Sourdough Discard Bagels
We all love a good bagel but what if I told you that you could achieve it in under 2 hours with about 15 minutes of hands on time AND you could use all that sourdough discard up that you have been saving!!!!
We love making these bagels and doubling or even tripling the recipe so that I can place some in our freezer. If I only made what’s in this recipe it would all be gone in a morning they are that good!!!
So from our kitchen to yours I hope you enjoy!
Ingredients:
100g Sourdough Starter discard
450g Bread flour
50g All purpose Flour
1 TBSPN Instant Yeast
250g Warm Water
3 TBSPN Maple Syrup / Sugar
6g Salt
Boiling Water:
2 TBSPN Honey
2-2.5L of boiling water
Directions:
Prep your yeast:
Grab a large bowl and fill it with warm water, let the bowl come to temperature. once warm remove the water from the bowl and all your warm water (105*) to the bowl and add your yeast and half of your maple syrup (or sugar). Let your yeast bloom for 5-10 minutes. Adding a towel or plate over the top of your bowl so that it traps in heat.
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While your yeast is blooming set the bowl to the side and mix togetherthe remaining maple syrup (or sugar), flour,salt, and sourdough discard. When. Your yeast is ready add your yeast. The dough will be slightly sticky. Allow the dough to sit for 15-20 minutes while the yeast activates within the bread.
Mix your dough some more in your mixer until the dough is smooth and stiff. The dough should not be sticky after about 10-12 minutes.
Once the dough is well mixed and its smooth you’ll want to let it rest and double in size. I like to leave mine for about 1 hour.
After the initial rise, take your dough and divide into 8 equal pieces. Once you have 8 equal pieces of dough that have been shaped take your dough and press a hole in the middle of it using your pointer finger. Then take the center hole you just made and stretch it out. The key to remember here is that you want the hole bigger than you want the final result to be, when the bagels puff up in the boiling water the hole shrinks and wont be as large so I like to make my center section about 2 1/2 finger widths.
Once all your bagels are shaped and they have their hole in the center you’re now ready to set the bagels onto your parchment lined cookie sheet and let them rest for another 15 minutes or so with a damp towel over the top. You want them to puff up again.
While your bagels are puffing up for their second rise, you’ll want to prep your boiling water. Grab your pot and fill it with water and add some maple syrup to it. Once the water is boiling (large bubbles coming from the bottom of the pot) you are ready for your bagels to be added.
Next you’ll take your bagel and place into your boiling water, you want to be very careful that the hot water doesn’t splash back up at you. This is where a slotted spoon comes in hand to place the bagels into the pot and also remove them. Each bagel should be in the water for about 30-45 seconds each. You can leave your bagel in longer for a chewier bagel. No longer than 1 minute though otherwise it will be tough. Carefully remove the bagels from the boiling water and at this point if you want to add seasoning go ahead and either dip your bagel into the seasoning by placing the seasoning on a plate or sprinkle it over the top. ( if placing cheese on them do not add the cheese at this point)
Once topped with your choices of topping place back on your cookie sheet and pop into the oven at 400 for 15-20 minutes, you want them to be golden brown. (Shelf placement should be middle rack) If you want to add cheese place your cheese on top about 5 minutes before you remove your bagels from the oven. Doing this will ensure that the cheese doesn’t burn. Allow bagels to cool and then enjoy.