Ingredients
Scale
- 30 ounces bread flour or all-purpose flour
- 1 tablespoon brown sugar
- 2 tablespoons olive oil
- 1 cup sourdough discard
- 14 grams instant yeast or active dry
- 16 ounces warm water (110ºf)
- 2 teaspoons salt
- 64 ounces water
- 2 ounces honey or maple syrup
- 1 tablespoon salt
- 1 large egg
- 1 tablespoon water
Instructions
- Warm the water to 110º F to 115º F using a thermometer.
- Combine the warm water, brown sugar, and olive oil in a measuring cup, stirring to dissolve the sugar; set aside.
- In the stand mixer bowl, mix bread flour and instant yeast on low for 5 seconds.
- Add the warm water mixture and sourdough discard to the bowl; mix on low until moistened for about 30 seconds.
- While mixing on low, sprinkle in the salt.
- Increase speed to medium-high and mix for 6 minutes, adjusting with water or flour as needed.
- Form the dough into a ball, place it in a lightly oiled bowl, cover, and proof in a warm spot for 30 to 60 minutes, or until doubled in size.
Notes
Make sure the water is at the right temperature for activating the yeast.
If the dough feels too dry, add a tablespoon of water; if too wet, add a tablespoon of flour.
Nutrition
- Serving Size: 1 bagel
- Calories: 180
- Sugar: 1g
- Sodium: 120mg
- Fat: 2g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 10mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.