Description
These Sourdough Discard Bagels are a fantastic way to use your sourdough discard and enjoy fresh, chewy homemade bagels without starting a full sourdough starter. The dough is enriched with bread flour and a touch of sugar, shaped into classic bagel rings, boiled briefly for the perfect chewy crust, then baked to golden perfection. Perfect for sandwiches or simply toasted with cream cheese, these bagels deliver authentic flavor and texture with a rewarding homemade touch.
Ingredients
Scale
Bagel Dough
- 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
Egg Wash
- 1 egg white
- 1 Tablespoon water
Toppings (optional)
- Sesame seeds
- Poppy seeds
- Everything bagel seasoning
Instructions
- Mix Dough: In the bowl of a stand mixer fitted with a dough hook, combine bread flour, 1 tablespoon sugar, instant yeast, and kosher salt. On low speed, gradually add sourdough discard and warm water until combined, then increase to medium speed and knead for 4-5 minutes until smooth and no longer sticky. Adjust flour or water by a tablespoon at a time if needed to achieve a sturdy dough.
- First Rise: Lightly grease a large bowl and transfer the dough to it. Cover with plastic wrap and let rise for 90 minutes or until doubled in size.
- Shape Bagels: Turn the dough onto a clean surface and divide into 8 to 10 equal pieces depending on preferred bagel size. Roll each piece into a smooth ball, then use your thumb to poke through the center, gently stretching the hole to form a bagel shape. Cover shaped bagels with a towel and rest for 20 minutes.
- Preheat Oven and Prepare Boiling Water: Preheat oven to 425°F (220°C). Line two baking sheets with parchment paper or silicone mats. Bring 2 quarts of water and 2 tablespoons of sugar to a rolling boil.
- Boil Bagels: Carefully drop 2-3 bagels at a time into the boiling water. Boil each side for 15-30 seconds until bagels float. Remove with a slotted spoon and transfer to prepared baking sheets. Reshape if needed after cooling slightly.
- Apply Egg Wash and Toppings: Whisk together egg white and 1 tablespoon water. Lightly brush each bagel with egg wash then sprinkle with desired toppings such as sesame seeds, poppy seeds, or everything seasoning. Alternatively, dip the bagels into toppings for more coverage.
- Bake Bagels: Bake in the preheated oven for 18-22 minutes or until golden brown and crusty. Remove and allow to cool completely on a rack before slicing and serving.
Notes
- The dough consistency may vary slightly depending on the hydration of your sourdough discard; adjust flour or water gradually to achieve a non-sticky but pliable dough.
- Boiling is critical to develop the classic bagel chew and shiny crust. Be sure bagels float and cook evenly on both sides.
- You can store baked bagels in an airtight container for up to 2 days or freeze for longer storage.
- To reheat, toast slices or warm bagels briefly in the oven to restore crispness.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Keywords: sourdough discard bagels, homemade bagels, sourdough bread, bagel recipe, baking bread
