why make this recipe
Sourdough Discard Bagels are not just a delicious breakfast option; they’re also a fantastic way to minimize waste in your kitchen. If you have sourdough discard, this recipe turns it into something special. These bagels are chewy, flavorful, and perfect for toasting. Making them is straightforward, and they are great for sharing or enjoying throughout the week.
how to make Sourdough Discard Bagels
Ingredients
- 4 cups bread flour
- 3 Tablespoons granulated sugar (divided)
- 1 teaspoon instant yeast
- 2 teaspoons kosher salt
- 200 grams (about ¾ cup) sourdough discard (unfed, at room temperature)
- 1 ¼ cups warm water
- 1 egg white (for egg wash)
- 1 Tablespoon water (for egg wash)
- Toppings (optional)
Directions
- Combine flour, 1 tablespoon of granulated sugar, instant yeast, and salt in the bowl of a stand mixer fitted with the dough hook attachment. Mix to combine.
- On low speed, add the sourdough discard and water until combined. Increase speed to medium and knead for 4-5 minutes until a smooth ball forms. This will be a fairly sturdy dough and should not be sticky. You can add more water or more flour (1 tablespoon at a time) to reach the right dough consistency.
- Grease a large bowl, transfer the dough to the bowl, and cover with plastic wrap. Let the dough rise for 90 minutes or until doubled in size.
- Turn the dough out onto a smooth surface and divide it into 8-10 equal pieces. 8 pieces will give you 8 large bagels; 10 pieces will give you 10 smaller bagels. Roll each piece in your palm to form a smooth ball, then use your thumb to press through the center of each ball, stretching the hole to form your bagel. Cover the bagels with a clean kitchen towel and let rest for 20 minutes while you prepare the next step.
- Preheat the oven to 425°F. Prepare 2 baking sheets lined with parchment paper or a silicone baking mat and set aside. Bring a pot with 2 quarts of water and 2 tablespoons of granulated sugar to boil.
- Place your bagels in the boiling water for 15-30 seconds on each side. The bagels should float (if not, see notes below). You can likely fit 2-3 bagels in the pot at a time. Make sure there is enough room for them to float openly as they will expand. Remove from the boiling water using a slotted spoon and transfer to the prepared baking sheets. If needed, you can reshape the bagels a little after they’ve cooled.
- Whisk together the egg white and 1 tablespoon of water to create the egg wash. Lightly brush the bagels with egg wash, then sprinkle with your chosen toppings if using (such as sesame seeds, poppy seeds, or everything bagel seasoning). You can also dip the bagels into the toppings if you prefer.
- Bake for 18-22 minutes or until golden brown. Let cool fully before slicing and serving.
how to serve Sourdough Discard Bagels
Sourdough Discard Bagels are delightful on their own or with a spread. Try them with cream cheese, jam, or avocado for a tasty treat. You can also slice them and make mini sandwiches for lunch.
how to store Sourdough Discard Bagels
To store your bagels, let them cool completely, then place them in a plastic bag or an airtight container. They can be kept at room temperature for a couple of days. For longer storage, consider freezing them. Just make sure to wrap them well to prevent freezer burn.
tips to make Sourdough Discard Bagels
- Check your dough texture: If the dough feels too sticky or doesn’t form a smooth ball, adjust the flour and water as directed.
- Boiling is key: Boiling your bagels is what gives them their chewy texture. Don’t skip this step!
- Experiment with toppings: Feel free to get creative with your bagel toppings; try different seeds or seasoning blends to find your favorite.
variation
If you’d like to switch things up, consider adding ingredients like dried herbs, cheese, or seeds directly into the dough for added flavor. Additionally, you can make various bagel styles, like cinnamon raisin bagels, by incorporating ingredients that suit your taste.
FAQs
-
Can I use active dry yeast instead of instant yeast?
Yes, you can substitute active dry yeast for instant yeast. Just make sure to activate it in warm water with a little sugar before adding it to the mixture. -
What should I do if my bagels don’t float in the boiling water?
If your bagels don’t float, it could mean the dough isn’t properly developed, or they need more rest. If they’re still not floating after the recommended boiling time, try letting them rise a little longer before boiling. -
Can I make these bagels without sourdough discard?
If you don’t have sourdough discard, you can still make bagels using a regular bagel recipe, but you’ll miss out on the unique flavor and texture that sourdough adds.
Sourdough Discard Bagels
Ingredients
Method
- Combine flour, 1 tablespoon of granulated sugar, instant yeast, and salt in the bowl of a stand mixer fitted with the dough hook attachment. Mix to combine.
- On low speed, add the sourdough discard and water until combined.
- Increase speed to medium and knead for 4-5 minutes until a smooth ball forms.
- Grease a large bowl, transfer the dough to the bowl, and cover with plastic wrap.
- Let the dough rise for 90 minutes or until doubled in size.
- Turn the dough out onto a smooth surface and divide it into 8-10 equal pieces.
- Roll each piece in your palm to form a smooth ball, then use your thumb to press through the center of each ball, stretching the hole to form a bagel.
- Cover the bagels with a clean kitchen towel and let rest for 20 minutes.
- Preheat the oven to 425°F (220°C). Prepare 2 baking sheets lined with parchment paper or a silicone baking mat.
- Bring a pot with 2 quarts of water and 2 tablespoons of granulated sugar to boil.
- Place bagels in the boiling water for 15-30 seconds on each side, making sure they float.
- Remove with a slotted spoon and transfer to prepared baking sheets.
- Whisk together egg white and 1 tablespoon of water to create the egg wash. Lightly brush the bagels with egg wash and sprinkle with toppings if using.
- Bake for 18-22 minutes or until golden brown. Let cool fully before slicing and serving.