Sourdough Discard Bagels with Yeast
Jump to VideoThese deliciously chewy sourdough discard bagels are made with discard and yeast. These classic breakfast bites are way better than storebought and you can easily make them at home.
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Ingredients
- 130 grams warm water 100-110°F or 38-43°C
- 110 grams bread flour
- 110 grams all-purpose flour
- 100 grams sourdough starter discard
- 6 grams sugar
- 4 grams instant or active dry yeast
- 5 grams salt
- nonstick spray or oil for greasing bowl
For boiling bagels
- 2 L water (2 quarts)
- 60 grams honey
Egg wash
- 1 egg yolk
- 1 tablespoon water
Instructions
- In the bowl of a stand mixer combine the warm water and yeast with a dough hook attachment. Let the mixture sit for about 5 to 10 minutes until it gets foamy. You can also do this by hand in a large bowl using a spoon. Add in the sourdough discard and mix again.
- Add in the bread flour and all-purpose flour, sugar, and salt. Mix on low speed for about 2 minutes. The dough will be a bit sticky at this point.
- Continue kneading the dough in the stand mixer for up to 20 minutes, or until the dough becomes smooth, shiny, and elastic. If the dough is too sticky add a little more flour.
- Transfer the dough to a large greased bowl and cover with plastic wrap or a lid to rise. Allow the dough to rise at room temperature until it doubles in size. This can take around 60 to 90 minutes depending on the temperature of your kitchen.
- Divide the dough into 4 equal pieces, and shape them into round bagel-shaped discs. Use your thumb or finger to poke a hole into the center of each bagel. Allow the shaped bagels to rise a second time, about 10 to 30 minutes, or up to an hour in cooler temps.
- Line baking sheets with parchment paper and get the oven preheated to 425 degrees F. Bring a pot of water to a boil and add the honey.
- Use a spider strainer or slotted spoon to transfer bagels to the boiling water. Boil two bagels at a time allowing them to cook about 1 minute on each side.
- Remove bagels from the boiling water to a parchment-lined baking sheet and brush the tops with egg wash. (This is a good time to add toppings like everything bagel seasoning or sesame seeds).
- Bake in the preheated oven for 20 to 25 minutes or until golden brown. Remove from the oven and transfer bagels to a wire rack to finish cooling. Slice, toast, and enjoy!
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Notes
- If you want your bagels to be perfectly equal sizes. Start by weighing the entire amount of dough on a kitchen scale. Make sure to use the tare feature to zero out your scale before adding the dough. Then divide the total weight by four. This will give you the number each portion of dough should weigh.
- Sometimes the holes in the bagels will fill back in after the second rise as the dough puffs up. You can fix this by poking your fingers back into the holes after they come out of the boiling water.
- Be super careful though because they will be very hot and can burn your fingers. You can let them cool down a little, try poking larger holes, then proceed with the egg wash, and bake.
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Nutrition
Serving: 1bagel | Calories: 288kcal | Carbohydrates: 60g | Protein: 8g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 49mg | Sodium: 514mg | Potassium: 70mg | Fiber: 2g | Sugar: 14g | Vitamin A: 65IU | Vitamin C: 0.1mg | Calcium: 30mg | Iron: 2mg
