Sourdough Discard Bagels

20 mins
Serves 8
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Directions

  1. 1Add 4 cups of bread flour to the mixer.
  2. 2Add 4 cups of bread flour to the mixer.
  3. 3Add 4 cups of bread flour to the mixer.
  4. 4Add 1 tablespoon of sugar to the mixer.
  5. 5Add 1 tablespoon of sugar to the mixer.
  6. 6Add 1 tablespoon of sugar to the mixer.
  7. 7Add 1 teaspoon of instant yeast to the mixer.
  8. 8Add 1 teaspoon of instant yeast to the mixer.
  9. 9Add 1 teaspoon of instant yeast to the mixer.
  10. 10Add 2 teaspoons of salt to the mixer.
  11. 11Add 2 teaspoons of salt to the mixer.
  12. 12Add 2 teaspoons of salt to the mixer.
  13. 13Mix the dry ingredients with a whisk to combine.
  14. 14Mix the dry ingredients with a whisk to combine.
  15. 15Mix the dry ingredients with a whisk to combine.
  16. 16Add 200 grams of room temperature sourdough discard to the mixture.
  17. 17Add 200 grams of room temperature sourdough discard to the mixture.
  18. 18Add 200 grams of room temperature sourdough discard to the mixture.
  19. 19Add 1 1/4 cups of warm water to the mixture.
  20. 20Add 1 1/4 cups of warm water to the mixture.
  21. 21Add 1 1/4 cups of warm water to the mixture.
  22. 22Turn the mixer to medium speed with a dough hook and let it knead for 4 to 5 minutes until a nice ball forms (alternatively, knead by hand).
  23. 23Turn the mixer to medium speed with a dough hook and let it knead for 4 to 5 minutes until a nice ball forms (alternatively, knead by hand).
  24. 24Turn the mixer to medium speed with a dough hook and let it knead for 4 to 5 minutes until a nice ball forms (alternatively, knead by hand).
  25. 25Check the dough to ensure it's not sticky.
  26. 26Check the dough to ensure it's not sticky.
  27. 27Check the dough to ensure it's not sticky.
  28. 28Place the dough into a greased bowl.
  29. 29Place the dough into a greased bowl.
  30. 30Place the dough into a greased bowl.
  31. 31Cover the bowl with plastic wrap and let the dough double in size.
  32. 32Cover the bowl with plastic wrap and let the dough double in size.
  33. 33Cover the bowl with plastic wrap and let the dough double in size.
  34. 34While the dough is rising, place a large pot of water on the stovetop with 2 tablespoons of sugar and bring it to a boil.
  35. 35While the dough is rising, place a large pot of water on the stovetop with 2 tablespoons of sugar and bring it to a boil.
  36. 36While the dough is rising, place a large pot of water on the stovetop with 2 tablespoons of sugar and bring it to a boil.
  37. 37Divide the dough into 8 equal parts (or 10 for smaller bagels) using a dough cutter.
  38. 38Divide the dough into 8 equal parts (or 10 for smaller bagels) using a dough cutter.
  39. 39Divide the dough into 8 equal parts (or 10 for smaller bagels) using a dough cutter.
  40. 40Take one piece of dough, fold it over into the center, roll it around, punch a hole in it, and then swirl it around to form a bagel shape.
  41. 41Take one piece of dough, fold it over into the center, roll it around, punch a hole in it, and then swirl it around to form a bagel shape.
  42. 42Take one piece of dough, fold it over into the center, roll it around, punch a hole in it, and then swirl it around to form a bagel shape.
  43. 43Repeat the shaping process with the remaining dough pieces.
  44. 44Repeat the shaping process with the remaining dough pieces.
  45. 45Repeat the shaping process with the remaining dough pieces.
  46. 46Cover the shaped bagels with a tea towel while preheating the oven to 425°F and waiting for the water to boil.
  47. 47Cover the shaped bagels with a tea towel while preheating the oven to 425°F and waiting for the water to boil.
  48. 48Cover the shaped bagels with a tea towel while preheating the oven to 425°F and waiting for the water to boil.
  49. 49Once the water is boiling, place 4 bagels at a time into the water for 15 to 30 seconds per side, ensuring they float.
  50. 50Once the water is boiling, place 4 bagels at a time into the water for 15 to 30 seconds per side, ensuring they float.
  51. 51Once the water is boiling, place 4 bagels at a time into the water for 15 to 30 seconds per side, ensuring they float.
  52. 52Flip the bagels to boil the other side for another 15 to 30 seconds.
  53. 53Flip the bagels to boil the other side for another 15 to 30 seconds.
  54. 54Flip the bagels to boil the other side for another 15 to 30 seconds.
  55. 55Remove the bagels from the boiling water, drain them well, and place them on a parchment-lined baking sheet.
  56. 56Remove the bagels from the boiling water, drain them well, and place them on a parchment-lined baking sheet.
  57. 57Remove the bagels from the boiling water, drain them well, and place them on a parchment-lined baking sheet.
  58. 58Repeat the boiling process with the rest of the bagels.
  59. 59Repeat the boiling process with the rest of the bagels.
  60. 60Repeat the boiling process with the rest of the bagels.
  61. 61Brush the boiled bagels with an egg wash to give them a glossy top.
  62. 62Brush the boiled bagels with an egg wash to give them a glossy top.
  63. 63Brush the boiled bagels with an egg wash to give them a glossy top.
  64. 64Sprinkle half of the bagels with everything but the bagel seasoning.
  65. 65Sprinkle half of the bagels with everything but the bagel seasoning.
  66. 66Sprinkle half of the bagels with everything but the bagel seasoning.
  67. 67Bake the bagels in the preheated oven at 425°F for 18 to 22 minutes.
  68. 68Bake the bagels in the preheated oven at 425°F for 18 to 22 minutes.
  69. 69Bake the bagels in the preheated oven at 425°F for 18 to 22 minutes.

Ingredients

  • 4 cups bread flour
  • 4 cups bread flour
  • 4 cups bread flour
  • 1 tablespoon sugar
  • 1 tablespoon sugar
  • 1 tablespoon sugar
  • 2 teaspoons salt
  • 2 teaspoons salt
  • 2 teaspoons salt
  • 1 teaspoon instant yeast
  • 1 teaspoon instant yeast
  • 1 teaspoon instant yeast
  • 200 grams sourdough discard
  • 200 grams sourdough discard
  • 200 grams sourdough discard
  • 1.25 cups warm water
  • 1.25 cups warm water
  • 1.25 cups warm water
  • 2 tablespoons sugar
  • 2 tablespoons sugar
  • 2 tablespoons sugar
  • 1 whole egg
  • 1 whole egg
  • 1 whole egg
  • null everything but the bagel seasoning
  • null everything but the bagel seasoning
  • null everything but the bagel seasoning

Equipment

mixerwhiskdough hookgreased bowlplastic wraplarge potcutting boarddough cutterbaking sheetsparchment papertea towelegg wash brushslotted spoon

Tips

  • For smaller bagels, divide the dough into 10 equal parts.
  • Make sure the dough is not sticky before putting it in the greased bowl.
  • When boiling the bagels, make sure they are floating.
  • Drain the bagels as well as possible before placing them on the parchment paper.