Sourdough Bagels are back after a lengthy absence. Thanks for your patience!

This time around we are making them from our own wild yeast starter. It took a lot of time to get it going – but we think it’s going to make a great sourdough bagel with a distinctive “house” flavor. I’ll be honest – it’s not San Francisco Sourdough. It’s milder, a little sweeter, but with its own tartness. Hood River Sourdough. Come give it a try.

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