Description
Warm, chewy bagels with a tender crumb, made with sourdough starter discard and creamy cottage cheese for added protein and moisture.
Ingredients
- 720 g bread flour (about 6 cups)
- 120 g active 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)
- 1 egg white (for brushing)
- Desired toppings (sesame, everything spice, poppy seeds, coarse salt)
Instructions
- In a large bowl combine starter discard, instant yeast, flour, salt, cottage cheese, and water. Mix until a uniform, shaggy dough forms.
- Cover the bowl with a plate or damp towel and proof in a warm spot for 1 hour.
- Stretch and fold the dough, then let it proof for 30 minutes in a warm spot.
- Turn the dough out, stretch it into a rectangle, and divide into 10 equal pieces (about 160 g each).
- Pre-shape each piece into a small round and place on a lined baking sheet.
- Let the bagels rise for about 30 minutes until noticeably puffed.
- Shape the bagels and let them rest for 15 minutes.
- Refrigerate the bagels for a final proof of 12 hours (overnight).
- Preheat oven to 450°F. Boil water with baking soda and honey, then poach each bagel for about 1 minute.
- Brush boiled bagels with egg white, sprinkle toppings, and bake for about 20 minutes until golden brown.
- Cool on a rack for at least 30 minutes before slicing.
Notes
If cottage cheese is very wet, drain it briefly before mixing. Egg wash gives shine; skip or substitute milk if avoiding eggs.