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WHOLE WHEAT SOURDOUGH DISCARD BAGELS


Looking for a delicious way to use your sourdough discard? Try this Whole Wheat Sourdough Discard Bagel recipe for a hearty and satisfying treat!










WHOLE WHEAT SOURDOUGH DISCARD BAGELS


For all my sourdough bakers who appreciate the art of traditional baking, this recipe is a must try. Check out my full step by step video over on YouTube below.







WHOLE WHEAT SOURDOUGH DISCARD BAGELS





INGREDIENTS


100 g sourdough discard

225g bread flour

1 Tablespoons sugar plus 2 Tablespoons for water

2 tsp salt

8-10oz water



DIRECTIONS


  1. In your kitchen aid mixture combine flour, whole wheat flour, sugar, yeast, salt, sourdough discard, and water. Start mixing on low. You may need to add more water depending on how watery your discard is.

  2. Knead for 4-5 minutes until it forms a smooth ball.

  3. 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.

  4. Divide the dough into 8 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 20-30 minutes

  5. Preheat your oven to 425 degrees Fahrenheit. Bring a large pot of water to a boil, then turn down the heat to a simmer.

  6. 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.

  7. If adding seasoning add right away out of water or brush with an egg white and add seasonings, if desired.

  8. Bake for 18-22 minutes.

  9. Eat within 1-2 days or store in freezer up to 3 months.


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