Time: 1 hour + 8-12 hours Proofing Time | Serves: 6
In need of the perfect summer breakfast? Try these fluffy homemade sourdough bagels topped with silky, fresh cream cheese made from Alexandre A2/A2 Organic 4% Whole Milk. This no-compromise, pure, simple cream cheese will be gobbled up by your whole family. No gums, no fillers. Just old-school flavor, fresh from your own kitchen!

Ingredients:

For the Cream Cheese:
- 4 cups Alexandre A2/A2 Organic 4% Whole Milk
- 2 tablespoons lemon juice
- 1/4 teaspoon sea salt
- Optional: 1 tablespoon Alexandre A2/A2 Organic 100% Grass-Fed Whole Probiotic Kefir (for a thinner texture)

For the Sourdough Bagels:
- ⅔ cup (135 g) active sourdough starter (100% hydration)
- 1 cup (240 g) water (room temperature)
- 1 tablespoon (20 g) maple syrup
- 2 teaspoons (9 g) fine sea salt
- 4 cups + 1 tablespoon (495 g) bread flour
- 6 cups water
- 1 tablespoon maple syrup

Optional Toppings & Mix-Ins:
Sesame seeds, poppy seeds, flaky salt, everything seasoning

Option for Cinnamon Raisin Bagels (for mixing into dough):
1 ½ teaspoons ground cinnamon
¾ cup (110 g) organic raisins


Method

For the Cream Cheese:
1. Pour 4 cups of Alexandre A2/A2 Organic 4% Whole Milk into a medium saucepan. Heat over medium heat until the temperature reaches 185–195°F (just below boiling), stirring occasionally to prevent scorching.

2. Remove from heat and slowly stir in 2 tablespoons of lemon juice. Gently mix and let sit undisturbed for 10 minutes while the milk curdles.

3. Line a fine mesh strainer with cheesecloth or a thin dish towel and place it over a large bowl. Pour in the curdled mixture and let it drain for 1–2 hours, depending on your preferred thickness.

4 . Transfer the drained curds to a food processor or blender. Add 1/4 teaspoon of sea salt and blend until smooth and creamy. If needed, add a splash of the reserved whey or a bit of kefir to loosen the texture.

5. Scoop into an airtight container and refrigerate. The cream cheese will firm up slightly as it chills. Best used within 7 days.

For the Sourdough Bagels:
1. In a large bowl, combine the active sourdough starter, water, maple syrup, and sea salt. Stir until dissolved. Add bread flour and mix until a shaggy dough forms.

2. Knead by hand for 8–10 minutes, or with a dough hook attached to a stand mixer for 6–7 minutes, until smooth and elastic. If making cinnamon raisin bagels, knead in cinnamon and raisins at this stage.

3. Place dough in a lightly oiled bowl, cover, and let rise at room temp (70–75°F) for 8-12 hours, or overnight.

4. Turn out the dough onto a clean work surface. Divide dough into 8 equal pieces (100–105g each). Shape into balls, then poke a hole in each and gently stretch into rings. Place on parchment-lined sheet, cover, and proof at room temp for 1–2 hours or until puffy.

5. Preheat oven to 450°F (232°C). Bring water and maple syrup to a gentle boil. Boil bagels about 90 seconds per side. Return to baking sheet and top as desired while still wet.

6. Bake for 18–22 minutes, rotating the pan halfway through, until golden brown. Cool on a wire rack at least 20 minutes before slicing.

7. Spread homemade cream cheese over bagels and enjoy!

Note: The bagels can be frozen in a large freezer bag and saved for up to 3 months. To reheat, simply let thaw on the counter for an hour or so.