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Sourdough Discard Bagels

Transform sourdough discard into delicious bagels perfect for breakfast or brunch, minimizing waste while satisfying your cravings.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 8 bagels
Course: Breakfast
Cuisine: American
Calories: 170
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 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

Equipment

  • Mixing bowl
  • Wooden spoon or spatula
  • Baking sheet
  • Parchment paper
  • Large pot for boiling
  • Slotted spoon
  • Cooling rack

Method
 

  1. In a mixing bowl, combine the sourdough discard, flour, salt, sugar, and instant yeast.
  2. Gradually mix in the warm water until a soft dough forms.
  3. Turn the dough out onto a lightly floured surface and knead for about 5-7 minutes.
  4. Place the dough in a greased bowl, cover it with a damp cloth, and let it rise for about 1 hour.
  5. Once risen, punch down the dough and divide it into 8 equal pieces.
  6. Roll each piece into a ball and make a hole in the center to form the bagel shape.
  7. Cover the shaped bagels with a damp cloth and let them rest for another 20-30 minutes.
  8. Bring a large pot of water to a boil and carefully drop the bagels in, boiling for about 1 minute on each side.
  9. Place the boiled bagels on a baking sheet lined with parchment paper.
  10. Sprinkle with your desired toppings and bake at 425°F (220°C) for 20 minutes or until golden brown.

Notes

These bagels can be enjoyed with various toppings such as cream cheese, avocado, or peanut butter.