There’s something incredibly satisfying about transforming what could be discarded into something delightful, and these sourdough discard bagels are a perfect example. The tangy depth of the sourdough discard adds a unique flavor that elevates these bagels far beyond the store-bought variety.
Ingredients:
- 1 cup sourdough discard
- 1 cup warm water
- 2 teaspoons instant yeast
- 2 teaspoons sugar
- 3 ½ cups bread flour
- 2 teaspoons salt
- 1 tablespoon barley malt syrup (optional, for boiling)
- Toppings: sesame seeds, poppy seeds, everything bagel seasoning, etc.
Instructions:
- Prepare the Dough:
- In a large mixing bowl, combine the sourdough discard, warm water, instant yeast, and sugar. Stir until the yeast dissolves.
- Gradually add the bread flour and salt, mixing until a rough dough forms. Knead the dough for about 8-10 minutes until it becomes smooth and elastic.
- First Rise:
- Place the dough in a lightly oiled bowl, cover it with a clean cloth, and let it rise in a warm place for 1-2 hours, or until it has doubled in size.
- Shape the Bagels:
- Once the dough has risen, punch it down and divide it into 8 equal pieces. Shape each piece into a ball, then poke a hole in the center with your thumb and gently stretch it to form a bagel shape.
- Second Rise:
- Place the shaped bagels on a parchment-lined baking sheet, cover with a cloth, and let them rise for another 30 minutes.
- Boil the Bagels:
- Preheat your oven to 425°F (220°C).
- Bring a large pot of water to a boil. Add the barley malt syrup if using. Boil the bagels, 2-3 at a time, for about 1 minute on each side. Remove them with a slotted spoon and place them back on the baking sheet.
- Add Toppings and Bake:
- Brush the bagels with water and sprinkle your desired toppings.
- Bake for 20-25 minutes until they are golden brown and crisp.
- Cool and Serve:
- Let the bagels cool on a wire rack before serving.
