Sourdough Discard Bagels
Fresh and chewy bagels made from sourdough discard, featuring a crisp crust and tender crumb—perfect for weekend mornings or brunch.
Ingredients
Base Ingredients
- 2 cups sourdough discard or active sourdough starter Use directly from your sourdough feeding or active starter.
- 1 cup warm water Ensure water is warm, not hot.
Dry Ingredients
- 4 cups bread flour Use high-protein bread flour for better texture.
- 2 tablespoons sugar Enhances flavor and browning.
- 1 tablespoon salt For better flavor.
- 1 tablespoon baking soda Used in boiling for crust texture.
Toppings (Optional)
- Sesame seeds, poppy seeds, or everything bagel seasoning Customize your bagels with your favorite toppings.
Instructions
Preparation
- In a large bowl, mix the sourdough discard or starter with warm water and sugar until combined.
- Gradually add the bread flour and salt, stirring until a shaggy dough forms.
- Knead the dough on a floured surface for about 10 minutes until smooth and elastic.
- Place the dough in a greased bowl, cover, and let rise 1–2 hours until roughly doubled.
Cooking
- Preheat oven to 425°F (220°C).
- Divide the dough into equal portions, shape into rounds, then form bagels by poking holes and stretching.
- Bring a large pot of water with the baking soda to a boil, then boil each bagel for 1 minute per side.
- Place boiled bagels on a baking sheet, add toppings if desired, and bake for 20–25 minutes until golden brown.
- Let cool on a rack before slicing and serving.
Notes
Use warm (not hot) water to help yeast activity without killing it. Let bagels cool completely before slicing to avoid a gummy center. Store cooled bagels in a sealed bag at room temperature for 2 days or freeze for longer.