Making Sourdough Discard Bagels is a great way to use up your sourdough discard and enjoy homemade bagels with that tangy sourdough flavor! These bagels have a chewy, dense texture with a wonderful crust. Here’s a simple recipe to make delicious Sourdough Discard Bagels.
Sourdough Discard Bagels
Ingredients:
For the dough:
- 1 cup sourdough discard (room temperature)
- 1 cup warm water (about 110°F)
- 2 teaspoons instant yeast (optional, helps with the rise)
- 1 tablespoon honey or sugar
- 4 cups all-purpose flour (you may need a little more, depending on dough consistency)
- 2 teaspoons salt
- 1 tablespoon olive oil (or melted butter)
For boiling and topping:
- 8 cups water
- 2 tablespoons baking soda
- 1 tablespoon honey or sugar (optional, for sweetness)
- Toppings of choice: sesame seeds, poppy seeds, dried onion, garlic powder, or salt
Instructions:
- Activate the Yeast (Optional):
- In a small bowl, combine the warm water, honey (or sugar), and instant yeast. Stir and let it sit for about 5 minutes until the mixture is frothy. If you prefer to only use the sourdough discard, you can skip this step and let the sourdough starter provide all the rise.
- Mix the Dough:
- In a large bowl, combine the sourdough discard, yeast mixture (if using), flour, and salt. Stir to combine, then add the olive oil (or melted butter).
- Once the dough begins to come together, knead it on a floured surface for about 8-10 minutes, or until the dough is smooth and elastic. You can also use a stand mixer with a dough hook to knead it for about 5 minutes.
- First Rise:
- Place the dough in a greased bowl, cover with a damp cloth or plastic wrap, and let it rise in a warm place for about 1 to 1.5 hours, or until it has doubled in size.
- Shape the Bagels:
- Once the dough has risen, punch it down to release the air. Divide the dough into 8 equal pieces (for regular-sized bagels).
- Roll each piece into a ball, then use your finger to poke a hole in the center of each ball and gently stretch it out to form the classic bagel shape.
- Place the shaped bagels on a lightly greased or parchment-lined baking sheet.
- Second Rise:
- Cover the shaped bagels with a damp towel and let them rise for about 30-45 minutes, until slightly puffed.
- Prepare the Boiling Water:
- While the bagels are rising, bring 8 cups of water to a boil in a large pot. Add the baking soda and honey (or sugar) to the water. The baking soda helps create the chewy texture and golden color on the bagels.
- Boil the Bagels:
- Once the water is boiling, carefully drop 2-3 bagels at a time into the water. Boil for about 1-2 minutes on each side. The longer you boil them, the chewier the bagels will be.
- Use a slotted spoon to remove the bagels from the water and place them back on the baking sheet.
- Top the Bagels:
- Once all the bagels have been boiled, sprinkle your choice of toppings on top (sesame seeds, poppy seeds, or other desired seasonings).
- Bake:
- Preheat your oven to 425°F (220°C).
- Bake the bagels for 20-25 minutes, or until golden brown and slightly crispy on the outside.
- Cool and Serve:
- Let the bagels cool on a wire rack for at least 10 minutes before slicing and serving.
Tips:
- Storage: Once cooled, store the bagels in an airtight container at room temperature for 2-3 days. For longer storage, freeze them and toast them when you’re ready to enjoy.
- Flavors: You can get creative with the toppings. Try garlic powder, dried herbs, or everything bagel seasoning for extra flavor.
- Boiling Tip: For extra chewy bagels, be sure to boil them for the full 2 minutes on each side.
These Sourdough Discard Bagels are an excellent way to use your sourdough discard and enjoy fresh, homemade bagels that have that wonderful tangy flavor from the sourdough starter. Perfect for breakfast or a savory snack! Enjoy!
