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Sourdough Discard Bagels

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Transform sourdough discard into gloriously chewy bagels! This recipe uses a cold proof for deep flavor and easy handling. Full instructions and nutrition are included.

Ingredients

Scale
  • 1 cup (240g) sourdough discard
  • 3 ½ cups (420g) bread flour
  • ½ cup (120ml) warm water (105-115°F / 40-46°C)
  • 1 ½ teaspoons active dry yeast
  • 2 tablespoons granulated sugar (divided)
  • 1 ½ teaspoons fine sea salt
  • 1 tablespoon baking soda

Instructions

  1. Step 1: In a large bowl or the bowl of a stand mixer, combine the warm water, yeast, and 1 teaspoon of the granulated sugar. Let sit for 5-10 minutes until foamy. Add the sourdough discard, remaining 1 tablespoon plus 2 teaspoons of granulated sugar, salt, and bread flour. Mix on low speed with a dough hook (or by hand) until a shaggy dough forms, then increase speed and knead for 8-10 minutes until the dough is smooth, elastic, and pulls away from the sides of the bowl.
  2. Step 2: Lightly oil a clean bowl, place the dough in it, and turn to coat. Cover the bowl with plastic wrap or a damp towel and let rise in a warm place for 1-1.5 hours, or until slightly puffy. Punch down the dough gently, re-cover, and refrigerate for at least 4 hours or preferably overnight. This cold proof develops flavor and makes the dough easier to handle.
  3. Step 3: Remove the chilled dough from the refrigerator. Divide the dough into 8-10 equal pieces. Roll each piece into a smooth ball, then gently poke a hole through the center with your thumb. Stretch the hole to about 1 to 1.5 inches in diameter, creating the classic bagel shape. Place the shaped bagels on a lightly floured or parchment-lined baking sheet, cover loosely with plastic wrap, and let rest at room temperature for 20-30 minutes while preparing for boiling.
  4. Step 4: Preheat your oven to 425°F (220°C). Bring a large pot of water to a rolling boil. Add the baking soda and the remaining 1 teaspoon of granulated sugar to the boiling water. Carefully drop 2-3 bagels into the boiling water at a time, being careful not to overcrowd the pot. Boil for 30-60 seconds per side, then use a slotted spoon to remove the bagels, letting excess water drain off, and return them to the baking sheet.
  5. Step 5: (Optional: For extra shine and seed adherence, whisk one egg with a tablespoon of water for an egg wash and brush over the boiled bagels. Sprinkle with desired toppings like sesame seeds, poppy seeds, or everything bagel seasoning). Bake the bagels for 18-22 minutes, or until they are golden brown and cooked through. Transfer to a wire rack to cool completely before slicing and serving.

Notes

  • Keep your cooled bagels fresh in an airtight container at room temperature for up to 2 days, or slice and freeze them for up to a month to enjoy later.
  • To bring back that perfect chew and crisp crust, slice your bagels and pop them in the toaster straight from the freezer or after a day or two at room temperature.
  • These homemade bagels are fantastic with your favorite cream cheese, but for a unique twist, try them with a smear of labneh and a sprinkle of fresh dill to complement the sourdough tang.
  • For the best flavor and easiest shaping, truly commit to that overnight cold proof; it deepens the sourdough tang and firms up the dough beautifully.

Nutrition

Find it online: https://tastybiiteshub.one/homemade-brown-gravy-a-simple-recipe-for-delicious-flavor/