I recently started getting back into cooking and baking again after a very long dark knight of the soul I was going through. Got lost in the sauce for a while but I’m back, I updated things here on Life Styled By Cassie and I am so excited to bring you guys new things!
These bagels have been a weekly staple for me. They make 6 and so far I’ve done plain and everything. Next on my list is blueberry!
Feel free to make plain or use whichever toppings/mix ins you enjoy.
Pics below so you can see what texture we’re going for. You can stretch the dough out further, I chose not to!
Boil bagels (see details below)
Immediately put in a prepped tray and sprinkle toppings so they stick!
Don’t over bake!
Let me know if you try these and what you want to see next!
Small Batch Sourdough Discard Mini Bagels (Makes 6)
Ingredients
For the dough:
- 100 g Sourdough discard (unfed) or ⅓ cup + 1 tsbp
- 100 g Warm water 90-95℉
- 200 g Bread flour or 1 ⅔ cups
- 4 g Salt or ¾ tsp
- 8 g Honey or maple syrup
- ¾ tsp Active dry yeast or 2g instant yeast
For boiling:
- 4 cups Water
- 15 g Honey
- 5 g Baking soda
Toppings (optional):
- Everything bagel, sesame, poppy seeds, blueberries (mix in), etc.
Instructions
In the morning: Making the dough
- In a bowl, mix the sourdough discard, warm water, honey, and yeast together.
- Then mix in the bread flour and salt until a rough dough forms.
- Kneed the dough for 8-10 minutes until smooth and elastic. Cover and let rest for 20 minutes.
Bulk Fermentation & Shaping
- After resting for 20 minutes, cover the dough and let it rise in a warm place for 1.5-2 hours or until noticeably puffy but it does not need to be double in size.
- Divide the dough into 6 equal pieces, roll into balls, and let rest for 10 minutes.
- After resting, poke a hole into the center of each ball and stretch to form a bagel shape. Cover and proof at room temp for 30-45 minutes or until slightly puffy.
Boil & Bake:
- Preheat oven to 425℉ and line a baking sheet with parchment paper
- Bring a pot of water to a simmer with honey and baking soda. Boil each bagel for 30s on each side and then place on the prepared baking sheet.
- Add toppings while bagels are still wet.
- Bake for 18-22 minutes, rotate halfway through until golden brown.
- Let cool at least 15 minutes and enjoy!
Questions for you!
- Do you have a sourdough starter?
- What type of sourdough recipes do you want to see here?
- Did you do something fun this weekend?!
