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
Bagel Dough:
- 1 ½ tsp (5g) active dry yeast
- 1 cup (240g) warm water, 100-110°F
- 1/2 cup (100g) sourdough discard
- 2 1/2 tsp (10g) granulated sugar
- 4 cups (480g) unbleached all-purpose flour or bread flour
- 1 1/2 tsp (8g) salt
- 1 Tbs (21g) honey
Toppings (optional):
- 1 egg for egg wash
- Everything but the bagel seasoning, sesame seeds, poppy seeds, cinnamon sugar
Boiling Solution:
- 2 quarts water
- 2 Tbs molasses
Instructions
- Add active dry yeast to the bowl of a stand mixer with the warm water and let it sit for 5 minutes until the yeast is foamy on top.
- Once the yeast is foamy, add sourdough discard, granulated sugar, flour, salt and honey to the stand mixer.
- Using the dough hook on your mixer, mix on medium low speed until a shaggy ball forms. Let it rest for 10 minutes so that the kneading will be easier. The dough will seem dry, but trust the process.
- Once it's rested it should be more workable. Knead the dough for 8 - 10 min on medium speed until 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 107g each.
- For each dough ball, roll it into a 5 inch rope, then twist to create tension on the surface of the dough and secure the other side to join the ends, and roll them together on the surface so they fully connect.
- Place each formed bagel on a parchment or silpat lined baking sheet and cover with plastic wrap for 30 - 45 minutes until the bagels have puffed up. You don't want to over-proof them as that will cause the bagels to flatten when they bake.
- Preheat your oven to 475F and heat 2 quarts water to a rolling boil with 2 Tbs molasses.
- Working one at a time, gently lift a bagel off the mat and using a slotted spoon, gently lower it into the boiling water and boil for 20 - 30 seconds, then flip and boil another 20 - 30 seconds.
- Shake off the excess water and place each boiled bagel on a fresh parchment or Silpat lined baking sheet.
- If you like, brush the bagels with egg wash for extra sheen. Also feel free to dip into cinnamon sugar or everything but the bagel seasoning.
- Bake the bagels at 475F for 10 - 15 minutes minutes until golden brown and an internal thermometer inserted into a bagel registers 205 - 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.
Nutrition
- Serving Size: 1 bagel
- Calories: 255
- Sugar: 1.9 g
- Sodium: 479.1 mg
- Fat: 1 g
- Carbohydrates: 52.9 g
- Fiber: 2.6 g
- Protein: 8 g
- Cholesterol: 0 mg