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Sourdough Discard Bagels make excellent use of leftover starter while yielding that classic chewy bite and lightly crisp exterior. A touch of tang from the sourdough adds extra flavor, and these bagels are wonderful toasted and spread with cream cheese.
Whether you’re new to bagel-making or an experienced baker, this recipe is straightforward and satisfying—perfect for breakfast, brunch, or anytime a fresh bagel craving strikes.
Why You’ll Love This Recipe
- Uses Sourdough Discard: Minimize waste by incorporating leftover starter.
- Chewy Texture & Crisp Crust: Achieve bakery-style bagels right at home.
- Easy to Customize: Top with seeds, and spices, or leave them plain.
- Make-Ahead Friendly: Freeze extras for a quick breakfast option.
- Beginner-Friendly Method: Straightforward steps produce impressive results.
What to Serve with Sourdough Discard Bagels
- Cream Cheese: A classic choice, plain or flavored.
- Smoked Salmon: Brings savory flavor and protein.
- Avocado: Mash with a pinch of salt and pepper.
- Eggs: Turn your bagel into a breakfast sandwich.
- Peanut Butter & Jelly: A sweet, kid-friendly duo.
Ingredient Breakdown
These components work together to create a chewy, slightly tangy bagel:
- Bread Flour (or All-Purpose Flour): Provides the gluten structure for that signature chew.
- Sourdough Discard: Adds a tangy note and extra depth.
- Instant or Active Dry Yeast: Gives the dough a reliable rise.
- Salt: Enhances flavor and strengthens dough structure.
- Brown Sugar (or Honey): Feeds the yeast and contributes subtle sweetness.
- Warm Water: Helps the yeast activate and brings the dough together.
Pro Tip Before Starting
For the best texture, let your bagel dough rest in the fridge overnight before shaping. This extended fermentation helps develop flavor and structure, although it’s not mandatory if you’re short on time.
Sourdough Discard Bagels
Chewy, tangy bagels made with sourdough discard, perfect for toasting and topping with your favorite spreads.
Ingredients
- 3 1/2 cups bread flour (or all-purpose flour), plus more as needed
- 1 cup sourdough discard (unfed)
- 1 teaspoon instant or active dry yeast
- 2 tablespoons brown sugar (or honey)
- 1 tablespoon salt
- 1 to 1 1/4 cups warm water (adjust as needed)
For Boiling & Topping
- 2 quarts water
- 2 tablespoons brown sugar (optional, for slight sweetness)
- Optional toppings: sesame seeds, poppy seeds, coarse salt, or everything bagel seasoning
Instructions
- Combine Dry Ingredients: In a large bowl (or bowl of a stand mixer), mix flour, yeast, brown sugar, and salt.
- Add Wet Ingredients: Add sourdough discard and warm water. Start with 1 cup of water, adding more if needed to form a firm, slightly tacky dough.
- Knead the Dough: Knead by hand or with a dough hook on medium speed for about 8–10 minutes. The dough should be smooth and elastic. If it’s too sticky, add more flour in small increments; if it’s dry, add a bit more water.
- First Rise: Place dough in a lightly oiled bowl, cover, and let rise until doubled in size (about 1–1.5 hours, depending on room temperature).
- Shape the Bagels: Punch down the dough and divide it into 8 equal pieces. Roll each piece into a ball, then poke your thumb through the center, gently expanding the hole to about 1–2 inches in diameter.
- Second Rise/Rest: Place shaped bagels on a parchment-lined baking sheet, cover lightly with plastic wrap or a towel and let rest for about 20–30 minutes.(Optional) For improved flavor and texture, refrigerate covered bagels overnight and proceed in the morning.
- Preheat & Prepare Water Bath: Preheat oven to 425°F (220°C). In a large pot, bring 2 quarts of water and 2 tablespoons of brown sugar (optional) to a gentle boil.
- Boil the Bagels: Working in batches, carefully place bagels into the boiling water for about 1 minute per side. Remove with a slotted spoon and let excess water drip off.
- Add Toppings: While bagels are still damp, sprinkle with your choice of toppings, or leave them plain. Return the bagels to the parchment-lined baking sheet.
- Bake: Bake for 20–25 minutes, or until the bagels turn a deep golden color. Cool on a wire rack for at least 15 minutes before slicing.
Notes
- Storage: Keep bagels in a sealed plastic bag or airtight container at room temperature for up to 2 days. For longer storage, slice and freeze them—just pop into a toaster when ready to eat.
- Freezing: Freeze baked bagels in a single layer; once frozen, transfer them to a freezer-safe bag for up to 3 months.
- Gluten-Free: A 1:1 gluten-free flour blend can be tried, but the texture will vary.
- No Brown Sugar: Substitute honey, white sugar, or maple syrup.
Pro Tip After Preparing
If you prefer a softer crust, lightly brush the bagels with melted butter right out of the oven. For a shinier finish, you can also brush them with an egg wash before baking.
Frequently Asked Questions
Can I omit the yeast and rely solely on sourdough?
Yes, but rising times will be significantly longer. Plan for several hours or an overnight rest.
Do I have to boil the bagels?
Boiling is what gives bagels their characteristic chew and outer texture. Skipping it will result in more of a standard bread roll.
How can I tell if my bagels are fully cooked?
They should be golden brown on the outside and sound hollow when tapped on the bottom.
Wrapping it up
Sourdough Discard Bagels bring together the tang of sourdough and the iconic chewiness of a classic bagel.
This recipe is a practical way to use leftover starters while creating a delicious, versatile breakfast or snack.
Toast them up, add your favorite spread or toppings, and enjoy a homemade treat that beats anything from the grocery store. Happy baking!
