Description
Chewy and lightly sweet chocolate chip bagels made with sourdough discard, perfect for using up extra starter.
Ingredients
Scale
- 2 cups sourdough discard
- 1 cup all-purpose flour
- 1 cup bread flour
- 3 tablespoons sugar
- 1 tablespoon salt
- 1 tablespoon honey or brown sugar (for boiling)
- 1 cup chocolate chips
- Water (for boiling)
Instructions
- Mix the sourdough discard, both flours, sugar, and salt in a bowl.
- Knead the dough until smooth and firm.
- Rest the dough for 20 to 30 minutes.
- Shape the dough into bagels.
- Rise the bagels for 1 to 3 hours at room temperature or overnight in the fridge.
- Boil the bagels in water with honey or brown sugar for 1 minute per side.
- Bake in a preheated oven at 425°F (220°C) for 20 to 25 minutes.
Notes
Allow bagels to cool for 20 to 30 minutes before slicing to prevent gummyness. For more chocolate, consider using chopped chocolate instead of chips.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bagel
- Calories: 300
- Sugar: 10g
- Sodium: 400mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 0mg
Keywords: sourdough, bagels, chocolate chip, baking, breakfast