Easy Sourdough Discard Bagels
Description
This go-to sourdough discard bagel recipe is as simple as it is delicious, with a wholesome mix of bread and wheat flours and a touch of coconut palm sugar. Enjoy fresh, fluffy bagels that are perfect for breakfast or brunch!
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)
- 11 g coconut palm sugar
- 3 g instant yeast
- 12 g kosher salt
- 200 g sourdough discard, unfed and at room temperature
- 283 g warm water
For Boiling
- 31 g coconut palm sugar
- 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), coconut palm sugar, sourdough discard, yeast, and salt. Mix until everything is well-blended.
- On low speed with a dough hook, gradually add the water until it all comes together, then increase to medium speed and knead for 4-5 minutes until the dough forms a smooth ball. This should be a sturdy dough that isn’t sticky—adjust with a little more water or flour (1 tablespoon at a time) if needed for the right consistency.
- Lightly grease a large bowl, place the dough in it, and cover with a damp cloth or plastic wrap. Let it rise for about 90 minutes, or until it doubles in size.
- Turn the dough onto a smooth surface and divide it into 8-10 pieces. (For larger bagels, go with 8 pieces; for smaller, 10.) Roll each piece into a smooth ball in your palm, then press your thumb through the center and stretch to form a bagel shape. Cover with a clean kitchen towel or damp paper towel and let rest for 20 minutes.
- Preheat your oven to 425°F. Line a baking sheet with parchment paper and set aside. 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 15-30 seconds on each side (they should float). You can likely fit 2-3 bagels at a time, ensuring they have room to float as they expand. Remove them with a slotted spoon and place them on the prepared baking sheet.
- In a small bowl, whisk together the egg white and 1 tablespoon water for the egg wash. Lightly brush the bagels with the egg wash, then sprinkle with your chosen toppings or dip them into the toppings. Bake for 18-22 minutes, or until golden brown. Let the bagels cool completely before slicing and serving.
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