Easy Sourdough Discard Bagels
Description
Ingredients
Scale
Equipment
- Kitchen scale
- Baking pan(s) – We typically use two half sheets; make sure they’re similar in color to ensure even bake time.
- Slotted spatula
- Silicone basting brush
- Parchment paper
For the Bagels
- 592 g bread flour (or 230 g whole wheat pastry flour and 362 g bread flour)
- 21 g honey*
- 3 g instant yeast
- 200 g sourdough discard, unfed and at room temperature
- 12 g kosher salt
- 283 g warm water
For Boiling
- 31 g (2 TBS) coconut palm sugar or honey
- 2 quarts (8 cups) water
For the Egg Wash
- 1 egg white
- 1 tablespoon water
Optional Toppings (Ideas)
Instructions
- In a stand mixer bowl, combine the flour (we like to mix whole wheat and bread flour), honey, yeast, sourdough discard, and salt.
- With the dough hook attachment, mix on low speed, gradually adding the pre-measured water until the dough comes together. Increase to medium speed and knead for 4-5 minutes, until the dough forms a smooth, sturdy ball that isn’t sticky. Adjust with a little more water or flour (1 tablespoon at a time) if needed to achieve the right consistency.
- Lightly grease a large bowl, place the dough inside, and cover with a damp cloth or plastic wrap. Let it rise for about 90 minutes, or until doubled in size.
- Line a large baking sheet with parchment paper and set it aside.
- Turn the dough onto a smooth surface and divide it into 8-10 pieces (8 for larger bagels, 10 for smaller). Roll each piece into a smooth ball in your palm, then press your thumb through the center and stretch to form a bagel shape. Place each bagel on the prepared baking sheet.
- Cover the bagels with a clean, damp kitchen towel, damp paper towel, or plastic wrap, and let them rest for 20 minutes.
- If You Want to Bake Your Bagels Tomorrow (optional): To bake your bagels the next day, place the baking sheet in the fridge for up to 18 hours.
- Preheat your oven to 425°F. Bring a pot with 2 quarts of water and 2 tablespoons of coconut palm sugar to a boil.
- Place the bagels in the boiling water, cooking each for 10-15 seconds on each side (they should float). You can fit 2-3 bagels at a time, ensuring they have room to float and expand. Remove with a slotted spoon and place them on the prepared baking sheet.
- In a small bowl, whisk together the egg white and 1 tablespoon of water to make the egg wash. Lightly brush the bagels with the egg wash, then sprinkle with your desired toppings or dip them into the toppings.
- Bake for 18-22 minutes, or until golden brown. Let the bagels cool before slicing and serving.
Notes
The bagels should “pass the float test” to confirm they’ve risen enough for a fluffy texture. If they don’t float, cover them with a clean kitchen towel and let them rest for another 10 minutes before testing again.
Note: We prefer honey in the dough and coconut palm sugar in the boiling water. However, they can be used interchangeably depending on your preference. Use the ratio below.
Substitutions
To make it egg-free, simply skip the egg wash.
In the dough, replace 21 grams of honey with 11 grams of coconut palm sugar.
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