Description
A delicious recipe for making bagels using sourdough discard, resulting in a chewy crust and delightful flavor.
Ingredients
Scale
- 2 cups sourdough discard
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon sugar
- 1 teaspoon instant yeast
- 1/2 cup warm water
- 1 tablespoon baking soda (for boiling)
- Optional toppings: sesame seeds, poppy seeds, or everything bagel seasoning
Instructions
- In a large bowl, combine sourdough discard, flour, salt, sugar, and instant yeast.
- Add warm water gradually and mix until a dough forms.
- Knead the dough on a floured surface for about 10 minutes until smooth.
- Let the dough rise in a warm place for 1-2 hours, or until doubled in size.
- Preheat the oven to 425°F (220°C).
- Divide the dough into equal pieces and shape them into bagels.
- Boil water in a large pot and add baking soda.
- Boil each bagel for about 1 minute on each side, then remove and place on a baking sheet.
- Sprinkle with optional toppings if desired.
- Bake in the preheated oven for 20-25 minutes until golden brown.
Notes
- Ensure the sourdough discard is active for best results.
- Experiment with different toppings for variety.
- Store leftover bagels in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bagel
- Calories: 200
- Sugar: 1g
- Sodium: 300mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 0mg
Keywords: Sourdough Discard, Bagels, Chewy Crust, Homemade Bagels