Sourdough Discard Bagels

Updated: Mar 2


I have been on a mission to create the perfect New York style bagel for a while now. I was told before I started that it was not doable or it can't be achieved. I am so happy to report that after making dozens of bagels I have finally come up with the consistency I have been looking for. Its soft, yet chewy and the perfect cream cheese just puts the whole thing over the top.


Special Equipment: Kitchen Aid mixer/ baking stone or baking steel/parchment paper/cookie sheet or sheet pan

Yields: 16 bagels


Ingredients:

650g water (additional water for shaping)

200g Day Old Sourdough Starter

1 TBS Malt Syrup

2 tsp Yeast

50g Whole Wheat Flour

200g All Purpose Flour

750g Bread Four

20g Kosher Salt


Topping:

1 egg white

Everything bagel seasoning


***My thoughts on the starter that's been used.....I typically feed my starter around 9am and use the discard the following morning (around the same time). It is deflated which is fine, because you will be using yeast.


***PREHEAT OVEN 500F AN HOUR BEFORE BAKING WITH BAKING STONE/BAKING STEEL


1) Gather and measure all of the ingredients.

2) In a kitchen aid stand mixer, put all the ingredients in the order mentioned above.




3) Start the mixer on low and when the dough seems to be coming together, then increase the speed to medium low and let it run for 5-8 minutes. You want the dough to become elastic.







4) When the dough has reached the consistency above and elastic, take it off the mixer/place a kitchen towel over it and let it sit on your kitchen counter (somewhere warm) to bulk ferment for 2 hours.

5)During the bulk ferment, you will grab each corner of your dough, and you will pull, stretch it a bit and bring it onto the center of the dough. This will be done every 30 min for a total of 2 hours. (pic below)



6) After 2 hours, lightly flour your surface and portion it out. I typically come up with 16 balls of dough (each weighs a little over 4 oz). Place the kitchen towel over them to prevent a skin forming and allow it to rest for 20-25 minute before final shaping.





7) Meanwhile get a stock pot or a dutch oven pot filled half-way with water and to it add 2 TBS of malt syrup. Bring to boil and then lower to a gentle simmer.

8) Prepare 3 pieces of parchment paper, a cookie sheet with no sides or turnover a sheet pan and use the back side (this is to help with the transport of the bagels into the oven.

9) After 20-25 minutes of rest, it's time to shape the bagels. I shape only six at a time due to the size limitation of the pizza stone and not wanting to overcrowd the bagels.

10) Flatten each ball of dough into a rectangular shape, then with the use of

your fingers and palms, roll the dough toward you and with every roll you will be creating tension in the dough. You will end up with a cylinder dough.



11)Now roll it out to about 10-11 inches long, then dab the edges with cold water and connect the ends together. Then start rolling the seam on the counter until you can't see the seem no more.



12)Now add the bagels to the simmering water and don't overcrowd. I typically let it boil for 1 minute total and flipping it half way through the process. When ready allow the excess water to drain and place it onto the parchment lined cookie sheet.

13) Brush with egg white and add the everything bagel seasoning. When you have all 6 ready, load it up into the oven and bake for 10-15 minutes (this is an estimate, use your judgement).





14)Allow the bagels to cool and enjoy immediately. OR store them in a kitchen towel and freeze them for up to a week. When ready to use, allow the bagels to defrost at room temp for about an hour and toast it for added crunch.


Bon Appetit!


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