Description
These Sourdough Discard Bagels are crafted to deliver a chewy crust and a delightful texture, making great use of sourdough discard. Boiled and then baked to golden perfection, these bagels offer a traditional crusty exterior and soft interior, perfect for breakfast or snacks.
Ingredients
Scale
Dough Ingredients
- 1 cup sourdough discard (unfed starter)
- 3 ½ cups bread flour
- 1 cup warm water
- 2 tablespoons granulated sugar
- 2 teaspoons instant yeast
- 1 ½ teaspoons salt
Boiling Liquids
- 1 tablespoon barley malt syrup (optional, for boiling)
Toppings
- Toppings of choice (sesame seeds, poppy seeds, etc.)
Instructions
- Prepare the dough: In a large bowl, combine the sourdough discard, warm water, sugar, and instant yeast. Stir until the ingredients are well mixed and a uniform mixture is formed.
- Knead and rise: Add the bread flour and salt to the mixture. Knead the dough for about 8 to 10 minutes until it becomes smooth and elastic. Cover the dough and let it rise for 1 hour, or until it doubles in size.
- Shape the bagels: Divide the dough into 8 equal pieces. Shape each piece into a ball, then poke a hole in the center and gently stretch to create the classic bagel shape. Place the shaped bagels on a parchment-lined baking sheet.
- Boil the bagels: Bring a large pot of water to a boil and add the barley malt syrup if using. Boil 2 to 3 bagels at a time for 1 minute on each side. Remove the bagels from the water and place them back on the parchment-lined baking sheet.
- Add toppings and bake: Sprinkle the boiled bagels with your desired toppings such as sesame seeds or poppy seeds. Bake them in a preheated oven at 425°F (220°C) for 20 to 25 minutes, or until the bagels turn golden brown and develop a crusty exterior.
- Cool and serve: Remove the bagels from the oven and cool them on a wire rack before serving to ensure the crust sets nicely and the texture is perfect.
Notes
- Using barley malt syrup in the boiling water enhances the bagels’ flavor and helps achieve a shiny, chewy crust, but it is optional.
- Allow the dough to rise fully for the best texture and flavor development.
- The boiling step is crucial for the traditional bagel crust and chewiness.
- Experiment with various toppings like sesame, poppy seeds, or everything seasoning to customize your bagels.
- Make sure to cool the bagels completely before slicing to maintain their shape and texture.
