Sourdough Discard Bagels
Chewy, slightly tangy bagels made using sourdough starter and instant yeast for quick preparation, perfect for brunch or sandwiches.
Ingredients
For the Bagel Dough
- 1 cup sourdough starter (active and bubbly) You can use discard, but active starter gives a bit more lift.
- 3 cups all-purpose flour Substitute part whole wheat for nuttiness.
- 1 tablespoon salt
- 1 tablespoon sugar
- 1 tablespoon instant yeast
- 1 cup warm water (about 100–110°F / 38–43°C)
For the Toppings
- sesame seeds, everything bagel seasoning, poppy, coarse salt, etc.
Instructions
Preparation
- In a large mixing bowl, stir together the sourdough starter, warm water, sugar, and instant yeast until smooth.
- Add the flour and salt. Mix with a wooden spoon or dough hook until a rough dough forms.
- Turn the dough onto a lightly floured surface and knead for about 8–10 minutes until the dough is smooth, elastic, and slightly tacky.
- Place the dough in a lightly oiled bowl, cover, and let rise in a warm spot for about 1 hour, or until doubled in size.
Shaping and Proofing
- Preheat your oven to 425°F (220°C) while you shape and proof the bagels.
- Punch down the dough, divide it into 8 equal pieces, and shape each into a tight ball. Create the bagel hole by poking through the center and stretching gently, or roll into a rope and join the ends.
- Place shaped bagels on a parchment-lined baking sheet, cover, and let rise for 30 minutes while you bring a large pot of water to a rolling boil.
Boiling and Baking
- Boil each bagel for 1–2 minutes per side (longer boiling = chewier crust). Remove with a slotted spoon and return to the baking sheet.
- Immediately sprinkle or press on your chosen toppings.
- Bake for 20–25 minutes until the bagels are deep golden brown and sound hollow when tapped.
- Transfer to a wire rack and let cool completely before slicing and serving.
Notes
If using discard that’s not active, the instant yeast compensates. For a more glossy crust, brush with an egg wash before baking or stir 1–2 tablespoons barley malt syrup into the boiling water.