خبز الباجل ببذور الخشخاش

Finally, a sourdough bagel that actually tastes like a real bagel should. The texture is spot-on, and I love how it softens straight from the freezer without any extra work.

Cut one straight from the freezer and warmed it in the toaster oven — soft inside with that real sourdough chew, and slicing was way easier than the old recipe. The tang is there but not overpowering, just right for a schmear.

The sourdough tang comes through perfectly, and they toast up with that chewy crust I’ve been chasing. I pulled one straight from the freezer and it softened in minutes without getting soggy—exactly what I needed for rushed mornings.