Noa Bakehouse is a sourdough baking, pastry shaping, cocktail shaking, doughnut filling, flat white slinging, coffee roasting, pizza stretching, local living, community loving people based out of an old furniture warehouse in the centre of Douglas.

Here, Pippa Pettit, who owns the business alongside her husband Miles, shares their recipe for sourdough bagels.

Bread has been sustaining human beings for millennia.

Now... we’ve not been at it that long, but every day we try to add to this incredible history.

We approach all our bread with a simple philosophy, keep it natural, keep it honest, make it delicious!

We’ve seen an incredible response to the availability of our rye sourdough starter as so many people have taken the opportunity during lockdown to start baking their own sourdough bread.

This home-made sourdough revolution fills us with joy.

Possibly our most requested recipe ever is this one for sourdough bagels.

We’ve adjusted our numbers to give you a great home scale batch for feeding the family or stocking your freezer.

Like all naturally leavened breads, sourdough bagels take a little more time to make, but are 100% worth the effort! They are crisp on the outside, chewy and fluffy on the inside, and full of flavour.

Made with Manx Flour, they are sure to impress any bagel and cream cheese lover, we promise!

Ingredients: Makes four:

270g strong Manx flour

135g water

55g active starter

6g salt

8g sugar

Half a teaspoon of baking powder for boiling

Method

lMix everything (except the baking powder) and knead for five minutes until combined and smooth, mix in a kitchen mixer with the dough hook attachment.

lBulk ferment for six hours, at room temperature, giving two folds, you’re looking for the dough to have gained about half of its initial size by the end of bulk fermentation.

lDivide into four, ball and rest for 20 minutes,

lShape by sticking a finger right through the centre of the ball, then spin between your two index fingers to expand the hole slightly, then rest for 20minutes.

lBoil with baking powder for about 30 seconds on each side.

lPreheat the oven to 240 degrees.

lBake for 15 mins at 240 degrees

We enjoy with Paddy’s smoked salmon and some locally made goats cheese, or just Isle of Man Creamery butter, enjoy!

Team Noa