Description
Delicious homemade bagels using sourdough discard, perfect for any occasion.
Ingredients
Scale
- 4 cups bread flour
- 3 tablespoons granulated sugar (divided)
- 1 teaspoon instant yeast
- 2 teaspoons kosher salt
- 200 grams (about ¾ cup) sourdough discard (unfed, at room temperature)
- 1 ¼ cups warm water
- 1 egg white (for egg wash)
- 1 tablespoon water (for egg wash)
- Toppings (optional)
Instructions
- Combine the flour, 1 tablespoon of granulated sugar, instant yeast, and salt in the bowl of a stand mixer fitted with the dough hook attachment.
- Add the sourdough discard and warm water to the dry ingredients on low speed. Mix until combined.
- Increase the mixer speed to medium and knead the dough for about 4-5 minutes until smooth.
- Grease a large bowl and transfer the kneaded dough into it. Cover and let rise for 90 minutes.
- Turn the risen dough onto a smooth surface and divide into 8 to 10 pieces.
- Roll each piece into a ball and form bagels by pressing through the center with your thumb.
- Cover the shaped bagels and let them rest for 20 minutes.
- Preheat your oven to 425°F (220°C) and prepare baking sheets.
- Boil a pot of water, adding the remaining sugar, and boil bagels for 15 to 30 seconds on each side.
- Remove bagels with a slotted spoon and place them on baking sheets.
- Whisk egg white and 1 tablespoon water for egg wash; brush over bagels.
- Bake for 18 to 22 minutes until golden brown.
Notes
Knead dough just enough, and don’t skip the boiling step for that chewy crust. Experiment with different toppings for unique flavors.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bagel
- Calories: 250
- Sugar: 3g
- Sodium: 350mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 0mg
Keywords: sourdough, bagels, homemade bagels, baking, breakfast