery run around the same time as the panic set in. Alas, we found ourselves without bagels. But we did have some sourdough starter and bread flour at home, so we decided to try our hand at making our own. Good news: we found a bagel recipe that works at Farmhouse on Boone! It’s pretty easy and only requires a few ingredients you probably already have on hand.

If you find yourself with a slow day and extra flour on hand, I highly recommend trying it. Kids can help form the balls for bagels and even stick their little fingers through the middle to make the holes.

Here are some notes: My sourdough starter was a little weak, so I added a tablespoon of activated yeast to my recipe. I also used bread flour rather than all purpose flour.

What to expect on the timing of this recipe: It took about 15 minutes to mix the dough together, then I let it rest 24 hours. Maybe more. It took about 10 minutes to shape them, then I let it rest for 1.5 hours (I did this after dinner). Boiling was just a few minutes — two batches at 2 minutes each. Then baking took about 20 minutes. Actual hands-on time: under 30 minutes. Real time: the afternoon of day 1 to finished bagels the evening of day 2.