Are you not sure what to do with your sourdough discard? Why not turn it into something delightful and satisfying? Try this Pumpkin Sourdough Bagel recipe using your sourdough discard.
Sourdough bagels have become one of my favorite things to make 2-3 times a month. I make a big batch at a time and freeze them. They're great to make breakfast sandwiches or adding some cream cheese.
Now that it is fall I knew I needed to try Pumpkin Sourdough Discard Bagels and they're just as good. Add a little cream cheese and you won't regret your breakfast.
INGREDIENTS
200g sourdough discard (room temperature)
4 Tbsp sugar (plus 2 tbsp for water)
2 tsp salt
1 tsp pumpkin spice
6oz water
DIRECTIONS
In your kitchen aid mixing bowl or large bowl, combine the sourdough discard, water, and pumpkin puree. Mix well until incorporated.
Next add in bread flour, yeast, sugar, salt, and pumpkin spice. Mix on low until it starts to form add ball. You may have to add more water or flour.
Knead for about 4-5 minutes or until it form a smooth ball.
Transfer the dough to a clean, lightly oiled bowl. Cover the bowl with a bowl or plastic wrap and let the dough rise for at least 90 minutes, or until it has doubled in size.
Divide the dough into 8-10 equal pieces, then roll each piece into a ball. Use your finger to make a hole in the center of each dough ball, then stretch the hole to be about twice the size of the ball. Let rest for 20 minute
Preheat oven to 400 degrees F. Bring a large pot of water to a boil, then turn down the heat to a simmer.
Drop one or two bagels at a time into the simmering water. Cook the bagels for about 30-60 seconds on each side, then remove them with a slotted spoon and add to baking sheet.
Bake the bagels in the preheated oven for about 20-25 minutes, or until they turn golden brown.
Let complete cool before slicing.
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