Sourdough Discard Bagels
My sourdough discard bagels are soft, chewy, and perfectly golden! The base recipe makes six bagels so that it can work easily for small families or be doubled to twelve for larger households without there being an overwhelming amount of bagels in the end.
Equipment
- Stand Mixer (optional but recommended)
- Large pot for boiling
- Slotted spoon or spatula
- Baking sheet
- Parchment Paper
Ingredients
Bagels
- 1 teaspoon Yeast if doubling you can use a packet which is 2 ¼ tsp.
- ¾ Cup Warm water 171g
- 1 ½ tablespoon Sugar
- ¾ Cup Sourdough discard 190g
- 3 ½ Cup Bread Flour 420g — all-purpose is fine too
- 1 tablespoon Malted milk powder can use milk powder, malt powder, or leave out
- 1 ½ teaspoon Salt
Water Bath
- 1 tablespoon Baking Soda
- 1 tablespoon Brown Sugar
Instructions
- Add warm water (less than 120F), sugar, and yeast to the bowl of a stand mixer (recommended, but you can use a regular mixing bowl if you don’t have a stand mixer). Let rest for roughly 5 minutes until the yeast has bloomed (pictured)
- Add the remaining ingredients to the bowl and mix on low speed. This is a very dry dough, so it’s going to take some time to come together. Once the dough starts to become cohesive, it usually takes about 15 minutes of kneading or so before it is ready to rise. Pictured is an example of how it will look at first— keep kneading! It will come together. Be sure to periodically give your stand mixer a break during kneading as it can be hard on it to work such a dry dough.
- Once the dough has been thoroughly kneaded and passes the windowpane test, let it rest in a warm place covered with a wet towel or cling wrap for 60-90 minutes.
- Once the dough has doubled, turn it out onto a floured surface and split into 6 equal pieces (if you want to be technical, each piece will be about 130-135g in weight). Use your finger to poke through the center of the dough ball and stretch it out to look like a bagel or donut. The holes will shrink while baking and rising so give it a really good stretch if you want a pronounced hole at the end.
- Let the bagels rest for 30-60mins or until they are slightly puffy. I notice if I let them rise too long here, they won’t be as puffy after baking, so don’t over-proof!
- While the bagels are rising, bring a pot of water to a rolling boil. Add brown sugar and baking soda to the water (it will foam at first). Drop the bagels into the water and let boil for 1 minute then flip with a slotted spoon or spatula and let it boil for another minute on the other side. Place on a parchment paper lined baking sheet and bake at 425F for 18 minutes.
Notes
Topping ideas:
Sweet - sprinkle with cinnamon and sugar after boiling.
Savory - top with everything bagel seasoning after boiling.
Simple - Sprinkle with sesame seeds after boiling.
Storage:
Store in a ziplock bag at room temperature for up to 3-5 days.
Freeze in an airtight container for up to 6 months.
Nutrition
Calories: 344kcalCarbohydrates: 71gProtein: 11gFat: 2gSaturated Fat: 0.2gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.1gCholesterol: 0.2mgSodium: 1135mgPotassium: 88mgFiber: 3gSugar: 6gVitamin A: 4IUVitamin C: 0.03mgCalcium: 16mgIron: 1mg
Tried this recipe?Let us know how it was!