Name: Sourdough Discard Bagels
Prep time: 10 min
Cook time: 2 h
Total time: 2 h 10 min
Cuisine: American
Ingredients: 30 ounces bread flour or all-purpose flour; 1 tablespoon brown sugar; 2 tablespoons olive oil; 1 cup sourdough discard; 14 grams instant yeast or active dry; 16 ounces warm water (110ºf); 2 teaspoons salt; 64 ounces water; 2 ounces honey or maple syrup; 1 tablespoon salt; 1 large egg; 1 tablespoon water

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Making homemade Sourdough Discard Bagels is not just about baking; it’s a delightful journey that brings together the tangy flavor of sourdough and the satisfying chewiness of a perfectly cooked bagel. The crust turns golden and adds a delightful crunch, cradling a soft and airy interior. Whether you’re enjoying them fresh out of the oven or toasting them for breakfast the next day, these bagels are a treat that speaks to the heart.

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I still remember the first time I encountered a recipe that effectively used sourdough discard. It was a celebratory moment, realizing I could create something so delicious while minimizing waste. Sourdough Discard Bagels are easy to make and perfect for sharing with family and friends. These satisfying bites are a budget-friendly crowd-pleaser destined to become a staple in your baking repertoire. So grab your mixing bowl and let’s get started on an adventure that promises warmth, aroma, and heartwarming memories.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Sourdough Discard Bagels
Storing & Reheating
Chef’s Helpful Tips
Sourdough Discard Bagels

Why You’ll Love This Recipe

Simple & Quick: Mix up your dough and enjoy warm bagels in just 120 minutes!
Irresistible Flavor: The depth of flavor from sourdough discard makes each bite deliciously unique.
Eye-Catching Appeal: These bagels are fun to make, and their golden brown finish is sure to impress.
Flexible Serving: Perfect for breakfast, snacks, or brunch gatherings—anytime is bagel time!
Diet-Friendly Options: Adaptations can be made for vegan or gluten-free choices, allowing everyone to indulge.

Ingredients You’ll Need

30 ounces bread flour or all-purpose flour: This forms the backbone of your bagels. Bread flour creates a chewier texture, while all-purpose can work just as well if that’s what you have on hand.
1 tablespoon brown sugar: Adds a hint of sweetness that complements the tanginess of the sourdough. You can substitute it with granulated sugar if needed.
2 tablespoons olive oil: This enhances the flavor and helps keep the bagels tender. Feel free to use melted butter for a richer flavor.
1 cup sourdough discard: The star ingredient! This not only imparts flavor but also reduces waste. Ensure it’s at room temperature for best results.
14 grams instant yeast or active dry yeast: Provides the necessary rise. Instant yeast is more convenient, but if using active dry, activate it in warm water first.
16 ounces warm water (110ºF): Necessary for activating yeast—too hot can kill it, so aim for this exact temperature.
2 teaspoons salt: Balances flavors and strengthens the dough. Always use kosher or sea salt for the best results.
64 ounces water: For boiling the bagels, this step helps create the classic bagel crust.
2 ounces honey or maple syrup: Sweetens the boiling water and contributes to that beautiful glossy finish on the baked bagels. You can use sugar if you prefer.
1 tablespoon salt: Another boost to the water used in the boiling process, enhancing flavor.
1 large egg: This will be part of your egg wash, adding shine and color.
1 tablespoon water: This dilutes the egg wash for easier brushing.

How to Make Sourdough Discard Bagels

Preparation: Start by warming your 16 ounces of water to 110ºF – 115ºF. If it’s too hot, it can kill the yeast—check with a thermometer for accurate results. Pull out your sourdough discard from the fridge, and get your stand mixer with the dough hook ready.
Mix Ingredients: In a measuring cup, combine the warm water, 1 tablespoon brown sugar, and 2 tablespoons olive oil; give it a light stir to dissolve the sugar. In the stand mixer bowl, mix the 30 ounces of bread flour or all-purpose flour along with the 14 grams of yeast. A quick mix on low for about 5 seconds will evenly distribute the yeast.
Combine Wet and Dry Ingredients: Add your warm water mixture and the 1 cup of sourdough discard into the flour and yeast. Mixing on low speed should take about 30 seconds until everything is moistened.
Add Salt: While the mixer is running on low, sprinkle in the 2 teaspoons of salt. This will help to strengthen the dough through gluten formation.
Knead the Dough: Increase the speed to medium-high (speed 4 on KitchenAid). Mix for 6 minutes. If the dough feels too dry, add a tablespoon of warm water; if too wet, a tablespoon of flour will help.
First Rise: Shape the dough into a tight ball and place it into a lightly oiled bowl. Cover it with a damp cloth and let it rise in a warm spot for 30 to 60 minutes, or until it doubles in size.
Divide the Dough: Once risen, divide the dough into 18 equal pieces—approximately 3 ounces each.
Shape Bagels: Roll each piece of dough into a tight ball. With your finger, poke a hole in the center and gently stretch it to about 2 inches wide.
Rest the Bagels: Cover them and let them rest for 10 minutes while you prepare the boiling water.
Prepare the Water Bath: In a wide pot, bring 64 ounces of water to a boil. Add in 2 ounces of honey or maple syrup and 1 tablespoon of salt to the boiling process.
Preheat Oven: While waiting for the water to boil, set your oven to 425ºF and line two sheet pans with parchment paper, sprinkling them with semolina or corn flour.
Boil Bagels: Carefully add 3 to 4 bagels at a time to the boiling water. Boil for 30 seconds per side, using a slotted spoon to flip them over. Remove and place on the parchment-lined pans.
Egg Wash: In a small bowl, whisk together 1 large egg and 1 tablespoon of water. Brush this mixture over the boiled bagels, and sprinkle your choice of toppings.
Bake: Place the bagels in the preheated oven and bake for 20 to 25 minutes, rotating the pans halfway through to ensure even browning. Look for that deep golden color.
Cooling: Remove them from the oven and let cool on a wire rack for at least 20 minutes before slicing into them. Patience truly pays off here!

Storing & Reheating

To keep your delicious Sourdough Discard Bagels fresh, store them in an airtight container at room temperature for up to 2 days. If you want to keep them for longer, refrigerate in a sealed bag for up to a week. For even longer storage, freeze them for up to 3 months. When you’re ready to enjoy, simply reheat them in the oven at 350°F for about 10 minutes, or toast them for a crispy finish. Be aware that freezing might slightly alter the texture, but toasting will refresh that delightful crunch.

Chef’s Helpful Tips

Over-kneading can lead to tough bagels, so knead only until the dough is smooth.
Ensure your sourdough discard is at room temperature; cold discard won’t mix well.
To enhance the bagel’s flavor, consider adding spices, herbs, or seeds to your dough.
If your dough feels too sticky, let it rest for a few minutes before adding more flour.
Baking one pan at a time yields better results for even cooking.

Baking Sourdough Discard Bagels is not just about satisfying hungry bellies; it’s about experimenting and enjoying the process. As you make these bagels again, don’t hesitate to play with different toppings or flavors.

Recipe FAQs

Can I use all-purpose flour instead of bread flour?

Absolutely! While bread flour gives you a chewier texture, all-purpose flour will yield delicious bagels, just a little softer.

How do I know when my dough has risen enough?

The dough should double in size and feel puffy. If you gently poke it, the indentation should remain. This means it’s ready for shaping!

Can I make these bagels without sourdough discard?

If you don’t have any sourdough discard, you could substitute it with an equal amount of plain yogurt or buttermilk for a different flavor profile.

What are some good toppings for my bagels?

The options are endless! Classic choices include sesame seeds, poppy seeds, everything bagel seasoning, or even a sprinkle of sea salt. Get creative with your favorite flavors!

Baking Sourdough Discard Bagels is a rewarding project that brings joy and satisfaction from both the process and the end result. Happy baking!

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Sourdough Discard Bagels