Description
These Sourdough Discard Protein Bagels are a delicious and creative way to use your sourdough discard. Made with bread flour, Greek yogurt, and sourdough discard, these bagels have a chewy texture and rich flavor. After a quick yeast rise, the bagels are boiled briefly to develop a shiny crust, then baked to golden perfection. Ideal for breakfast or snacks, they can be topped with everything bagel seasoning or your favorite seeds.
Ingredients
Scale
For the Bagels
- ½ cup + 2 Tablespoons warm water
- 3 Tablespoons granulated sugar, divided
- 1 teaspoon active dry yeast
- 4 cups bread flour
- 1 cup Greek yogurt, room temperature
- 200 grams (about ¾ cup) sourdough discard, unfed, at room temperature
- 2 teaspoons kosher salt
For the Topping
- 1 egg white for egg wash
- 1 Tablespoon water for egg wash
- Toppings (such as everything bagel seasoning), optional
Instructions
- Activate the Yeast: Combine the warm water and 1 Tablespoon granulated sugar in the bowl of a stand mixer fitted with a dough hook. Sprinkle the active dry yeast on top and let sit for 5 minutes until foamy and fragrant, indicating the yeast is active.
- Mix the Dough: Add the bread flour, Greek yogurt, sourdough discard, and kosher salt to the yeast mixture. Mix until combined and a rough dough forms. Transfer the dough to a smooth work surface and knead by hand for 4-5 minutes until the dough is smooth and soft, adding a little flour or water as needed to achieve a sturdy but not sticky dough.
- First Rise: Place the dough in a large greased bowl and cover with plastic wrap. Let it rise in a warm spot for 90 minutes or until it doubles in size.
- Shape the Bagels: Turn the risen dough onto a smooth surface and divide it into 8 equal pieces for large bagels. Roll each piece into a smooth ball and use your thumb to press through the center, stretching the hole to form a bagel shape. Cover the bagels with a clean kitchen towel and let them rest for 20 minutes.
- Preheat Oven and Prepare Boiling Water: Preheat the oven to 425°F. Line two baking sheets with parchment paper or silicone mats. Bring 2 quarts of water and 2 Tablespoons granulated sugar to a boil in a large pot.
- Boil the Bagels: Carefully place 2-3 bagels at a time into the boiling water. Boil each side for 20-30 seconds until they float. Remove with a slotted spoon and transfer to the prepared baking sheets. Reshape if necessary after cooling briefly.
- Apply Egg Wash and Toppings: Whisk the egg white with 1 Tablespoon water to make an egg wash. Lightly brush each bagel and sprinkle your preferred toppings such as everything bagel seasoning, sesame seeds, or poppy seeds.
- Bake: Bake the bagels for 18-22 minutes or until golden brown and cooked through. Remove from oven and let cool completely before slicing and serving.
Notes
- Nutrition information is based on 8 bagels per batch.
- If you don’t have a stand mixer, you can mix the dough in a large bowl with a wooden spoon, then knead by hand.
- Hand kneading is recommended over mixer kneading for best texture and results.
- Passing the float test (bagels floating in boiling water) ensures proper texture; if they don’t float, let the bagels rest covered for another 10 minutes and try again.
- To make this recipe with active sourdough starter instead of discard, omit the yeast and increase the rise times accordingly.
Nutrition
- Serving Size: 1 bagel
- Calories: 280 kcal
- Sugar: 4 g
- Sodium: 450 mg
- Fat: 3 g
- Saturated Fat: 1 g
- Unsaturated Fat: 1.5 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 3 g
- Protein: 10 g
- Cholesterol: 20 mg
