Sourdough Discard Bagels
Easy Sourdough Discard Bagels 🥯(That Might Just Change Your Life)
I don’t mean to be dramatic… but these Sourdough Discard Bagels changed my life. Yep, right up there with my sourdough discard sandwich bread (if you know, you know). They’re chewy, golden, ridiculously tasty—and the best part? You can make them in one day!
This recipe is perfect if you’re swimming in sourdough discard and wondering what to do with it. Instead of tossing it, turn that tangy gold into something irresistible: bagels!
❤️ Why You’ll Love Sourdough Discard Bagels
I’ve tried many bagel recipes before landing on this one, and when I finally got it right I was shocked at just how easy it is to make bagels at home. The best part is that you can make it all in the same day. There is no need for a second rise, and you can top it with just about anything. One recipe essentially makes 4 different bagels.
🍲 Ingredients
Sourdough Discard – This is just inactive sourdough starter that hasn’t been fed. It is equal parts flour and water that has already risen and fallen and now can be added to a multitude of recipes.
Flour – All-purpose flour, which I have learned is not only a kitchen staple, but a kitchen necessity.
👩🍳 How to Make Sourdough Discard Bagels
These really couldn’t be any simpler to make. First you throw all of your dry ingredients into a mixing bowl (yeast included, there is no need to activate it). In a separate bowl or large measuring cup, whisk together the sourdough discard and water until it turns milky. Turn your stand mixer to low and slowly add in the sourdough starter mixture until the dough starts to come together. Keep it in the mixer or knead by hand for 5 minutes. Cover and let rise for 2 hours. Split the dough into 8 large pieces, or 10 smaller ones. Roll into balls and poke a hole in the middle to make the bagel shape.
Bring a pot of water to a boil and then add in the sugar and baking soda. Place your bagels into the water and let boil for 30 seconds, flip over and let them boil for another 30 seconds. Remove from the water and place onto a parchment paper lined baking sheet.
Preheat your oven to 425 degrees. Top with the toppings of your choosing; I do everything bagel seasoning, cinnamon sugar, and cheese. Bake for 22-25 minutes. Let cool slightly and make a bagel sandwich or spread some whipped cream cheese on top. You really can’t go wrong. You have to try these!
🪄 Tips and Tricks
- When making your bagel shape, stretch the hole in the middle wider than you think you’ll need. It will shrink during the boiling and baking process.
- Add your toppings to a different dish and dip your bagels into them, instead of sprinkling the toppings on top. It makes for a more even distribution on top.
🗒 Variations
- Cinnamon Raisin bagels
- Blueberry bagels
- Stuffed Bagels
🗒 Substitutions
There aren’t many ways to make substitutions to this bagel because the ingredients are so simple to begin with. But if you wanted a chewier texture to the bagel you can substitute half of the all-purpose flour for bread flour.
🗒 Best served with
- eggs and bacon in the morning for breakfast
- whipped cream cheese with a drizzle of honey
👝 How to Store Leftovers
My favorite way to store any fresh bread product to ensure you get the longest shelf life out of it, is placing it into a brown paper bag and storing it in a bread box or kitchen cabinet. I have had the most success with this method and the bread will last 4-5 days.
🤔 Common Questions
I would say, YES. This ensures for the most even bake and sets up the dough before it goes into the oven.
Sourdough Discard Bagels
Courtney Cotromano
8
15 minutes
25 minutes
236
American
Breakfast
Quick and easy bagel recipe that uses your sourdough discard.
Ingredients
3 ¾ cup all-purpose flour
2 TBS sugar
- 1 tsp salt
- 2 ¼ tsp active yeast
- 1 cup sourdough discard
- 1 cup warm water
- 1 egg for egg wash
- cinnamon sugar topping
- everything bagel seasoning topping
Directions
In a stand mixer add flour, yeast, sugar, and salt. Mix to combine.
Add sourdough discard to warm water and stir, on low speed. Add water + discard to the flour mixture. Increase to medium speed and knead dough for 4-5 minutes.
This is a fairly sturdy dough so add more water if needed, 1 tablespoon at a time.
Transfer dough to greased bowl, cover with plastic wrap and let sit on counter to rise for 90 minutes – 2 hours. Or until doubled in size.
On a lightly floured surface, transfer dough and separate into 8 equal pieces. Roll into individual dough balls, press finger into middle and form your bagel shapes.
Preheat oven to 425 degrees and line baking sheet with parchment paper. Boil large pot of water and when boiling add 1 TBS of baking soda + 1 TBS of sugar to boiling water. Place bagels in and let boil on each side for 30 to 60 seconds.
Remove bagels and let cool.
Top bagels with egg wash and toppings of your choice. (I did mozzarella cheese, everything bagel seasoning and cinnamon sugar).
Bake at 425 degrees for 25 minutes. Let cool before cutting, and enjoy!
