Sourdough Discard Bagels Recipe
If you’re searching for a breakfast ritual that’s easier than you think, wildly delicious, and waste-conscious, these Sourdough Discard Bagels just might steal your heart. Each golden round is satisfyingly chewy, with just the right balance of tang, a slight sweet note from honey, and that irresistible bakery-style crackle you dream about. Even better, you’ll get to put that extra sourdough discard to work, making every bite a celebration of flavor and resourcefulness. Homemade bagels have never felt this rewarding or tasted this special.
Ingredients You’ll Need
Just a handful of simple, pantry-friendly ingredients stand between you and unforgettable bagels. Each one—especially that punchy sourdough discard—brings something essential to the table, working together to create real-deal texture and flavor. Here’s what you’ll need and why:
- Sourdough discard (1 cup, unfed): Adds a subtle tanginess and fantastic depth of flavor—plus, it’s the perfect way to use up that extra starter.
- Warm water (1 cup): Helps activate the yeast and creates a soft, workable dough.
- Instant yeast (2 teaspoons): Ensures your Sourdough Discard Bagels rise tall and proud, with a tender crumb inside.
- Granulated sugar (1 tablespoon): Gives the dough a gentle hint of sweetness and boosts yeast activity for a better rise.
- Bread flour (4 cups): The high protein content guarantees a satisfyingly chewy bite, just like classic bagels.
- Salt (1 1/2 teaspoons): Rounds out and brightens all the other flavors, balancing the tang and sweetness.
- Barley malt syrup or honey (2 tablespoons, for boiling water): Infuses the crust with its signature shine and just a kiss of sweetness.
- Egg (1, beaten, for egg wash): Creates that gorgeous golden finish and helps toppings stick.
- Optional toppings (sesame seeds, poppy seeds, everything bagel seasoning): Dress your bagels up any way you love for flavor and crunch!
How to Make Sourdough Discard Bagels
Step 1: Mix the Wet Ingredients
Start by grabbing your large mixing bowl and stir together the sourdough discard, warm water, instant yeast, and sugar. Mix until the yeast and sugar have dissolved. The sourdough discard brings its signature tang, while the yeast and sugar get a head start on the rise. This foundation helps promise both great flavor and the perfect chew.
Step 2: Add Dry Ingredients and Form a Dough
Add the bread flour and salt to your bowl, then mix until a shaggy, somewhat sticky dough starts to form. Don’t panic: it’ll come together as you knead! The bread flour is your secret weapon for that classic, satisfying chew that makes Sourdough Discard Bagels utterly crave-worthy.
Step 3: Knead the Dough
Transfer the dough to a lightly floured surface (or knead right in your mixer with a dough hook) and knead for 8 to 10 minutes. You’re looking for a smooth, elastic ball—this kneading builds the gluten structure, ensuring the bagels spring back with every bite and don’t turn out dense or tough.
Step 4: First Rise
Lightly grease a clean bowl, place your dough inside, and cover. Let it rise until doubled in size, typically about 1 to 1 1/2 hours. This slow rise gives your bagels that pillowy interior and lets the flavors deepen. It’s the perfect time to clean up, prep toppings, or just daydream about breakfast tomorrow.
Step 5: Shape Your Bagels
Punch down the dough to release any big air bubbles, then divide into 8 equal pieces. Roll each into a ball and poke a hole through the center with your finger, stretching gently into a classic bagel shape. Try to keep the shape even for uniform baking—shaping might feel rustic at first, but that’s half the charm of homemade Sourdough Discard Bagels.
Step 6: Let Them Rest
Place each shaped bagel on a parchment-lined baking sheet, cover with a towel, and let them rest for 20 minutes. This second rise allows them to relax and puff just a bit, giving you a light, fluffy bite inside.
Step 7: Boil for Authentic Texture
Preheat your oven to 425°F (220°C). Bring a large pot of water to a gentle boil, then stir in the barley malt syrup or honey. Boil your bagels 2 or 3 at a time for about 1 minute per side—this sets the crust, adds flavor, and delivers that signature chewy bite you expect from the best bagel shops.
Step 8: Add the Egg Wash and Toppings
After boiling, move the bagels back to the baking sheet. Brush generously with beaten egg so they’ll bake up shiny and golden brown. Now’s the pure joy: sprinkle them with sesame seeds, poppy seeds, or a heap of everything bagel seasoning—the customization is all yours.
Step 9: Bake and Cool
Bake the bagels for 20 to 25 minutes, until they’re deeply golden and your kitchen smells like an artisan bakery. Cool completely on a wire rack before slicing. That little bit of patience pays off with perfectly chewy, beautifully textured Sourdough Discard Bagels.
How to Serve Sourdough Discard Bagels
Garnishes
Classic options like sesame seeds, poppy seeds, or a rainbow of everything bagel seasoning add color and crunch that contrast the chewy interior. For extra flair, try flaky sea salt, finely minced onions, or even roasted garlic—your toppings turn Sourdough Discard Bagels from delicious to truly tailor-made.
Side Dishes
Sourdough Discard Bagels shine alongside a velvety smear of cream cheese, but don’t stop there. Pair with scrambled eggs, smoked salmon, sliced ripe tomatoes, or even a simple green salad. You can even split them for epic breakfast sandwiches—eggs, cheese, and avocado are a match made in bagel heaven.
Creative Ways to Present
For brunch, stack your split bagels with different spreads and toppings alongside bowls of lox, whipped butter, and fruit preserves for a DIY bagel bar. Or, cut them into quarters for easy sharing at gatherings—they make great mini sandwiches, too. However you serve them, Sourdough Discard Bagels are guaranteed showstoppers.
Make Ahead and Storage
Storing Leftovers
Leftover Sourdough Discard Bagels store beautifully. Cool them completely and then keep them in a resealable bag or airtight container at room temperature for up to 2 days. If you need a couple of extra days, popping them in the fridge works too—but keep in mind it may slightly alter their signature softness.
Freezing
For longer storage, freeze your bagels! Slice them in half (for faster toasting later), then wrap individually in plastic wrap and tuck into a freezer-safe bag. Stored this way, your Sourdough Discard Bagels will stay fresh and delicious for up to three months. Thaw overnight or pop straight into the toaster from frozen for convenience.
Reheating
To recapture that just-baked magic, simply warm your bagel halves in a toaster or toaster oven until hot and crisp around the edges. For a softer bagel, wrap in foil and gently heat in a 350°F oven for 10 minutes. Either way, your Sourdough Discard Bagels will taste revitalized—like they were made that morning.
FAQs
Can I make these Sourdough Discard Bagels without instant yeast?
For the best texture and rise, instant yeast is highly recommended, since sourdough discard alone doesn’t provide enough leavening in this quick recipe. Using only discard will require a longer fermentation and tweaking the method considerably.
Do I need bread flour, or can I use all-purpose flour?
Bread flour gives bagels their signature chew, but you can use all-purpose flour in a pinch. Just expect a slightly softer, less chewy result. Play around if you’re curious, but bread flour will get you closest to the classic deli-style bagel.
What’s the role of boiling the bagels in syrup or honey water?
The brief boil in sweetened water does more than just set the bagel shape. It creates that glossy, golden crust and helps toppings stick, while infusing a mellow sweetness and authentic bagel flavor that plain boiled water can’t deliver.
How do I get my bagels extra chewy?
If you’re all about chew, refrigerate the shaped bagels overnight before boiling and baking. The cold rest deepens the flavor and improves the texture, making for the ultimate Sourdough Discard Bagels with that bakery-level bite.
Are these Sourdough Discard Bagels vegetarian?
Yes! The base recipe is entirely vegetarian. Just skip the egg wash if you’d like a vegan version, and use plant-based toppings—your bagels will still bake up beautifully golden and flavorful.
Final Thoughts
The joy of pulling a tray of Sourdough Discard Bagels from your own oven—aromatic, golden, and inviting—is one you just need to experience. Whether you’re banishing breakfast boredom or making something special for the ones you love, these bagels turn leftovers into the highlight of your morning. Give them a try, and let new traditions rise in your kitchen!
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Sourdough Discard Bagels Recipe
- Total Time: 2 hours 15 minutes
- Yield: 8 bagels 1x
- Diet: Vegetarian
Description
Learn how to turn your sourdough discard into delicious bagels with this easy and satisfying recipe. These homemade bagels are chewy, flavorful, and perfect for breakfast or a snack.
Ingredients
Dough:
- 1 cup sourdough discard (unfed)
- 1 cup warm water
- 2 teaspoons instant yeast
- 1 tablespoon granulated sugar
- 4 cups bread flour
- 1 1/2 teaspoons salt
Boiling and Topping:
- 2 tablespoons barley malt syrup or honey (for boiling water)
- 1 egg (beaten, for egg wash)
- optional toppings (sesame seeds, poppy seeds, everything bagel seasoning)
Instructions
- Prepare the Dough: In a large mixing bowl, combine the sourdough discard, warm water, instant yeast, and sugar. Stir until dissolved. Add the bread flour and salt, mixing until a rough dough forms.
- Knead and Rise: Knead the dough until smooth and elastic. Let it rise until doubled in size.
- Shape the Bagels: Divide the dough, shape into balls, poke a hole in the center, and stretch into bagel shapes.
- Boil and Bake: Boil the bagels in water with barley malt syrup or honey, then bake until golden brown.
- Cool and Enjoy: Cool the bagels on a wire rack before slicing and serving.
Notes
- For chewier bagels, refrigerate the shaped bagels overnight before boiling and baking.
- This recipe works with either white or whole wheat bread flour.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Bread
- Method: Baking, Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 bagel
- Calories: 240
- Sugar: 3 g
- Sodium: 350 mg
- Fat: 2 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 1.5 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 20 mg
