Description
Nothing beats a fresh, homemade bagel—chewy on the inside, golden on the outside, and packed with that signature flavor. This easy sourdough discard bagel recipe comes together in just 4 hours, making it perfect for beginners! For extra depth of flavor and better digestibility, you can opt for an overnight ferment. Whether topped with sesame seeds, poppy seeds, or everything seasoning, these bagels are a must-try. Who’s ready to bake?
Ingredients
- 720g bread flour (6 cups)
- 120g sourdough discard (1 cup)
- ½ tsp active or instant yeast*
- 280g water (1¼ cups)
- 15g sea salt (2 tsp)
- 40g honey (2 tbsp)
- 60g extra water (¼ cup, if needed)
- For boiling:
- 1 tbsp baking soda
- 1 tbsp honey or sugar
- For toppings:
- 2 tbsp egg whites
- Poppy seeds, sesame seeds, everything seasoning
Instructions
1️⃣ Mix & Knead: Combine starter, yeast, flour, salt, honey, and water in a bowl. Add extra water if needed. Knead into a shaggy dough. Cover and proof for 1 hour.
2️⃣ Stretch & Fold: Wet your hands and perform stretch-and-folds until the dough smooths out. Cover and proof for another 30 minutes.
3️⃣ Shape the Dough: Lightly flour a surface and stretch dough into a rectangle. Divide into 8 pieces (about 160g each). Shape into balls and let rise for 30 minutes.
4️⃣ Form Bagels: Poke a hole in the center of each dough ball and gently stretch into a bagel shape. Let rest for 15 minutes. (Optional: Refrigerate for 12 hours for extra flavor.)
5️⃣ Boil & Bake: Preheat oven to 450°F. Boil bagels for 1 minute, flipping at 30 seconds. Brush with egg white, add toppings, and bake for 20-35 minutes until golden brown.
6️⃣ Cool & Enjoy! Let cool for 30 minutes before slicing into chewy, bakery-style perfection.
Notes
Who’s ready for a warm, homemade bagel with cream cheese? 😍