Sourdough Discard Strawberry Bagels

4.50 from 4 votes

Sourdough Discard Strawberry Bagels

A delicious recipe packed with fresh strawberry flavor from fresh strawberries (a pound of berries!) and freeze-dried strawberries.

Prep Time30

Cook Time20

Rise Time1 50

Total Time2 40

Course: Breakfast, Brunch, Snack

Cuisine: American

Servings: servings

Calories: 358kcal

Author: Jessica Vogl

Equipment

Ingredients

1 pound fresh strawberries trimmed and diced
5 Tablespoons granulated sugar divided
2 teaspoons lemon juice
4 cups bread flour
2 teaspoons kosher salt
1 teaspoon instant yeast
200 grams (about ¾ cup) sourdough discard unfed, at room temperature
½ cup freeze-dried strawberries optional

US Customary - Metric

Instructions

In a skillet over medium-high heat, combine the diced strawberries, 3 Tablespoons sugar, and lemon juice. Stir until the sugar dissolves. When the mixture boils, reduce heat to low and simmer for 10 minutes, stirring occassionally and mashing up the berries.
Set the berries aside and let cool for 10 minutes before combining with the dough ingredients.
In the bowl of a stand mixer fitted with a dough hook attachment*, combine the (now slightly cooled) strawberry mixture, bread flour, salt, yeast, sourdough discard, and freeze-dried strawberries (optional). Mix until a shaggy dough forms.
Transfer the dough to a smooth work surface and knead for 4-5 minutes until a smooth dough forms. The dough will be slightly tacky. If the dough feels too sticky, add more flour (1 Tablespoon at a time) to reach your desired consistency.
Transfer the dough to a large, oiled bowl. Cover and let rise for 90 minutes or until doubled in size.
Turn the dough out onto a smooth surface and divide into 8 equal-sized pieces. For me, each portion was about 153g.
Using the palm of your hand, roll each piece into a smooth ball. Use your thumb to press through the center of each ball, stretching the hole to form your bagel shape. Make this hole larger than you think it should be - the dough will expand quite a bit while boiling and baking. Lightly cover the bagels with a clean dish towel or plastic wrap to rest for 20-30 minutes while you prepare the next step.
Preheat the oven to 425°F. Line 2 baking sheets with parchment paper and set aside. Bring a pot with 2 quarts of water and 2 Tablespoons of granulated sugar to boil.
Place each bagel in the boiling water for 15-30 seconds on each side*. You can likely fit 2-3 bagels in the pot at a time, but make sure there is enough room for them to float openly. The bagels should float, but it may take a few seconds, and you may need to nudge them off the bottom of the pot.
Remove the bagels from the boiling water using a slotted spoon or spatula, let excess water drip off, and transfer to the prepared baking sheets. If needed, you can reshape the bagels a little after they've cooled.
Bake for 18-22 minutes or until golden brown. Let cool fully before slicing and serving.

Video

Notes

*You can make this recipe without a stand mixer. Use a large mixing bowl, and wooden spoon, then knead by hand.

*The bagels should "pass the float test". If they do not float (even after you give them a few seconds and nudge them from the bottom of the pot), cover the unboiled bagels and let rest for an additional 10 minutes. Then, try again.

To make this recipe with active sourdough starter, omit the yeast and replace the sourdough discard with active sourdough starter (200g). You will also need to adjust the rise times.

Nutrition