Description
Delicious bagels made with sourdough discard that have a chewy crust.
Ingredients
Scale
- 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
- 1 tablespoon barley malt syrup (optional, for boiling)
- Toppings of choice (sesame seeds, poppy seeds, etc.)
Instructions
- In a large bowl, combine the sourdough discard, warm water, sugar, and instant yeast. Stir until well mixed.
- Add bread flour and salt to the mixture. Knead the dough for about 8-10 minutes until smooth and elastic. Cover and let rise for 1 hour, or until doubled in size.
- Divide the dough into 8 equal pieces. Shape each piece into a ball, then poke a hole in the center and gently stretch to form a bagel shape. Place shaped bagels on a parchment-lined baking sheet.
- Bring a large pot of water to a boil and add barley malt syrup if using. Boil bagels, 2-3 at a time, for 1 minute per side. Remove and place back on the baking sheet.
- Sprinkle bagels with desired toppings. Bake in a preheated oven at 425°F (220°C) for 20-25 minutes, or until golden brown and crusty. Cool on a wire rack before serving.
Notes
- Make sure the sourdough discard is unfed for the best results.
- If you don’t have barley malt syrup, you can omit it.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Baked Goods
- Method: Boiling and Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bagel
- Calories: 250
- Sugar: 2g
- Sodium: 300mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 0mg