I make soft, chewy, golden sourdough reject bagels! Six bagels are enough for small families, but bigger families can double the recipe to create twelve without having too many.
INGREDIENTS
Bagel
– 1 teaspoon Yeast if doubling you can use a packet which is 2 ¼ tsp.
– ¾ Cup Warm water 171g
– 1 ½ tablespoon Sugar
– ¾ Cup Sourdough discard 190g
– 3 ½ Cup Bread Flour 420g — all-purpose is fine too
– 1 tablespoon Malted milk powder can use milk powder, malt powder, or leave out
– 1 ½ teaspoon Salt
Water Bath
– 1 tablespoon Baking Soda
– 1 tablespoon Brown Sugar
INSTRUCTIONS
Add warm water (less than 120F), sugar, and yeast to a stand mixer bowl (or a conventional mixing dish). Wait around 5 minutes for the yeast to flourish.
Step 1
Combine the remaining ingredients in the bowl and stir slowly. This dough is dry, so it will take time to form. The dough rises after 15 minutes of kneading after it becomes cohesive.
Step 2
The initial appearance is shown—keep kneading! Cohesion will occur. Kneading dry dough can be demanding on your stand mixer, so take breaks.
Step 3
Let the dough rest in a warm location covered with a moist towel or cling wrap for 60–90 minutes after kneading and passing the windowpane test.
Step 4
After the dough doubles, turn it out onto a floured surface and divide it into 6 equal pieces (approximately 130-135g each).
Step 5
Stick your finger through the dough ball's centre and stretch it like a bagel or doughnut. Stretch it well if you want a big hole at the end because the holes will shrink while baking and rising.
Step 6
Let bagels sit for 30-60 minutes to puff up. I find that letting them rise too long here makes them less puffy after baking, so don't over-proof!
Step 7
Heat water to a boil while the bagels rise. The water will bubble when you add brown sugar and baking soda. Put the bagels in the water and boil for 1 minute.
Step 8
Flip them with a slotted spoon or spatula and boil for another minute. Place on parchment-lined baking sheet and bake at 425F for 18 minutes.