Sourdough Discard Cranberry Bagels

Name: Sourdough Discard Cranberry Bagels
Total time: 14400 s
Yield: 4-5 servings
Cuisine: American
Ingredients: 450 g UNBLEACHED bread flour; 1 tsp instant yeast; 1 1/2 tsp salt; 45 g honey; 200 g sourdough discard; 260 g water; 1 handful dried cranberry; 1 tsp chia seeds; 1 tsp sesamee seeds; 1 egg yolk

Alexa @alyxscentia

This recipe is inspired by Macro Miranda on YouTube. I just tweaked the recipe for a bit to fit my liking.

Alexa @alyxscentia

This recipe is inspired by Macro Miranda on YouTube. I just tweaked the recipe for a bit to fit my liking.

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Ingredients

4 hours

4-5 servings

450 gUNBLEACHED bread flour
1 tspinstant yeast
1 1/2 tspsalt
45 ghoney
200 gsourdough discard
260 gwater
1 handfuldried cranberry
1 tspchia seeds
1 tspsesamee seeds
1egg yolk

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Steps

4 hours

1

Soak the dried cranberries in hot water for 15 minutes, then pat them dry.
2

In a large bowl, combine all the dry ingredients (flour, yeast, and salt) and mix until well incorporated.
3

Add the honey and sourdough discard, then mix until the dough looks shaggy.
4

Gradually add water to the dough — start with 100 ml, knead, and continue adding a tablespoon at a time if the dough feels too dry.
5

Knead until the dough becomes smooth. It should feel firm but pliable, not tough or sticky.
6

Add the dried cranberries to the dough, shape it into a ball, cover, and let it rise in a turned off oven for 1 hour 30 minutes.
7

After rising, uncover and divide the dough into 10 equal parts
8

Shape each piece into a ball, poke a hole in the center, and gently stretch it wider to form a bagel shape. Let the shaped bagels rest for 20 minutes.
9

In a pot, bring 500 ml water and 35 g honey to a simmer.
10

While waiting, preheat your oven to 220°C for 20–30 minutes.
11

Boil 1–2 bagels at a time for 30–40 seconds per side.
12

Egg wash and sprinkle sesame and chia seeds on top
13

Bake for 20 minutes at 220°C, or until golden brown.