A twist on the classic New York style bagel.
I've developed a recipe for soft, chewy and crunchy sourdough bagels. Using a traditional method of boiling the bagels in water with organic Swan Valley honey and baking soda, they are then dipped in your desired topping and stone baked fresh in the morning. 
Pairs nicely with cream cheese, salmon, fresh dill and capers and a small slither of red onion. 
 
Ingredients: Flour, Water, Salt, Honey, Bi-carb soda, (optional toppings: Poppy Seed, Sesame Seed, Black Sesame Seed, Onion Flakes, Garlic Flakes) (Cornmeal for dusting)