Ingredients
Main Ingredients
- 2 cups sourdough discard Make sure it's active for the best results.
- 4 cups all-purpose flour
- 1 tablespoon sugar
- 2 teaspoons salt
- 1 tablespoon active yeast Can substitute with instant or active dry yeast.
- 1/4 cup warm water
- 1 tablespoon baking soda For boiling the bagels.
Toppings
- sesame seeds
- everything bagel seasoning
Method
Preparation
- In a bowl, mix the warm water with the active yeast and let it sit for about 5 minutes.
- In a large mixing bowl, combine sourdough discard, flour, sugar, and salt.
- Add the yeast mixture to the dry ingredients and mix until a dough forms.
- Knead the dough on a floured surface for about 10 minutes until smooth.
- Let the dough rise in a covered bowl for about an hour or until doubled in size.
- Punch down the dough, divide it into equal pieces, and shape them into bagels.
Cooking
- Preheat the oven to 425°F (220°C).
- Boil a large pot of water and add the baking soda.
- Boil bagels for about 1 minute on each side, then place them on a baking sheet.
- Add toppings if desired.
- Bake for 20-25 minutes or until golden brown.
- Let cool before serving.
Nutrition
Serving: 1gCalories: 250kcalCarbohydrates: 48gProtein: 8gFat: 1gSodium: 200mgFiber: 2gSugar: 1g
Notes
You can store bagels at room temperature in an airtight container for up to 2 days. For longer storage, wrap individually and freeze for up to 3 months.
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