Tired of letting your sourdough starter go to waste? Transform that discarded sourdough into something truly amazing: chewy, flavorful bagels! This recipe is perfect for busy weeknights, offering a healthy and delicious alternative to store-bought bagels. Get ready to elevate your breakfast or brunch game with this simple yet rewarding homemade cooking experience.
Ingredients:
- 1 cup sourdough discard (fed and active)
- 1 cup warm water (105-115°F)
- 1 tablespoon olive oil
- 1 teaspoon sugar
- 2 teaspoons salt
- 4 cups all-purpose flour, plus more for dusting
- 1 tablespoon baking powder (for extra rise)
- Sesame seeds, poppy seeds, or everything bagel seasoning (optional)
Instructions:
Step 1: Activate the Discard
In a large bowl, combine the sourdough discard and warm water. Stir gently until the discard is fully incorporated. Let it sit for about 15-20 minutes to reactivate. This step is crucial for a good rise!
Step 2: Combine Ingredients
Add the olive oil, sugar, and salt to the sourdough mixture. Mix well. Gradually add the flour and baking powder, mixing until a shaggy dough forms.
Step 3: Knead the Dough
Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, until it becomes smooth and elastic. If the dough feels too sticky, add a little more flour, a tablespoon at a time.
Step 4: First Rise
Place the dough in a lightly oiled bowl, turning to coat. Cover the bowl with plastic wrap and let it rise in a warm place for about 1-1.5 hours, or until doubled in size. This is a crucial step for achieving that signature bagel texture.
Step 5: Shape the Bagels
Preheat your oven to 450°F (232°C). Punch down the dough to release the air. Divide the dough into 8-10 equal pieces. Roll each piece into a smooth ball. Poke a hole in the center of each ball using your finger and gently stretch the hole to about 1-1.5 inches in diameter.
Step 6: Boil and Bake
Bring a large pot of water to a boil. Gently place 2-3 bagels at a time into the boiling water for 1 minute per side. This step helps create that signature chewy bagel texture. Remove the bagels and place them on a baking sheet lined with parchment paper. Sprinkle with your desired toppings (sesame seeds, poppy seeds, everything bagel seasoning).
Step 7: Baking Time
Bake for 20-25 minutes, or until the bagels are golden brown. Keep an eye on them to prevent burning.
Step 8: Cool and Enjoy
Let the bagels cool completely on a wire rack before slicing and serving. Enjoy your delicious homemade sourdough discard bagels with your favorite toppings like cream cheese, smoked salmon, or avocado!
Tips and Variations:
- For extra flavor, add herbs like rosemary or thyme to the dough.
- You can use different types of flour, such as whole wheat or rye flour, for a more robust flavor.
- If you don't have baking powder, you can omit it, but the bagels might not rise as much.
- Experiment with different toppings! Everything bagel seasoning is a popular choice, but you can also use cinnamon sugar for a sweeter bagel.
Nutritional Information (per bagel, approximate):
Calories: Approximately 150-200 Protein: 5-7g Carbohydrates: 25-35g Fiber: 2-4g
This recipe provides a fantastic way to utilize your sourdough discard, creating healthy and delicious bagels perfect for a quick dinner or a satisfying brunch. The entire process, from start to finish, is surprisingly easy and rewarding, making this recipe ideal for both novice and experienced bakers seeking simple, homemade meals. Enjoy!