Sourdough Discard Bagels
These Homemade Sourdough Discard Bagels are chewy, glossy, and utilize leftover sourdough starter for a deliciously tangy and fluffy dough, perfect for toasting and topping with cream cheese.
Ingredients
Dough Ingredients
- 2 cups sourdough discard (unfed or recently fed) Very watery discard may need an extra tablespoon or two of flour.
- 4 cups all-purpose flour Target about 480–520 g; bread flour gives a chewier crumb.
- 1 tablespoon sugar White or brown sugar works.
- 1 tablespoon salt
- 1 tablespoon instant yeast Approx. 9–10 g.
- 1 cup warm water About 110°F / 43°C; adjust slightly based on discard temperature.
- 1 tablespoon baking soda For the boiling water.
Toppings
- sesame seeds, poppy seeds, flaky sea salt, everything bagel seasoning Customize as desired.
Instructions
Preparation
- Combine the discard, flour, sugar, salt, instant yeast and warm water in a large bowl. Stir until the dough forms.
- Turn the dough onto a lightly floured surface and knead for about 10 minutes until smooth and elastic. (Or use a stand mixer with a dough hook for 6–8 minutes.)
- Lightly grease a bowl, place the dough inside, cover with a towel or plastic wrap, and let it rest about 1 hour until roughly doubled in size.
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Divide the dough into about 8 equal pieces (roughly 120–150 g each). Roll each piece into a tight ball.
- Shape each bagel: either poke a hole through the center and gently stretch it, or roll into a 10–12 inch rope and join the ends to form a ring.
Cooking
- Bring a large pot of water to a rolling boil and add 1 tablespoon baking soda. Reduce to a gentle boil.
- Boil each bagel for about 1 minute, flipping halfway so both sides get a brief dunk. Remove with a slotted spoon and place on the prepared baking sheet.
- Lightly brush bagel tops with water or an egg wash for deeper color. Sprinkle toppings as desired.
- Bake for 20–25 minutes until golden brown and the crust feels firm. Rotate the pan halfway if your oven has hot spots.
- Let bagels cool on a rack for at least 15 minutes before slicing and enjoying.
Notes
For a chewier interior, use half bread flour and half AP. Can add dried onion, cinnamon-sugar, or raisins as add-ins.