Description
Easy Sourdough Bagels (using discard or starter) are the perfect homemade treat for breakfast, brunch, or an afternoon snack. With their delightful chewy texture and rich flavor, these bagels far exceed store-bought options. This recipe is not only simple to follow but also provides a wonderful opportunity to utilize your sourdough starter or discard effectively. Enjoy them plain, toasted, or topped with your favorite spreads like cream cheese or avocado for a delicious meal that will impress everyone at the table.
Ingredients
Scale
- 100g sourdough starter (or discard)
- 500g bread flour
- 250g water
- Pinch of yeast (if using discard)
- 30g sugar
- 10g salt
- 2 quarts boiling water
- 1 tbsp honey
Instructions
- In a mixing bowl, combine sourdough starter, bread flour, water, sugar, and salt. If using discard with yeast, add a pinch of yeast.
- Mix until a shaggy dough forms and knead on a floured surface for about 10 minutes until smooth and elastic.
- Place dough in a lightly greased bowl, cover with a damp cloth, and let rise at room temperature for 1-2 hours until doubled in size.
- Punch down the dough, divide into equal portions (8-10 pieces), roll into balls, and poke holes in the center to shape into bagels.
- Boil water in a large pot, add honey, and carefully drop each bagel into boiling water for about 30 seconds per side.
- Transfer boiled bagels to a parchment-lined baking sheet.
- Preheat oven to 425°F (220°C) and bake bagels for 20-25 minutes until golden brown.
Nutrition
- Serving Size: 1 serving
- Calories: 225
- Sugar: 3g
- Sodium: 370mg
- Fat: 0.5g
- Saturated Fat: 0.1g
- Unsaturated Fat: 0.4g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 0mg