Making breads from scratch is one of my favorite thing to do because the options are endless. Today I experimented with sundried tomato and sourdough discard and made the best bagels ever! This is easily my new favorite bagel recipe so let me share it with you!
Sundried Tomato Sourdough Discard Bagels
Ingredients
- 1 cup warm water
- 2 1/4 tsp active dry yeast
- 2 tbsp sugar
- 1 cup sourdough discard
- 4 oz chopped sundried tomatoes
- 1 tsp basil
- 1 tbsp minced garlic
- 1 tbsp minced onion
- 1/2 cup mozzarella
- 3 1/2 cups flour
- 1 tsp salt
- 1 egg for egg wash
Instructions
- Combine water, sugar, and yeast – let proof
- Stir in sourdough discard, tomatoes, basil, mozzarella, garlic, and onion
- Add all other ingredients then knead for 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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