Sourdough Discard Bagels
Directions
- 1Add 4 cups of bread flour to the mixer.
- 2Add 1 tablespoon of sugar to the mixer.
- 3Add 1 teaspoon of instant yeast to the mixer.
- 4Add 2 teaspoons of salt to the mixer.
- 5Mix the dry ingredients with a whisk to combine.
- 6Add 200 grams of room temperature sourdough discard to the mixture.
- 7Add 1 1/4 cups of warm water to the mixture.
- 8Turn 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).
- 9Check the dough to ensure it's not sticky.
- 10Place the dough into a greased bowl.
- 11Cover the bowl with plastic wrap and let the dough double in size.
- 12While the dough is rising, place a large pot of water on the stovetop with 2 tablespoons of sugar and bring it to a boil.
- 13Divide the dough into 8 equal parts (or 10 for smaller bagels) using a dough cutter.
- 14Take 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.
- 15Repeat the shaping process with the remaining dough pieces.
- 16Cover the shaped bagels with a tea towel while preheating the oven to 425°F and waiting for the water to boil.
- 17Once the water is boiling, place 4 bagels at a time into the water for 15 to 30 seconds per side, ensuring they float.
- 18Flip the bagels to boil the other side for another 15 to 30 seconds.
- 19Remove the bagels from the boiling water, drain them well, and place them on a parchment-lined baking sheet.
- 20Repeat the boiling process with the rest of the bagels.
- 21Brush the boiled bagels with an egg wash to give them a glossy top.
- 22Sprinkle half of the bagels with everything but the bagel seasoning.
- 23Bake the bagels in the preheated oven at 425°F for 18 to 22 minutes.
Ingredients
- 4 cups bread flour
- 1 tablespoon sugar
- 2 teaspoons salt
- 1 teaspoon instant yeast
- 200 grams sourdough discard
- 1.25 cups warm water
- 2 tablespoons sugar
- 1 whole egg
- 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.
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