This sourdough bagel from Sunny Acres Kitchen truly unique in a world awash in terribly unhealthy pastries.
While there are a number of ways to prepare and serve these bagels, one memorable way we've found is to cut them in half (set on edge), lightly toast them on the stovetop with a bit of butter until the surface is crispy and then serve them with raw cream cheese and raw honey spread on the toasted surface. This method is perfect for a simple snack, or for breakfast, lunch or dinner.
The origins of these bagels is the essence of small-scale-family-artisanal-business. Made from organic wheat that is grown and milled at a small family-run farm near Gap, PA., made into delicious sourdough bagels by a small family owned bakery in Myerstown, PA., and finally brought to you by Pasture to Fork, a small family-run farm and market in Honey Brook, PA., these bagels are not that widely traveled, and are easily traceable back to even the fields the wheat was grown in.
At Pasture to Fork, we not only believe food should be well-raised and transparently presented, but we happen to think excellently raised food will also taste better, be healthier for you, and the production models used to raise will be aromatically and aesthetically pleasing.