Description
These Sourdough Discard Bagels feature a delightfully chewy crust and a soft interior, made using sourdough discard combined with instant yeast for a reliable rise. Boiled briefly before baking, they develop their classic bagel texture and are perfect topped with sesame seeds, poppy seeds, or your favorite toppings.
Ingredients
Scale
Dough Ingredients
- 1 cup sourdough discard (unfed starter)
- 3 ½ cups bread flour
- 1 cup warm water
- 2 tablespoons granulated sugar
- 2 teaspoons instant yeast
- 1 ½ teaspoons salt
Boiling Solution
- 1 tablespoon barley malt syrup (optional, for boiling)
Toppings
- Toppings of choice (sesame seeds, poppy seeds, etc.)
Instructions
- Mix Ingredients: In a large bowl, combine the sourdough discard, warm water, sugar, and instant yeast. Stir until all ingredients are well mixed to start the fermentation process.
- Knead Dough: Add the bread flour and salt to the mixture. Knead the dough vigorously for 8 to 10 minutes until it becomes smooth and elastic, indicating gluten development. Cover the dough and let it rise in a warm place for 1 hour or until it doubles in size.
- Shape Bagels: Divide the risen dough into 8 equal pieces. Shape each piece into a ball, then use your finger to poke a hole through the center and gently stretch the hole to form the classic bagel shape. Arrange the shaped bagels on a parchment-lined baking sheet, allowing space for expansion.
- Boil Bagels: Bring a large pot of water to a boil and add the barley malt syrup if using, which enhances the crust’s flavor and sheen. Boil the bagels in batches of 2 to 3 for 1 minute on each side. Carefully remove them with a slotted spoon and return them to the baking sheet.
- Add Toppings and Bake: Sprinkle your desired toppings evenly over each bagel while they are still wet from boiling. Bake the bagels in a preheated oven at 425°F (220°C) for 20 to 25 minutes until golden brown and crusty. Cool on a wire rack before serving to set the crust and improve texture.
Notes
- Using barley malt syrup during boiling is optional but enhances the traditional bagel flavor and crust color.
- Make sure to use bread flour for better gluten structure and chewiness.
- The boiling step is critical to achieve the chewy crust typical of bagels.
- You can store baked bagels in an airtight container for up to 3 days or freeze for longer storage.
- Adjust toppings based on preference; everything bagel seasoning also works well.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
