Sourdough Discard Bagels for Beginners

Sourdough Discard Bagels: A Tangy Twist on a Classic Favorite

If you're an avid sourdough baker, you probably find yourself with extra sourdough discard from time to time. Rather than tossing it out, why not use it to create something delicious? Sourdough discard bagels are a fantastic way to make use of your extra starter while indulging in a chewy, tangy twist on the classic bagel. The sourdough discard adds a depth of flavor to the bagels that you won’t find in regular bagels, making them the perfect option for breakfast, brunch, or even a snack.

Making sourdough discard bagels is surprisingly easy, and the process is similar to making traditional bagels. After mixing the discard with flour, water, and a touch of yeast, you’ll let the dough rise and then shape it into bagels. The magic happens when you boil the bagels in a water bath with baking soda and honey, giving them that signature chewy texture and slightly sweet outer crust. Once baked to a golden brown, they are a perfect balance of crispy on the outside and soft on the inside.

Not only are sourdough discard bagels a great way to use up leftover starter, but they also provide a unique opportunity to experiment with toppings and flavors. Whether you prefer sesame seeds, poppy seeds, or everything bagel seasoning, the flavor possibilities are endless. Plus, these bagels pair beautifully with a variety of spreads, from classic cream cheese to avocado or even smoked salmon. Next time you have a bit of sourdough discard, turn it into something extraordinary with this simple, delicious recipe!

Here’s a beginner-friendly, step-by-step recipe for making sourdough bagels using sourdough discard. The recipe will help you create soft, chewy bagels with a delicious tangy flavor from the sourdough.

Ingredients:

• For the dough:

  • 1 cup sourdough discard

  • 1 cup warm water (about 110°F / 43°C)

  • 2 tablespoons honey or sugar

  • 3 1/2 cups all-purpose flour

  • 2 teaspoons salt

  • 1 tablespoon instant yeast

• For boiling:

  • 2 quarts water

  • 2 tablespoons baking soda

  • 1 tablespoon honey (optional, for a slight sweetness)

• For topping:

  • Sesame seeds, poppy seeds, or everything bagel seasoning (optional)

Equipment:

• Large mixing bowl

• Stand mixer or mixing spoon

• Baking sheet

• Large pot for boiling

• Slotted spoon

Step-by-Step Instructions:

1. Prepare the dough:

1. In a large mixing bowl, combine sourdough discard, warm water, and honey/sugar. Stir well until the sugar dissolves.

2. Add flour, salt, and instant yeast.

3. Knead the dough for about 8-10 minutes until it becomes smooth and elastic. If using a stand mixer, knead on low speed for about 5-6 minutes with the dough hook attachment.

2. Let the dough rise:

1. Once the dough is kneaded, shape it into a ball and place it in a lightly oiled bowl. Cover the bowl with a damp towel or plastic wrap.

2. Let the dough rise at room temperature for 1-2 hours or until it has doubled in size. Since you’re using sourdough discard, it may take a little longer than regular yeast-based dough.

3. Shape the bagels:

1. Preheat your oven to 425°F (220°C).

2. Once the dough has risen, punch it down gently to remove any air bubbles.

3. Divide the dough into 8 equal pieces with a dough cutter. Roll each piece into a ball.

4. To shape the bagels, poke a hole in the center of each ball with your finger, and then stretch the hole out to form a ring shape. The hole should be about 2 inches in diameter (the hole will shrink when boiled, so make it larger).

5. Place the shaped bagels on a parchment-lined baking sheet.

4. Boil the bagels:

1. Fill a large pot with 2 quarts of water and bring it to a boil.

2. Add baking soda and honey (if using) to the water. Stir to dissolve.

3. Carefully drop 2-3 bagels into the boiling water at a time. Boil each bagel for about 1-2 minutes, flipping halfway through for even boiling. You’ll notice that the bagels will puff up as they boil.

4. Remove the bagels using a slotted spoon and place them back on the parchment-lined baking sheet.

5. Bake the bagels

1. If desired, sprinkle the tops of the bagels with sesame seeds, poppy seeds, or everything bagel seasoning.

2. Bake the bagels in the preheated oven for about 20-25 minutes, or until they are golden brown and sound hollow when tapped on the bottom.

3. Let the bagels cool on a wire rack for 10-15 minutes.

Enjoy your homemade sourdough bagels!

These bagels are perfect on their own, with cream cheese, or any topping of your choice. The tangy flavor from the sourdough discard adds a delicious twist to the classic bagel.