Sourdough Bagels

These sourdough bagels are so delicious.  Move over Panera, you have been replaced!  If you are new to sourdough, bagels are a good place to start because the dough is very easy to work with.  It does take some time to make these bagels, but they really are easy to make.  Make sure you give this recipe a try.

As with any sourdough recipe.  Please make sure you read through the instructions to understand how many minutes or hours each step takes.  You don't want to have to wake up at 3 AM to shape your bagels!  I usually do a time chart for each step.  This way I know what time to start the recipe, so I am not staying up all night.

464 grams water

332 grams active starter

55 grams maple syrup

55 grams sugar

1,112 grams bread flour (or high-protein all-purpose flour)

22 grams salt

50 grams honey - Add to boiling water

Shredded asiago and/or cheddar cheese (optional) - Add to top of bagels after boiling

Step 1 - Mix water and starter together with a dough whisk, then mix in the maple syrup.  Add sugar, flour and salt; mix until a shaggy dough forms.  You can do this by hand or in a stand mixer with a dough hook.  If you use the mixer, make sure you do this on a low speed (1 or 2).

Step 2 - Knead the dough on the countertop for a few minutes.  Shape the dough into a ball and put back into the bowl, seam side down.  Cover and rest for one hour.

Step 3 - Knead the dough again for a few minutes.  Shape into a ball and return to the bowl, seam side down. Cover and bulk ferment on the countertop until doubled, about 6-12 hours.

Step 4 - Let the dough release from the bowl naturally.  Divide the dough into 12 pieces (approx. 170 grams each).  Shape into tight balls.  Cover and rest for 20 minutes.

Step 5 - Poke a hole in each ball and gently stretch into bagels.  Place each bagel on a square parchment sheet.  (I bought my parchment squares at the Dollar Store.)  Cover bagels with a cloth or put in a container with a lid.  Let rise until soft and puffy 2-3 hours.

Step 6 - Preheat oven to 425 F.  Boil water and add the 50 grams of honey, stir to combine.  The holes in the bagels have probably closed up while rising.  Just stick the end of your dough whisk in the middle and spin the bagel on the countertop to open up the hole again.  Gently flip the bagels over into the boiling water and peel off the parchment square.  Boil bagels 30 seconds per side.

Step 7 - Remove the bagels from the water using a large, slotted spoon, drain well, and place on a parchment-lined sheet pan.  I sprinkled some shredded asiago cheese and cheddar cheese on the top of some of the bagels before baking. 

Step 8 - Bake 15-18 minutes or until golden and glossy.  If you added cheese to the top, bake until the cheese is melted and the sides of the bagels are golden brown.

Step 9 - Place bagels on wire cooling rack.  Cool at least one hour before slicing.  As the recipe creator, Angela, said, "Don't be cutting the bagels early then calling them gummy". 

*Tips:

I highly recommend that you watch Angela's video for making these bagels. She does a really good job of explaining the process. You can follow her on Instagram or Facebook at "thesourdoughhoe".  

To freeze the bagels, wrap each bagel in Saran wrap and then in foil.  Place bagels in a gallon Ziploc freezer bag.

To toast the bagels, I slice them in half and put them in the air fryer at 340 F for 3-5 minutes.

Makes 12 bagels

Source:  Thesourdoughhoe on Facebook / the_sourdoughhoe on Instagram

Kimberly

Sourdough Granola

You can make this easy, nutritious granola with whatever nuts, seeds or dried fruit you like, and it’s a practical way to put your sourdough discard to use. The texture is up to you—small clusters or big ones, depending on how you break it up. It works as an anytime snack, over yogurt for breakfast or even sprinkled on ice cream.

See the tips below for additional ingredients and spices to add to your granola.

100 grams neutral oil (1/2 cup) - (I used avocado oil)

80 grams pure maple syrup (1/4 cup)

55 grams brown sugar (1/4 cup)

120 grams sourdough discard (1/2 cup)

60 grams water (1/4 cup)

2 grams ground cinnamon (1 tsp)

3 grams salt (1/2 tsp)

350 grams old-fashioned oats (3 cups)

250 - 350 grams chopped nuts/seeds (1 1/2 - 2 cups)

150 grams dried cranberries (1 cup)

70 grams sweetened coconut (my addition)

Any additional dried fruit or chocolate (see tips below)

Preheat oven to 350F degrees.

Line a rimmed baking sheet with parchment paper. Set aside.

In a large bowl, add the oil, pure maple syrup, brown sugar, sourdough discard, water, cinnamon and salt and whisk until smooth. Set aside.

In a separate bowl, add the oats, chopped nuts and/or seeds.  Pour the maple syrup mixture on top of the oat/nut mixture and mix with a rubber spatula until fully coated.

Pour the granola on the prepared baking sheet.  If you prefer granola clusters, press the sourdough granola down with a rubber spatula just before baking.

Bake for 1 hour or until the granola is golden in color with a toasty aroma.  Stir granola every 15 minutes.

If you prefer large clusters of granola, stir the granola only once halfway through the bake with a rubber spatula.  Pat down again before continuing to bake.

Once you remove the granola from the oven, add the dried fruit, like dried cranberries or raisins and allow it to cool completely.

Once completely cooled, store in a glass mason jar at room temperature for up to two weeks.  For a longer time, keep in the refrigerator in an airtight container.

Tips:

* A little bit of egg whites mixed into the wet ingredients helps bind the oat mixture for even  bigger, crunchier clusters.  

* You may substitute the brown sugar for more pure maple syrup or honey

* I used avocado oil, however, you can also use vegetable or coconut oil.

* You can use active sourdough starter instead of discard.  Just make sure to use the same amount in grams. It is recommended using sourdough discard that is no older than 1-2 days.  Older discard will bring a much more tangy flavor to the granola.

*Add dried fruit like dried cranberries, raisins, chopped dried apricots or dried cherries or blueberries bring an extra touch of sweetness and chew to the granola.  Be sure to add your favorites once the granola has cooled.

*Other delicious ingredients to include are sunflower seeds, chia seeds, flax seeds, walnuts sliced almonds, pepitas, pecans, pistachios, sweetened coconut flakes or chocolate chips.  Be sure to add the chocolate chips once the granola has cooled completely, otherwise, the chocolate will melt. You can also experiment with other spices such as nutmeg, ginger and pumpkin pie spice.

This makes about 4 cups (depending on the additional ingredients that you added)

Source: Simplicity and a Starter

Kimerly

Sourdough Chocolate Chip Scones

I recently had some really delicious scones at a restaurant—rich, buttery, and hard to forget. So, when I came across this recipe, I figured it was worth trying. I’m glad I did, because these turned out great. If you’re in the mood for a light, flaky scone with a crisp edge and a touch of sweetness inside, these are definitely worth making.  For a variety, you can use any flavor of chips or caramel/toffee bits and even nuts. This recipe is a great way to use some of your sourdough starter!

Read the tips below before beginning this recipe.

250 grams all-purpose flour (about 1 3/4 cups)

100 gram sugar (1/2 cup)

10 grams baking powder (2 1/2 tsp)

3 grams salt (1/2 tsp)

113 grams unsalted butter, frozen (1/2 cup)

175 grams chocolate chips or chocolate chunks (1 cup)

120 grams sourdough discard, cold (1/2 cup)

1 egg, cold (about 62 grams)

8 grams vanilla extract (2 tsp)

45 grams heavy cream, cold (3 TBS) plus more for topping

coarse sugar (optional)

In a large mixing bowl, combine flour, sugar, baking powder and salt.  Whisk together until incorporated.

Grate the cold/frozen butter and add to the flour mixture.  Mix with your fingers until the small pieces of butter are coated with flour.

Next, sprinkle in the chocolate chips or chunks and mix until incorporated.  Set aside.

In a separate medium bowl, whisk together the sourdough discard, egg, vanilla and heavy cream until smooth.

Pour the wet ingredients evenly on top of the butter mixture.  Mix the scone dough with a rubber spatula until the cream mixture is combined.  The dough will be crumbly with some bits of dry flour.  Be careful not to over mix the dough.  The flour will be incorporated in the next step.

Turn out the mixture onto a lightly floured surface and pat into a rectangle.  Then, with a bench scraper, fold the dough in half, then press down to create the large rectangle again.  Repeat this 3 to 4 times.  Folding the dough helps to create all of those beautiful flaky layers.

With your hands, form the dough into an 8" disc.  Cut the soft dough into 8 equal wedges with a bench scraper or a large knife.  Be careful not to slide the bench scraper when cutting the scones.  This will close off the dough, which prevents the scones from getting the flaky layers.  Simply press straight down and pull straight up.

Place the unbaked scones on a prepared baking sheet with parchment paper with space in between them.  Cover and chill them in the fridge for at least 15 minutes while the oven preheats. 

To long-ferment (for easier digestibility)- Store the covered scones in the fridge overnight up to 24 hours and bake them the following day.

Preheat the oven to 400F.

With a pastry brush, top the scones with more heavy whipping cream and sprinkle on a layer of course sugar, if desired.

Bake the scones for 17-20 minutes, or until the top of the scones are lightly golden brown.

Remove and place on a wire rack to cool slightly.  Enjoy!

**Tip:  I prefer using sourdough discard that is no longer than a few days old for sweet recipes like these scones.  However, you can also use active sourdough starter as well, just make sure to measure by grams instead of volume.  Using COLD discard is also another helpful trick to keep your butter cold.

**Freezing Tips: 

Freeze before baking-To freeze unbaked scones, shape the dough into wedges and place them on a parchment-lined baking sheet.  Freeze them for 1 to 2 hours until solid, then transfer them to a Ziploc freezer bag or container.  When ready to bake, place the frozen scones on a baking sheet, brush them with heavy cream and bake as directed, adding 2 to 3 extra minutes to the baking time.

Freeze after baking-If you want to freeze baked scones, let them cool completely first.  Wrap each scone individually in plastic wrap and store them in a Ziploc freezer bag.  When ready to eat, thaw them at room temperature or warm them i a 300F oven for about 10 minutes.

Makes 8 scones

Source:  Simplicity and a Starter

Cindy

Sourdough Pancakes

My Dad will often ask me to make him pancakes for breakfast.  Breakfast is his favorite meal of the day.  He definitely approves of this recipe.

 

150 grams sourdough discard (about 2/3 cup)

420 grams buttermilk* (about 1 3/4 cups)

2 large eggs (about 100 grams)

45 grams sugar (about 3 TBS)

4 grams vanilla extract (about 1 tsp)

55 grams butter or coconut oil, melted (about 4 TBS)

275 grams flour (about 2 cups)

6 grams baking soda (about 1 tsp)

5 grams baking powder (about 1 tsp)

6 grams salt (about 1 tsp)

Mix together the sourdough discard, buttermilk, eggs, sugar, vanilla and melted butter or coconut oil.  Whisk until the discard is completely incorporated into the other ingredients.

In a separate bowl, add the flour, baking soda, baking powder and salt.  Mix together.  Add the flour mixture to the wet ingredients and mix together until just combined.  If the batter seems too thin, add a little extra flour to the batter.  It is normal for the batter to be a little bit thick.

Preheat a frying pan or griddle to medium-low heat.  Butter then pan.  Use a 1/4 cup measuring cup and pour the batter onto the pan in a circle. Cook until the bottom is brown and bubbles are forming on top of the pancake.  Flip and cook on the other side.  Each pancake takes about 2-3 minutes total, depending on the heat of your pan.

Butter the pan again and repeat with the remaining batter until all the pancakes are baked through.  Enjoy warm with maple syrup, canned cherry pie filling, peanut butter or fresh fruit if desired.

I keep the pancakes warm in an oven heated to 175 F.  I place a cooling rack in a sheet pan and place the cooked pancakes on the cooling rack in the oven until all of the pancakes are finished.  This way we can all eat together and the pancakes are still warm.  

* To make buttermilk, mix 1 TBS white vinegar or lemon juice to 1 cup of milk.  Let sit 10-15 minutes.

Makes about 16 pancakes

Source:  amybakesbread.com

Kimberly 

Sourdough Artisan Bread

I have had very good success with this sourdough recipe.  If this is your first time making sourdough bread, I recommend watching a few videos to learn the techniques of making sourdough.  This bread is so good, I double the recipe when I make it.  I slice one loaf and then freeze it. That way I always have some on hand.

1 Loaf

325 g water

100 g active starter

485 g bread flour (or high protein all-purpose flour)

10 g salt

2 Loaves

650 g water

200 g active starter

970 g bread flour (or high protein all-purpose flour)

20 g salt

Mix water and starter together.  Add in flour and salt, mix until no dry spots remain.  I mix by hand using a dough whisk.

Cover bowl with a tea towel or plastic wrap and rest 1 hour.

Do three rounds of stretch and folds, resting 30 minutes between each.

Place dough, seam-side down, in the bowl and cover with a tea towel or plastic wrap.  Bulk ferment on the counter in a warm place for 4-6 hours or until jiggly with bubbles.

Shape dough into a ball and cover with a bowl.  Let rest on the counter for 20 minutes.

Place a banneton liner or a piece of paper towel in the banneton and sprinkle with flour.  Do a final shape and place dough, seam-side up, in the prepared banneton.  Cover and refrigerate overnight or up to 48 hours.

Place either steel bread pans (for double pan baking) or a Dutch oven in the oven.  Preheat the oven to 450 F for 30 minutes if using bread pans or 45 minutes if using a Dutch oven.  (I do not use aluminum non-stick bread pans because I don't think they can handle the 450 F heat.)

Sprinkle the dough in the banneton with a little bit of flour (this will be the bottom of the loaf of bread).  Put a piece of parchment paper over the bottom of the dough and gently flip the banneton over and put the dough on the counter.  Score the dough about 1 inch deep to allow the dough to expand while baking.  

Double Loaf Pan Method:  Remove pans from oven and place one ice cube in the bottom and place dough on the parchment paper gently in the hot pan.  Place the second loaf pan on top and put in oven.  Bake covered for 35 minutes.  Remove top pan and bake an additional 5 minutes.  Remove bread from pan and remove parchment paper from the bottom.  Place bread on the oven rack and bake an additional 5-10 minutes or until the internal temperature reaches 205 F.  Place on wire rack to cool completely before slicing, about 1 hour.

Dutch Oven Method:  Remove Dutch oven from oven and place one ice cube in the bottom and place dough on the parchment paper in the hot Dutch oven.  Place the lid on the Dutch oven and bake covered for 35 minutes.  Remove the lid and bake an additional 5 minutes.  Remove the bread from the Dutch oven and place bread on the oven rack and bake an additional 5-10 minutes or until the internal temperature reaches 205 F.  Place bread on wire rack to cool completely before slicing, about 1 hour.

Source:  The Sourdoughhoe (Facebook)  (Make sure you try her bagel recipe!)

Kimberly

Sourdough Crackers

Thin, crisp, and full of tangy sourdough flavor, these homemade crackers are a fantastic way to put your sourdough discard to good use. They make an irresistible snack on their own, perfect for a charcuterie board, and pair beautifully with a warm bowl of soup. The best part is how simple they are to prepare—you may find yourself baking them again and again.

135 grams sourdough discard (1/2 cup)

20 grams all-purpose flour (about 2 TBS)

25 grams unsalted butter, melted (about 2 TBS)

30 grams grated Parmesan or Asiago cheese (about 1/4 cup)

2 grams salt (about 1/4 tsp)

sprinkle of seasoning, as desired

Preheat the oven to 300F degrees and line a half-sheet pan with a piece of parchment paper.

Stir down your sourdough discard (if there is any "hooch/liquid" on the top, pour it off or stir it in depending how tangy you want your crackers).

To a small bowl stir together 135 grams of sourdough discard, 20 grams of flour and 25 grams of melted butter.

Add 1/4 tsp salt and 30 grams of cheese.  Mix together with a spatula.  The dough will resemble a thick batter.

Pour the batter into the middle of the parchment paper (take off the baking sheet if needed).  Us an offset spatula or a butter knife to spread the batter very evenly and thinly to cover the parchment paper.  Sprinkle the top of the crackers with "everything but the bagel seasoning" or any favorite seasoning if desired.  Place the parchment paper with the cracker batter back on top of the baking sheet.

Bake for 20 minutes at 300F.  After 20 minutes, pull the crackers out of the oven.  Take a pizza cutter or sharp knife and cut crackers into small squares, about 40 total.  Put the crackers back into the oven and bake for another 15-20 minutes until crisp.  Check on your crackers throughout the end of the baking as oven temperatures do vary and the crackers may need a little less or more time.

Let the crackers cool for 10 minutes and then break into pieces.  If you want them a little more flavorful, sprinkle a little extra salt on top.

** You may increase the amount of cheese to 1/2 cup if desired, or leave it out completely.

** Try adding herbs such as dried basil, dried dill or Italian Seasoning.  Sprinkle the tops with a little Sea Salt.

** For a sweet cinnamon/sugar cracker, omit the cheese and add 10 grams sugar and 4 grams cinnamon to the batter.  Sprinkle the top with cinnamon and sugar, too.

Enjoy! 

If you have any leftovers, store in an airtight container for a few days.

Makes 40 crackers

Source:  Amybakesbread.com

Kimberly

Sourdough English Muffins

I always enjoy trying new sourdough recipes.  This recipe was so easy to make and they taste delicious!

Ingredients to make 1/2 cup (100 g) of active sourdough starter:

1 TBS (15 g) sourdough starter

1/3 c + 1 TBS (50 g) all-purpose flour

3 1/2 TBS (50 g) water

Dough Ingredients:

1/2 c (100 g) active sourdough starter

1 TBS (20 g) honey, sugar or maple syrup

1 c (240 g) milk

3 c (360 g) all-purpose flour

1 tsp (5 g) fine sea salt

1/4 c (40 g) cornmeal for sprinkling

Feed your sourdough starter:

12 hours before you plan to mix the dough, add the ingredients to make 1/2c (100 g) of active sourdough starter to a clean jar.   Stir the ingredients until combined, loosely cover the jar and let the starter rise at room temperature.  The sourdough starter is ready to use when it has doubled in size and there are plenty of bubbles on the surface and sides of the jar.

Make the dough:

Add 100 g of the active starter and the rest of the dough ingredients (except cornmeal) to a large bowl and use a wooden spoon or your hands to mix until well combined.  Cover and let rest 30-60 minutes.  Turn the dough out onto a floured surface and knead the dough by hand for 5 minutes.  (Or, you can use a stand mixer with a dough hook attachment at the lowest speed.)

Place the dough back into the bowl and cover and let ferment on the counter at room temperature for 8-12 hours.  (If your room is cool, place the bowl in the oven with the oven light on.)

Cut and Cook:

Turn the dough out onto a floured surface, flour the top of the dough and press it out using your fingertips until it is 1/2" thick.

Use a 3" biscuit cutter to cut rounds and place them on a parchment lined baking sheet that has been sprinkled with cornmeal.  Sprinkle the tops with cornmeal, cover with a tea towel and allow to rise for 1 hour at room temperature.  (If your room is cool, place the pan in the oven with the oven light on.)

Preheat your non-stick skillet over low heat.  Place 4 muffins into the skillet spaced 2" apart, cover and cook the first side for 4-5 minutes.  Turn the muffins over and cook for an additional 4-5 minutes.  When done, the center of the muffin should register 200 F on an instant-read thermometer.

When the muffins are slightly warm or cooled, stick a fork in around the sides of the muffins to split them open.   Do not cut the muffins with a knife or you will not get all of the nooks and crannies that hold the butter.

Store at room temperature for up to 5 days in a container or freeze for up to 3 months.

Makes 10 muffins

Source:  Little Spoon Farm | Beginners Sourdough and Comfort Food Recipes

Kimberly

Sourdough Lemon Ricotta Pancakes

These pancakes are a great way to use up some of your sourdough discard. Their bright lemon flavor makes them a delicious and refreshing option for breakfast.

Wet Ingredients:

3/4 c (200 g) sourdough discard

1 c (240 g) buttermilk

1/2 c (125 g) ricotta cheese

4 TBS butter, melted

2 large eggs

1 large lemon, zest and juice

Dry Ingredients:

2 c (240 g) all-purpose flour

3 TBS (36 g) sugar

1 tsp salt

2 tsp baking powder

1 tsp baking soda

oil or butter for griddle

Add all of the wet ingredients to a bowl and whisk together until smooth.

Combine all of the dry ingredients together in a separate bowl and then add to the wet ingredients.  Mix until just combined.  Some visible lumps are ok, but do not overmix.  Let the batter rest while you preheat the griddle or skillet over medium heat.

When the griddle or skillet is hot, add some oil or butter.  Pour 1/4 c of the batter onto the griddle/skillet and spread out gently into a round shape with the back of the measuring cup.  Cook until bubbles form on the surface, the edges are dry and the underside is golden brown, about 2-3 minutes.  Flip and cook until golden brown on the other side.  Repeat with the remaining batter adding some butter or oil to the griddle/skillet as necessary.

Servings:  16 pancakes

Source:  Little Spoon Farm | Beginners Sourdough and Comfort Food Recipes

Kimberly