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Sourdough

Hello and welcome!

We're Sumu &Anu.

We've known each other pretty much forever, and this blog is our way of documenting our culinary exploits, and some non-culinary exploits as well. We're not always on the same page, or in the same state, or even on the same continent, but two things are generally true:

At least one of us is not paying attention

At least one of us is wearing her pajamas

Sourdough Discard Bagels!

One of the most popular sourdough recipes in my house so far as been sourdough discard bagels! They're usually have a mild tang to them and turn out perfectly chewy and fluffy! I promise it's totally worth the effort!

Even our youngest family member was a fan!

Shaping the bagels

I've seen a variety of ways to shape your bagels. I personally just poke a hole in the center with my thumbs and keep working the ball of dough in a circle until the hole is large enough to fit about 3-4 fingers inside.

The hole does shrink in the oven so you want to shape your bagels to have a pretty big hole in the center.

[PICTURES COMING SOON]

What do I season my bagels with?!

We've tested a bunch of different toppings and seasonings inside the dough itself. Here's been a few of our favorites!

Toppings

  • Za'atar + Sumac + Sesame seeds
  • Kasoori Methi + Sesame seeds + red chili flakes
  • Poppy seeds
  • Italian seasoning
  • Everything bagel seasoning - DUH

Got a personal favorite? Tell us all about it! Tag us on instagram at @cookinginpjs and #cookinginpjs. We’d also love to hear from you in the comments below.

Seasoning the bagels themselves

If you want to completely integrate the seasoning into your bagel, toss your spices into the dough when you're adding the flour and knead away!

Jalapeño bagels

If you want to add jalapeños, I'd recommend chopping them up quite finely and kneading it into the dough itself for the spice to really flavor the bagels.

Can I make this with active starter?

Yes! Just omit the yeast and the rest of the recipe stays the same!

Do I need a stand mixer for this recipe?

Absolutely not! You can absolutely knead the dough on your countertop with a little elbow grease 😊

Step by Step

7 g (2.75 tsp) active dry yeast
315 g (1½ cups) warm water
30 g (3 tbsp) jaggery (or 2tbsp of maple syrup/malt syrup)

In the bowl of a stand mixer fitted with a dough hook attachment, mix the yeast with the water and maple syrup and let it "prove" for 5 minutes or until it starts to foam.

225 g (1 cup) sourdough discard
750 g (5 cups) all-purpose flour
16 g (1 tbsp) fine salt
Flour or semolina for proofing

Mix in the sourdough discard until combined.

Add in the flour and salt and knead on medium until the dough is smooth and somewhat pliable, about 6-7 minutes. Grease a bowl before placing the dough and covering with a towel to rest for 20 minutes.

Divide the dough into 8 equal pieces for large bagels or 10 equal pieces for smaller ones. Shape each piece into a small ball by tucking the corners underneath, cupping the dough, and rolling it in a circular fashion on a clean, flour-free countertop. This helps to create surface tension and a skin on the ball.


Line a baking sheet with parchment paper and sprinkle generously with flour or semolina. Place the dough balls on the baking sheet, cover with a moist towel, and rest another 15 minutes. If your towel isn't moist, the dough balls will become super dry and are harder to shape later.

To shape the bagels, poke a hole with your finger directly through the centre of the dough ball. Insert both index fingers into the hole and roll fingers around each other to stretch out the centre (like a barrel roll) until you can fit 3-4 fingers inside. Remember the hole shrinks as it bakes so you want this to be a little bit on the larger size. Place on the lined baking sheet.

Cover the shaped bagels with a moist towel, let them proof at room temperature for 2.5 - 4.5 hours, or until puffy. This could take more time, depending on the temperature in your house. Lightly poke the bagel and see how fast the indentation bounces back. If the indentation quickly bounces back, it needs to prove longer. If the indentation doesn't bounce back at all... you may have let it proof too long. You're looking for the goldilocks bounce. The indentation should slowly bounce back while leaving a slight indentation.

If you want your bagels to be EXTRA sour, cover the pan with plastic wrap and refrigerate 12 - 24 hours.

Preheat oven to 450°F. Place toppings on flat plates, so they are ready to go.

1 tbsp baking soda
1 tbsp brown sugar or jaggery

Bring a large pot of water to a rolling boil and add the baking soda and brown sugar. Remove the bagels from the fridge and gently place them, a couple at a time, into the water. Boil for 15-20 seconds on each side.

Remove boiled bagels with a slotted spoon to get rid of most of the water. Shake off excess water and set back on the semolina lined baking sheet. Immediately top the bagel with your desired toppings. You have to do this while the bagel is still moist on top so that the toppings stick.

Place the baking sheet into the center of the oven and turn it down to 400°F. Bake for 18 - 22 minutes or until golden on top. Cool on a wire rack until ready to serve.

Recipe

Makes about 8-10 bagels

Prep time Cook time Resting time Total time
35 min 25 min 2-4 hours (up to 24 hours) ~5 hours
Ingredients
7 g (2.75 tsp) active dry yeast
315 g (1½ cups) warm water
30 g (3 tbsp) jaggery (or 2tbsp of maple syrup/malt syrup)
225 g (1 cup) sourdough discard
750 g (5 cups) all-purpose flour
16 g (1 tbsp) fine salt
Flour or semolina for proofing
Toppings of choice! (You'll need about 1/2 a cup)
For Boiling
1 tbsp baking soda
1 tbsp brown sugar or jaggery

Directions

  1. In the bowl of a stand mixer fitted with a dough hook attachment, mix the yeast with the water and maple syrup and let it "prove" for 5 minutes or until it starts to foam.
  2. Mix in the sourdough discard until combined.
  3. Add in the flour and salt and knead on medium until the dough is smooth and somewhat pliable, about 6-7 minutes.
  4. Grease a bowl before placing the dough and covering with a towel to rest for 20 minutes.
  5. Divide the dough into 8 equal pieces for large bagels or 10 equal pieces for smaller ones. Shape each piece into a small ball by tucking the corners underneath, cupping the dough, and rolling it in a circular fashion on a clean, flour-free countertop.
  6. Line a baking sheet with parchment paper and sprinkle generously with flour or semolina. Place the dough balls on the baking sheet, cover with a towel, and rest another 15 minutes.
  7. Shape the bagels by poking a hole with your finger directly through the centre of the dough ball. Place on the lined baking sheet.
  8. Cover the shaped bagels with a towel, let them proof at room temperature for 2.5 - 4.5 hours, or until puffy.
  9. Preheat oven to 450°F. Place toppings on flat plates, so they are ready to go.
  10. Bring a large pot of water to a rolling boil and add the baking soda and brown sugar. Remove the bagels from the fridge and gently place them, a couple at a time, into the water. Boil for 15-20 seconds on each side.
  11. Remove boiled bagels with a slotted spoon to get rid of most of the water.
  12. Shake off excess water and immediately dip the top of bagel into desired toppings. Set back on the semolina lined baking sheet.
  13. Place the baking sheet into the center of the oven and turn it down to 400°F.
  14. Bake for 18 - 22 minutes or until golden on top. Cool on a wire rack until ready to serve.