Description
These Sourdough Discard Bagels offer a chewy crust and a tender interior, making perfect use of your sourdough discard. Featuring a combination of yeast and sourdough starter, these bagels are boiled briefly for that classic crust before baking to golden perfection. Customize with your favorite toppings like sesame or poppy seeds for an authentic bagel experience.
Ingredients
Scale
Dough Ingredients
- 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 Liquid
- 1 tablespoon barley malt syrup (optional, for boiling)
Toppings
- 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 all ingredients are well mixed and the yeast begins to activate.
- Add dry ingredients and knead dough: Add the bread flour and salt to the wet mixture. Knead the dough thoroughly for about 8-10 minutes until it becomes smooth and elastic, indicating proper gluten development.
- First rise: Cover the dough and let it rise for 1 hour or until it doubles in size. This step develops flavor and ensures the dough is properly aerated.
- Shape bagels: Divide the risen dough into 8 equal pieces. Shape each piece into a ball, then carefully poke a hole through the center and gently stretch it to form the traditional bagel shape. Place the shaped bagels on a parchment-lined baking sheet to prevent sticking.
- Boil bagels: Bring a large pot of water to a boil, then add the barley malt syrup if using; this helps enhance the bagels’ crust and color. Boil the bagels in batches of 2-3 for 1 minute on each side. This boiling step creates the chewy crust characteristic of bagels.
- Add toppings and bake: Remove the boiled bagels with a slotted spoon and return them to the baking sheet. Sprinkle your choice of toppings such as sesame seeds or poppy seeds evenly over each bagel. Bake in a preheated oven at 425°F (220°C) for 20-25 minutes, or until the bagels are golden brown and crusty on the outside.
- Cool and serve: Remove the baked bagels from the oven and transfer them to a wire rack to cool slightly before serving. This cooling helps the texture set and prevents sogginess.
Notes
- Using barley malt syrup during boiling is optional but recommended for a more authentic bagel crust and color.
- If you don’t have barley malt syrup, you can substitute with honey or skip this step; the bagels will still turn out delicious.
- Ensure the dough is kneaded well to develop gluten for that signature chewy texture.
- Boil bagels carefully to avoid overcrowding the pot, allowing them to cook evenly.
- Customize the bagels with any toppings you like or leave them plain for a simpler flavor.
- Store leftover bagels in an airtight container for up to 2 days; refresh by toasting before eating.
