Sourdough Discard Bagels Recipe
These yeast and sourdough discard bagels are chewy and flavorful made using leftover starter perfect way to start the morning.
Servings: 10 bagels
Cost: $6
Equipment
Ingredients
- 4 cups all-purpose flour
- 4 tbsp granulated sugar divided
- 1 tsp instant yeast
- 2 tsp sea salt
- 200 grams sourdough discard room temp
- 1 ¼ cup warm water 110 - 115 degrees F
- 1 egg mixed with 1 tbsp of water for egg wash
- Optional toppings: everything but the bagel seasoning, poppyseed, mix in jalapeno and cheese, blueberries, etc.
Instructions
- Combine flour, 1 tbsp sugar, instant yeast, and salt in a standard mixer with a dough hook attachment. On low speed, combine sourdough discard. Increase speed and knead for 4-5 minutes.
- Transfer dough to a greased large bowl, cover with cling wrap. Let rise on counter for 90 minutes (dough size should double).
- Divide dough into 8-10 even pieces. Shape individual pieces into balls and then use thumb to poke in the middle and rotate dough around to make a bagel shape. Do this for all the pieces.
- Cover bagels with a damp kitchen towel and leave on the counter for 20 minutes.
- Preheat oven to 425ºF. Bring a pot of water with 2 tbsp sugar to a boil. Place bagels in water one at a time and let boil for 30 seconds on each side. Remove and transfer to a lined baking sheet.
- Place a sheet pan with about two cups of water in it into the preheated oven. This will help create steam and a nice crust.
- Create egg wash and lightly brush bagels with egg wash and sprinkle desired toppings.
- Bake for 18-22 minutes or until desired golden brown color. Enjoy!
Nutrition
Calories: 211kcal | Carbohydrates: 43g | Protein: 6g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.3g | Trans Fat: 0.002g | Cholesterol: 16mg | Sodium: 473mg | Potassium: 71mg | Fiber: 2g | Sugar: 5g | Vitamin A: 24IU | Vitamin C: 0.004mg | Calcium: 11mg | Iron: 2mg
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