Sourdough Discard Bagels
There’s something incredibly special about making bagels at home, especially when you use your sourdough discard. I remember the first time I tried my hand at bagel-making. The aroma wafting through the kitchen was intoxicating, and the satisfaction of pulling those beautiful, golden bagels out of the oven was exhilarating. Not only do they taste delicious, but you also feel a real sense of accomplishment. These Sourdough Discard Bagels are perfect for family brunches, Saturday morning gatherings, or just snack time on a lazy day. Plus, using sourdough discard means you’re minimizing waste, making this recipe not only scrumptious but also eco-friendly. Let’s dive into this fun baking adventure together!
Why make this recipe?
You’ll definitely want to try these bagels for several reasons. First off, the taste is unbeatable! Freshly baked bagels topped with your favorite spreads make for a delightful breakfast or snack option that beats store-bought any day. The chewy texture paired with a crispy crust creates that classic bagel experience we all love.
Next, making these bagels is surprisingly easy and quick. Within a couple of hours, you can transform ordinary ingredients into extraordinary treats that will impress everyone in your house. And don’t worry—you don’t need any fancy equipment or prior baking experience to whip these up!
Not to forget, this recipe is budget-friendly. You probably already have most of the ingredients in your pantry, making it an ideal choice for a delicious and economical treat. Plus, kids love helping out in the kitchen, so why not involve them in shaping and decorating the bagels? They’ll have so much fun!
How to make Sourdough Discard Bagels
Making Sourdough Discard Bagels takes about 2 to 2.5 hours from start to finish, including the rise time for the dough. The process is straightforward: mix, knead, shape, boil, and bake. You don’t need many special tools, just a stand mixer with a dough hook and a pot for boiling. Get ready for some hands-on fun!
Ingredients
- 4 cups bread flour
- 3 Tablespoons granulated sugar (divided)
- 1 teaspoon instant yeast
- 2 teaspoons kosher salt
- 200 grams (about ¾ cup) sourdough discard (unfed, at room temperature)
- 1 ¼ cups warm water
- 1 egg white (for egg wash)
- 1 Tablespoon water (for egg wash)
- Toppings (optional)
Step-by-step directions
Start by combining the flour, 1 tablespoon of granulated sugar, instant yeast, and salt in the bowl of a stand mixer fitted with the dough hook attachment. Give it a good stir to mix everything together.
On low speed, add the sourdough discard and warm water to the dry ingredients. Mix until everything is combined.
Increase the mixer speed to medium and knead the dough for about 4-5 minutes until you achieve a smooth ball. This dough should feel sturdy and not sticky. Depending on the consistency of your sourdough discard, you may need to add a little extra water or flour—just do it gradually, one tablespoon at a time.
Grease a large bowl, then transfer your kneaded dough into it. Cover the bowl tightly with plastic wrap. Let the dough rise for about 90 minutes or until it doubles in size.
After the dough has risen, turn it out onto a smooth surface and divide it into 8 to 10 equal pieces. Using 8 pieces will yield larger bagels, while 10 pieces will give you smaller ones.
Roll each piece into a smooth ball in your palm. Then, use your thumb to press through the center of each ball, stretching it to form a bagel shape. Set the shaped bagels on a kitchen towel and cover them. Let them rest for 20 minutes.
Preheat your oven to 425°F (220°C) and prepare two baking sheets lined with parchment paper or a silicone baking mat.
Fill a pot with about 2 quarts of water, add the remaining 2 tablespoons of sugar, and bring it to a rolling boil.
Carefully place your bagels into the boiling water for 15 to 30 seconds on each side. They should float; if they don’t, don’t worry—just let them boil a little longer. Be mindful not to overcrowd the pot; 2-3 bagels at a time works well. Once boiled, remove them using a slotted spoon and place them on the prepared baking sheets.
In a separate bowl, whisk the egg white and 1 tablespoon of water to create your egg wash. Lightly brush this mixture over the bagels. Now’s the time to sprinkle on any toppings you like, such as sesame seeds, poppy seeds, or everything bagel seasoning.
Bake the bagels for 18 to 22 minutes or until they turn a beautiful golden brown. Let them cool completely before slicing and enjoying.
How to serve Sourdough Discard Bagels?
These bagels are incredibly versatile! You can enjoy them plain, slathered with cream cheese, or toasted with butter. They pair wonderfully with smoked salmon and capers for a more extravagant brunch option. You could also build a bagel sandwich with turkey, cheese, and avocado for a satisfying lunch.
If you’re feeling adventurous, try serving them with fresh fruit and yogurt for a bright breakfast spread or alongside your favorite soup for a comforting dinner.
How to store Sourdough Discard Bagels?
To store leftover bagels, keep them in an airtight container at room temperature for about 2-3 days. They may lose some freshness, so if you want to keep them longer, freeze them! Just pop them into a freezer-safe bag, and they will last up to 3 months. When you’re ready to enjoy, simply reheat them in the toaster or warm them in the oven for a few minutes for that freshly baked taste again.
Tips for perfect Sourdough Discard Bagels
Knead the dough just enough: You want a smooth dough, but over-kneading can affect the final texture. Aim for 4-5 minutes of kneading.
Don’t skip the boiling: Boiling bagels is what gives them that signature chewy crust. Make sure to boil them long enough to get that perfect texture.
Adjust the water: Depending on your sourdough discard, sometimes the dough might need a little extra water. Don’t hesitate to add a tablespoon at a time to get the right consistency.
Overproofing can ruin the bagels: Keep an eye on the dough as it rises. If it over-proofs, the bagels may collapse when baked.
Experiment with toppings: Don’t be afraid to try different toppings to give your bagels a unique twist.
Variations
Herb and Garlic Bagels: Incorporate dried herbs or minced garlic into the dough for a flavored twist that’s great for snacking or sandwiches.
Cinnamon Raisin Bagels: Add a sprinkle of cinnamon and a handful of raisins to the dough to create a sweet breakfast treat.
Whole Wheat Option: Substitute half of the bread flour with whole wheat flour for a healthier version with a nuttier flavor.
FAQs about Sourdough Discard Bagels
Can I substitute regular flour for bread flour?
While you can use all-purpose flour, bread flour gives bagels their chewy texture because of the higher protein content. I recommend sticking to bread flour if you can!
Why did my bagels sink in the water?
If your bagels sink and don’t float, they may have over-proofed. Make sure to watch your dough rise and keep the boiling time long enough for them to become buoyant.
Will these bagels work if I reduce the sugar?
Yes, you can reduce the sugar slightly, but remember that sugar contributes to flavor and browning. If you cut it too much, the bagels may not develop the same delicious crust.
Get ready to impress your family and friends with these delightful Sourdough Discard Bagels. Whether you keep them classic or try out different variations, I know you will enjoy the process and the end result! Happy baking!
Print
Sourdough Discard Bagels
- Total Time: 150 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Delicious homemade bagels using sourdough discard, perfect for any occasion.
Ingredients
- 4 cups bread flour
- 3 tablespoons granulated sugar (divided)
- 1 teaspoon instant yeast
- 2 teaspoons kosher salt
- 200 grams (about ¾ cup) sourdough discard (unfed, at room temperature)
- 1 ¼ cups warm water
- 1 egg white (for egg wash)
- 1 tablespoon water (for egg wash)
- Toppings (optional)
Instructions
- Combine the flour, 1 tablespoon of granulated sugar, instant yeast, and salt in the bowl of a stand mixer fitted with the dough hook attachment.
- Add the sourdough discard and warm water to the dry ingredients on low speed. Mix until combined.
- Increase the mixer speed to medium and knead the dough for about 4-5 minutes until smooth.
- Grease a large bowl and transfer the kneaded dough into it. Cover and let rise for 90 minutes.
- Turn the risen dough onto a smooth surface and divide into 8 to 10 pieces.
- Roll each piece into a ball and form bagels by pressing through the center with your thumb.
- Cover the shaped bagels and let them rest for 20 minutes.
- Preheat your oven to 425°F (220°C) and prepare baking sheets.
- Boil a pot of water, adding the remaining sugar, and boil bagels for 15 to 30 seconds on each side.
- Remove bagels with a slotted spoon and place them on baking sheets.
- Whisk egg white and 1 tablespoon water for egg wash; brush over bagels.
- Bake for 18 to 22 minutes until golden brown.
Notes
Knead dough just enough, and don’t skip the boiling step for that chewy crust. Experiment with different toppings for unique flavors.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bagel
- Calories: 250
- Sugar: 3g
- Sodium: 350mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 0mg
Keywords: sourdough, bagels, homemade bagels, baking, breakfast