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I always keep my sourdough discard in the freezer. When I accumulate too much, I use it to make bread. Since bread made from sourdough discard tends to be tangy, which most of my family doesn't like, I add some dried instant yeast to eliminate the sourness. I also use milk and butter, increasing the hydration to about 66% in this recipe. The result is bagels that are softer, fluffier, and, of course, chewy too.

You can find all my other bagel recipes using only sourdough starter or instant yeast on my blog. Sourdough Bagels Recipe or Bagels Recipe using Instant Yeast.

Please click "Bread Making Method" to understand more details on Yudane Method.

If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible. Do tag me on Instagram @Bakewithpaws if you attempt on this recipe.

How To Make Hybrid Sourdough Discard Bagels

Yields: 6 bagels

INGREDIENTS:

Yudane Dough:

80g bread flour (I used Japan High Gluten Flour)

80g boiling water

Main Dough:

130g bread flour (I used Japan High Gluten Flour)

40g spelt flour

40g wholewheat flour

220g sourdough discard (Please read the note)

All the yudane dough (above)

2.5g instant yeast

20g brown sugar (I used organic brown sugar)

1 1/2 tsp (8g) salt

60g water / 75g milk

20g butter, room temperature

1 1/2 Tbsp poppy seed (optional)

Boiling/Scalding Water:

1 liter water

2 Tbsp brown sugar

1 Tbsp baking soda

Utensils:

Baking tray

6 pieces - 4.5" X 4.5" parchment papers

* I store my sourdough discard in the freezer to prevent it from turning runny and lose its gluten. I transfer it from freezer to refrigerator one night before baking. This way the discard will not be runny and will still have a lot of gluten strength when I use it.

METHOD:

Yudane (Prepare 1 day or at least 4 hours in advance):

Add bread flour in a bowl, pour the boiling water and mix well with spatula or spoon until no dry flour.
Cling film and use at least 4 hours later. You can prepare a day before and place in the fridge and Take out from the fridge 30 minutes before using to return to room temperature.

Main Dough (Day 1 Evening):

Put all ingredients into a bowl of stand mixer.
Slightly combine the mixture by hand with the paddle attachment before turning on the machine so that the flour will not splash out. Using the paddle attachment, mix for about a minute or until all incorporated.
Change to hook attachment and knead for about 10 minutes or until the dough comes together and elastic. It is not required to check window pane stage as it is not soft sandwich loaf or buns. The whole kneading process, I stopped few times to scrape down the dough from the hook to be sure it is evenly kneaded and also to prevent the motor from overheating.

1st Proofing:

Round up the dough and place back in the same bowl.
Cover the bowl and transfer to refrigerator for overnight retard, about 8 – 14 hours. I cold retard for about 13 hours for this recipe. I found with overnight retard the texture is even softer compared with same day bake.
If you prefer same day bake, just let the dough rise in room temperature (28C) for 60 - 90 minutes until double in size before shaping.

Shaping (Day 2 Morning):

Remove the dough from the fridge and leave on the counter for about 30 minutes to return to room temperature.
Transfer the dough to a clean floured surface then divide dough into 6 equal portions (approx. 118g - 120g each). Please use a kitchen scale if you want to be exact. Form each portion to a ball. Rest for 15 minutes.
Flatten a dough ball. Roll like a swiss roll. Then roll into a long strand (about 9 inches length)
Please watch the video "How To Shape Bagel"
Place each bagel onto parchment paper.

Final Proofing:

I made marks with a pencil between 0.75 cm - 1 cm away from the original size of the bagels. Let them proof at a warm place until the dough rise and reach the pencil marks. It took about 30 - 45 minutes at 29C room temperature. The duration of proofing depends on your ambient temperature.

Boiling/Scalding:

In a sauce pan, combine the water, sugar and baking soda. Bring to boil then turn to low heat. Drop the bagel in and simmer each side for about 30 seconds. I simmer one bagel at a time, but you can also add a few bagels at once, depending on the size of your saucepan.
Remove the bagel with strainer ladle and place back onto the parchment paper. Arrange and place into a tray.

Baking:

Preheat oven at 220C (top & bottom heat) or 200C (fan-forced) for 15 minutes.
Bake in a preheated oven for about 20 - 22 minutes, or until golden brown.
Remove bagel from oven and let them cool on rack.

Yudane Dough

Shaping/Scalding/Baking

GENERAL NOTES:

KNEADING TIME

For kneading, please regard the timing provided as an indication only. It is only meant as a guide. Timing may differ depending on the brand of flour and electric mixer used. The protein content may vary from one brand of flour to another.

OVER KNEADING

Some have experienced the dough breaking during the second proofing. If that happens it is due to over kneading. Please stop the machine and check your dough during the final cycle of kneading to ensure that you don't over knead. Every machine is different and there is always a chance of over-kneading when using a machine. You may need to adjust this timing and stop as soon as you reach the window pane stage.

FLOUR

The right flour plays a very important role in bread making. Usually bread flour content around 11.5 - 13.5% protein, while high gluten flour is around 13.5 - 14.5%. All purpose flour content less protein around 9 - 11%. To achieve fluffy, soft and light bread, I used Japan High Gluten Flour in most of my bread baking. Sources from here and here.

HYDRATION

The liquid measurement given is also a guide. It is advisable to always reserve some liquid and not add it all in one go. This would give you the opportunity to adjust if necessary. If dough is too dry, add the reserve liquid one tablespoon at a time until the right consistency. This is because each flour absorbs water and hydrates differently.

PROOFING

Please note that the proofing timing may also vary depending on your climate and environment. The humidity and temperature at your place will influence how dough rises.
If you are unable to judge by just looking at the dough, you can do the finger poke test:

First Proofing:

Lightly flour or oil your finger or knuckle, gently poke in the centre of the dough then remove your finger. If it bounces back immediately without any indentation then it needs more time.
If the indentation stays and it doesn’t bounce back or if the dough collapses, then the it is over proved.
If it bounces back just a little, then the dough is ready to be punched down and shaping.

Second Proofing:

Lightly press the side of the proved dough with your finger. If it bounces back immediately without any indentation, it means the dough is under proved and needs more time before baking.
If the indentation stays and it doesn’t bounce back, it means it has been over proved.
If the indentation slowly bounces back and leave a small indentation, it is ready to bake.
There will be a final burst of rising once the bread is placed to bake in the oven and it is called oven spring.

BAKING

Do also note that the baking temperature and timing provided are what works for my oven and should also be regarded as a guide only. Every oven behaves a little differently, so please adjust accordingly for your oven.