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sourdough discard bagels

sourdough discard bagels

These sourdough discard bagels are a delicious way to utilize your leftover sourdough starter. With a chewy texture and a slight tang, they make for a perfect breakfast or snack option. The recipe is straightforward and yields warm, homemade bagels that can be customized with your favorite toppings.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course Breakfast
Cuisine American
Servings 4 People
Calories 200 kcal

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.

Notes

If you want to add flavor, consider incorporating herbs, garlic powder, or cheese into the dough.
Bagels can be stored in an airtight container at room temperature for a few days or frozen for longer storage.
Make sure to adjust the boiling time based on your oven and how chewy you like your bagels.