Are you ready to transform that neglected sourdough starter sitting in your fridge into the most incredible, chewy, golden-brown bagels you've ever tasted? Forget store-bought - these homemade sourdough discard bagels are about to revolutionize your breakfast game! With just a few simple ingredients and some baking magic, you'll create artisan-style bagels that are crispy on the outside, perfectly soft on the inside, and bursting with that irresistible tangy sourdough flavor.
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Cuisine: American
Serves: 8 bagels
Ingredients
- 1 cup sourdough discard
- 2 cups bread flour
- 1 teaspoon salt
- 1 tablespoon sugar
- 1 tablespoon baking soda
- Water for boiling
- Toppings (sesame seeds, poppy seeds, etc.)
Instructions
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
- In a large mixing bowl, combine 1 cup of sourdough discard, 2 cups of bread flour, 1 teaspoon of salt, and 1 tablespoon of sugar. Mix until the ingredients are well incorporated.
- Once the dry ingredients are mixed with the sourdough discard, knead the dough on a lightly floured surface for about 5-10 minutes, or until it becomes smooth and elastic. If the dough is too sticky, add a little more flour as needed.
- After kneading, shape the dough into a ball and place it in a lightly greased bowl. Cover the bowl with a clean kitchen towel or plastic wrap and let it rest for about 10-15 minutes.
- While the dough is resting, prepare a large pot of water for boiling. Add 1 tablespoon of baking soda to the water and bring it to a gentle boil.
- Once the dough has rested, divide it into 8 equal pieces. Shape each piece into a ball, then use your finger to poke a hole through the center of each ball to form a bagel shape. Gently stretch the hole to about 1-2 inches in diameter.
- Carefully drop the shaped bagels into the boiling water, a few at a time. Boil each bagel for about 1 minute on each side. This step helps to create a chewy texture.
- Using a slotted spoon, remove the bagels from the boiling water and place them on the prepared baking sheet. If desired, sprinkle your choice of toppings (such as sesame seeds or poppy seeds) on top of each bagel.
- Once all bagels are boiled and topped, place the baking sheet in the preheated oven. Bake for 20-25 minutes, or until the bagels are golden brown and cooked through.
- After baking, remove the bagels from the oven and let them cool on a wire rack for a few minutes before serving. Enjoy your homemade sourdough discard bagels fresh!
Tips
- Use room temperature sourdough discard for the best dough consistency and rise.
- Don't skip the boiling step - this is what gives bagels their signature chewy exterior!
- Make sure your water is at a gentle boil, not a rolling boil, to prevent bagels from breaking apart.
- Experiment with different toppings like everything bagel seasoning, dried herbs, or coarse salt.
- If the dough feels too sticky, add flour gradually - resist the urge to dump in too much at once.
- Let the dough rest between kneading and shaping to allow gluten to relax and make handling easier.
- For extra shine, you can brush the bagels with an egg wash before adding toppings.
- Allow bagels to cool slightly before slicing to prevent them from becoming gummy.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 42g
Protein: 7g
Fat: 1g
Saturated Fat: g
Cholesterol: 0mg
