Sourdough Discard Bagels

why make this recipe

Sourdough Discard Bagels are a delicious way to use up your sourdough starter that you might otherwise throw away. Instead of discarding your excess starter, you can turn it into chewy, flavorful bagels. These bagels not only have a unique taste but also a beautiful texture. Making your own bagels at home is satisfying, and it’s a fun activity that the whole family can enjoy.

how to make Sourdough Discard Bagels

Ingredients

• 2 cups all-purpose flour
• 1 cup sourdough discard or active starter
• 1 teaspoon salt
• 1 tablespoon sugar
• 1/2 teaspoon instant yeast
• 1/2 cup warm water
• 1 tablespoon baking soda
• Toppings (e.g., sesame seeds, poppy seeds, everything bagel seasoning)

Directions

1. In a large bowl, mix the flour, salt, sugar, and instant yeast. Add the sourdough discard and warm water. Stir until a dough forms.
2. Knead the dough on a floured surface for about 10 minutes until smooth.
3. Place the dough in a greased bowl, cover, and let it rise for about 2 hours, or until doubled in size.
4. Preheat the oven to 425°F (220°C).
5. Divide the dough into equal pieces and shape each into a bagel.
6. Boil water with baking soda in a large pot. Boil each bagel for about 30 seconds on each side.
7. Place boiled bagels on a baking sheet lined with parchment paper. Add desired toppings.
8. Bake for 20-25 minutes until golden brown.
9. Let cool before serving.

how to serve Sourdough Discard Bagels

Sourdough Discard Bagels are best enjoyed fresh out of the oven. You can serve them with cream cheese, butter, or your favorite spreads. They are also delicious with smoked salmon, avocado, or sliced tomatoes. In addition, you can toast them for an extra crispy texture.

how to store Sourdough Discard Bagels

Once your bagels have cooled, you can store them in an airtight container at room temperature for up to 3 days. For longer storage, place them in a plastic bag and freeze for up to 3 months. To enjoy frozen bagels, simply toast them straight from the freezer or let them thaw at room temperature.

tips to make Sourdough Discard Bagels

• Make sure your sourdough discard is active for the best flavor.
• When boiling the bagels, make sure the water is at a rolling boil for a proper texture.
• Experiment with different toppings to find your favorite combinations.

variation

You can add different flavors to your bagel dough, such as garlic powder, onion flakes, or herbs to enhance the flavor. You can also try adding cheese, olives, or jalapeños on the inside before shaping them.

FAQs

Can I use regular yeast instead of instant yeast?
Yes, you can use regular active dry yeast. Just make sure to activate it in warm water first.

What if my dough doesn’t rise?
Make sure your yeast is fresh and that you’re allowing the dough to rise in a warm environment.

Can I make these bagels without sourdough discard?
Yes, you can replace the sourdough discard with an extra cup of flour and water, but you will miss out on the unique flavor that the sourdough adds.

Sourdough Discard Bagels

Delicious bagels made using sourdough starter, perfect for a family-friendly baking activity.

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Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Servings: 6 bagels

Course: Breakfast, Snack

Cuisine: American

Calories: 210

Ingredients Method Notes

Ingredients

  

Bagel Dough

• 2 cups all-purpose flour
• 1 cup sourdough discard or active starter Ensure it's active for best flavor.
• 1 teaspoon salt
• 1 tablespoon sugar
• 1/2 teaspoon instant yeast
• 1/2 cup warm water

Boiling Solution and Toppings

• 1 tablespoon baking soda
• Toppings (e.g., sesame seeds, poppy seeds, everything bagel seasoning) Choose your desired toppings.

Method

 

Preparation

1. In a large bowl, mix the flour, salt, sugar, and instant yeast.
2. Add the sourdough discard and warm water. Stir until a dough forms.
3. Knead the dough on a floured surface for about 10 minutes until smooth.
4. Place the dough in a greased bowl, cover, and let it rise for about 2 hours, or until doubled in size.

Cooking

1. Preheat the oven to 425°F (220°C).
2. Divide the dough into equal pieces and shape each into a bagel.
3. Boil water with baking soda in a large pot. Boil each bagel for about 30 seconds on each side.
4. Place boiled bagels on a baking sheet lined with parchment paper. Add desired toppings.
5. Bake for 20-25 minutes until golden brown.
6. Let cool before serving.

Notes

Bagels are best enjoyed fresh out of the oven with cream cheese, butter, or other spreads. Store cooled bagels in an airtight container at room temperature for up to 3 days or freeze for up to 3 months. Toast frozen bagels straight from the freezer for a quick snack.