Ingredients
1 3/4 cup & 2 tablespoons bread flour
1/2 Tablespoons sugar for the dough mixture
1/2 teaspoon instant yeast
1 teaspoons kosher salt
1/2 cup sourdough discard unfed, at room temperature
3/4 cup warm water
1 egg white plus 1 Tablespoon water, for egg wash
1 tablespoons of sugar for the boiling water
Toppings like everything bagel seasoning, cheese, or toasted sesame seeds
Instructions
Combine the flour, 1/2 Tablespoon of sugar, instant yeast, and salt in the bowl of a stand mixer fitted with the dough hook attachment. Mix to combine. On low speed, add the sourdough discard, and the water until combined. Increase speed to medium and knead for 4-5 minutes until smooth ball forms. Grease a large bowl, transfer the dough to the bowl, and cover it with plastic wrap. Let the dough rise for 90 minutes or until doubled in size. Turn the dough out onto a smooth surface and divide it into 4 equal pieces. Roll each piece in your palm to form a smooth ball, then use your thumb to press through the center of each ball, stretching the hole to form your bagel. Lightly cover the bagels with a clean dish towel while you prepare the next step. Preheat oven to 425°F. Prepare a baking sheet lined with parchment paper and set aside. Bring a pot with 2 quarts of water and 1 Tablespoon of sugar to boil. Place your bagels in the boiling water for 1 minute on each side. Remove from the boiling water using a slotted spoon and transfer to the prepared baking sheets. Lightly brush the bagels with egg wash, then sprinkle on your favorite toppings. Bake for 22 minutes or until golden brown. Let cool fully before slicing and serving.
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