Easy Sourdough Discard Bagels

Are you a fan of bagels? If so, you’ll love this recipe for easy sourdough discard bagels.

These bagels have a chewy texture and a classic sourdough tang, thanks to the sourdough discard used in the recipe.

While this recipe uses commercial yeast for a quicker rise, it still provides that delicious sourdough flavor.

Plus, you can make these bagels ahead of time and store them in the freezer for a quick breakfast or lunch option. Keep reading to learn how to make these delicious bagels at home.

Why You Will Love This Recipe:

• Quick and easy to make, with a total time of just 2.5 hours from start to finish.
• The taste is comparable to that of any bagel shop, if not better.
• Customize your bagels with your favorite toppings to make them truly your own.
• This recipe is a great way to use up extra discard from feeding your starter, so you can reduce food waste and enjoy a tasty treat at the same time. Check out some of our favorite discard recipes for more inspiration!

Tips:

• Boiling is necessary to achieve the chewy crust that bagels are known for. Don’t skip this step.
• If you’re sensitive to baking soda, boil the bagels in sugar instead.
• Don’t give up on mixing the dough, even if it’s tough at first. It will come together eventually.
• If you’re new to sourdough, check out how to make a sourdough starter here.

Related Posts:

• How to Reheat Sourdough Bread: Quick and Easy Tips

Ingredients:

For boiling the bagels

• Water
• Baking soda (optional)
• Brown sugar

Tools:

• Stand mixer with dough hook attachment
• Measuring cups and spoons or kitchen scale
• Large pot
• Baking sheet

To make sourdough discard bagels, you’ll also need active dry yeast, warm water (around 95 degrees), sourdough discard (or active starter), honey or maple syrup, salt, and unbleached all-purpose flour (which can be substituted with bread flour). The yeast is what gives the bagels their rise, while the warm water activates it. Using sourdough discard will give the bagels a more sour flavor, but an active starter can also be used. Honey or maple syrup adds sweetness, while salt enhances the flavor.

To boil the bagels, you’ll need a pot of water with baking soda (if desired) and brown sugar. The baking soda can be omitted if you’re sensitive to it.

In terms of tools, you’ll need a stand mixer with a dough hook attachment to make the dough, measuring cups and spoons or a kitchen scale to measure ingredients, a large pot to boil the bagels, and a baking sheet to bake them on.

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FAQ:

If your sourdough bagels turn out dense, it’s probably because they didn’t rise enough during the first or second rise.

How to Make Easy Sourdough Discard Bagels:

First Rise

To start, whisk warm water and yeast together in the bowl of your stand mixer. Cover and let it sit for 5 minutes until it becomes bubbly. Next, add sourdough discard, honey, salt, and flour to the bowl of the stand mixer with the dough hook attachment. Beat on low speed for 2 minutes. The dough will look dry since it’s a low hydration recipe. Knead the dough until it comes together to form a smooth ball, about 5-10 minutes total. If the dough is too stiff for your mixer, knead it by hand.

Once the dough is smooth, place it in a lightly greased bowl. Cover the bowl with aluminum foil, a beeswax wrap, plastic wrap, or a wet tea towel to prevent it from drying out on top. Allow the dough to rise at room temperature for 60-90 minutes, or until it has doubled in size. The time can vary depending on the temperature of your kitchen.

After the dough has risen, divide it into 8 equal pieces. Roll each piece into a ball, then flatten it down a bit and poke a hole in the middle with your finger. Stretch the hole a bit to widen it. Cover the dough with a tea towel and place it in a warm spot for 30 minutes to 1 hour, or until it becomes puffy for the second rise.

Storage:

Once the bagels have been boiled and baked, allow them to cool completely. Store them in an airtight container for up to 5-7 days or freeze them for up to 6 months. To freeze, transfer the bagels to a freezer-safe container or bag and place them in the freezer.

My Favorite Bagel Toppings:

When it comes to bagel toppings, the options are endless. Here are some of our favorite ways to top a bagel:

• Cream cheese and jam: Whether it’s strawberry or peach, this classic combo never gets old.
• Apple butter: Sweet and savory, this spread is perfect for fall mornings.
• Avocado and a fried egg: Add some bacon for an extra burst of flavor.
• Lunch meat: Ham, turkey, or roast beef can add some protein to your breakfast.
• Cream cheese, avocado, and poppy seeds: A creamy and crunchy combo that’s hard to resist.
• “Cheesecake”: Spread a thin layer of cream cheese and top with your favorite jam. Our personal favorite is strawberry.
• Fried eggs and bacon: A classic breakfast combo that’s perfect on a bagel.
• Peanut butter or PB&J: A childhood favorite that never gets old.

No matter what your taste buds are craving, there’s a bagel topping out there for you.

Easy Sourdough Discard Bagel Recipe:

Instructions

If you want to make sourdough bagels, here is a recipe you can try:

1. Whisk the warm water and yeast together in the bowl of your stand mixer. Cover and allow to sit for 5 minutes. It should get nice and bubbly.
2. To the bowl of a stand mixer with the dough hook attachment, add the sourdough discard, honey, salt and flour. Beat on low speed for 2 minutes. Alternatively, you can turn the dough out onto a lightly floured surface and knead the dough by hand for 5-10 minutes.
3. Place the dough in a lightly greased bowl. Cover the bowl with aluminum foil, a beeswax wrap, plastic wrap, or a wet tea towel. This keeps it from drying out on top.
4. Allow the dough to rise at room temperature for 60-90 minutes, or until doubled in size. The amount of time can depend on how warm your kitchen is.
5. After rising, divide the dough into 8 equal pieces. These absolutely do not need to be perfect, but they will each be about 137-140 grams.
6. Roll each piece of dough into balls, flatten them down a bit, and poke a hole in the middle with your finger. Stretch the hole a bit to widen. Cover with a tea towel and place the dough in a warm spot for 30 minutes- 1 hour, or until puffy.
7. Meanwhile, preheat the oven to 425 degrees and prepare your water bath and place parchment paper onto a baking sheet.
8. Bring a large pot of water to a boil and add the baking soda and sugar.
9. Using a slotted spoon, gently add bagels to the boiling water. Boil for one minute, flip, then boil for another minute.
10. Shake off excess water and dip into desired toppings (optional). Place boiled bagels on a parchment-lined baking sheet.
11. Sprinkle with sesame seeds, everything but the bagel seasoning, or even some brown sugar.
12. Bake for 20-25 minutes, or until golden brown on top. Move to a wire rack to cool.

Notes

Here are some tips to keep in mind when making sourdough bagels:

• To achieve that typical chewy crust that bagels are known for, boiling is a must. Seems like a silly step, but they just won’t be the same.
• If you are sensitive to baking soda, you can just boil the bagels in sugar.
• The dough may be hard to mix together, but don’t give up. It will come together eventually.

Related Posts:

• Sourdough Flatbread Recipe

Frequently Asked Questions

What are some recipes that use sourdough starter discard?

There are many recipes that use sourdough starter discard, including pancakes, waffles, muffins, crackers, and bread. You can also use it to flavor soups and stews.

How do you shape sourdough bagels?

Shaping sourdough bagels can be a bit tricky, but with a little practice, you can get the hang of it. Start by dividing the dough into equal portions and then roll each portion into a ball. Use your thumb to make a hole in the center of each ball and then stretch the dough to form a bagel shape.

What is the recipe for overnight sourdough discard bagels?

To make overnight sourdough discard bagels, you will need flour, water, salt, sugar, yeast, and sourdough discard. Mix all of the ingredients together, knead the dough, and then let it rise overnight. The next day, shape the dough into bagels and then boil and bake them.

What is the recipe for sourdough starter bagels?

To make sourdough starter bagels, you will need flour, water, salt, sugar, yeast, and sourdough starter. Mix all of the ingredients together, knead the dough, and then let it rise. Shape the dough into bagels and then boil and bake them.

How can I prevent my sourdough bagels from becoming tough?

To prevent your sourdough bagels from becoming tough, make sure you don’t overwork the dough when you are kneading it. Also, be careful not to over bake the bagels, as this can make them tough as well.

Can sourdough discard be used for anything else besides bagels?

Yes, sourdough discard can be used for many other recipes, including pancakes, waffles, muffins, crackers, and bread. You can also use it to flavor soups and stews.

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