A delicious bagel recipe to help use up sourdough discard
1 ¼ cups of sourdough starter discard
2 ¼ cups flour
1 tbs vegetable oil
1 tbs malt syrup (or sugar)
¾ tsp salt
1 ½ tsp dry yeast
• Mix ingredients in mixer, food processor or bread machine on dough cycle
• First rise: Place dough in large bowl lightly oiled with vegetable oil, cover and let rise until doubled in size. Usually 1-2 hours depending on warmth.
• Grease baking sheets with oil or waxed paper
• Knead dough once or twice and let rest for 5 minutes
• Dough should be stiff but elastic, so add water or flour as necessary
• Roll dough into rectangle around 25 x 36 cm
• Divide dough into pieces of around 85 grammes measuring around 10 cm across
• Shape dough pieces into bagels
• Place bagels onto the baking sheet about an inch apart for 2nd rise of about 20 minutes.
• Place water into a large saucepan about 10 cm deep and bring to boil
• Add 2 tbs of malt syrup or sugar to water if desired
• Preheat oven to 200 degrees C
• Drop bagels into the water one at a time, top side down. Bagels should not be crowded so usually 3-4 fit into the pan at a time
• Boil for 30 seconds, then turn over and boil for further 30 seconds
• Remove to wire rack for draining
• Sprinkle with seeds of your choice, e.g. poppy seeds or sesame seeds
• Put bagels onto the baking sheet and into the middle of the preheated oven
• Bake for 20-25 minutes until the tops are golden brown then place on wire rack to cool
Added by: PAT WILLIAMS
Due to a temporary suspension of some services by couriers, we are currently unable to offer delivery to the Republic of Ireland, or overseas. This is being looked into urgently, and as soon as services resume we’ll update you here. Deliveries to Northern Ireland can now begin again.
If you live in the Republic of Ireland, please don’t order for the moment, as we are unable to get the order to you.
Keep safe and well
The Shipton Millers