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1989 Sourdough Discard Bagels

Ingredients

  • 681 g warm water
  • 180 g discard
  • 13.5 g yeast I use SAF Red
  • 60 g honey
  • 24 g salt
  • 540 g bread flour I use King Arthur
  • 540 g all-purpose flour I use King Arthur

Instructions

  1. Add warm water (between 90-95F), sourdough discard, instant yeast, honey and salt into a large mixing bowl. Mix well.

  2. Add the flour. Mix with your hands or use a stand mixer, until all ingredients are well incorporated into a ball. The dough will be rough and dry at first, but work with it and knead it and it’ll come together and smooth out.

  3. Leave to rise until the dough has at least doubled in size. I usually leave it for an hour.

  4. Once the dough has risen, turn out the dough on a cutting board, and use a bench scraper to divide the dough into equal portions. For this recipe I cut it into 12 portions, and shaped 8 of them into 2 sets of 1989 numbers.

  5. Once they're shaped, leave them to sit and rise a bit more - cover with a tea towel.

  6. Boil water in a big pot on the stove (with some added honey), and pre-heat the oven to 350F.

  7. Once the water is boiling, boil your bagels for about 30-60 seconds on each side. Then bake for ~25mins or until golden brown on top.

  8. Once they're baked, allow them to cool, cut them open, spread with your preferred topping(s), and enjoy!