Why Make This Recipe
Using sourdough discard to make bagels is a great way to reduce waste while creating something delicious. It gives the bagels a unique flavor and texture that you can’t achieve with regular bread dough. Plus, making bagels at home can be a fun activity, and you get to enjoy warm, fresh bagels right from your kitchen.
How to Make Sourdough Discard Bagels
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)
Directions
- Combine flour, 1 Tablespoon granulated sugar, instant yeast, and salt in the bowl of a stand mixer fitted with the dough hook attachment. Mix to combine.
- On low speed, add the sourdough discard and warm water until combined.
- Increase speed to medium and knead for 4-5 minutes until a smooth ball forms. This will be a sturdy dough and should not be sticky. You may need to add more water or flour (1 Tablespoon at a time) to reach the right dough consistency.
- Grease a large bowl, transfer the dough to the bowl, and cover with plastic wrap. Let the dough rise for 90 minutes or until doubled in size.
- Turn the dough out onto a smooth surface and divide it into 8-10 equal pieces. Rolling 8 pieces will give you 8 large bagels; rolling 10 pieces will give you 10 smaller bagels.
- Roll each piece in your palm to form a smooth ball, then use your thumb to press through the center of each ball, stretching the hole to form your bagel.
- Cover the bagels with a clean kitchen towel and let them rest for 20 minutes while preparing the next step.
- Preheat the oven to 425°F. Prepare 2 baking sheets lined with parchment paper or a silicone baking mat and set them aside.
- Bring a pot with 2 quarts of water and 2 Tablespoons of granulated sugar to a boil.
- Place your bagels in the boiling water for 15-30 seconds on each side. The bagels should float (if not, see notes below). You can fit 2-3 bagels in the pot at a time, making sure there is enough room for them to float freely.
- Remove from the boiling water using a slotted spoon and transfer to the prepared baking sheets. If needed, reshape the bagels a little after they’ve cooled.
- Whisk together the egg white and 1 Tablespoon water to create the egg wash. Lightly brush the bagels with egg wash, then sprinkle with your chosen toppings, if using (such as sesame seeds, poppy seeds, or everything bagel seasoning). You can also dip the bagels into the toppings if you prefer.
- Bake for 18-22 minutes or until golden brown. Let cool fully before slicing and serving.
How to Serve Sourdough Discard Bagels
You can serve these bagels plain, with cream cheese, or your favorite spread. Try them with lox, avocado, or even nut butter for a tasty meal or snack.
How to Store Sourdough Discard Bagels
Once cooled, store your bagels in an airtight container at room temperature for up to 3 days. You can also freeze them for longer storage. Just place them in a freezer bag, and they can last up to 3 months in the freezer.
Tips to Make Sourdough Discard Bagels
- Make sure your sourdough discard is at room temperature for the best results.
- Adjust the flour and water amounts carefully to get the right dough consistency.
- Let your bagels rest before boiling; this helps them maintain their shape.
- Try different toppings to customize your bagels to fit your tastes!
Variation
For a fun twist, consider adding herbs or cheese directly into the dough, or experiment with different toppings beyond the traditional options.
FAQs
1. Can I use active sourdough starter instead of discard?
Yes, you can use an active sourdough starter; just ensure it is at room temperature.
2. What if my dough is too sticky?
If your dough feels too sticky, gradually add a little more flour, a tablespoon at a time, until you reach the right consistency.
3. How do I know when the bagels are done baking?
The bagels are done when they are golden brown. You can also tap on the bottom; they should sound hollow.
Sourdough Discard Bagels
Ingredients
Method
- Combine flour, 1 tablespoon granulated sugar, instant yeast, and salt in the bowl of a stand mixer fitted with the dough hook attachment.
- Mix to combine.
- On low speed, add the sourdough discard and warm water until combined.
- Increase speed to medium and knead for 4-5 minutes until a smooth ball forms. Adjust with more water or flour if necessary.
- Grease a large bowl, transfer the dough to it, and cover with plastic wrap. Let it rise for 90 minutes or until doubled in size.
- Turn the dough out onto a smooth surface and divide it into 8-10 equal pieces.
- Roll each piece into a ball and press a hole through the center to shape into a bagel.
- Cover with a clean kitchen towel and let rest for 20 minutes.
- Preheat the oven to 425°F and prepare baking sheets lined with parchment paper.
- Bring a pot with 2 quarts of water and 2 tablespoons of granulated sugar to a boil.
- Place the bagels in the boiling water for 15-30 seconds on each side.
- Remove from the boiling water, reshape if needed, and transfer to the prepared baking sheets.
- Whisk together the egg white and 1 tablespoon water to create the egg wash. Brush bagels lightly with the egg wash and sprinkle with chosen toppings.
- Bake for 18-22 minutes or until golden brown. Let cool fully before slicing and serving.