2½tspyeast, instant or rapid rise, see Recipe Notes
1cupsourdough starter discard, unfed, at room temperature
½ - ⅔cupwater, warmed between 100°F to 110°F, see Recipe Notes
1Tbspextra virgin olive oil
1large egg, beaten with 1 Tbsp water, for egg wash
½cupsesame seeds, for topping
In the bowl of a stand mixer, place the flour, dry milk powder, sugar, yeast, and salt. Stir to combine. Pour in ½ cup warm water and the olive oil. Mix on low speed for about a minute, then turn up the speed to low-medium and knead until the dough is smooth and elastic, about 6 to 8 minutes. Adjust the consistency of the doughs needed by adding more flour or water in 1 tablespoon increments. This dough is fairly low in hydration, so it won’t be a super silky stretchy dough. The amounts will be based on the hydration of your starter, the hydration of your flour, and the humidity of the day.
Form the dough into a ball and place in an oiled bowl. Cover and set the bowl in a warm place for 60 to 90 minutes or until doubled in size. Use a KitchenAid Precise Heat Mixing Bowl, but a bread proofer or even the oven with just the light turned on works also.
Remove the dough to a lightly floured surface and press gently to deflate.
Divide the dough into 6 equal sized pieces, forming each one into a ball. Press a finger through the middle of each ball of dough then slowly stretch the dough to make the hole larger (like when making regular bagels), until you get an oval about 8-inches in diameter. See the Recipe Notes for alternate shaping instructions.
For the egg wash, beat together the egg and water. Lightly brush each of the bagels with the egg wash using a pastry brush, then sprinkle liberally with the sesame seeds.
Lightly cover and set aside for about 30 minutes until risen and puffy to the touch (they won’t quite double in size but they will increase in volume). Meanwhile preheat the oven to 375ºF.
Bake in the preheated oven for 18 to 22 minutes or until golden brown. Rotate the trays back to front and exchanging top to bottom racks halfway through the baking time.
Remove the bagels from the oven and place on a wire rack to cool before serving. These bagels are best served within a few hours of baking.
Serve with hummus, tahini, or za’atar seasoning mix. Or be like my husband and just eat them plain!
If you don't have dry milk powder, substitute ½ cup warmed milk and omit the water.If you use Active Dry yeast, then you might want to sprinkle yeast on to the warmed water with a teaspoon of sugar and allow it to sit for a few minutes before proceeding with the recipe. Letting it foam "proves" the yeast is active and ready to go to work.No yeast? No problem! You can use your fed sourdough starter like you would if you were making sourdough bread. Just make sure the sourdough starter is active and bubbly, and know that the rising times may take longer than stated in the recipe.You can always mix and knead the dough in a bread machine set to manual or by hand. However you mix the dough, in the end want it to be slightly tacky, yet smooth and elastic.For the topping some recipes mix sesame seeds with sugar, some with a pinch of salt, some with pomegranate molasses, some plain. You choose. I went with plain because of the sourdough.Shaping alternative: make a rope about 18-inches long, then join the ends and press them together. Hook a forefinger into the bottom of the hole that you just made, and gently stretch the dough to make a long hole.You can retard dough in the refrigerator overnight (and up to 2 days), both to let the dough develop more sourdough flavor and if you’d rather have fresh bagels in the morning for breakfast. If you choose to chill the dough, let it come to room temperature on the counter for about an hour before continuing to shape the bagels.Storage: The bagels are best eaten the day they are made. They'll keep for a few days at room temperature, but should be toasted or warmed in the oven before eating. They can also be frozen for up to two months.