Description
These Sourdough Discard Bagels feature a chewy crust and a perfectly soft interior, made using sourdough discard combined with bread flour and instant yeast. This recipe includes boiling the shaped bagels before baking to achieve an authentic texture and golden brown finish. Ideal for batch baking, these bagels can be topped with sesame seeds, poppy seeds, or your favorite toppings.
Ingredients
Scale
Bagel Dough
- 1 cup sourdough discard (unfed starter)
- 3 ½ cups bread flour
- 1 cup warm water
- 2 tablespoons granulated sugar
- 2 teaspoons instant yeast
- 1 ½ teaspoons salt
Boiling & Topping
- 1 tablespoon barley malt syrup (optional, for boiling)
- Toppings of choice (sesame seeds, poppy seeds, etc.)
Instructions
- Mix Wet Ingredients: In a large bowl, combine the sourdough discard, warm water, granulated sugar, and instant yeast. Stir until the mixture is well incorporated and slightly foamy.
- Knead Dough: Add bread flour and salt to the wet mixture. Knead the dough on a clean surface or in a stand mixer with a dough hook for about 8-10 minutes until the dough is smooth, elastic, and slightly tacky to the touch. Cover the dough with a damp cloth or plastic wrap and let it rise in a warm place for 1 hour or until it doubles in size.
- Shape Bagels: Once the dough has risen, punch it down gently to release air. Divide the dough into 8 equal pieces. Shape each piece into a tight ball. Poke a hole in the center of each ball and gently stretch the hole to form a classic bagel shape. Place the shaped bagels on a parchment-lined baking sheet, allowing space between them.
- Boil Bagels: Bring a large pot of water to a boil and add the optional barley malt syrup to enhance flavor and crust. Carefully drop 2 to 3 bagels at a time into the boiling water. Boil each side for 1 minute, then use a slotted spoon to remove them and place them back on the baking sheet.
- Add Toppings and Bake: Sprinkle your desired toppings such as sesame seeds or poppy seeds over the boiled bagels. Preheat your oven to 425°F (220°C). Bake the bagels for 20-25 minutes or until they develop a golden brown and crusty exterior. Remove from oven and cool on a wire rack before serving.
Notes
- Using barley malt syrup in the boiling water is optional but recommended for authentic flavor and crust color.
- Sourdough discard can be stored in the refrigerator and used within a week for best results.
- You can freeze baked bagels and reheat them in the toaster or oven for freshness.
- Ensure the boiled bagels are handled gently to maintain their shape.
