Introduction
Did you know that over 30% of home bakers discard their unused sourdough starter instead of repurposing it? If you’re one of them, it’s time to embrace a zero-waste approach while indulging in the trend of artisanal, homemade baking. Turning your sourdough discard into delicious bagels can reduce food waste, and enjoy a treat that’s as sustainable as it is satisfying.
This foolproof recipe for sourdough discard bagels is perfect for beginners and seasoned bakers, offering step-by-step instructions to achieve bakery-quality results at home. Let’s transform what might seem like kitchen waste into golden, chewy bagels that elevate breakfast, lunch, or snacks.
Ready to get started? Let’s dive in!
Table of Contents
Recipe Card: Full Instructions Below
How to Make Sourdough Discard Bagels: Easy and Foolproof Recipe
Ingredients
- 1 cup sourdough discard
- 3 cups bread flour or all-purpose flour
- 1 cup warm water 90–100°F
- 1 tablespoon sugar
- 1 teaspoon salt
- 2 teaspoons instant yeast
- 1 tablespoon baking soda for boiling
- Optional toppings: sesame seeds poppy seeds, coarse salt, or everything bagel seasoning
Instructions
Prepare the Dough (10 minutes + 1-hour rest)
- In a mixing bowl, combine sourdough discard, warm water, and sugar. Stir until sugar dissolves.
- Add flour, salt, and yeast. Mix to form a rough dough.
- Knead until smooth and elastic (8–10 minutes by hand or 5–7 minutes with a stand mixer).
- Place the dough in a greased bowl, cover, and let it rise for 1 hour, or until doubled.
Shape the Bagels (15 minutes)
- Punch down the dough and divide it into 8 equal pieces.
- Shape each piece into a ball, then poke a hole in the center and stretch to about 1–2 inches.
Ferment the Dough (30 minutes or overnight)
- Rest the shaped bagels for 30 minutes at room temperature or refrigerate overnight for deeper flavor.
Boil and Bake the Bagels (10 minutes boiling + 20–25 minutes baking)
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Boil water in a large pot, add baking soda, and boil each bagel for 1 minute per side.
- Place boiled bagels on the baking sheet, add toppings, and bake for 20–25 minutes, until golden brown.
Notes
- Customization: Add mix-ins like cinnamon and raisins, or top with sesame seeds or shredded cheese.
- Storage: Keep bagels in an airtight container for up to 3 days, or freeze for up to 3 months.
- Tip: For extra tangy bagels, refrigerate the dough overnight before shaping.
Why Use Sourdough Discard for Bagels?
Sourdough discard is often seen as a byproduct of maintaining a sourdough starter, but it’s a treasure trove for creative bakers. Here’s why you should save and use it:
Cost-Effectiveness: Save Money and Reduce Waste
Using sourdough discard eliminates the need to throw away perfect ingredients, turning what might be considered waste into something valuable. Think about it—why toss something that can be the foundation for delicious bagels, pancakes, or muffins? By reusing your discard, you save money on additional baking supplies and make the most of your starter.
At first, I used to throw away my starter discard until I realized its potential to create flavorful bagels. It’s a staple ingredient in my kitchen, and I’ve never looked back!
Sustainability: Join the Zero-Waste Movement
In a world increasingly focused on sustainability, reusing sourdough discard is an excellent way to reduce food waste and align with zero-waste practices. By repurposing your discard into something as delicious as bagels, you’re contributing to a more sustainable kitchen—and who doesn’t want to do their part while enjoying fresh, homemade baked goods?
Enhanced Flavor: A Tangy Twist for Your Recipes
Incorporating sourdough discard enhances your baked goods with a delicate tang and a profound depth of flavor, ensuring a distinctive result. It’s a flavor profile that’s hard to replicate with any other ingredient, giving your bagels that extra “wow” factor.
By incorporating sourdough discard into your baking, you’re being resourceful and unlocking a world of flavours that elevate your homemade creations.
Essential Ingredients and Tools for Sourdough Discard Bagels
Before beginning the recipe, confirm that you have all the ingredients and tools required to prepare an ideal batch of sourdough discard bagels. Below is a detailed list of ingredients and tools with recommendations to make your baking experience seamless.
Ingredients
Here’s what you’ll need to make sourdough discard bagels :
| Ingredient | Quantity | Notes |
|---|---|---|
| Sourdough discard | 1 cup | Unfed sourdough starter works best. |
| Bread flour | 3 cups | Can substitute with all-purpose flour. |
| Warm water | 1 cup | Approx. 90–100°F (32–38°C). |
| Sugar | 1 tablespoon | Enhances flavor and activates yeast. |
| Salt | 1 teaspoon | Balances the flavors. |
| Instant yeast | 2 teaspoons | Helps with rising if your discard is inactive. |
| Baking soda | 1 tablespoon (for boiling) | Creates a chewy crust. |
| Toppings (optional) | As desired | Sesame seeds, poppy seeds, etc. |
Tools
Make sure to have the following tools on hand:
- Large mixing bowl: Ideal for mixing and kneading the dough.
- Kitchen scale: For precise measurements. Need a reliable kitchen scale?
- Wooden spoon or dough hook: Helpful for mixing the dough.
- Baking sheet: For baking your bagels. Looking for a durable option?
- Parchment paper
- Large pot: Essential for boiling the bagels.
- Slotted spoon: To remove boiled bagels easily.
- Cooling rack: Allows bagels to cool evenly without sogginess.
Recipe Instructions for Sourdough Discard Bagels
Follow these step-by-step instructions to create perfectly chewy, golden sourdough discard bagels. Each step includes estimated times, helpful tips, and clear guidance to ensure success.
Step 1: Preparing the Dough (10 minutes + 1-hour rest)
- Combine the sourdough discard, warm water, and sugar in a large mixing bowl. Stir until the sugar is dissolved.
- Add the flour, salt, and instant yeast. Mix until a rough dough forms.
- Manually knead the dough on a lightly floured surface for approximately 8–10 minutes, taking care to achieve a smooth and elastic texture. For a quicker option, use a stand mixer equipped with a dough hook, which can accomplish the same result in 5–7 minutes.
- Place the dough in a greased bowl, Cover with a damp towel and let rise for an hour or until doubled.
Tip: If the dough is excessively sticky, incorporate one tablespoon of flour at a time until the desired consistency is achieved.
Step 2: Shaping the Bagels (15 minutes)
- Punch down the dough and split it into 8 even pieces.
- Take each piece of dough and roll it into a smooth, round ball. Using your thumb, gently press through the centre of the ball to create a hole, forming the classic bagel shape.
- Gently stretch the hole until it’s about 1–2 inches wide. Repeat for all pieces.
Tip: Make the holes slightly larger than you think; they’ll shrink during boiling and baking.
Step 3: Fermenting the Dough (30 minutes or overnight)
- Let the shaped bagels rest for 30 minutes at room temperature for quick fermentation.
- Put the bagels on a baking sheet once they’re shaped, cover, and refrigerate overnight for deeper flavour.
- Tip: Overnight fermentation enhances the tangy flavor from the sourdough discard.
Step 4: Boiling and Baking the Bagels (10 minutes boiling + 20–25 minutes baking)
- Preheat to 425°F (220°C) and line a baking sheet with parchment.
- Bring a large pot of water to a boil and carefully incorporate the baking soda.
Tip: Baking soda gives bagels their signature chewy crust and golden colour.
3. Boil each bagel for 1 minute per side, remove with a slotted spoon and place on the prepared baking sheet.
4. Immediately sprinkle toppings on the wet bagels.
5. Bake for 20–25 minutes, or until golden brown.
Tips for Perfect Sourdough Discard Bagels
Mastering sourdough discard bagels takes practice, but these tips will help you achieve bakery-quality results every time.
Key Tips for Success
- Use high-gluten flour: Choose bread flour, or enhance the texture of all-purpose flour by incorporating vital wheat gluten for a chewier result.
- Weigh your ingredients: A kitchen scale ensures precision, especially for flour and sourdough discard.
- Boil for the right time: Boil bagels for 1–2 minutes per side. A longer boil creates a thicker, chewier crust, while a shorter boil results in a softer bagel.
- Shape with care: Make the bagel holes slightly larger than you think; they’ll shrink during boiling and baking.
- Top immediately after boiling: Sprinkle toppings while the bagels are wet to ensure they stick.
Common Mistakes to Avoid
- Avoid overproofing: Overproofed dough can deflate during boiling, leading to flat bagels.
- Please don’t skip the boil: Skipping this step results in bagels that lack their signature chewiness and glossy crust.
- Watch your oven temperature: An oven that’s too hot or cold can lead to uneven baking. Use an oven thermometer for accuracy.
- Don’t over-flour the dough: Incorporating excessive flour can result in a dry, challenging-to-handle dough.
Pro Tips for Customization
- Experiment with fermentation: Refrigerate the shaped bagels overnight for a deeper sourdough flavour.
- Get creative with toppings: Mix and match seeds, herbs, or spices for unique flavour combinations.
- Try mix-ins: Add raisins, cinnamon, cheese, or jalapeños to the dough for a creative twist.
By adhering to these guidelines and steering clear of common errors, you can bake the perfect batch of sourdough discard bagels every time!
Variations and Creative Ideas for Sourdough Discard Bagels
Bagels are incredibly versatile, and you can easily customize them to suit your tastes. Here are some sweet and savoury variations to inspire your next batch of sourdough discard bagels.
Sweet Variations
- Cinnamon Raisin: Incorporate 1 teaspoon of ground cinnamon and ½ cup of raisins to the dough for a warm, spiced flavour.
- Chocolate Chip: Mix in ½ cup of chocolate chips for a sweet treat perfect for breakfast or dessert.
- Honey Almond: Brush the bagels with honey before baking and sprinkle with sliced almonds for a nutty, caramelized finish.
Savory Variations
- Garlic Herb: Add 1 teaspoon of garlic powder and dried herbs (like rosemary or thyme) to the dough, and sprinkle minced garlic.
- Jalapeño Cheddar: Fold in diced jalapeños and shredded cheddar cheese for a spicy, cheesy kick.
- Sesame Onion: Mix in diced onions and top with sesame seeds for a classic deli-style flavour.
Get Creative!
- Experiment with your favourite seasoning blends, like za’atar, chilli lime, or even crushed pretzels as a topping.
- Try colouring your bagels with natural ingredients, such as beetroot powder (pink) or spinach puree (green).
- Mix sweet and savoury elements: How about honey with sea salt or cranberry with goat cheese?
Encourage your creativity and have fun exploring new flavour combinations. Share your unique bagel creations in the comments below—your idea might inspire someone else!
Nutritional Information for Sourdough Discard Bagels (Per Bagel)
Here’s a breakdown of the approximate nutritional information per sourdough discard bagel (based on a standard recipe that makes 8 bagels):
| Nutrient | Amount | Notes |
|---|---|---|
| Calories | ~210–250 kcal | Depending on toppings and flour type. |
| Protein | ~7–9 g | Higher if using bread flour. |
| Carbohydrates | ~42–48 g | Main energy source from flour. |
| Dietary Fiber | ~2–3 g | May vary with flour type. |
| Fat | ~1–2 g | Increases with toppings like cheese. |
| Sodium | ~300–400 mg | Based on 1 tsp of salt per recipe. |
| Sugar | ~1–2 g | Primarily from added sugar. |
Nutritional Tips
- Boost protein: Add seeds like chia or flax, or mix in shredded cheese.
- Increase fibre: Use whole wheat flour or add bran to the dough.
- Reduce sodium: Cut the salt slightly or use low-sodium toppings.
These numbers can vary depending on your specific ingredients, so adjust based on your preferences!
FAQ About Sourdough Discard Bagels
Are sourdough bagels healthier than regular bagels?
Sourdough bagels can be healthier than regular bagels because the fermentation process breaks down phytic acid, making nutrients in the flour more bioavailable. Additionally, sourdough may have a lower glycemic index and be easier to digest due to the natural probiotics and longer fermentation.
A scientific study by the National Center for Biotechnology Information (NCBI) highlights how sourdough fermentation improves nutrient availability, enhances digestion, and reduces the glycemic response to baked goods. Read the full article here.
However, the health benefits of sourdough bagels still depend on the specific ingredients used and portion size. Moderation and balanced nutrition remain key!
Is eating sourdough discard healthy?
Eating sourdough discard is healthy if it is unfed and adequately stored. It contains beneficial bacteria from the fermentation process and retains the flour’s nutrients. When baked into recipes like bagels, pancakes, or crackers, it’s a great way to enjoy its flavour and nutritional benefits.
Why are my sourdough bagels so chewy?
The chewiness of sourdough bagels is due to the high-gluten flour and the boiling step before baking. Boiling the bagels gelatinizes the starches on the surface, locking in moisture and creating a dense, chewy texture. If your bagels are too chewy, consider cooking them for less time or using all-purpose flour instead of bread flour.
Why can’t you use sourdough discard for bread?
Sourdough discard is less active than an active sourdough starter, meaning it lacks the leavening power to properly rise a loaf of bread. However, it’s perfect for recipes like bagels, pancakes, and crackers, where additional yeast or leavening agents can be added for the desired texture.
Why did my sourdough bagels come out dense?
Dense sourdough bagels often result from:
Underproofing: The dough didn’t rise enough before boiling.
Overproofing: The dough rose too much and collapsed.
Improper boiling: Boiling for too long can make the bagels dense.
To fix this, Carefully track your proofing time to avoid over- or under-proofing, and ensure your yeast is fresh and active to guarantee the best rise and flavor.
Can I freeze sourdough discard bagels?
Absolutely! Sourdough discard bagels freeze well for up to 3 months. Let them cool completely, wrap each one tightly, and store in a freezer-safe bag. Thaw at room temperature or reheat in an oven or toaster for a fresh, warm texture.
How do you fix chewy sourdough discard bagels?
If your sourdough discard bagels are too chewy, try shortening the boiling time or using lower-gluten flour. For tough bagels, ensure your dough isn’t over-kneaded or over-proofed.
How do you fix chewy sourdough bread?
If your sourdough bread is too chewy, try these solutions:
Shorten kneading time: Over-kneading can develop too much gluten, leading to excessive chewiness.
Use a mix of flours: Replace some bread flour with all-purpose flour for a softer texture.
Adjust hydration: A higher water content can create a lighter crumb.
Monitor fermentation: Ensure proper proofing times to prevent overly dense or gummy textures.
Their chewiness is a desired trait for bagels, but for bread, balancing gluten development and hydration is key.
Conclusion: Bake Your Own Sourdough Discard Bagels
Making sourdough discard bagels is not just a fun and rewarding way to reduce food waste—it’s also a chance to create delicious, bakery-style treats in your kitchen. Whether you stick to tradition or try creative variations, these bagels will impress your family and friends.
Try the recipe and share your creations! Snap a photo of your bagels and tag us on Instagram using #DiscardBagels—we’d love to see your results and feature your creations.
Looking for more sourdough inspiration? Check out other delicious recipes, like our Easy Sourdough Discard Pancakes or Tangy Discard Crackers. There’s no limit to what you can create with your sourdough starter!
Ready to bake? Let’s turn your sourdough discard into something fantastic today!