Easy and Delicious Sourdough Discard Bagels

Ah, the aroma of freshly baked bagels filling your kitchen—there’s something extraordinary about making your bread at home. If you’re an avid sourdough baker, you likely have a jar of sourdough discard sitting in your fridge, waiting for a purpose. Instead of tossing it away, why not transform that leftover starter into something delicious? Making sourdough discard bagels is an easy and satisfying way to reduce kitchen waste while creating a chewy, flavorful treat.

This guide will walk you through everything you need about crafting sourdough discard bagels at home. Whether you’re new to baking or a seasoned pro, this process is simple, engaging, and perfect for anyone who hates waste but loves excellent food.

Why Make Sourdough Discard Bagels?

There are plenty of reasons to make sourdough discard bagels beyond the simple joy of baking. For starters, it’s a practical way to use up your leftover sourdough—no more guilty feelings when you pour it down the drain. Beyond that, homemade bagels offer a superior texture and flavor compared to store-bought versions. The natural tanginess of sourdough adds depth, while the homemade process ensures a satisfying chew and crisp exterior that’s hard to beat.

Plus, bagels are surprisingly easy to make at home, even if you’re a novice baker. The satisfaction of pulling a batch of golden, round bagels out of your oven is hard to match. You can customize them to your taste, add your favorite toppings, and even experiment with different flavors. It’s a delightful way to make breakfast or brunch something special.

Exploring Sourdough Discard: What It Is and How to Make the Most of It

So, what exactly is sourdough discard? Sourdough discard is the portion of your sourdough starter that you remove when you refresh or “feed” it. Because you only need a small amount of starter to keep your sourdough lively and active, there’s usually a leftover starter—called the discard—that needs a new purpose. While it’s not quite as bubbly as an active starter, it’s still full of flavor and can contribute to the structure of baked goods like bagels.

Using sourdough discard is a fantastic way to incorporate the distinct, tangy flavor of sourdough into other recipes without the long rise times typically required for sourdough bread. For bagels, sourdough discard adds depth to the dough and creates a more complex flavor profile that pairs perfectly with savory or sweet toppings.

Essential Ingredients for Delicious Sourdough Discard Bagels

Before you start, make sure you have the key ingredients at hand. Here’s what you’ll need:

• Sourdough Discard: This will be the star of your dough. It’s best to use discard that is no more than a week old for optimal flavor.
• Flour: Bread flour is recommended for the best texture, but you can use all-purpose flour if needed.
• Water: Lukewarm water helps activate the yeast and hydrate the dough.
• Yeast: Although the discard provides some natural yeast, adding a bit of instant yeast will help ensure a good rise and reliable results.
• Honey: Adds a touch of sweetness and feeds the yeast. You can substitute it with sugar or maple syrup if preferred.
• Salt: Brings out the flavor and balances the sourness of the sourdough.

Optional Add-ins: Feel free to personalize your bagels with ingredients like cinnamon, herbs, seeds, or cheese for an extra twist.

Step-by-Step Recipe for Sourdough Discard Bagels

Ready to get started? Follow these steps to create delicious sourdough discard bagels:

Mixing and Kneading Your Bagel Dough

1. Combine Ingredients: In a large bowl, mix 1 cup of sourdough and discard with 1 1/4 cups of warm water, 1 tablespoon of honey, and 1 teaspoon of instant yeast. Stir until combined.
2. Add Flour and Salt: Gradually add 4 cups of bread flour and 1 tablespoon of salt. Mix until a shaggy dough forms.
3. Knead the Dough: Move the dough onto a lightly floured surface. Knead the dough for roughly 10 minutes until it becomes smooth and elastic. If the dough is too sticky, slowly incorporate more flour, adding one tablespoon at a time.

Tip: Proper kneading is essential for developing gluten, which gives bagels their chewy texture. To determine if the dough is ready, perform the “windowpane test.” Carefully stretch a small piece of dough, and if it forms a thin, translucent membrane without breaking, it’s ready.

Shaping the Bagels

1. Divide the Dough: Cut the dough into 8 equal pieces. Roll each piece into a ball.
2. Shape the Bagels: Use your thumb to poke a hole in the center of each dough ball and gently stretch it until the hole is about 2 inches wide. The dough will puff up during proofing, so a more significant hole ensures it doesn’t close up entirely.

Tip: Keep the dough balls covered with a damp towel while shaping to prevent them from drying out.

Boiling Bagels: The Secret to Texture

The secret to authentic bagels is boiling them before baking. This step gives the bagels their characteristic chewy texture.

1. Boil Water: Heat a large pot of water until it reaches a boil. Incorporate 1 tablespoon of honey or barley malt syrup to improve both color and flavor.
2. Boil the Bagels: Carefully drop each bagel into the boiling water. Boil for 1 minute on each side for a softer texture or up to 2 minutes on each side for a chewier result. Use a slotted spoon to lift them out.

Tip: A longer boil time leads to a denser, chewier bagel, while a shorter boil results in a lighter texture.

Baking Your Sourdough Discard Bagels

1. Preheat Oven: Heat your oven to 425°F (220°C). Place a baking stone or heavy-duty baking sheet inside to preheat.
2. Add Toppings: Before baking, sprinkle your bagels with desired toppings—sesame seeds, poppy seeds, coarse salt, or everything bagel seasoning.
3. Bake: Arrange the boiled bagels on a parchment-lined baking sheet. Bake for 20-25 minutes, or until golden brown. Turn the tray halfway through to ensure baking is even.

Expert Tips to Ensure Delicious Bagels Every Time

To master the art of sourdough discard bagels, keep these tips in mind:

• Check Dough Hydration: If your Dough feels too dry, add a teaspoon of water at a time until it reaches the right consistency. Dough that is too sticky may need a touch more flour.
• Use Steam for Crunch: For a crisp crust, place a small pan of water in the oven to create steam while baking.
• Don’t Rush Proofing: Letting the Dough proof for at least an hour after shaping helps develop flavor and texture. A cold proof in the fridge overnight can enhance the tangy taste.

Storing and Freezing Your Homemade Bagels

Once your bagels are baked to perfection, it’s essential to store them properly to maintain freshness:

• Short-term Storage: Keep bagels in an airtight container at room temperature for up to 3 days.
• Freezing: If you want to store them longer, slice the bagels in half and freeze them in a sealed bag for up to 3 months. Toast directly from frozen for a quick, tasty snack.

Creative Ways to Use Sourdough Discard Bagels

Bagels aren’t just for breakfast! Here are some creative ways to enjoy your homemade bagels:

• Bagel Chips: Cut leftover bagels into thin slices, brush with olive oil, sprinkle with salt, and bake until crispy for a delicious, crunchy snack.
• Bagel Croutons: Cube the bagels and toast them for hearty croutons that add texture to salads or soups.
• Sandwiches and Bagel Pizzas: Use bagels as a base for sandwiches or mini pizzas. Top with your favorite ingredients and broil until warm and melty.

Avoid These Mistakes for Perfect Sourdough Bagels

Making sourdough discard bagels isn’t tricky, but there are a few common mistakes to watch out for:

• Over-Kneading: Kneading too much can result in tough bagels. Stop once the Dough is smooth and elastic.
• Under-Proofing: More time for proofing can lead to dense bagels. Make sure to proof at room temperature for at least an hour.
• Skipping the Boil: Skipping the boiling step will give you a bread-like texture instead of the chewy bagel you’re after. Make sure to boil each bagel before baking.

Sourdough Discard Bagels

Recipe by Chef SarahCourse: BreakfastCuisine: AmericanDifficulty: Moderate

Servings

8

servings

Prep time

20

minutes

Cooking time

25

minutes

Calories

260

kcal

These bagels are a tasty and easy way to use leftover sourdough, offering a chewy texture, a golden brown crust, and a rich flavor. Perfect for a homemade breakfast or snack!

Ingredients

• 1 cup sourdough discard (not more than a week old)

• 1 ¼ cups warm water

• 1 tablespoon honey (or sugar)

• 1 teaspoon instant yeast

• 4 cups bread flour (or all-purpose flour)

• 1 tablespoon salt

• 1 tablespoon of honey or barley malt syrup (to add to the boiling water)

• Optional toppings: sesame seeds, poppy seeds, everything bagel seasoning, coarse salt

Directions

• Mix the Dough: In a large bowl, combine sourdough discard, warm water, honey, and instant yeast. Stir until well mixed. Slowly incorporate the flour and salt, mixing until a rough dough starts to come together.
• Knead the Dough: Transfer the dough to a lightly floured surface and knead for about 10 minutes, until it is smooth and elastic.
• First Proof: Place the dough in a lightly oiled bowl, cover it with a damp cloth, and let it rise at room temperature for 1 hour or until slightly puffy.
• Form the Bagels: Split the dough into eight equal portions. Roll each piece into a ball. Poke a hole in the center with your thumb, then gently stretch it to form a bagel shape with a 2-inch hole.
• Boil the Bagels: Set your oven to 425°F (220°C) and let it preheat. Add 1 tablespoon of honey or barley malt syrup to a big saucepan of boiling water. Gently lower the bagels into the boiling water, cooking each for 1 minute per side. Lift them out with a slotted spoon and transfer them to a parchment-lined baking sheet.
• Add Toppings: While the bagels are still wet from boiling, sprinkle them with your choice of toppings.
• Bake: Rotate the tray midway through the baking period and cook the bagels for 20 to 25 minutes or until golden brown. Allow them to cool on a wire rack before cutting.

Notes

• For a chewier texture, boil the bagels for 2 minutes on each side instead of 1 minute.
• For deeper flavor, allow the dough to cold-proof in the fridge overnight after shaping the bagels.
• Store leftover bagels in an airtight container for up to 3 days, or freeze for more extended storage.

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FAQs: Everything You Need to Know About Sourdough Bagels

Enjoy Your Homemade Sourdough Discard Bagels!

Congratulations! You’ve learned the secrets of turning sourdough discard into delightful homemade bagels. Not only have you minimized waste, but you’ve also mastered a new baking skill that you can personalize with endless flavors. Homemade bagels are perfect for breakfast, snacks, or creative meals, and the satisfaction of baking them yourself makes each bite even better. So, gather your ingredients, preheat the oven, and enjoy the process—your kitchen will thank you!

Did you try this sourdough discard bagel recipe? Share your results and any creative topping ideas in the comments below! Remember to follow for more homemade baking tips and tricks.