Sourdough Discard Bagels
Sourdough discard bagels are the perfect chewy bagel shop bagel, straight from your kitchen. Toasted with cream cheese or filled with an egg and cheese, you will have a mouthwatering bagel every time.
Ingredients
- 100 grams sourdough discard
- 200 grams warm water 3/4 cup plus 2 T
- 30 grams maple syrup 2 T
- 5 grams active dry yeast 1 1/4 tsp
- 400 grams all purpose flour 3 cups
- 10 grams sea salt 2 tsp
Instructions
- In the bowl on an electric mixer combine the sourdough discard, water, maple syrup, and yeast. Stir till combined.
- Add in the flour and salt.
- Using the dough hook of your electric mixer, mix on setting 2 for 1 1/2 minutes. You may need to cover the bowl with a towel if the flour is whipping out.Cover the dough and let it rest for 10 minutes.
- Set your mixer to speed 2 again and mix for 8 minutes.
- Your dough should look smooth, but it may not be in a ball. Knead it into a ball, then drizzle a bit of oil on the dough and rub it all around. Place the ball of dough back in the bowl and cover with plastic or a damp towel to raise.
- Let your dough rest for about an hour, or until the dough has doubled in size.
- When it has doubled in size, dump out the dough onto a clean counter (no flour) and divide into 8 -12 equal parts. You can make 6 huge bagels, 8 average, or 12 small.
- Take 1 piece of dough and flatten it a bit, then pull the edges into the center and pinch those center pieces together.Flip the dough over so the seams are down, and then push it into the counter and around a bit. You are using the counter to help ease those seams out of the dough.Use a finger/thumb to push through the center of the dough ball to make the hole. Run your thumb through it a few times to stretch out the hole and give the dough its classic bagel shape. Repeat this for all the bagel dough pieces and cover in greased plastic.
- Preheat the oven to 400 degrees and place parchment paper on a baking sheet.
- Fill a large pot with 2-3" of water. Add 1 tablespoon of honey, maple syrup, or brown sugar. Put on the lid, turn the heat to high and set it to boil.
- Place 3 bagels (or however many fit in your pot without touching) in the boiling water for 45 seconds. Flip the bagels and boil for 45 more seconds.Place the boiled bagels onto the prepared sheet and top them with your choice of toppings, or leave plain.
- Place your tray of bagels in the oven and cook for approximately 18-23 minutes. The tops should be a light golden brown.