Sourdough Discard Bagels
This is the easiest sourdough discard bagel recipe to make that uses a whole cup of sourdough discard.
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.
Notes
I double this recipe almost every time I make it. I keep a few days worth of bagels in our bread box, and slice the rest of them, adding to a gallon size freezer bag and putting them in the freezer. They keep really well! We take them out of the freezer the night before and put them in our toaster oven. In the morning my husband starts it up, and they taste fresh!
We consistently make bagels with either everything seasoning or taco cheese to the top. There are a ton of options for bagel toppings.