Sourdough Bagels

100 g starter 

255 g water 

40 g honey 

10 g sea salt 

500 g flour

Measure flour into the bowl of the mixer.
Stir starter, water, honey, and salt with spatula, and add to flour.
Mis with dough hook for 6-7 minutes. Cover the bowl and rest at room temperature for 8-12 hours,

Line a large baking sheet with parchment.
Turn dough onto counter and divide into 8 balls (use a scale for accuracy).
Poke a hole in the middle of each ball with your finger and shape into bagels, place on parchment paper. Cover with a towel for 30-60 minutes.

Preheat oven to 425.
Bring a large pot of water to a boil, add 1 tablespoon of sugar. Boil each bagel 2 minutes per side.
Add optional toppings of choice.

Bake 425 for 25-28 minutes.

Discard Crackers

3/4-1 cup of sourdough discard

~ 2 tbsp of salted butter, melted 

~ 1 cup of shredded cheese Seasonings as you wish

Mix and spread super thin on a parchment lined baking sheet (or silicone liner, whatever you use)

Pop in a 350 degree oven for 5 minutes, take it out and use a pizza cutter to make cracker shapes

Pop back in the oven for another 20-30 minutes (can double on a larger sheet cake sheet)

Sourdough Chocolate Chip Cookies theboywhobakes-dot-co-dot-uk

Makes 25 cookies

225g unsalted butter, diced 380g plain flour
1 tsp baking powder
1 tsp baking soda

1 tsp flaked sea salt 220g caster sugar 220g light brown sugar 3 large egg yolks

240g sourdough starter discard (100% hydration) 1 tsp vanilla extract
500g dark chocolate, roughly chopped

To make the cookies we first need to brown the butter. Don’t be tempted to skip this because this isn’t just done for flavour it also removes the water content from the butter which is being replaced by the star ter, if you skip this step the resulting recipe will have a very different texture. Place the butter into a saucepan and over medium/high heat cook until the butter melts, bubbles and then foams. Keep a close eye on it as it can burn quickly, when the milk solids have browned the water will have been evaporated off so remove from the heat and set aside for 30 minutes or so, to cool slightly. Once browned you should have 185g unsalted butter left (thats if using butter with an 82% fat content). Whilst the butter is browning place the flour, baking powder, baking soda and salt into a large bowl and whisk together to combine.

When ready to make the cookies place the butter and sugars into a large bowl and using an electric mixer, fitted with the whisk attachment, whisk for a couple minutes to combine and to break up any lumps. Add the egg yolks and whisk for 2-3 minutes on medium/high. Don’t worry if this looks separated or greasy at the moment, it will come together once we’ve added the starter. Place the bowl on your scale and measure in the required sourdough discard, adding the vanilla as well. Mix in for a few minutes or until the mixture becomes smooth and fully combined, it should look a little like a thick cake batter. Add in the flour mixture and mix in on low speed, just until everything comes together as a dough. Finally, switch to the paddle attachment

and add the chocolate, mixing briefly until evenly distributed. Press a sheet of clingfilm onto the surface of the cookie dough and refrigerate for at least 4 hours before baking (my preferred time frame to bake these is between 4-24 hours).

Note: With my regular cookie recipes I will leave the dough in the fridge for up to three days but with these remember that even though the discard may be less active than your usual starter you are adding sourdough to fresh flour so overtime the dough will ferment a little more, so the longer you leave the dough the stronger the finished flavour.

When ready to bake preheat the oven to 180C (160C Fan) and line a couple baking trays with parchment paper. Roll the cookies into balls roughly 70g in size, placing 6 per baking tray, with plenty of space between each one as these will spread. Sprinkle the cookies with a little flaked sea salt.

Bake in the preheated over for about 16-18 minutes or until the cookies are lightly browned around the outside. If the cookies come out a little puffy looking give the baking tray and firm tap on the counter to help them flatten a little. Allow to cool on the baking tray for 10 minutes before transferring to a wire rack to cool completely. Stored in a sealed container these will keep for 4-5 days. You can also freeze these balls of cooke dough for up to a month, baking straight from frozen with just a minute or two of extra bake time.