No Waste, All Flavor: Sourdough Discard Bagels Recipe
Do you have a jar of sourdough discard sitting in your kitchen, just waiting to be used? If so, you’re in the right place! This easy sourdough discard bagel recipe is perfect for those who want to make use of their sourdough discard without the hassle of complicated processes. It’s simple, straightforward, and the results are mouthwatering bagels that are perfect for breakfast or a midday snack.
The Magic of Sourdough Discard
For many sourdough bakers, one of the most frustrating aspects of making sourdough bread is dealing with the discard. While the starter needs to be fed and maintained, it’s easy to feel like you’re wasting a lot of the discard. However, there are plenty of ways to make use of it, and sourdough discard bagels are a great option! These bagels come out soft, chewy, and with just the right amount of tang—thanks to that sourdough starter. Plus, they’re a fun project to make with minimal ingredients and time.
Ingredients for Sourdough Discard Bagels
To make these delightful bagels, you will need:
- 1 cup sourdough discard: The main ingredient that gives your bagels that delicious tang.
- 1 tablespoon active dry yeast: This gives the bagels their rise, ensuring a light and airy texture.
- 2 tablespoons white sugar: A little sweetness helps to activate the yeast.
- 1 ½ cups warm water: Helps dissolve the yeast and form a dough.
- 1 tablespoon salt: Enhances the flavor of the dough.
- 3 cups bread flour or all-purpose flour: Provides the right structure and chewiness for the bagels.
- ¼ cup baking soda: Used in the water bath for boiling the bagels, giving them their signature chewy crust.
- Toppings: You can customize your bagels with toppings such as everything bagel seasoning, cheese, or even garlic.
Step-by-Step Guide to Making Sourdough Discard Bagels
Making bagels from sourdough discard is a great way to repurpose that leftover starter. Follow these simple steps to get fresh, homemade bagels:
Step 1: Preparing the Dough
Start by adding your sourdough discard, yeast, sugar, and warm water to the bowl of your stand mixer. Mix these ingredients well, then let the mixture rest for 5 minutes to allow the yeast to become foamy. After that, add bread flour and salt to the bowl. Use the dough hook attachment and mix the dough until it comes together and is fully combined. The dough should be smooth and slightly sticky.
Step 2: Let the Dough Rise
Transfer the dough to a lightly oiled bowl or cover it with an airtight lid. Allow the dough to rise in a warm place for 90 to 120 minutes, or until it has doubled in size. This rise is crucial to developing the dough’s structure and flavor. It’s a great time to do other tasks around the house while the dough works its magic!
Step 3: Shaping the Bagels
Once the dough has doubled, turn it out onto a lightly floured surface. Divide the dough into 8 to 12 portions, depending on how large you want your bagels to be. Roll each piece of dough into a ball, then gently stretch the hole in the middle to form the classic bagel shape. Be sure not to stretch too much or the bagels might lose their shape during boiling. Arrange the shaped bagels on a baking sheet with enough space between them to expand as they rest for the next 30 minutes.
Step 4: Boiling the Bagels
Preheat your oven to 400°F. In the meantime, bring a large pot of water to a boil. Once it’s boiling, reduce the heat to a simmer and add baking soda. This creates an alkaline solution that is key to getting that beautiful golden brown, chewy crust. Carefully lower each bagel into the simmering water and let it cook for 1 minute on each side. Use a slotted spoon to remove the bagels and place them back onto the baking sheet. At this point, you can top your bagels with your choice of seasonings or brush them with an egg wash for a glossy finish.
Step 5: Baking the Bagels
Bake the bagels for 20 to 25 minutes until they’re golden brown and have a deliciously crisp crust. Once baked, transfer them to a wire rack to cool completely before slicing. This step helps to set the interior, giving your bagels a tender yet chewy texture.
Recipe Notes
This recipe is great for making a small batch of bagels, but I often double it to make a larger batch. You can keep the bagels in a bread box for a few days, or for longer storage, slice them and freeze them. When you’re ready to enjoy them again, simply pop them in the toaster oven, and they’ll taste fresh out of the oven!
As for toppings, the options are endless. My family loves using everything bagel seasoning or taco cheese for extra flavor. You can get creative with other toppings like sesame seeds, poppy seeds, or even a drizzle of honey for a sweet twist. Whatever your preference, these bagels will be a hit at any breakfast table.
Why You Should Make Sourdough Discard Bagels
Sourdough discard bagels are a simple yet satisfying treat that are perfect for breakfast, brunch, or any time you want a delicious snack. This recipe allows you to repurpose your sourdough discard, reducing waste while treating yourself to something fresh and flavorful. Whether you’re a seasoned sourdough baker or a beginner, these bagels are an easy and rewarding project that will soon become a staple in your kitchen.
This recipe is a perfect way to use up your sourdough discard while creating something delicious and satisfying. It’s a great introduction to homemade bagels, especially if you’re looking for a low-maintenance recipe that doesn’t require the usual bagel-making process of boiling and baking with a steamer. The use of sourdough discard adds a layer of tangy flavor and helps create that chewy, irresistible texture that bagel lovers crave.
This Recipe is in my Cookbook, From Scratch!
I’m excited to share my cookbook with you, created with sustainability and flavor in mind! From Scratch is packed with delicious, eco-conscious recipes designed to nourish both you and the planet. Every dish is carefully crafted to use fresh, local ingredients, and focuses on minimizing waste while maximizing taste.
From wholesome breakfasts to hearty dinners, my cookbook offers a variety of plant-based meals that are easy to prepare and full of nutrients. Whether you’re looking to reduce your carbon footprint or simply enjoy meals that are better for you and the Earth, this cookbook is your guide to eating in a way that’s both kind to the planet and satisfying to your taste buds. You can grab your copy here:
Check Out The Pantry Labels
In 2024, I released a set of Pantry Labels with recipes that are dishwasher-safe and fit the lids of mason jars perfectly.
Each labels has the recipe to refill the dry mix jar, as well as the recipe to make the item if applicable.
Sourdough Discard Bagels
Ingredients
- 1 cup sourdough discard
- 1 tablespoon active dry yeast
- 2 tablespoons white sugar
- 1 ½ cups warm water
- 1 tablespoon salt
- 3 cups bread flour or all purpose flour
- ¼ cup baking soda
- Toppings
Instructions
- To your stand mixer bowl with a dough hook, add sourdough discard, yeast, sugar and warm water.
- Mix and let rest for 5 minutes until the yeast becomes foamy.
- Add bread flour and salt.
- Knead until combined.
- Cover with an airtight lid or transfer to an airtight bowl and let it rest until it has doubled in size, about 90 to 120 minutes.
- Once the dough has doubled in size, tip it onto a lightly floured surface. Divide the dough into 8 or 12 equal portions, depending on the size of bagels you would like.
- Shape each portion into a ball, and then gently stretch the dough to widen the hole and form a bagel shape.
- Arrange the bagels on a baking sheet, leaving space between them.
- Let bagels rest for 30 minutes.
- Preheat your oven to 400°F.
- Bring a large pot of water to a boil. Reduce to a simmer and add baking soda.
- Carefully add each bagel into the simmering water and boil for 1 minute on each side. Remove with a slotted spoon and add to the baking sheet.
- Add toppings or brush the tops with an egg wash.
- Bake for 20 to 25 minutes, or until golden brown.
- Transfer bagels to a wire rack and cool completely.
