Description
Sourdough Discard Bagels are a delicious and eco-friendly way to enjoy homemade bagels while minimizing food waste. With their chewy texture and tangy flavor, these bagels are perfect for breakfast or as a snack any time of day. The process is simple, making it accessible for novice bakers, and you can easily customize them with your favorite toppings like everything bagel seasoning or sesame seeds.
Ingredients
Scale
- 4 cups bread flour
- 3 tablespoons granulated sugar (divided)
- 1 teaspoon instant yeast
- 2 teaspoons kosher salt
- 200 grams sourdough discard (unfed, at room temperature)
- 1 ¼ cups warm water
- 1 egg white (for egg wash)
- 1 tablespoon water (for egg wash)
- Toppings (optional)
Instructions
- In a stand mixer bowl, combine flour, 1 tablespoon of sugar, yeast, and salt. Mix well.
- Gradually add sourdough discard and warm water until mixed. Knead on medium speed for 4-5 minutes until smooth.
- Transfer dough to a greased bowl, cover with plastic wrap, and let rise for about 90 minutes or until doubled in size.
- Shape the dough into bagels by dividing it into pieces and rolling each one into a ball before creating the hole in the center.
- Boil each bagel in a pot of water mixed with remaining sugar for 15-30 seconds per side.
- Brush with egg wash and sprinkle on desired toppings before baking at 425°F for approximately 18-22 minutes until golden brown.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bagel (approx. 85g)
- Calories: 230
- Sugar: 2g
- Sodium: 360mg
- Fat: 0.5g
- Saturated Fat: 0g
- Unsaturated Fat: 0.5g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 0mg