Sourdough Discard Bagels

 Sourdough Discard Bagels

Have you been throwing out sourdough every time you feeding it?  No more! This is the perfect recipe to use up that discard and make delicious bagels. Soft, fresh from the oven....  you'll keep making them over and over again.

If you are new to baking, I have a short video on my YouTube channel to help you along. 

               

I used a stand mixer but you really don't have to use one. You can easily mix everything with a whisk then knead with your hands the rest of the way. It will take about  4-5 minutes to achieve a well kneaded dough.  (The dough should come off from the side of the bowl, and when you push down with your finger, it will spring back up). 

Always cover the dough, while resting,  with a clean towel or  plastic wrap to prevent top from drying.

Make the whole in the center a little bigger than you think  it needs to be as it may become smaller as they boil. 

Boil bagels, 2 or 3 at a time, so it's easier to flip them around.  

Once you take them out, shake off the excess water as much as you can.

To make the egg wash, use a fork to whisk together the egg with the milk for 10-15 seconds. 

For topping I like using the Everything Bagel Mix but if you don't have that on hand, you can use dry onions, powder garlic, black sesame seeds and a touch of salt, or use  toppings like sesame seeds, poppy seeds,  or leave them plain.

Use  parchment paper to line the baking sheet to prevent bagels from sticking to the pan and also to make for an easy clean up afterwards.  

I like using a silicone brush to brush the egg wash on the top of the bagels before baking.

Sourdough Discard Bagels Recipe

INGREDIENTS

1/3 cup sourdough discard 

1 cup water, lukewarm

1 tsp dry active yeast

1/2 tsp sugar

2-1/4 cups all-purpose flour

1 egg, for egg wash

1 tbsp. milk

Toppings; 1 tbsp. each,  everything bagel topping, and sesame seeds

 

 

DIRECTIONS

Add the sourdough discard to the  mixing bowl.

Dissolve yeast and sugar in the water: stir to mix. Add this to the mixing bowl also.

Next, add 1 cup of flour and using the dough hook,  knead  into a smooth and elastic dough while adding the rest of the flour as needed. The dough should be smooth and elastic.

 Remove dough to a working board  and form into a ball. Place into a lightly greased bowl, cover and 

let rise in a warm place for 90 minutes. 

Divide dough into 8 parts. Make each into a ball then push through with your fingers to make a whole in the center. Place them on the board, cover with a plastic wrap and let them rest for 20 minutes.

Meanwhile bring a pot of water to boil, add 1 teaspoon of sugar and half a teaspoon of salt.

Drop the bagels, 2 or 3 at a time ( don’t overcrowd) into the boiling water  and boil them for 20 seconds per side.

Remove them from the boiling water with a slotted spoon and place them  on a parchment paper lined baking sheet, 1 inch apart.

In a bowl using a fork  whisk together the  egg and the milk, until frothy.

Brush tops with the egg wash and top with seeds as desired.

Bake in preheated oven at 425 F for 20-25 minutes, or until light brown.

Makes: 8 bagels

Enjoy!

XOXO