Easy Sourdough Discard Bagels
These Sourdough Discard Bagels are the perfect solution for using up your extra starter. They feature a classic chewy texture, a golden honey-boiled crust, and that signature sourdough tang, all in a fraction of the time of traditional fermented breads.
Ingredients
100 grams sourdough discard (room temperature)
250 grams water (warm, approx 110°F)
500 grams bread flour
40 grams sugar
11 grams salt
7 grams instant yeast
24 grams honey (for the boil bath)
Instructions
1. Add discard, warm water, flour, sugar, salt, and yeast to a stand mixer. Mix on low for 5-6 minutes until smooth and tacky.
2. Knead the dough by hand about 20 times, folding toward the center. Place in a greased bowl, cover, and let rise until doubled (1 to 1.5 hours).
3. Punch down the dough and divide into 8 equal pieces (approx 112g each).
4. Shape into tight balls, then use your thumb to poke a hole in the center, stretching to 2 inches.
5. Place on parchment and let rest for 30-45 minutes until puffy.
6. Preheat oven to 425°F. Prepare a boil bath with water and honey. Boil bagels for 30 seconds per side.
7. Place boiled bagels on a baking sheet and bake for 20-25 minutes until golden brown.
Notes
Ensure water is between 105°F and 115°F to activate yeast without killing it.
Use bread flour for the best chew; all-purpose will result in a softer, less authentic bagel texture.
Top immediately after boiling while still damp for best adhesion.
Find it online: https://sweetcraftrecipes.com/sourdough-discard-bagels-recipe/