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Sourdough discard bagels

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