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Ingredients
3 teaspoons (9g) active yeast
1 cup (236g) warm water
1 cup (285g) sourdough discard
2 Tablespoons (42g) honey
2 teaspoons (14g) salt
4 cups (560g) all-purpose flour
For the Water Bath:
6 cups water
1 Tablespoon granulated sugar
For the Egg Wash:
1 large egg
1 Tablespoon water
Instructions
In the bowl of a stand mixer, whisk together the warm water and yeast. Cover and allow to sit for 5 minutes until it appears nice and bubbly.
Add the dough hook attachment. Add the sourdough discard, honey, salt, and flour. Beat on low speed for two minutes.
Continue kneading it in the mixer until it comes together to form a smooth ball, about 5-10 minutes total. You can also knead the dough by hand for 5-10 minutes.
Place the dough in a lightly greased bowl. Cover the bowl with plastic wrap or a wet tea towel. Allow the dough to rise at room temperature for 60-90 minutes, or until doubled in size. The amount of time depends on how warm your kitchen is.
After rising, divide the dough into 12 equal pieces. Each piece should be about 100 grams.
Roll each piece of dough into balls, and poke a hole in the center with your index finger. Stretch the hole a bit to widen. Cover with a tea towel and place in a warm spot for 30 to 60 minutes, or until puffy.
Meanwhile, preheat the oven to 425F and place parchment paper onto a baking sheet.
Bring a large pot of water to a boil and add the sugar.
Using a slotted spoon, gently add the bagels to the boiling water. Boil for 15-30 seconds, flip, then boil for another 15-30 seconds.
Shake off any excess water and place the boiled bagels onto the prepared baking sheet. Gently brush the tops of the bagels with the egg wash. If desired, top the bagels with desired toppings.
Bake for 20-25 minutes, or until golden brown on the top. Transfer the bagels to a wire rack to cool. Enjoy!
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