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Chewy Sourdough Discard Bagels Recipe

Print Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Resting Time 2 hours
Total Time 2 hours 45 minutes
Servings: 8 bagels
Ingredients Method

Ingredients
  

  • 1 cup sourdough discard
  • 1/2 cup warm water
  • 1 teaspoon active dry yeast
  • 1 tablespoon honey or sugar
  • 3 1/2 cups bread flour
  • 1 1/2 teaspoons salt
  • 1 tablespoon olive oil optional
  • For boiling:
  • water
  • 1 tablespoon honey or brown sugar

Method
 

  1. In a bowl, mix warm water and honey, then sprinkle yeast on top. Let sit for 5 to 10 minutes until foamy.
  2. Add sourdough discard and mix until combined.
  3. Add bread flour and salt, mixing until a stiff dough forms.
  4. Knead dough for 8 to 10 minutes until smooth and elastic.
  5. Place dough in a lightly oiled bowl, cover, and let rise for 60 to 90 minutes until doubled.
  6. Punch down dough and divide into 8 pieces. Shape into balls, then poke a hole in the center and stretch into bagel shapes.
  7. Let shaped bagels rest for 20 to 30 minutes.
  8. Preheat oven to 425°F (220°C).
  9. Bring a pot of water to a boil and add honey or brown sugar. Boil bagels for 30 to 45 seconds per side.
  10. Remove and place on a baking sheet. Add toppings while still wet.
  11. Bake for 20 to 25 minutes until golden brown.
  12. Cool for at least 15 minutes before slicing and serving.