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🥯 Sourdough Bagels — the bun-then-thumb shaping method These were made with 100% Colorado-grown grains and I wanted to share my go-to, easy-as-can-be shaping method: I shape a bun first, (90 grams each) then poke my thumb straight through the center and gently stretch it out into a bagel. It’s not the “professional” way, but it works beautifully. Fluffy, chewy, and full of flavor. Just the way I like it. This recipe is easy peasy and make for a fabulous weekday breakfast. Let me know if you giv
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🥯 Sourdough Bagels — the bun-then-thumb shaping method These wer…
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