Description
These quick sourdough discard bagels come together in about 30 minutes, perfect for a delightful breakfast or weeknight dinner.
Ingredients
Scale
- 4 cups bread flour
- 3 tablespoons granulated sugar (divided)
- 1 teaspoon instant yeast
- 2 teaspoons kosher salt
- 200 grams (about ¾ cup) sourdough discard
- 1 ¼ cups warm water
- 1 egg white (for egg wash)
- 1 tablespoon water (for egg wash)
- Toppings (optional): sesame seeds, poppy seeds, or everything bagel seasoning
Instructions
- Mix it up: In the bowl of a stand mixer fitted with a dough hook, combine 4 cups of bread flour, 1 tablespoon of sugar, 1 teaspoon of instant yeast, and 2 teaspoons of kosher salt. Give it a quick mix until everything is well combined!
- Add the wet ingredients: On low speed, slowly pour in 200 grams of sourdough discard and 1 ¼ cups of warm water. Mix until combined—you’re looking for it to come together but not too sticky. Increase the speed to medium and knead for 4-5 minutes until you form a smooth ball of dough.
- Let it rise: Grease a large bowl and place the dough in it, covering it with plastic wrap. Allow the dough to rise for about 90 minutes or until it’s doubled in size.
- Divide and shape: Turn it out onto a floured surface. Divide it into 8-10 equal pieces. Roll each piece into a smooth ball and press your thumb through the center to form a hole.
- Rest time: Cover the bagels with a kitchen towel and let them rest for about 20 minutes.
- Boil, baby, boil: Preheat your oven to 425°F and line baking sheets with parchment paper. In a large pot, bring 2 quarts of water and 2 tablespoons of sugar to a rolling boil.
- Boil the bagels: Drop the bagels into the boiling water—boil for 15-30 seconds on each side.
- Egg wash and toppings: Remove them from the water and place them on your parchment-lined baking sheets. Brush with egg wash and add toppings if you desire.
- Bake: Pop into the oven and bake for 18-22 minutes or until golden brown.
- Cool and serve: Remove from the oven and let them cool before slicing.
Notes
Serve warm with cream cheese or use as a base for breakfast sandwiches. Store in an airtight container for 2-3 days or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bagel
- Calories: 250
- Sugar: 6g
- Sodium: 300mg
- Fat: 3.5g
- Saturated Fat: 1g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 0mg