Sourdough discard bagels are probably my most asked for sourdough recipe and I am excited to finally share what I have been working on! These bagels are naturally gluten, dairy, egg, and oil free but I promise you'd never know! Plus they are super easy to make!
Ingredients:
2 cups warm Water
¼ cup Psyllium Husk
2.5 cups King Arthur Measure for Measure flour
2 tbsp Brown Sugar
1 packet Instant Yeast
1 tsp Salt
¾ cup Sourdough Discard
1 Egg White
For the water bath:
2 quarts Water
2 tbsp Granulated Sugar
¼ cup Baking Soda
In a small bowl combine 1 cup of water and the psyllium husk. Set aside while it forms into a gel.
In the bowl of your stand mixer, attach the dough hook and add the flour, brown sugar, instant yeast, and salt.
Add the psyllium husk gel, sourdough discard, and one cup of water to the stand mixer.
Mix with dough hook until combined. You will know it is mixed enough when the dough starts to pull off the sides of the bowl. Cover and set aside for 90 minutes.
Divide into 8 equal pieces (I recommend using a food scale for consistency) and form into bagels.
Cover & leave to rest for another 20 minutes. While the bagels are resting, preheat your oven to 425F and bring a pot of water to boil.
Once the water is boiling, add in the sugar and the baking soda. Carefully place 2-3 bagels at a time into the water. Let it cook for 20-30 seconds before flipping and cooking for another 20-30 seconds.
Place on a pan lined with parchment paper and brush with egg white. Leave plain or top with seasoning of choice.
Bake for 25 minutes.
Wait to slice into your sourdough bagels until they have completely cooled. Best stored in a Ziploc bag or container in the freezer.