Imagine sinking your teeth into a chewy, slightly tangy bagel, knowing it’s not just delicious, but also a clever way to use up that sourdough discard! These Sourdough Discard Bagels transform what might otherwise be waste into a breakfast (or anytime) treat that’s surprisingly simple to make, offering a satisfying homemade experience, so let’s get baking!
Ingredients
For the Bagels:
- 250g sourdough discard (100% hydration, unfed)
- 350g bread flour (or all-purpose flour)
- 12g granulated sugar
- 7g salt
- 180ml warm water
For Boiling:
- 8 cups water
- 2 tablespoons barley malt syrup or honey
For Topping (optional):
- Everything bagel seasoning
- Sesame seeds
- Poppy seeds
- Flaked sea salt
Equipment You’ll Need
- Large mixing bowl or stand mixer
- Measuring cups and spoons
- Baking sheet
- Parchment paper
- Large pot
- Slotted spoon or spider
Let’s Talk Sourdough Discard – What Exactly *Is* It?
Okay, let’s clear up the mystery of sourdough discard. Basically, it’s the portion of your sourdough starter that you remove before feeding it. You do this to keep the starter from growing too big. Now, some people think “discard” means “garbage,” but that’s SO not the case! It’s still full of flavor and beneficial bacteria, just not quite as active as a freshly fed starter. It’s perfect for recipes like these bagels, adding a subtle tang and unique texture.
Why This Sourdough Discard Bagel Recipe Rocks
I know there are a million bagel recipes out there, but trust me, this one’s special! Using sourdough discard adds a complexity of flavor you just can’t get any other way. It’s a little tangy, a little chewy, and utterly addictive. Plus, it’s a fantastic way to reduce waste and feel good about using every last bit of your starter. And, unlike some bagel recipes, this one is surprisingly straightforward. No complicated techniques, just delicious results. Think of the satisfaction of biting into a bagel *you* made from scratch!
Step-by-Step Instructions
Making the Dough:
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Combine Ingredients: In a large mixing bowl or the bowl of a stand mixer, combine the sourdough discard, flour, sugar, and salt. Add the warm water and mix until a shaggy dough forms.
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Knead the Dough: Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, or until it becomes smooth and elastic. If using a stand mixer, knead with the dough hook for 6-8 minutes. The dough should be slightly tacky but not sticky. If it’s too sticky, add a tablespoon of flour at a time until it reaches the right consistency.
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First Rise: Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap or a damp towel and let rise in a warm place for 1-1.5 hours, or until almost doubled in size. Don’t worry if it doesn’t double *exactly*; the sourdough discard is less about rise and more about flavor and texture.
Shaping the Bagels:
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Divide the Dough: Gently punch down the dough and divide it into 8 equal pieces.
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Shape the Bagels: Roll each piece into a rope about 8-10 inches long. Bring the ends together to form a circle, overlapping them by about an inch. Press the overlapping ends firmly together to seal. You can also use the “poke a hole” method: roll each piece into a ball, then use your thumb to poke a hole through the center. Gently stretch the hole to about 1-1.5 inches in diameter.
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Second Rise (Proofing): Place the shaped bagels on a baking sheet lined with parchment paper. Cover loosely with plastic wrap or a damp towel and let rise for 30-45 minutes. This step is important for getting that perfect bagel texture!
Boiling and Baking:
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Preheat Oven: Preheat your oven to 425°F (220°C).
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Prepare Boiling Water: Fill a large pot with 8 cups of water and bring to a boil. Add the barley malt syrup or honey. This gives the bagels their characteristic shine and slightly sweet flavor.
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Boil the Bagels: Gently drop 2-3 bagels into the boiling water at a time. Boil for 1-2 minutes per side. This step is crucial for creating that chewy bagel texture. Don’t overcrowd the pot!
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Add Toppings: Remove the boiled bagels with a slotted spoon or spider and place them back on the prepared baking sheet. Immediately sprinkle with your desired toppings (everything bagel seasoning, sesame seeds, poppy seeds, flaked sea salt, etc.).
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Bake: Bake for 20-25 minutes, or until the bagels are golden brown and sound hollow when tapped on the bottom. Rotate the baking sheet halfway through for even baking.
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Cool: Let the bagels cool on a wire rack before slicing and enjoying. This prevents them from becoming soggy.
Troubleshooting and Tips for Sourdough Discard Bagel Perfection
- Dough Too Sticky? Add flour one tablespoon at a time until the dough is manageable. Humidity can affect the amount of flour needed.
- Bagels Not Rising Enough? Make sure your discard is relatively fresh (within a week or so). A warmer environment can also help with rising, but don’t let them over-proof.
- Toppings Not Sticking? Make sure to apply the toppings immediately after boiling, while the bagels are still wet.
- For a More Intense Sourdough Flavor: Let the dough rest in the refrigerator overnight after the first rise. This slow fermentation will enhance the tang.
Serving Suggestions and Creative Twists
Okay, you’ve got these gorgeous bagels… now what? Classic cream cheese is always a winner, but don’t stop there! Try them with smoked salmon and dill, avocado and everything bagel seasoning, or even as a base for a mini pizza. And for a truly decadent experience, try them toasted with butter and a sprinkle of cinnamon sugar. These bagels are also great the next day – just toast them up for a warm, chewy treat.
Storing Your Homemade Bagels
These Sourdough Discard Bagels are best enjoyed fresh, but they can be stored in an airtight container at room temperature for up to 2 days. For longer storage, slice them and freeze them for up to 2 months. To reheat, simply toast them straight from the freezer. I personally like to slice them before freezing so I can easily grab a bagel for a quick breakfast.
Other Bread Recipes You Might Enjoy
If you loved making these bagels, you might also enjoy these other delicious bread recipes. For a savory treat, try making Soft Pretzel Bites. If you’re looking for an easy and healthy option, give Cottage Cheese Bagels a try. For a crowd-pleasing side dish, Garlic Butter Bread Rolls are always a hit, or go big with Cheesy Pull Apart Christmas Bread.
Conclusion
So, there you have it – a fantastic and easy way to transform your sourdough discard into something truly special! These Sourdough Discard Bagels are not only delicious and satisfying, but also a great way to reduce waste and impress your friends and family. Happy baking, and I can’t wait to hear how yours turn out!
What exactly is sourdough discard and why is it used in this bagel recipe?
Sourdough discard is the portion of your sourdough starter that you remove before feeding it to prevent it from growing too large. It’s still full of flavor and beneficial bacteria, adding a subtle tang and unique texture to the bagels.
Why is it necessary to boil the bagels before baking them?
Boiling the bagels before baking is crucial for creating their characteristic chewy texture.
What can I do if my bagel dough is too sticky while kneading?
If the dough is too sticky, add flour one tablespoon at a time until it reaches the right consistency. Humidity can affect the amount of flour needed.
How should I store leftover sourdough discard bagels?
Sourdough Discard Bagels are best enjoyed fresh, but they can be stored in an airtight container at room temperature for up to 2 days. For longer storage, slice and freeze them for up to 2 months, then toast directly from frozen.
Sourdough Discard Bagels
Ingredients
Equipment
Method
- Combine sourdough discard, flour, sugar, and salt in a large mixing bowl or the bowl of a stand mixer.
- Add warm water and mix until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, or until it becomes smooth and elastic. If using a stand mixer, knead with the dough hook for 6-8 minutes.
- The dough should be slightly tacky but not sticky. If it’s too sticky, add flour one tablespoon at a time until it reaches the right consistency.
- Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap or a damp towel and let rise in a warm place for 1-1.5 hours, or until almost doubled in size.
- Gently punch down the dough and divide it into 8 equal pieces.
- Roll each piece into a rope about 8-10 inches long. Bring the ends together to form a circle, overlapping them by about an inch. Press the overlapping ends firmly together to seal. Alternatively, roll each piece into a ball, then use your thumb to poke a hole through the center. Gently stretch the hole to about 1-1.5 inches in diameter.
- Place the shaped bagels on a baking sheet lined with parchment paper. Cover loosely with plastic wrap or a damp towel and let rise for 30-45 minutes.
- Preheat your oven to 425°F (220°C).
- Fill a large pot with 8 cups of water and bring to a boil. Add the barley malt syrup or honey.
- Gently drop 2-3 bagels into the boiling water at a time. Boil for 1-2 minutes per side.
- Remove the boiled bagels with a slotted spoon or spider and place them back on the prepared baking sheet.
- Immediately sprinkle with your desired toppings (everything bagel seasoning, sesame seeds, poppy seeds, flaked sea salt, etc.).
- Bake for 20-25 minutes, or until the bagels are golden brown and sound hollow when tapped on the bottom. Rotate the baking sheet halfway through for even baking.
- Let the bagels cool on a wire rack before slicing and enjoying.
