New York Style Sourdough Discard Bagels Recipe and Tutorial
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- เผยแพร่เมื่อ 26 ก.ย. 2024
- Recipe: thymeforthetab...
Blog: thymeforthetab...
Homemade New York Style Bagels are easier than you think. Learn how to make chewy delicious bagels with your sourdough starter. The discard adds depth of flavor and keeps the bagels fresh longer!
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Printable Recipe: thymeforthetable.com/bagels-with-sourdough-discard/
Getting new starter. Will definitely try this!
do it!!
Wow. These are so amazing!! better than any store bought or restaurant bagel I’ve ever had. It was so easy to make!! Thank you so much for this recipe. 🤍
Thanks for sharing your recipe. Looks great. My question is I thought you used with Bagel with the discard sourdough without adding any factory yeast. The sourdough itself it gives a unique flavour to it.
I use the discard for flavor and it also slightly changes the texture. I still use yeast in this recipe though. They are not true sourdough bagels.
Hi these look great but why use commercial yeast and discard both? Does it speed up bulk time significantly? Thanks
My sourdough discard bagels that use discard and yeast take about 2 1/2 hours. If using just sourdough starter, my dough usually takes at least 5 hours to do the bulk ferment, so it is a lot faster to add yeast. You get a little but of extra flavor from the sourdough discard, but it is much faster than pure sourdough bagels.
@@ThymefortheTable I actually made these today! Came out amazing!!! Thank you so much!
@@fishinvaders2289 Thanks for coming back to let me know! If you have time, I'd love a review on the blog post at the bottom of the page. I'm so glad you enjoyed them! Also, I just published a sourdough discard waffle recipe on my blog!
Hi I just finished baking mine, I used starter that had been fed about 4hours before and it was rising and a bit bubbly already. I mixed everything with my dough whisk then kneaded by hand can you please do a tutorial for hand kneading? Why are they so puffy? they do not look like yours (normal bagels), my dough rose pretty quickly but I waited for the 45mins. Was that bad? When do we add the blueberries, raisins and cinnamon (inclusions) I added mine after cutting into pieces while rolling and shaping it was a mess , they are out the oven now they feel soft like hollow and crisp on outside 🤔 I will see how they look when I cut one open for breakfast, thanks
CanI use bobsredmill whole wheat flour instead of bread flour ? It’s a flour that can be used for bagels pizza breads
I haven't make a 100% whole wheat bagel yet. I have substituted 1 cup of the flour for whole wheat flour and that worked fine, but I am not sure how it would be with all whole wheat. Let me know of you give it a try.
Tried this and they looked so nice from the outside but some insides were undercooked. I ended up putting them in for much longer until they were too hard from the outside and still undercooked. I’d like to try this recipe again. What should I do differently?
A few things to consider. First, have you used a separate oven thermometer to check if the temperature is accurate? Second, making sure the bagels have decent holes in the middle will help them to cook better in the middle. Third, make sure you rotate the two pans halfway through. Fourth, allow the bagels to get very golden brown before taking them out of the oven, and let them fully cool before slicing into them. How did the dough feel when you were mixing it?
@@ThymefortheTable Thank you for taking the time to reply :) I’m excited to try again. I didn’t use a thermometer but the holes were a nice size, they were very golden, and I waited about 10 minutes before slicing. The dough did feel a little more on the flour side. I added more flour when it was sticky so as a result I added water to each ball individually as I was shaping them and ended up with 16 of them. Could too much flour cause them to overcook? It’s my first time ever baking them.
@@Nini98420 I don't think the problem was too much flour. The bagel dough is supposed to be very dense. Do you remember how many minutes they cooked for?
Hi these look great but why use commercial yeast and discard both? Does it speed up bulk time significantly? Thanks