Description
Learn how to turn your sourdough discard into delicious bagels with this easy and satisfying recipe. These homemade bagels are chewy, flavorful, and perfect for breakfast or a snack.
Ingredients
Scale
Dough:
- 1 cup sourdough discard (unfed)
- 1 cup warm water
- 2 teaspoons instant yeast
- 1 tablespoon granulated sugar
- 4 cups bread flour
- 1 1/2 teaspoons salt
Boiling and Topping:
- 2 tablespoons barley malt syrup or honey (for boiling water)
- 1 egg (beaten, for egg wash)
- optional toppings (sesame seeds, poppy seeds, everything bagel seasoning)
Instructions
- Prepare the Dough: In a large mixing bowl, combine the sourdough discard, warm water, instant yeast, and sugar. Stir until dissolved. Add the bread flour and salt, mixing until a rough dough forms.
- Knead and Rise: Knead the dough until smooth and elastic. Let it rise until doubled in size.
- Shape the Bagels: Divide the dough, shape into balls, poke a hole in the center, and stretch into bagel shapes.
- Boil and Bake: Boil the bagels in water with barley malt syrup or honey, then bake until golden brown.
- Cool and Enjoy: Cool the bagels on a wire rack before slicing and serving.
Notes
- For chewier bagels, refrigerate the shaped bagels overnight before boiling and baking.
- This recipe works with either white or whole wheat bread flour.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Bread
- Method: Baking, Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 bagel
- Calories: 240
- Sugar: 3 g
- Sodium: 350 mg
- Fat: 2 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 1.5 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 20 mg
