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Beet bagels recipe

Beet Bagels with Sourdough Discard Recipe!

Delicious soft and chewy sourdough discard beet bagels made with pureed beets! These sourdough discard beet bagels are a gorgeous bagel recipe that taste just as delicious as they look!
5 from 2 votes
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Prep Time 2 hours
Cook Time 20 minutes
Total Time 2 hours 20 minutes
Course Breakfast
Cuisine American
Servings 6 bagels
Calories 267 kcal

Equipment

Ingredients
  

For the beet bagel dough

  • 2 ½- 3 cups bread flour, divided
  • ½ cup sourdough discard
  • 1 ¾ teaspoon instant yeast
  • 1 tablespoon brown sugar
  • ¾ cup beet puree
  • 1 teaspoon pink sea salt
  • ¾ cup room temperature water

For the water bath

For the bagel topping

  • 1 lg egg
  • 2 tablespoon everything but the bagel seasoning

Instructions
 

Step 1 mix flour with sourdough, yeast and beets

  • First, add 2 cups of bread flour to your standing mixer. Sprinkle instant yeast across the top. Add sourdough discard, brown sugar and beet puree.
    Fix your standing mixer with the hook attachment.
    Turn your standing mixer on low and mix until the beets are incorporated into the flour.

Step 2 Add salt and some water

  • Turn your mixer off. Sprinkle 1 teaspoon sea salt across the top. Add ¼ cup of water.
    Mix again until the water is absorbed into the flour.
  • With the mixer running, add another ¼ cup water. Let the water mix in.

Step 3 Add water and then remaining flour

  • Add the last ¼ cup of water. The mixture will be very wet.
    Start adding the remaining flour at ⅛ cup increments. Do not add too much flour, you may or may not use the entire 1 ½ cup.
    beet bagels recipe steps image 2
  • Press finger into bagel dough. If there is dough stuck to your finger, you need more flour. If there is no dough stuck to your finger, you don't need any more flour.

Step 4 First rise

  • Take the dough off the hook and form the dough into a smooth ball.
    Place dough back into the bowl. Cover with a towel and rise for 1 hour or until dough is doubled in size.
    beet bagels recipe steps image 7

Step 5 Shape and Second rise

  • Sprinkle parchment paper lined baking sheet or a clean counter top with flour.
    Divide dough in to 6 smooth balls.
    beet bagels recipe steps image 8
  • Poke a hole in the middle of each ball. Form into a bagel by swirling the hole around your finger.
    beet bagels recipe step 19
  • Cover formed bagels with a towel and rise for about 30 minutes.
    Turn your oven to 400 degrees Fahrenheit.
    beet bagels recipe steps image 10

Step 6 boil, top and bake!

  • Fill a large stockpot ½ way with water, 2 tablespoons brown sugar, and 1 teaspoon salt.
    Bring to a boil.
    Boil each bagel 30 seconds on each side.
    Boil 2-3 bagels at a time.
    beet bagels recipe steps image 11
  • Place boiled bagels back on the parchment lined sheet.
    Brush with a whisked egg.
    beet bagels recipe steps image 12
  • Sprinkle bagels with everything seasoning or another seasoning if you like.
    Bake for about 20 minutes or when they are lightly golden brown around the edges.
  • Cool and enjoy!
    beet bagels recipe steps image 17

Video

Notes

Nutrition facts for any recipe on thehintofrosemary are only an estimate and not guaranteed. 

Nutrition

Serving: 1beet bagelCalories: 267kcalCarbohydrates: 54gProtein: 10gSodium: 388mgPotassium: 157mgFiber: 3gVitamin C: 1mgCalcium: 20mgIron: 4.13mg
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