Description
Chewy and protein-packed bagels made with sourdough discard and cottage cheese for a unique texture and flavor.
Ingredients
- 720 g bread flour (about 6 cups)
- 120 g sourdough starter discard (about 1 cup)
- 1/2 teaspoon active or instant yeast
- 200 g water (about 3/4 cup)
- 455 g cottage cheese (about 2 cups)
- 10 g sea salt (about 2 teaspoons)
- 1 tablespoon baking soda (for the water bath)
- 1 tablespoon honey or sugar (for the water bath)
- Egg white for brushing (optional)
- Toppings of choice (sesame, poppy, everything seasoning, etc.)
Instructions
- Combine the sourdough discard, 1/2 tsp yeast, bread flour, salt, cottage cheese, and water in a large bowl.
- Proof in a warm spot for 1 hour, covered.
- Perform a stretch-and-fold, then shape into a ball and proof for 30 minutes.
- Stretch the dough into a rectangle, then divide into 10 equal pieces.
- Shape each piece into a round, let rise for 30 minutes.
- Shape the bagels by pushing a thumb through the center and widening the hole.
- Chill the bagels in the refrigerator for 12 hours.
- Preheat the oven to 450°F and prepare the boiling bath.
- Boil each bagel for 1 minute, then brush with egg white and top.
- Bake for ~20 minutes until deep golden, then cool for 30 minutes before slicing.
Notes
For best results, ensure the initial proofing temperature is warm, and handle the dough gently to preserve the moisture from the cottage cheese.
- Prep Time: 120 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Boiling and Baking
- Cuisine: American