Ingredients

Scale

1 cup water
About 4 oz. sourdough starter (straight from the fridge is fine)
3 Tablespoons corn meal
3 Tablespoons flax meal
1 1/2 – 2 cups white whole wheat flour
1/2 cup fiber powder (such as Melaleuca’s All Purpose fiber powder) – or sub whole wheat flour
1 Tablespoon brown sugar or honey
1 Tablespoon Everything but the Bagel Seasoning
1 Tablespoon extra virgin olive oil – plus more as needed to oil the dough
1 teaspoon active dry yeast
1/2 teaspoon salt

Instructions

Put all ingredients in your stand mixer bowl (start with 1 1/2 cups flour) and stir to make a shaggy dough. With the dough hook attachment, knead for 5 minutes at speed 2 or until it forms a nice dough that cleans the bowl. Add flour as needed to keep the dough from sticking to the bowl – you should end up needing most of the 2 cups.
Pour a little olive oil over the dough when finished and flip it around to oil all sides. Cover and let rise in a warm place for 1 hour or until doubled in size.
Cut dough into 10 pieces roughly equal in size. Shape into discs with your hands, then use a rolling pin to flatten them. Set them on a baking sheet lined with silicon mat, brush the tops with oil then loosely cover with plastic wrap and let rise in a warm place about 30 minutes.
Poke the thins with a wooden pick. Bake at 400 F. for 20 – 25 minutes or until they are golden brown on both the top and bottom. Let cool before slicing the thins in half.

Notes

If you don’t have a stand mixer, you can always mix and knead the dough by hand. Or use a bread machine.

RECIPE SOURCE: Sumptuous Spoonfuls – https://www.sumptuousspoonfuls.com/ … © Copyright 2023, Sumptuous Spoonfuls. All images & content are copyright protected. Please do not use my images without prior permission. If you want to publish any of my images, please ask first. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.