Sourdough Discard Egg Bagel Recipe
These Sourdough Discard Egg Bagels have a tender crumb, rich flavor, and a beautiful golden hue, thanks to the addition of egg yolks.
Servings: 10 bagels
Calories: 245kcal
Equipment
Ingredients
Dough
- 28 grams brown sugar sub. honey
- 7 grams active-dry yeast
- 282 grams water
- 3 egg yolks
- 113 grams sourdough discard
- 600 grams bread flour
- 12 grams salt
Baking Soda Bath
- 96 oz water
- 14 grams brown sugar
- 28 grams baking soda
Toppings
- 10 grams cornmeal
Instructions
- Bloom the yeast: Whisk brown sugar, yeast and water together in a large bowl. Cover and let the yeast bloom until foamy, about 15 minutes.28 grams brown sugar, 7 grams active-dry yeast, 282 grams water
- Make the dough: Add sourdough discard and egg yolks into the yeast mixture and stir until dissolved. Using a sturdy wooden spoon, fold the remaining dough ingredients in until no traces of dry flour remain. You may need to switch to your hands to ensure the dough comes together.113 grams sourdough discard, 600 grams bread flour, 12 grams salt, 3 egg yolks
- Working in the bowl, continue to knead until a cohesive dough forms. The dough should feel stiff and it may feel difficult to incorporate all of the flour in, but continue working it until most of the flour is incorporated. Add up to 1 tablespoon of water only if absolutely necessary, you want your dough to be pretty stiff.
- Knead the dough: Turn the dough out on a clean surface (you shouldn’t need to use any flour). Knead the dough for 15 to 20 minutes or until the dough is tight and a little bumpy (this is an indication that gluten is forming).
- Bench rest: Return the dough to the bowl and let it rest for 15 minutes. Knead the dough for another 3 to 5 minutes until it looks completely smooth.
- Prep: Preheat the oven to 420 F and line an 18 by 13-inch baking sheet with parchment paper.
- Shape: Divide the dough into 10 even portions (about 100 grams each). Round each portion of dough into a tight ball, don’t use any bench flour or your dough will not be able to adhere to itself or hold its shape.
- Easy shaping: Starting with the first portion of dough you shaped, poke a hole in the center and stretch it out into a large hole. Make the hole larger than you think you need to (about 2 inches). Place the shaped dough on the prepared baking sheet. Continue with the remaining portions.
- New York Style shaping: Roll one ball of dough into a 10-inch rope. Wrap the rope around your palm, and pinch the seam closed.
- Poach the bagels: Boil water in a large pot. Whisk brown sugar and baking soda in.14 grams brown sugar, 28 grams baking soda, 96 oz water
- Once the water gets to a rolling boil, drop 3 bagels into the water. Cook for 30 seconds and flip. Transfer poached bagels to a wire rack. Repeat with remaining portions.
- Dust prepared baking sheet with cornmeal. Return the poached bagels to the baking sheet. Top with sesame seeds or everything bagel seasoning (if using).10 grams cornmeal
- Bake: Bake bagels for 25 to 30 minutes or until golden brown.
- Transfer to a wire rack and allow the bagels to cool for 15 minutes. Enjoy!
Notes
- Both sourdough discard and active sourdough starter will work for this recipe.
- Don’t let your dough overproof. Letting your dough rise too much will result in dull, overly chewy, and lumpy bagels.
- The best way to determine whether your bread is baked is with a digital thermometer. The internal temperature of the bread should be between 190 to 200 F.
- The best way to keep these bagels fresh is to freeze them. Split bagels in half, wrap in plastic wrap and freeze for up to 1 month. Simply toast frozen bagels to enjoy.
Nutrition
Calories: 245kcal | Carbohydrates: 50g | Protein: 8g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.1g | Sodium: 581mg | Potassium: 72mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1IU | Vitamin C: 0.002mg | Calcium: 14mg | Iron: 1mg