If you have not tried balsamic onion jam, you are missing out. It is one of the best things on a savory sandwich like a grilled ham and cheese. I’ve previously experimented by putting balsamic onion jam in my sourdough sandwich loaves and it was one of the best loaves I’ve ever made. Since that turned out so great, I decided to try making balsamic onion jam bagels and they turned out even better!
Balsamic Onion Jam Sourdough Discard Bagels
Ingredients
- 1 half pint Ball's Balsamic Onion Jam
- 2 1/4 tsp active dry yeast
- 1 cup warm water
- 1 cup sourdough discard
- 1 tsp salt
- 4 cups flour Can add additional flour if needed
- 1 egg for an egg wash
For Boiling Water
- 1 tbsp sugar
- 1 tbsp baking soda
Instructions
- Mix the balsamic onion jam, yeast, and water
- Let the mixture proof for 5 minutes
- Mix in the sourdough discard
- Add the flour and salt
- Kneed dough for 4-5 minutes
- Cover dough and let rise until doubled in size (1.5-2 hours)
- Preheat the oven to 425 degrees and boil a pot of water with 1 tbsp sugar and 1 tbsp baking soda
- Divide the dough into 8 pieces for large bagels or 10 for smaller bagels
- Roll the dough into balls and use your finger to press a hole into the bagels and shape them.
- Boil bagels for 1 minute on each side
- Place boiled bagels on a parchment lined baking sheet.
- Add the egg wash and any toppings you would like. (I left mine plain)
- Bake for 25 minutes then let cool before slicing.
Video
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