Sourdough Discard Bagel

Sourdough Discard Bagel (an excellent use for your sourdough discard)
When feeding sourdough starter, there are many times when you feel it is a waste to throw away the sourdough discard. Now, instead of throwing it away, try using it. It is good for your health and makes your bagels taste even better!
사워도우 스타터 만들기 바로가기
• 클래식 르방 만들기 (사워도우 스타터 )
For the dough (12 servings):
450g strong flour
90g sourdough discard unfed, at room temperature
5g dry yeast
9g fine salt
15g canola oil or grapeseed oil
40g honey
240~250 water
For boiling:
1 TSP baking soda
1 TBSP molasses or honey
For topping:
1 egg
Sprinkle with your chosen toppings
Bake: Preheat oven to 450F (232C), then reduce to 400F (204C) and bake for 14 to 16 minutes. Baking time may vary depending on your oven. Bake until golden brown.
Notes:
1. Add baking soda and molasses or honey to the water used to boil bagels. This will give the surface of the bagels a glossy finish and make them darker in color. The unique flavor will make the bread taste better.
If you boil too much at once, the dough may stick together, so leave enough room for the dough to float in the water.
2. Preparations before baking bread.
a. Preheat the oven 10 minutes after the second fermentation. You can preheat it about 20-30 minutes before baking.
b. Spread butter generously on the baking pan and prepare it.
c. Boil the water to boil the dough.
d. Prepare the egg water and topping ingredients.
e. You will need a strainer when boiling the dough.
Have a happy and delicious day today~~~