It might sound odd but sourdough discard is the extra bit of starter thats left over when you feed it. A starter is just flour and water that gets all bubbly cause wild yeast and bacteria grow in it. You feed it more flour and water to keep it alive and ready for baking. The leftover part, called discard, is kinda a free gift you can use in recipes like waffles for extra taste.
Using sourdough discard is not only fun but also helps cut down food waste, wich is getting worse every year. We throw away tons of food, and that makes bad gases in the air and wastes water and energy. When you add discard to your cooking, such as making pizza dough, youre saving food from the trash and being more mindful about every scrap.
Bagels come from old Jewish communities in Poland but now theyre everywhere. Their chewy texture and round shape with a hole in the middle make them stand out from other breads. Theyre usually boiled first then baked, so they get that shiny crust and dense bite. People often eat bagels at brunch or community events, with all sorts of toppings like cream cheese, lox, or whatever you like.
What Are Sourdough Discard Bagels?
Sourdough discard bagels are just regular bagels but made with that tangy discard. Instead of only using store yeast, you also get the wild fermentation from your starter. This makes the dough a bit denser and chewier, with a slight sour kick that normal bagels dont have. Each bite has more depth and complexity in flavour, making it a cool twist on a classic.
Theres a bunch of good reasons to use discard in your bagels. For one, it boosts flavor thanks to extra fermentation. Then it helps the bagels get that chew you love. Plus you wont waste the discard thats just sitting in the fridge. It really cuts down waste and is easier on your wallet, cause you use whats already there.
Ingredients for Sourdough Discard Bagels
To make sourdough discard bagels, gather these simple ingredients so your bagels turn out great:
- Sourdough Discard: This is what gives your bagels that awesome tangy taste.
- Bread Flour: It has more protein than all-purpose flour, wich helps make chewy gluten.
- Water: Lukewarm works best to wake up the yeast and make the dough mix well.
- Salt: Adds savour and also slows down fermentation so it dont go crazy.
- Sweetener (Honey or Sugar): Helps the crust brown and adds a little sweetness.
- Optional Toppings: Seeds like sesame, poppy, or even everything bagel seasoning for more flavor.
Equipment Needed for Making Bagels
Here are the tools thatll make your bagel process easier:
- Mixing Bowls: For mixing and kneading the dough.
- Measuring Cups and Spoons: Baking is science, so you want them exact.
- Baking Sheet: To bake your bagels on.
- Parchment Paper: Stops sticking and makes cleanup quick.
- Large Pot for Boiling: Bagels need a quick boil before the oven.
- Slotted Spoon: So you can fish out the bagels without splashing.
- Cooling Rack: Lets them cool all around so they dont get soggy underneath.
Step-by-Step Recipe for Sourdough Discard Bagels
Ingredients List
Youll need these to make about 8 bagels:
- 1 cup sourdough discard (about 240 grams)
- 3 cups bread flour (about 360 grams)
- 1 cup lukewarm water (about 240 milliliters)
- 1 teaspoon salt
- 1 tablespoon honey or sugar
- Optional toppings (like everything seasoning or sesame seeds)
Directions
Follow these steps to get perfect bagels:
- Mixing the Dough: In a big bowl, stir together sourdough discard, bread flour, water, salt, and sugar until it looks rough and shaggy.
- Kneading the Dough: Dump the dough on a floured surface and knead for about 8-10 minutes until it feels smooth and stretchy. If it sticks too much, add a bit more flour.
- First Rise: Put the dough in a greased bowl and cover it with a damp towel. Let it rise in a warm spot for 1-2 hours or till its doubled.
- Shaping Bagels: Punch down the dough and divide it into 8 pieces. Roll each into a ball, then poke a hole in the center with your finger and stretch to make a ring.
- Boiling Bagels: Bring a pot of water to a boil and stir in a tablespoon of honey or sugar. Drop bagels in 2-3 at a time, boil for 30 seconds each side, then remove with a slotted spoon onto a parchment-lined sheet.
- Baking Bagels: Heat oven to 425°F (220°C). Bake for 20-25 minutes until golden and firm. Let them cool on a rack so they keep their crust.
Expert Tips for Perfect Sourdough Discard Bagels
Some pointers to make your bagels next-level:
- Gluten and Chew: Knead well so the dough is stretchy. That gives you the right chew.
- Boil Spacing: Dont overcrowd the pot when boiling, its important to keep them seperate so they dont stick and the temp dont drop.
Variations of Sourdough Discard Bagels
Get creative and try these ideas:
- Flavor Variations: Mix in crushed garlic, onion flakes, or fresh herbs so they punch up the taste.
- Topping Variations: Spritz on seeds like poppy or sesame, or even cheese before baking.
- Stuffed Bagels: Press in cream cheese, smoked salmon, or jam before you boil so theyre stuffed inside.
Storage and Freezing Techniques
Keep your bagels fresh by doing this:
- Proper Storage: Store cooled bagels in an airtight container at room temp for up to 3 days. Slice them first if you want to freeze.
- Freezing Bagels: Wrap each in plastic and bag em up in a freezer bag. Reheat from frozen in the oven or toaster.
Frequently Asked Questions (FAQ)
- What can you do with sourdough discard? You can use discard in things like pancakes, waffles, muffins, and of course bagels.
- Can I use all-purpose flour instead of bread flour? You can, but bread flour gives better chew cause it has more protein.
- How do you know when bagels are done boiling? Theyre ready when they puff up and look shiny, about 30 seconds each side.
Conclusion
Making bagels with sourdough discard is a tasty way to not waste your starter. Theyre tangy, chewy, and fun to experiment on with toppings or stuffings. Its definately worth a try and you might be surprise how good it is.
Additional Resources
For more ideas, check these out:
- Links to other sourdough recipes and blogs
- Community forums or social media pages for sharing results
sourdough discard bagels
Equipment
- 1 mixing bowl
- 1 measuring cups and spoons
- 1 kitchen scale (optional)
- 1 wooden spoon or spatula
- 1 baking sheet
- 1 parchment paper
- 1 large pot (for boiling)
- 1 slotted spoon
- 1 cooling rack
Ingredients
- 2 cups all-purpose flour
- 1 cup sourdough discard
- 1 teaspoon salt
- 2 teaspoons sugar
- 1 teaspoon instant yeast
- ¾ cup warm water
- 1 tablespoon baking soda for boiling
- optional toppings (e.g., sesame seeds, poppy seeds)
Instructions
- In a mixing bowl, combine the all-purpose flour, sourdough discard, salt, sugar, and instant yeast. Mix well to blend the dry ingredients.
- Gradually add the warm water to the mixture, stirring with a wooden spoon or spatula until a rough dough begins to form.
- Knead the dough on a lightly floured surface for about 5-7 minutes until it becomes smooth and elastic.
- Shape the dough into a ball, place it in a greased bowl, and cover it with a clean cloth. Let it rest for 30 minutes.
- Preheat your oven to 450°F (230°C) and line a baking sheet with parchment paper.
- After resting, punch down the dough and divide it into 8 equal pieces. Shape each piece into a ball and poke a hole in the center with your finger to create the bagel shape. Gently stretch the hole to ensure it remains open after baking.
- In a large pot, bring water to a boil and add the baking soda. Carefully drop in the bagels (you may need to do this in batches) and boil for about 30 seconds on each side. Remove them with a slotted spoon and place them on the prepared baking sheet.
- If desired, sprinkle your favorite toppings onto the bagels while they are still wet from boiling.
- Bake the bagels in the preheated oven for 20 minutes or until golden brown.
- Allow the bagels to cool on a wire rack before serving.
