Description
These homemade bagels are a great way to use up sourdough discard and are the perfect balance of chewy and tender. They’re just as good for days after they’re made, too!
Ingredients
Scale
- 5g active dry yeast
- 275g 105F water
- 100g sourdough discard
- 10 grams granulated sugar
- 50g whole wheat flour
- 170g unbleached bread flour
- 240g unbleached all-purpose flour
- 8g salt
- 2 quarts water
- 2 Tbs molasses
- 2 tsp baking soda
Instructions
- Add 5g of active dry yeast to the bowl of a stand mixer and at 275g of 105F water and let it sit for 5 to 10 minutes until the yeast is foamy on top.
- Once the yeast is foamy, add 100g of sourdough discard, 10g granulated sugar, 50g whole wheat flour, 170g unbleached bread flour, 240g of unbleached all-purpose flour and 8g of salt to the stand mixer.
- Using the dough hook on your mixer, mix on medium low speed until a ball forms. You will notice that it becomes hard for the mixer to keep mixing the dough. Once that happens turn off the mixer and let the dough rest for 15 minutes to allow the flour to absorb and the dough to become more pliable.
- After the dough rests, knead the dough for 8 – 10 min on medium speed until it’s smooth and elastic.
- Cover the bowl with a damp towel or plastic wrap for 1 hour until it’s doubled in size. If you’re in a warm place (above 75F) this might happen faster so keep an eye on your dough.
- Once the dough has doubled, pull it out of the bowl onto a lightly floured surface.
- Divide the dough into 8 balls, approximately 105 – 110g each.
- For each dough ball, roll it into a 3 inch rope, then twist and secure the other side to join the ends, and roll them together on the surface so they fully connect, seamlessly.
- Place each formed bagel on a parchment or silpat lined baking sheet and cover with plastic wrap.
- Put the baking sheeting into the fridge for 6 – 12 hours (going longer than 12 hours will results in over-proofing and less springy bagels in the end).
- Right before you’re ready to bake, preheat your oven to 500F and heat 2 quarts water to a rolling boil with 2 Tbs molasses and 2 tsp baking soda.
- Take the bagels out of the fridge, and using a slotted spoon, gently lower the bagels one at a time into the boiling water and boil for 20 seconds, then flip and boil another 20 seconds.
- Shake off the excess water and place each boiled bagel on a fresh parchment or Silpat lined baking sheet.
- Put the bagels into the oven and reduce the oven temperature to 425F.
- Bake the bagels for 20 – 24 minutes minutes until golden brown and an internal thermometer inserted into a bagel registers 208 – 210F.
- Remove the bagels from the oven and once they’re cooled, enjoy!
- Keep bagels in an airtight bag or container up to five days or freeze up to 3 months.
Notes
If you don’t want to fuss with different flours, just use 460g of unbleached all-purpose flour instead.