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Sourdough Discard Pretzel Bagels Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 44 reviews
  • Author: Lily
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 2 hours 40 minutes
  • Yield: 10 bagels
  • Category: Breakfast, Snack
  • Method: Baking
  • Cuisine: American

Description

These Sourdough Discard Pretzel Bagels are a delicious way to use up sourdough discard while enjoying chewy, golden pretzel bagels with a glossy, salty crust. The dough is enriched with instant yeast and sugar, boiled briefly in a baking soda bath for the classic pretzel texture, then baked to perfection. Perfect for breakfast or sandwiches, these bagels bring a tasty twist to homemade bread baking.

Ingredients

Dough Ingredients

  • 4 cups bread flour
  • 1 Tablespoon granulated sugar
  • 1 teaspoon instant yeast
  • 2 teaspoons kosher salt
  • 200 grams (about ¾ cups) sourdough discard (unfed, at room temperature)
  • 1 ¼ cups warm water

Boiling & Baking Ingredients

  • 10 cups water
  • ⅔ cup baking soda
  • 1 egg yolk (beaten with 1 Tablespoon water for egg wash)
  • Flaky sea salt (for topping)

Instructions

  1. Mix the Dough: In the bowl of a stand mixer fitted with a dough hook, combine bread flour, granulated sugar, instant yeast, and kosher salt. Mix to combine. On low speed, add sourdough discard and warm water, mixing until a shaggy dough forms. Transfer dough to a work surface and knead by hand for 3-4 minutes until smooth and sturdy but not sticky. Adjust with small amounts of water or flour if needed.
  2. First Rise: Place the dough in a greased large bowl, cover with plastic wrap, and let it rise for 90 minutes or until doubled in size.
  3. Divide Dough: Turn out the risen dough onto a smooth surface and divide into 10 equal pieces, approximately 109 grams each for uniform bagels. This can be done with a kitchen scale for accuracy.
  4. Shape Bagels: Roll each piece into a smooth ball using your palm for friction. Use your thumb to poke through the center, stretching into a hole larger than you think, as it will expand during boiling and baking. Cover the shaped bagels with plastic wrap or a clean kitchen towel and let them rest for 20 minutes.
  5. Preheat and Prepare Boiling Water: Preheat the oven to 425°F (218°C). Line two baking sheets with parchment paper or silicone mats. Bring 10 cups of water and ⅔ cup baking soda to a rolling boil in a large pot.
  6. Boil Bagels: Carefully place 2-3 bagels at a time into the boiling baking soda water. Boil for 1 minute on each side until bagels float. Remove with a slotted spoon, shake off excess water, and transfer to the prepared baking sheets. Reshape if necessary after cooling slightly.
  7. Apply Egg Wash and Salt: Whisk together the egg yolk and 1 Tablespoon of water. Lightly brush each boiled bagel with the egg wash, then sprinkle with flaky sea salt.
  8. Bake Bagels: Bake the bagels on the prepared baking sheets for 18-20 minutes until they develop a deep golden brown color similar to pretzels. Remove from the oven and allow to cool fully before slicing and serving.

Notes

  • Ensure the dough is sturdy and not sticky; adjust flour or water if needed to achieve the right consistency.
  • When shaping bagels, make the center holes larger than expected because they expand during cooking.
  • Bagels should float during boiling; if they sink, the dough may need more rising time or adjustment in hydration.
  • Use a slotted spoon to remove bagels from boiling water to avoid water retention and sogginess.
  • Resting the shaped bagels before boiling helps the dough relax and hold shape better during boiling and baking.

Find it online: https://dishmelt.com/sourdough-discard-pretzel-bagels-recipe/