Sourdough Discard Bagels
Maria
October 4, 2024
If you’re an avid sourdough baker, chances are you often have some extra sourdough discard. Instead of tossing it out, why not use it to create delicious, chewy bagels? This recipe is a fantastic way to reduce waste while enjoying this homemade treat.
These bagels have a lovely sourdough flavor and perfect texture. They are perfect for breakfast, a snack or a picnic lunch. Before baking, sprinkle sesame seeds, poppy seeds or coarse salt on top. These bagels taste divine with cream cheese, but you can also enjoy them with smoked salmon, ham, cheese, tomato or any filling you love!
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Ingredients:
Adjust Servings
| 1 cup (240g) sourdough discard (unfed, room temperature) | |
| 3/4 cup (180ml) warm water | |
| 2 tsp active dry yeast | |
| 1 tbsp sugar (for the dough) | |
| 3 1/2 cups (420g) bread flour | |
| 1 1/2 tsp salt | |
| 1tbsp sugar or honey (for boiling water) |
Optional toppings
| Sesame seeds | |
| Poppy seeds | |
| Everything bagel seasoning | |
| Coarse salt |
Directions
1.
Activate the Yeast in a large mixing bowl:
Combine the warm water and sugar and stir to dissolve the sugar in the water. Sprinkle the yeast on top and let it rest for about 10 minutes until the mixture foams.
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2.
Make the Dough:
Add the sourdough, bread flour and salt to the bowl with the yeast mixture. Mix into a fluffy dough. Knead the dough by hand or with a mixer for about 10 minutes, or until the mixture is smooth and elastic.
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3.
First Rise:
Shape the dough into a ball and place it in a lightly oiled bowl. Cover with a towel or plastic wrap and leave to rise in a warm place for at least 1 hour, or until the dough has doubled in size
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4.
Shape the Bagels:
When the dough has risen, place the dough on a floured table or surface and divide it into 8 equal parts. Roll each part into a ball and then use you thumb to make a hole in the center of the dough. Stretch the dough around your fingers into a bagel shape. Let the bagels rest for 10 minutes.
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5.
Boil the Bagels:
Preheat the oven to 220 degrees (425°F). Boil water in a large pot and add 1 tablespoon of sugar or honey. Cook bagels, 2-3 pieces at a time, for 1 minute on each side. Remove the bagels with a large spoon and place them on a baking sheet lined with parchment paper.
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6.
Add Toppings:
While the bagels are still moist, sprinkle the toppings of your choice on top of them.
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7.
Bake the Bagels:
Bake the bagels in the preheated oven for 20-25 minutes, or until golden brown. Let them cool on a wire rack before slicing and enjoying.
Bake the bagels in the oven for 20-25 minutes or until they are golden brown. Let them cool on a wire rack before cutting them in half. Enjoy with cream cheese or other toppings of your choice.
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Notes
To store: Bagels can be stored at room temperature for 2-3 days in an airtight container. You can also freeze them in the freezer.
To refresh: Toasting the bagels before serving brings back that crisp exterior.
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