
It started with sourdough a few years ago. Keeping a starter alive, and baking one to three sourdough loaves per week somehow turned into a full kitchen revolution. It was a slippery slope, and now I find that nearly every bread product we consume as a family is homemade from my kitchen. Sourdough loaves, sandwich bread, tortillas, muffins, pancakes, biscuits, pie dough, cookies, cakes, and now… bagels. I’m thrilled to share this recipe with you, it’s become a go-to for my big kids packed lunches on Mondays and Tuesday.
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