Sourdough Discard Bagels

These bagels came together super easily with the help of conventional yeast, while still having the gut health benefits of sourdough starter. Here’s how I made them!

Ingredients:

• 1 1/4 cup warm water

• 1.5 tsp instant yeast

• 1 tsp salt

• 2 tsp sugar

• 4 cups all purpose flour + some for kneading

• 200 grams sourdough discard

For egg wash

• 1 egg + 1 tbsp milk or water

For boil:

• 2 tablespoons honey

Method:

1. Combine all ingredients into your mixing bowl and mix in your stand mixer or with a hand mixer, with a dough hook attachment. Mix until a smooth ball forms. Your dough should not be sticky. If your dough is sticky, add more flour. Transfer to a floured surface and knead for 2-3 minutes and form your dough into a neat ball.

2. Spray some oil into your bowl and transfer the dough back into it. Cover with a towel or plastic wrap and allow to rise for 1 hour or until doubled in size.

3. Press down your dough and turn it out on a floured surface. Divide into 8 pieces. Roll each piece to form a smooth ball, use a finger to press through the center, and stretch the hole to form a bagel. Transfer each bagel to a baking sheet with a piece of parchment paper. Rest your bagels covered for 30 minutes.

4. Preheat your oven to 425F. Boil 8 cups of water and add your 2 tbsp honey.

5. Place 2 bagels at a time into your boiling water and boil each for 30 seconds

6. Whisk your egg wash.

7. Brush the bagels with your egg wash and then top them with toppings if you wish. In the video, I did a sea salt bagel, an everything seasoning bagel, an asiago cheese bagel, and a cinnamon crunch bagel (made by combining brown sugar and cinnamon.

8. Bake for 18-20 minutes or until golden. Let cool completely before slicing to enjoy :)

Let me know if you guys try this one and what you think!