Description
Homemade bagels made with sourdough discard boast a delightfully chewy texture.
Ingredients
Scale
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For the Bagels:
- 3 tsp active dry yeast
- 1 cup warm water
- 1 cup sourdough discard
- 2 tbsp honey or maple syrup
- 2 tsp salt
- 4 cups all-purpose flour
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For Boiling:
- 2 quarts water
- 1 tbsp baking soda
- 1 tbsp brown sugar
Instructions
1 Whisk warm water and yeast in a stand mixer bowl and let it sit for 5 minutes until bubbly.
2 Add sourdough discard, honey, salt, and flour. Knead the dough for 5-10 minutes until smooth and elastic.
3 Let the dough rise for 60-90 minutes, until doubled in size.
4 Divide the dough into 8 pieces, roll into balls, and poke holes in the center to form bagels. Let them rise for 30-60 minutes until puffy.
5 Boil water with baking soda and brown sugar. Boil each bagel for 1 minute per side.
6 Place bagels on a baking sheet, sprinkle with toppings, and bake at 425°F for 20-25 minutes until golden brown.
Notes
- For extra flavor, top with “Everything Bagel” seasoning, sesame seeds, or poppy seeds.
- Freeze bagels for up to 6 months for a quick breakfast option.
- Prep Time: 30 minutes
- Additional Time: 2 hours
- Cook Time: 25 minutes
- Category: Baking