Description
Chewy on the outside and soft on the inside, these homemade sourdough bagels are a rewarding way to use sourdough discard.
Ingredients
Scale
- 2 cups sourdough discard
- 4 cups all-purpose flour
- 1 tablespoon sugar
- 2 teaspoons salt
- 1 tablespoon active yeast
- 1/4 cup warm water
- 1 tablespoon baking soda (for boiling)
- Toppings (e.g., sesame seeds, everything bagel seasoning)
Instructions
- In a bowl, mix the warm water with the active yeast and let it sit for about 5 minutes.
- In a large mixing bowl, combine sourdough discard, flour, sugar, and salt.
- Add the yeast mixture to the dry ingredients and mix until a dough forms.
- Knead the dough on a floured surface for about 10 minutes until smooth.
- Let the dough rise in a covered bowl for about an hour or until doubled in size.
- Punch down the dough, divide it into equal pieces, and shape them into bagels.
- Preheat the oven to 425°F (220°C).
- Boil a large pot of water and add the baking soda.
- Boil bagels for about 1 minute on each side, then place them on a baking sheet.
- Add toppings if desired.
- Bake for 20-25 minutes or until golden brown.
- Let cool before serving.
Notes
Ensure your sourdough discard is bubbly for the best flavor. Knead well to develop the chewy texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bagel
- Calories: 250
- Sugar: 1g
- Sodium: 400mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 0mg