Welcome to the world of sourdough bagels! This is an easy sourdough discard bagel recipe that you can use as an active sourdough starter or sourdough discard.
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This comprehensive guide will walk you through creating delicious, chewy, and tangy sourdough bagels.
We’ll explore the sourdough discard bagel process, from preparing the dough to baking the perfect bagels.
Usually, if you keep a sourdough starter, you have the opportunity to save tons of sourdough discard.
Depending on your personal preference you can put your sourdough discard in the trash or add it to a jar and place it in the fridge.
Table of Contents: Sourdough Discard Bagel
I love saving my sourdough discard in a large mason jar and placing it in the fridge.
You can use this sourdough discard for all types of recipes like sourdough discard bagels and so much more.
Using this homemade sourdough discard bagel recipe will show you how easy it is to make sourdough bagels.
In this recipe you can also you active sourdough starter instead if you have it available.
Don’t be intimidated by the baking process and making sourdough bagels using sourdough discard or active sourdough starter.
Why you should try this recipe
- You can choose to use a sourdough starter or sourdough discard
- All you need is a simple ingredient
- You do not need to use fancy kitchen tools
- This recipe does not need active dry yeast
- They are way better than store-bought bagels
- Sourdough discard can provide flavor to bagels just like active sourdough starter does.
- Regardless of whether you are using sourdough discard or active sourdough starter your bagels will still be soft, chewy, and delicious.
Use all the ingredients below to make these easy sourdough discard bagels that can also use active sourdough starter in too.
An essential ingredient to bring all the ingredients together and no need to use special water.
I use organic All-purpose flour, and it works fine to use for this recipe, no need to use bread flour or any specific brand of flour.
I only buy organic flour because non-organic flour has a higher percentage of glyphosate in it.
According to mygenefood.com, “organic crops are not allowed to be treated with glyphosate.”
- Sourdough Discard
Adding sourdough discard to your water will add flavor and make your bagels last longer.
- Active Sourdough Starter
This is an optional ingredient but will work as well or even better than using a sourdough starter.
If you use an active sourdough starter then your bagel will be a little bit more fuller in size.
Honey helps flavor the water when you boil the bagels to maximize their chewiness.
Adding sugar to your dough mixture will give your sourdough bagels some flavor.
- Himalayan pink Salt
I use this Himalayan pink Salt to help bring out the flavor of your sourdough bagels.
- Baking soda
This is used in the water you need to boil to help give your bagels a great chewy texture.
- Olive oil
This ingredient is used to keep your dough moist when you are waiting for it to rise.
Sourdough bagel Toppings: All these toppings are optional: Coarse salt, everything seasoning, poppy seeds, dried onion flakes, any type of cheese, or sesame seeds,
- Stainless steel Large bowl
I love using stainless steel bowls because the material is good to use when making food or baking.
After all, you don’t have to worry about toxic material leaching into your food.
- Danish dough whisk
A Danish whisk is an ideal tool to use when making a sourdough recipe because it helps you mix quickly, and easily helps you handle wet dough without any problems.
- Measuring cups
Of course, you know using measuring cups when baking is an essential tool, this sourdough recipe does not need you to get out your scale.
- Baking Sheet Pan
Use a durable baking sheet pan to place your sourdough bagel dough on to help bake them.
- Silicone Baking Mat
Get a food-safe silicone mat to help you bake your sourdough bagel that can be reused over and over again saving you money on parchment paper.
- Kitchen towel/Tea towel
Using a kitchen towel/tea towel to help cover your dough for rising helps keep your dough from drying out.
You can also use a stylish bowl cover to help you do the same thing.
Preparing the Sourdough Starter or discard
If you are using a sourdough starter ensure your sourdough starter is active and mature by feeding it the day before.
Feed your sourdough starter regularly for optimal performance.
If you have a sourdough starter discard available instead use that.
Mixing the Dough
Combine your sourdough discard or starter in water and mix with your whisk to combine.
Then add all the dry ingredients flour, water, salt, and sugar, and mix thoroughly
Achieve a sticky, shaggy mass
Large mixing bowl add all your ingredients you will create a dough ball. Use a stand mixer or knead by hand.
Allow the dough to rest for 1-2 hours, develop flavors and structure, and monitor temperature and time.
Drizzle some olive oil over the dough ball, cover with a kitchen towel, and wait until it doubles in size.
Shaping and Second rise
Start with a lightly floured surface and shape dough in a log shape.
Divide the dough into bagel forms and create round, equal pieces.
Place your bagel-formed dough on a baking sheet and let the dough rest with a kitchen towel over it.
Wait till the bagel dough shapes double in size.
Preheat your oven to 425 degrees ferhinhaeite
Pot of water Boiling and Egg Wash
Add water, baking soda, and honey to a boil
Dip each bagel one by one into your water bath for 30 seconds to 1 minute.
When you place the bagels back on the baking tray apply an egg wash to add golden, crispy crust and added shine.
Bake bagels for 15-20 minutes or until golden. Place them in a wire rack to cool without them getting soggy.
Enjoy your freshly baked sourdough bagels!
Creative Sourdough Bagel toppings
Are you wondering what you can serve bagels on? Below are some great creative yummy ideas.
- Cheeder and jalapeno
- Ricotta and Strawberries
- Apple and honey
- Cream cheese and dill
- Avocado and everything bagel seasoning
- Sprouts and chicken with cheese of choice
- Prosciutto and tomato with cream cheese
Sourdough Discard Bagel Tips
- Do not soil your bagels for more than 1 minute as they can lose their structure can be a doughy mess
- Use your finger to poke a hole in the middle of the dough ball to make a perfect bagel shape.
- To avoid proofing making your bagel flat don’t let your dough get too big when it’s resting
- Using honey instead of table sugar in the boiling water will help caramelize your bagels when you bake them
- Place your dough in a warm spot in your kitchen when it’s resting to rise.
- You can freeze your bagels and throw them out when you need to toast them
- To Freeze be sure to wrap your bagel in freezer wrap and place them in a freezer bag/plastic bag, or an airtight container
- Bagels in the freezer can last from 3-6 months.
- Keep your sourdough baels in a bread bag to help with them molding quickly
- Homemade sourdough labels can last 3-5 days on your kitchen counter.
Sourdough Discard Bagel FAQ
Why do bagels have to be boiled?
It keeps homemade bagels soft and chewy while they are baking.
As long as you place your bagels in the boiling water for at least 30 seconds they will be chewy, but 1 minute is ideal.
Why do you add sugar to the boiling water for bagels?
This helps give bagels a golden brown color when they are ready to bake.
Do you have to use a stand mixer?
No, you do not need to use a stand mixer to make sourdough bagels, as long as you have a great whisk like a Danish whisk you should be good to go.
With patience and practice, you’ll master sourdough bagels.
Embrace the journey, indulge in the delightful, tangy, chewy creations, and share your bagel-making adventures!
More amazing baking recipes
PIN FOR LATER
EASY Sourdough Discard Bagel (+Sourdough Starter Recipe)
- 1 cup Sourdough Discard or active starter
- 3 cups All purpose Flour
- 1 cup Water
- 1 tbsp Sugar
- 1 tsp salt
- Fill a pot half way of water
- 1 tbsp Honey
- 1 tbsp Baking Soda
- 1 Egg
- 2 tbsp Water
- Ensure your sourdough starter is active and mature or Collect Sourdough Discard
- Combine your sourdough discard or starter in water and mix with your whisk to combine.
- Then add all the dry ingredients flour, water, salt, and sugar, and mix thoroughly
- With a large mixing bowl add all your ingredients you will create a dough ball. Use a stand mixer or knead by hand.
- Drizzle some olive oil over the ball of dough, cover with a kitchen towel, and wait till it doubles in size.
- Start with a lightly floured surface and form dough into a log form.
- Divide the dough into bagel forms and create round, equal pieces.
- Place your bagel-formed dough on a baking sheet and let the dough rest with a kitchen towel over it. Wait till the bagel dough shapes double in size.
- Preheat your oven to 425 degrees Fahrenheit.
- Add water, baking soda, and honey to a boil. Dip each bagel one by one into your water bath for 30 seconds to 1 minute.
- Place the bagels back on the baking tray and apply an egg wash to add a golden, crispy crust and added shine
- Bake bagels for 15-20 minutes or until golden. Place them in a wire rack to cool without them getting soggy.