There’s something irresistibly cozy about the smell of freshly baked bagels wafting through the kitchen, especially when they’re made with sourdough discard. This recipe transforms what could be kitchen waste into delightful, chewy bagels that are perfect for breakfast or brunch. They boast a beautiful crust and a tender interior, all while helping reduce food waste — talk about a win-win! Get ready to roll up your sleeves and create bagels that will impress everyone at the breakfast table.
Why You’ll Love This Recipe
This sourdough discard bagel recipe is a game changer for any home baker.
- Uses leftover sourdough starter, minimizing waste.
- Results in chewy, flavorful bagels that are hard to resist.
- Perfect for customizing with toppings or spreads.
- Simple ingredients make it easy to whip up anytime.
- Fun to make with family or friends!
My Experience Making This Recipe
When I first tried this recipe, I was blown away by how easy it was to turn my sourdough discard into something extraordinary. The texture was just right, and the bagels disappeared faster than I could say “freshly baked!”
My family couldn’t get enough of the warm, chewy goodness, and I loved knowing I was reducing waste while indulging in a delicious treat. This recipe quickly became a staple in my baking routine.
Recipe Overview
- Recipe Name: Sourdough Discard Bagels
- Servings: 8 bagels
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Course: Breakfast
- Cuisine: American
- Calories per Serving: 170
Equipment You Will Need
- Mixing bowl
- Wooden spoon or spatula
- Baking sheet
- Parchment paper
- Large pot for boiling
- Slotted spoon
- Cooling rack
Ingredients for Sourdough Discard Bagels
- 1 cup sourdough discard
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon sugar
- 1 teaspoon instant yeast
- 1/2 cup warm water (adjust as needed)
- Toppings (e.g., sesame seeds, poppy seeds, everything seasoning)
Ingredient Notes and Substitutions
- Sourdough discard: Provides flavor and helps with the bagel’s texture. You can substitute with a store-bought sourdough starter if needed.
- All-purpose flour: Offers the right balance of protein for a chewy texture. Whole wheat flour can be used for a denser bagel.
- Salt: Enhances flavor and strengthens the dough. Sea salt or kosher salt works well as substitutes.
- Sugar: Provides a slight sweetness and helps the yeast activate. You can use honey or agave syrup instead.
- Instant yeast: Ensures a good rise and chewy texture. Active dry yeast can be used, but may need to be activated first.
How to Make Sourdough Discard Bagels
Step 1: Combine Ingredients
In a mixing bowl, combine the sourdough discard, flour, salt, sugar, and instant yeast. Mixing these ingredients together creates a solid base for your dough.
Step 2: Add Water
Gradually mix in the warm water until a soft dough forms. The dough should be slightly sticky but manageable; adjust the water as needed.
Step 3: Knead the Dough
Turn the dough out onto a lightly floured surface and knead for about 5-7 minutes. This develops gluten, giving the bagels their signature chewiness.
Step 4: First Rise
Place the dough in a greased bowl, cover it with a damp cloth, and let it rise for about 1 hour or until doubled in size. This step is crucial for achieving a fluffy interior.
Step 5: Shape the Bagels
Once risen, punch down the dough and divide it into 8 equal pieces. Roll each piece into a ball, then make a hole in the center to form the bagel shape.
Step 6: Second Rise
Cover the shaped bagels with a damp cloth and let them rest for another 20-30 minutes. This allows the bagels to relax and rise slightly before boiling.
Step 7: Boil the Bagels
Bring a large pot of water to a boil. Carefully drop the bagels in, boiling them for about 1 minute on each side to set the crust.
Step 8: Bake the Bagels
Place the boiled bagels on a baking sheet lined with parchment paper. Sprinkle with your desired toppings and bake at 425°F (220°C) for 20 minutes or until golden brown.
Pro Tip: For extra flavor, add a tablespoon of malt syrup to the boiling water.
Tips for the Best Sourdough Discard Bagels
- Make sure your sourdough discard is active for the best flavor.
- Don’t skip the boiling step; it creates that classic bagel texture.
- Experiment with toppings for a fun twist on flavors.
- Use a baking stone for an even better crust if you have one.
- Allow bagels to cool completely before storing to maintain texture.
Common Mistakes to Avoid
- Not kneading enough can lead to dense bagels; gluten development is key.
- Boiling for too long can make bagels too chewy; 1 minute per side is ideal.
- Skipping the second rise can result in flat bagels; let them puff up!
- Using too much flour while kneading can dry out the dough; keep it slightly sticky.
Serving Suggestions
These bagels are delicious on their own but pair wonderfully with spreads or toppings.
- Classic cream cheese and smoked salmon.
- Avocado and a sprinkle of salt.
- Hummus and sliced cucumbers for a fresh option.
- Peanut butter with banana slices for a sweet treat.
Variations to Try
- Add everything seasoning for a flavorful topping that packs a punch.
- Mix in seeds like sesame or poppy for added texture.
- Incorporate herbs like dried onion or garlic into the dough for extra flavor.
- Try whole wheat flour for a nuttier taste.
- Make mini bagels for a fun snack-size treat.
Dietary Adaptations
- Gluten-free: Use a gluten-free flour blend suitable for baking.
- Dairy-free: This recipe is naturally dairy-free as written.
- Vegan: Substitute honey with agave syrup or maple syrup.
- Low-carb/keto: Use almond flour in place of all-purpose flour.
Storage and Reheating
Refrigerator
Store bagels in an airtight container in the fridge for up to 5 days.
- Wrap each bagel in plastic wrap for best freshness.
Freezer
Freeze bagels for up to 3 months for longer storage.
- Wrap individually in foil or freezer bags to prevent freezer burn.
Reheating
To reheat, pop them in a toaster or warm in the oven at 350°F (175°C) for 5-10 minutes.
- For a crispier crust, place directly on the oven rack.
Nutrition Information
| Nutrient | Amount |
|---|---|
| Calories | 170 |
| Total Fat | 0.5g |
| Saturated Fat | 0g |
| Carbohydrates | 36g |
| Fiber | 1g |
| Sugar | 1g |
| Protein | 5g |
| Sodium | 250mg |
| Cholesterol | 0mg |
This nutritional information is an estimate and may vary based on specific brands or ingredients used.
Frequently Asked Questions
Can I use active dry yeast instead of instant yeast?
Yes, but you will need to activate it first in warm water with a little sugar before adding it to the dough.
How can I make these bagels ahead of time?
You can shape and boil the bagels, then freeze them before baking. Just bake from frozen, adding a few extra minutes to the baking time.
What should I do if my dough is too sticky?
If the dough feels too sticky, add flour a little at a time until it reaches a manageable consistency. Be careful not to add too much flour.
How can I achieve a shinier crust?
Brush the bagels with an egg wash before baking for that beautiful golden sheen.
Can I add flavors to the dough?
Absolutely! Feel free to mix in herbs, spices, or even cheese for a unique twist.
Final Thoughts
Making these sourdough discard bagels is not just about enjoying a delicious treat; it’s about reducing waste and having fun in the kitchen. Give this recipe a try, and you might just find your new favorite breakfast.
For more delicious sourdough recipes, check out my sourdough naan recipe or indulge in some sweet treats with this sourdough cookie recipe. Happy baking!
Sourdough Discard Bagels
Ingredients
Equipment
Method
- In a mixing bowl, combine the sourdough discard, flour, salt, sugar, and instant yeast.
- Gradually mix in the warm water until a soft dough forms.
- Turn the dough out onto a lightly floured surface and knead for about 5-7 minutes.
- Place the dough in a greased bowl, cover it with a damp cloth, and let it rise for about 1 hour.
- Once risen, punch down the dough and divide it into 8 equal pieces.
- Roll each piece into a ball and make a hole in the center to form the bagel shape.
- Cover the shaped bagels with a damp cloth and let them rest for another 20-30 minutes.
- Bring a large pot of water to a boil and carefully drop the bagels in, boiling for about 1 minute on each side.
- Place the boiled bagels on a baking sheet lined with parchment paper.
- Sprinkle with your desired toppings and bake at 425°F (220°C) for 20 minutes or until golden brown.