Sourdough Discard Bagels
Directions
- 1In a mixer, combine bread flour, 1 tablespoon of sugar, 1 teaspoon of instant yeast, and 2 teaspoons of salt.
- 2In a mixer, combine bread flour, 1 tablespoon of sugar, 1 teaspoon of instant yeast, and 2 teaspoons of salt.
- 3In a mixer, combine bread flour, 1 tablespoon of sugar, 1 teaspoon of instant yeast, and 2 teaspoons of salt.
- 4Whisk together the dry ingredients.
- 5Whisk together the dry ingredients.
- 6Whisk together the dry ingredients.
- 7Add the sourdough discard and 1 and 1/4 cup of warm water to the mixer.
- 8Add the sourdough discard and 1 and 1/4 cup of warm water to the mixer.
- 9Add the sourdough discard and 1 and 1/4 cup of warm water to the mixer.
- 10Mix on medium speed with a dough hook for 4–5 minutes until a nice ball forms.
- 11Mix on medium speed with a dough hook for 4–5 minutes until a nice ball forms.
- 12Mix on medium speed with a dough hook for 4–5 minutes until a nice ball forms.
- 13Place the dough in a greased bowl, cover with plastic wrap, and let it double in size.
- 14Place the dough in a greased bowl, cover with plastic wrap, and let it double in size.
- 15Place the dough in a greased bowl, cover with plastic wrap, and let it double in size.
- 16Once doubled, turn the dough out onto a floured surface.
- 17Once doubled, turn the dough out onto a floured surface.
- 18Once doubled, turn the dough out onto a floured surface.
- 19Divide the dough into 8 equal pieces.
- 20Divide the dough into 8 equal pieces.
- 21Divide the dough into 8 equal pieces.
- 22Shape each piece into a bagel.
- 23Shape each piece into a bagel.
- 24Shape each piece into a bagel.
- 25Cover the shaped bagels with a tea towel and preheat the oven to 425°F (220°C).
- 26Cover the shaped bagels with a tea towel and preheat the oven to 425°F (220°C).
- 27Cover the shaped bagels with a tea towel and preheat the oven to 425°F (220°C).
- 28Bring a large pot of water with 2 tablespoons of sugar to a boil.
- 29Bring a large pot of water with 2 tablespoons of sugar to a boil.
- 30Bring a large pot of water with 2 tablespoons of sugar to a boil.
- 31Boil the bagels for 15–30 seconds per side, ensuring they float.
- 32Boil the bagels for 15–30 seconds per side, ensuring they float.
- 33Boil the bagels for 15–30 seconds per side, ensuring they float.
- 34Remove bagels from the water and place them on a baking sheet lined with parchment paper.
- 35Remove bagels from the water and place them on a baking sheet lined with parchment paper.
- 36Remove bagels from the water and place them on a baking sheet lined with parchment paper.
- 37Brush the bagels with egg wash.
- 38Brush the bagels with egg wash.
- 39Brush the bagels with egg wash.
- 40Sprinkle everything but the bagel seasoning on half the bagels.
- 41Sprinkle everything but the bagel seasoning on half the bagels.
- 42Sprinkle everything but the bagel seasoning on half the bagels.
- 43Bake at 425°F (220°C) for 18–22 minutes.
- 44Bake at 425°F (220°C) for 18–22 minutes.
- 45Bake at 425°F (220°C) for 18–22 minutes.
- 46Let the bagels cool for at least one hour.
- 47Let the bagels cool for at least one hour.
- 48Let the bagels cool for at least one hour.
Ingredients
- 4 cups bread flour
- 4 cups bread flour
- 4 cups bread flour
- 1 tablespoon sugar
- 1 tablespoon sugar
- 1 tablespoon sugar
- 1 teaspoon instant yeast
- 1 teaspoon instant yeast
- 1 teaspoon instant yeast
- 2 teaspoons salt
- 2 teaspoons salt
- 2 teaspoons salt
- 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 egg wash
- 1 egg wash
- 1 egg wash
- 1 everything but the bagel seasoning
- 1 everything but the bagel seasoning
- 1 everything but the bagel seasoning
Equipment
mixerwhiskdough hookbowlplastic wrapbench scraperbaking sheettea towelpot