How to Make Sourdough Discard Bagels: Easy and Foolproof Recipe
Turn your sourdough discard into chewy, golden bagels with this easy recipe. Perfect for beginners and seasoned bakers alike, these bagels are a delicious way to reduce food waste while embracing artisanal baking at home.
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.