Description
Delicious homemade bagels made with sourdough discard for a unique flavor and chewy texture.
Ingredients
Scale
- 2 cups active sourdough discard
- 4 cups all-purpose flour
- 1 cup water
- 1 tablespoon salt
- 1 tablespoon sugar
- Baking soda (for boiling)
- Toppings (e.g., sesame seeds, poppy seeds, onion flakes)
Instructions
- Combine sourdough discard, flour, water, salt, and sugar in a bowl to form a soft dough.
- Knead the dough until smooth and elastic, then let it rise until it doubles in size.
- Shape the dough into balls and poke a hole in the center, then let them rest.
- Boil the bagels in water with baking soda for 30-60 seconds each.
- Bake the boiled bagels in a preheated oven at 425°F (220°C) until golden brown.
Notes
Use active sourdough discard for best results; monitor boiling time to avoid tough bagels.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Boiling and Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bagel
- Calories: 250
- Sugar: 1g
- Sodium: 400mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 0mg