I guess you can say I am in my sourdough era right now. This is something that I have wanted to do for a couple years and finally started making my first sourdough starter 2 weeks ago. But with making sourdough starter you discard half of it every time you feed your sourdough starter.
So the question is what do you do with all that sourdough discard you have. So far I have made bagels, tortillas, and cinnamon rolls with mine. But this sourdough discard bagel recipe is one of my favorite. I plan to make a lot more things as I dont want to throw my sourdough discard away.
INGREDIENTS
1 Tbsp sugar plus 2 Tbsp for water
2 tsp salt
200g sourdough discard
1 - 1 1/4 cups water (I would start with 1 cup)
DIRECTIONS
In your kitchen aid mixture combine flour, sugar, yeast, salt, and sourdough discard. Start mixing on low and add water slowly until combined. You may only need 1 cup of water depending on how much liquid your discard has.
Knead for 4-5 minutes until it forms 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 minutes
Preheat your oven to 425 degrees Fahrenheit. 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.
If adding seasoning add right away out of water or brush with an egg white and add seasonings, if desired.
Bake for 18-22 minutes.
Eat within 1-2 days or store in freezer up to 3 months.
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