Baking your own bagels can save you money; did you know Americans consume over 4 billion bagels a year? Creating your own discard bagels not only reduces waste but also offers a delightful homemade treat.
Recommended Kitchen Tools
What You’ll Make
You’ll make rustic, chewy bagels using sourdough discard that boasts a light tangy flavor and a golden brown crust.
Ingredients
- 1 cup sourdough discard
- 2 cups bread flour
- 1 tablespoon sugar
- 1 teaspoon salt
- 3/4 cup warm water
- 1 tablespoon malt syrup (optional)
Equipment
- Stand mixer with dough hook
- Baking sheet
- Parchment paper
- Large pot for boiling
- Cooling rack
Step-by-Step Instructions
Combine all ingredients in a stand mixer and knead until smooth. Rest dough for 1 hour. Shape into bagels, boil in malt-syruped water for 1 minute each side, then bake at 425°F for 20-25 minutes.
Tips & Troubleshooting
For chewier texture, allow bagels to cool completely on a cooling rack. If bagels turn out too dense, adjust water content based on flour used.
Variations
Add poppy seeds or sesame seeds before baking to change the flavor profile of your bagels. You can also explore richer variations in this detailed guide for more technique ideas.
Storage & Reheating
Keep unused bagels in an airtight container for up to 3 days. Reheat in an oven at 350°F for 5-10 minutes for fresh results.
FAQ
Can I freeze these bagels? Yes, freeze them once cooled, and they’ll last up to 3 months.