Sourdough Discard Bagels
These sourdough discard bagels are chewy, delicious, and easy to make without a long fermentation. A perfect way to use up sourdough discard while making bakery-style bagels at home!
Equipment
- large mixing bowl
- stand mixer with dough hook (optional)
- Baking Sheet
- parchment paper
- large pot for boiling
- slotted spoon or spider
- Wire Rack
Ingredients
- 240 g sourdough discard
- 180 g lukewarm water
- 8 g active dry yeast
- 30 g granulated sugar
- 500 g bread flour
- 10 g kosher salt
- boiling water (for boiling bagels)
- toppings (sesame seeds, poppy seeds, etc.)
Instructions
- In a large bowl or stand mixer, combine sourdough discard, lukewarm water, yeast, and sugar. Mix until yeast is dissolved.
- Add flour and salt. Mix and knead until a smooth, elastic dough forms (about 8–10 minutes by hand or 5–6 minutes in mixer).
- Cover dough and let rise in a warm place for 60–90 minutes, until doubled in size.
- Preheat oven to 425°F (218°C). Line a baking sheet with parchment and lightly oil it.
- Divide dough into 8 pieces. Shape each into a ball, then poke a hole in the center and gently stretch into a bagel shape.
- Bring a large pot of water to a boil. Gently lower bagels in (2–3 at a time) and boil for 1 minute per side. Remove and place on baking sheet.
- Sprinkle toppings onto the wet bagels while still warm and moist from boiling.
- Bake bagels for 20–22 minutes until golden brown. Let cool on rack before slicing.
Notes
For an extra glossy crust, add 1 tablespoon of honey or barley malt syrup to the boiling water. You can freeze these bagels after baking — just slice and toast straight from the freezer! Use toppings like sesame seeds, everything bagel seasoning, or poppy seeds.
