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sourdough discard bagels

Sourdough Bagels: A Flavorful Adventure

In this guide, you'll uncover the secrets to making delicious sourdough bagels, exploring the fermentation process, ingredients, and techniques that will elevate your baking game. Whether you're a pro or a beginner, you'll impress everyone with your homemade bread rings, reminiscent of famous New York-style bagels.
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Prep Time 1 day
Cook Time 30 minutes
Total Time 1 day 30 minutes
Servings 8 bagels

Ingredients
  

  • For the Sourdough Starter:
  • 1 cup 240 g active sourdough starter
  • For the Bagels:
  • 4 cups 500 g high-protein bread flour
  • 1 ½ cups 360 ml water
  • 2 tablespoons 30 g honey
  • 2 teaspoons 10 g kosher salt
  • For Blueberry Bagels Optional:
  • 1 pint 275 g fresh or frozen blueberries

Notes

Understanding the Fermentation Process

  1. Fermentation: Sourdough uses wild yeast and bacteria for a long, slow fermentation, adding a tangy flavor and making the dough easier to digest.

Preparing the Sourdough Starter

  1. Feeding Schedule: Feed your sourdough starter 12-24 hours before mixing the dough to ensure it's bubbly and active.

Mixing and Kneading the Dough

  1. Mixing: In a large bowl, combine the active sourdough starter, water, honey, and salt. Gradually add in the bread flour until a shaggy dough forms.
  2. Kneading: Knead the dough by hand or with a stand mixer for about 5-7 minutes, until smooth and slightly sticky.

Blending Blueberry Goodness

  1. Preheat Oven: Preheat your oven to 400°F (200°C).
  2. Roasting Blueberries: Spread the blueberries on a baking sheet and roast for 10-15 minutes until soft. Mash gently and fold into the dough during the mixing process.

Shaping and Proofing Sourdough Bagels

  1. Shaping: Divide the dough into equal pieces (about 8). Shape each piece into a smooth ball, then poke a hole through the center and stretch to form the bagel shape.
  2. Proofing: Place the shaped bagels on a baking sheet, cover them, and let them proof for 10-12 hours at room temperature.

The Boiling Technique

  1. Boiling: Bring a large pot of water to a boil. Boil each bagel for about 1-2 minutes on each side, then remove and drain.

Baking Sourdough Bagels to Perfection

  1. Baking: Transfer the boiled bagels to a parchment-lined baking sheet. Bake in the preheated oven at 425°F (220°C) for 20-25 minutes until golden brown, rotating halfway through.

Recipe Notes

  • Flavor Variations: Feel free to experiment with different flavors and toppings like everything bagel seasoning, cheddar, jalapeño, or sweet options like cinnamon sugar.
  • Storage: Store cooled bagels in an airtight container at room temperature for up to 3 days. For longer storage, freeze them wrapped tightly for up to 2 months.