why make this recipe
Sourdough Discard Bagels are a fantastic way to use leftover sourdough starter that you might have hanging around. Instead of tossing out your sourdough discard, you can turn it into delicious, chewy bagels. This recipe is not only simple but also allows you to enjoy homemade bagels that have a rich flavor and unique texture. Plus, making bagels at home means you can customize them to your taste—with or without toppings!
how to make Sourdough Discard Bagels
Ingredients :
- 2 cups active sourdough starter or discard
- 4 cups all-purpose flour
- 1 tablespoon sugar
- 1 tablespoon salt
- 1 tablespoon baking soda
- 1/4 cup honey (for boiling)
- Water (for boiling)
- Sesame seeds or everything bagel seasoning (for topping, optional)
Directions :
- In a large bowl, mix the sourdough starter, flour, sugar, and salt until a dough forms. Knead until smooth.
- Let the dough rest for about 1 hour or until slightly puffy.
- Divide the dough into equal pieces and shape them into bagels.
- Bring a large pot of water to a boil and add honey. Boil the bagels for about 30 seconds on each side.
- Remove the bagels from the water, place them on a baking sheet, and sprinkle with toppings if desired.
- Preheat the oven to 425°F (220°C) and bake for 20-25 minutes until golden brown.
- Let cool before serving.
how to serve Sourdough Discard Bagels
Serve the bagels warm or at room temperature. They can be enjoyed plain or with your favorite spreads like cream cheese, butter, or jam. You can also make sandwiches with them, using various fillings such as smoked salmon, turkey, or veggies.
how to store Sourdough Discard Bagels
Store your bagels in an airtight container at room temperature for up to 2 days. For longer storage, freeze them in a plastic bag for up to 3 months. To serve, just thaw or toast them for a few minutes to regain their fresh taste.
tips to make Sourdough Discard Bagels
- Ensure your sourdough starter is active for the best flavor and texture.
- Knead the dough well to develop the gluten, which helps in getting that chewy bagel texture.
- Experiment with toppings—try poppy seeds, garlic powder, or dried onion for more flavor.
- Ensure the water is boiling when you place the bagels in to get the perfect texture.
variation
Add herbs or spices to the dough for extra flavor, such as garlic, dried rosemary, or onion powder. You can also try different toppings like cheese or seeds for a unique twist!
FAQs
Can I use any type of flour?
Yes, you can use whole wheat flour or bread flour for different flavors and textures, but it may change the dough’s consistency.
Is it necessary to boil the bagels?
Boiling the bagels helps achieve that classic chewy texture. Skipping this step will result in a different texture.
Can I double the recipe?
Absolutely! Just make sure you have enough space to shape and boil all the bagels. Enjoy your homemade Sourdough Discard Bagels!
Sourdough Discard Bagels
Ingredients
Method
- In a large bowl, mix the sourdough starter, flour, sugar, and salt until a dough forms. Knead until smooth.
- Let the dough rest for about 1 hour or until slightly puffy.
- Divide the dough into equal pieces and shape them into bagels.
- Bring a large pot of water to a boil and add honey. Boil the bagels for about 30 seconds on each side.
- Remove the bagels from the water, place them on a baking sheet, and sprinkle with toppings if desired.
- Preheat the oven to 425°F (220°C) and bake for 20-25 minutes until golden brown.
- Let cool before serving.