INTRODUCTION:
Do you enjoy the chewy texture and unique taste of bagels but dislike throwing away your sourdough? Bagels made with discarded sourdough starters are the ideal answer! If you want to make these bagels it is easy, they are tangy in flavor, and they help reduce kitchen waste by utilizing extra sourdough starter. My article will show you how to make delicious bagels at home, utilizing simple ingredients and techniques. Let’s start making homemade bagels made with sourdough discard!
Table of Contents
What Is Sourdough Discard:
Sourdough discard refers is the remaining part of the sourdough starter of the sour starter that is removed during the starter feeding process. It contains natural yeast and beneficial bacteria that give sourdough its unique flavor, yes of course like it cannot make bread by itself. Instead of throwing this waste away, you can mix it into different foods like pancakes, waffles, and bagels to add sour flavor.
Equipments:
- Mixing bowls (one large, one medium)
- Measuring cups and spoons for precise measurements
- Wooden spoon or dough whisk for mixing
- Stand mixer with dough hook attachment
- Large Pot
- Slotted spoon
- Baking sheet
- cooling rack to cool the brownies after baking
INGREDIENTS:
- 1 cup of sourdough discard
- 1 cup warm water
- 1 tbsp sugar or honey
- 1 tsp active dry yeast
- 1 tbsp salt
- 2 ½ cup bread flour
INSTRUCTION:
- First of all dry ingredients into a mixing bowl [ Yeast included, there is no need to activate the yeast so don’t worry]
- In a separate bowl or large measuring cup, whisk all the sourdough discard and water until it becomes milky
- Turn your stand mixer to low and then you need to slowly add the sourdough starter mixture until the dough starts to come together like when it looks like the dough you know
- Then you need to knead it for just 5 min then cover and let it rise for 2 hours, split the dough into 8-9 large pieces then you need to roll it into balls,, and make a hole in the middle to make the bagel shape
- Take a pot of water to boil and add some sugar and baking soda, place your bagel in the water and let it boil for 30 sec only then flip it and again let it for another 30 sec
- Then you need to remove the water and place it on the parchment paper line baking sheet
- Last and last preheat the oven to 425 degrees, then bake it for 20-25 min, let it cool slightly,, and spread some whipped cream cheese on top,
Why use sourdough discard in a sourdough discard bagel ??
Enhance in Flavor:
The sourdough discard adds a tangy flavor To your bagel and you will have a soft and complex taste when you start eating the sourdough bagel
Better texture:
Sourdough discard adds a soft texture to the sourdough bagel that complements the softness and fluffiness of the bagel, you must give it a shot
Less Waste:
Instead of throwing your sourdough discard, you can use it to make a delicious sourdough discard bagel and enjoy it with your family
HelpFull Tips:
- When shaping your bagel, be sure to widen the hole in the middle more than you believe is necessary. It will reduce in size as it is boiled and baked.
- Place your toppings in another container and dunk your bagels into them, as an alternative to just sprinkling the toppings on top. It creates a more uniform spread on the surface.
- Get creative when it comes to topping, try adding grate cheese, garlic,, or herbs
How to store:
Freezing 🙂:
If you want to make sourdough bagel ahead of time, you can freeze it, you need to cool down the brownies then stack the bagel with a baking sheet and store it in a freezer bag, It will keep for up to 3 months
Room Temperature:
Sourdough bagel bread can be stored at room temperature in an airtight container for up to 3-5 days
Flavor Variation:
Cinnamon Raisin Bagels: If you want a seat twist, you can mix 1 teaspoon of cinnamon and 1/2 cup of raisins into the bagel dough when making Cinnamon Raisin Bagels.
Jalapeño Cheddar Bagels: You need to Combine 1/2 cup of shredded cheddar cheese and 1/4 cup of diced jalapeños to make Jalapeño Cheddar Bagels
Blueberry BagelsB: to make blueberry bagels Add 1/2 cup of fresh or dried blueberries and mix them if you are a fruit lover
Serving Suggestions
Classic Bagel Sandwich: so to make a classic bagel sandwich you just need to Slice the bagel in half and add cream cheese, smoked salmon,, and red onions, if you also want a taste of a traditional bagel
Breakfast Bagel: Add scrambled eggs, bacon, and cheese on top of breakfast bagels for a refreshing morning meal.
Pizza Bagels: If you are a pizza lover and want a similar taste as pizza then you need to add Topping with marinara sauce, cheese, and preferred pizza toppings, then broil until bubbly to create a unique version.
Delicious Bagels: Add cream cheese and fresh fruit or honey on top for an evening snack
Nutritional Information:
- Calories 200
- Fat 1g
- Carbohydrate 40g
- Protein 6g
Facts:
Origins of Bagel: Bagels have a rich history, tracing back to Poland in the 16th century. Eastern European Jewish immigrants popularized them in the United States during the 19th century. Adding sourdough discard to bagels gives a contemporary spin to traditional bread.
Nutritional Benefits:
Bagels made with discarded sourdough benefit from the fermentation process of sourdough, which enhances gluten digestibility and boosts the availability of nutrients such as vitamins and minerals. This process might also result in the bagels being somewhat more digestible than those made with industrial yeast.
Zero waste baking:
Using sourdough discard into bagels is a perfect way to reduce the wastage of sourdough. Rather than throwing away the sourdough starter, blend it into your recipes to minimize food waste and maximize your starter’s potential.
Conclusion:
Sourdough discard bagels are an excellent way to utilize your sourdough starter and enjoy a traditional, chewy bread with a unique tangy taste. This recipe not only reduces kitchen waste but also provides a tasty and healthier option compared to store-bought bagels. By adding sourdough discard to your bagels, you enhance the flavor and boost their nutritional value. Whether you like them plain, with your preferred toppings, or in unique variations, homemade sourdough discard bagels will surely become a regular item in your baking skills. Utilize this flexible recipe to enjoy delicious, fresh bagels while maximizing the use of your sourdough
Boiling is essential for achieving the classic chewy texture of bagels. Skipping this step will result in a texture more like bread.
Yes, you can freeze the baked bagels. Let them cool completely, then place them in a resealable freezer bag. Thaw them at room temperature or in the oven when ready to eat.
Stored in an airtight container at room temperature, they will stay fresh for up to 3 days. For longer storage, freeze them as mentioned above.
