Description
A delightful way to enjoy homemade bagels while minimizing kitchen waste!
Ingredients
Scale
- 1 cup sourdough discard (unfed starter)
- 3 ½ cups bread flour
- 1 cup warm water
- 2 tablespoons granulated sugar
- 2 teaspoons instant yeast
- 1 ½ teaspoons salt
- 1 tablespoon barley malt syrup (optional, for boiling)
- Toppings of choice (sesame seeds, poppy seeds, etc.)
Instructions
- In a large, spacious bowl, take your sourdough discard and combine it with warm water, granulated sugar, and instant yeast. Stir the mixture well until all ingredients are incorporated.
- Add the bread flour and salt to the mixture. Knead the dough for about 8-10 minutes. Cover and let it rise for 1 hour.
- Divide the dough into 8 equal portions, shape them into balls, and create a hole in the center of each.
- Boil the bagels in water (with barley malt syrup if using) for 1 minute on each side.
- Transfer to a baking sheet, add toppings, and bake at 425°F (220°C) for 20-25 minutes until golden brown.
Notes
Allows for different toppings and flavor variations!
- Prep Time: 40 minutes
- Cook Time: 25 minutes
- Category: Breakfast
Nutrition
- Calories: 210 kcal
- Sodium: 300 mg
- Protein: 8 g