Description
A recipe for making bagels using leftover sourdough starter discard.
Ingredients
Scale
- 1 cup sourdough discard
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon sugar
- 1 tablespoon malt syrup or honey (for boiling water)
- Water (for boiling)
- Toppings of choice (e.g., sesame seeds, poppy seeds)
Instructions
- In a bowl, mix the sourdough discard, flour, baking soda, and salt until a shaggy dough forms.
- Turn the dough onto a lightly floured surface and knead for 5 to 7 minutes until smooth.
- Divide the dough into 4 equal pieces. Roll each piece into a rope and connect the ends to form a bagel shape.
- Let the bagels rest for 15 minutes.
- Bring a large pot of water to a boil and add the malt syrup or honey.
- Gently drop 1 or 2 bagels into the boiling water. Boil for 1 minute per side.
- Remove bagels with a slotted spoon and place them on a baking sheet lined with parchment paper.
- Preheat your oven to 425 degrees Fahrenheit (220 degrees Celsius).
- Brush the tops of the bagels with water or an egg wash and sprinkle with your desired toppings.
- Bake for 18 to 20 minutes, or until golden brown.
- Cool on a wire rack before slicing and serving.
Notes
- If your discard is very wet, you may need to add a tablespoon more flour.
- For a chewier bagel, boil for an extra minute on each side.
- You can use plain water instead of malt syrup in the boiling water, but the malt adds color and flavor.
- Prep Time: 20 min
- Cook Time: 20 min
- Category: Breakfast
- Method: Boiling and Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bagel
- Calories: 250
- Sugar: 3
- Sodium: 300
- Fat: 1
- Saturated Fat: 0
- Unsaturated Fat: 1
- Trans Fat: 0
- Carbohydrates: 55
- Fiber: 2
- Protein: 8
- Cholesterol: 0