Ingredients
240 grams (1 cup) water, warmed to 100-110 degrees F
7 grams (2 1/4 teaspoons or one packet) active dry yeast
21 grams (2 tablespoons) honey
200 grams (3/4 cup) unfed sourdough starter (discard)
560 grams (4 1/2 cups) all purpose flour
3 grams (1 teaspoon) kosher salt
your choice of toppings/seasonings
for boiling:
10 cups water
1/4 cup honey
Instructions
- Mix water, yeast and honey in bowl of stand mixer and allow to bloom for 5 minutes. You should see some foaming to indicate your yeast is alive.
- Add sourdough discard, flour, and salt. Mix with a dough hook on speed 2 for 5-7 minutes. Give the mixer a break every minute or two if it seems to be struggling.
- Cover dough and let rise for 1 hour or until doubled in bulk.
- Dump dough onto work surface and divide into 8 pieces. Roll each piece into a ball and flatten into a disk. Poke your finger through the center and stretch to form a hole. These will rise so make the hole a bit larger than you think it needs to be. *See notes for extended cold-rise/make ahead option
- Let the shaped bagels rise while you get the water and honey boiling and preheat the oven to 425 degrees F with rack in center or lower 3rd of the oven.
- When water is boiling, carefully place bagels in and boil for about 45 seconds per side. Do this in batches if needed to avoid the bagels overlapping.
- Carefully drain the bagels and place back on parchment lined pan. Sprinkle with toppings while they are still hot and sticky. I like to have a small dish of whatever toppings I'm using and I just press the bagel down into the toppings firmly before transferring to baking tray.
- Repeat with all bagels and bake in preheated oven for 20-25 minutes. Cover lightly with foil after 15 minutes if toppings are getting too browned.
- Remove from oven and let cool on cooling rack. Be sure to enjoy one hot and fresh from the oven while the crust is nice and crisp still!
Notes
Bagels are traditionally given a long, cold rising time which contributes to their signature bagel flavor. You don't have to do this but if you want to, this sourdough discard bagel dough can be made up to 24 hours ahead. Get bagels shaped and holes poked, cover very well with plastic and place in the refrigerator. When ready to bake, remove from refrigerator, boil, top, and bake.
If you want to omit the honey in the boiling liquid you can. Your bagels may not get quite as burnished and browned, but they will still be great!
- Prep Time: 20 minutes plus rising
- Cook Time: 25 minutes
- Category: baking, sourdough, breads, yeast breads
- Method: baking, sourdough
- Cuisine: American