Sourdough Discard Bagels
Soft, chewy, and golden-baked bagels made with your sourdough discard. These homemade bagels are boiled for that classic texture, easy to customize with toppings, and perfect for breakfast, sandwiches, or snacking.
Ingredients
- 250 grams water (about 1 cup)
- 130 grams sourdough discard (a little more than ½ cup)
- 9 grams Active yeast (3 teaspoons)
- 500 grams all-purpose flour (4 cups)
- 32 grams honey (2 tbs)
- 6 grams salt (1 tsp)
- 23 grams avocado or olive oil (3 tbs)
- oil or butter for greasing the bowl
For the water bath:
- water
- 1 tbs baking soda
Instructions
- Activate the yeast: In a small bowl, whisk together warm water and yeast. Let it sit for 10 minutes until foamy.
- Make the dough: Stir in your sourdough discard, then add flour, honey, salt, and oil. Mix until a rough dough forms.
- Knead the dough:If using a stand mixer: Knead on medium speed for 6–8 minutes until smooth, elastic, and slightly tacky.If kneading by hand: Turn the dough onto a lightly floured surface and knead for 8–10 minutes until smooth and supple.
- First rise: Transfer the dough to a greased bowl, cover, and let rise for 1½ hours, until puffy.
- Shape the bagels: Gently punch down the dough and divide it into 8 equal pieces. Flatten each piece slightly, then poke a hole in the center with your finger to form bagels.
- Second rise: Set shaped bagels aside to rise for 30 minutes while you preheat your oven.
- Boil the bagels :Bring a large pot of water with baking soda to a boil. Boil each bagel for 30 seconds, flipping halfway through. Remove with a slotted spoon and place on a parchment-lined baking sheet.
- Bake: Bake bagels at 400°F (200°C) for 20–25 minutes, until golden brown.
- Cool and enjoy: Let bagels cool slightly before slicing and serving. Perfect for breakfast sandwiches, toasting, or enjoying with cream cheese.