Use a sourdough starter to bake classic bagels with ‘everything’ seasoning in your Ooni pizza oven, complete with a salty, garlicky crust topped with crunchy poppy and sesame seeds.

You’ve mastered making pizza in your pizza oven, now it’s time to nail baking bread!

The secret behind great sourdough?

If you’re not familiar with the process or don’t think you’ve got the skills to proof and feed a starter, don’t worry.

A little effort here goes a long way, leading to a greater depth of flavour, aroma and strength for your dough.

Bryan’s first slice of advice?

For feeding, add equal parts flour (the same flour your starter used; in this recipe’s case, a combination of “00” and whole grain) and water to the starter and mix until fully blended.

If you need to leave your starter at home for a while, or can’t feed it for a period of time, seal it and place it in the fridge for up to 2 weeks (the cold temperature will cause the starter to go dormant, so it doesn’t need to be fed).

This super simple and delicious flatbread recipe from Ooni ambassador Bryan Ford combines tangy sourdough with classic middle eastern herbs.

If naan bread wasn’t already delicious enough, our sourdough twist on the classic Indian recipe is a must try.

This recipe for Sourdough Roti is another classic from Ooni Ambassador Artisan Bryan, the genius behind all things bread.

What happens when you take a classic Ciabatta, and add a little Artisan Bryan magic?

The Marinara, although often overlooked, is a gold-standard of Neapolitan Pizza.

The music-to-your-ears crunchy baguette crust encases soft, tangy bread that tastes sensational on its own, slathered with butter, or stuffed with your favourite fillings.

Regional styles have been one of the biggest pizza trends in recent years, and it’s hard to think of one that’s gotten more attention than Detroit-style squares.

Rather than use commercial yeast, the traditional leavening for Detroit-style pizza (aka “DSP”), Mike favours sourdough for its ease of digestion, thick, airy crumb, and the extra flavour it adds.

If that sounds complicated, don’t worry… it’s not.

Warm, salty and satisfying, soft pretzels, or Brezn as they’re known in Bavaria, are one of life’s simple pleasures — and even more so when enjoyed fresh from the oven.

Pretzels have a long and complex history dating back 1500 years or more.

This recipe is an ode to the German archetype.

As for the dip, Obatzda is a popular dish to serve alongside soft pretzels in Bavaria.