Sourdough Discard Bagel Recipe
Sourdough discard bagels are a fantastic way to put your extra sourdough starter to delicious use, transforming what might otherwise go to waste into soft, chewy, and flavorful bagels. These bagels capture the unique tang of sourdough while delivering a satisfying bite with a golden, crisp crust.
Perfect for breakfast, lunch, or a snack, making bagels with sourdough discard is not only economical but also fun and rewarding. Whether you enjoy them plain, toasted with cream cheese, or loaded with your favorite toppings, these homemade bagels bring bakery quality taste right to your kitchen.
Why You Need This Recipe
If you’re a sourdough baker, you know that discard can pile up quickly and this sourdough discard bagel recipe offers a delicious way to put it to good use. Instead of tossing your extra starter, you can transform it into fresh, chewy bagels with a delightful tang that only sourdough can provide.
This recipe is perfect for anyone who wants homemade bagels without needing commercial yeast or a long rise time. It’s simple, cost effective, and yields bagels with that classic crusty exterior and soft, airy interior. Whether you’re new to sourdough or a seasoned pro, these bagels are a flavorful way to reduce waste and enjoy fresh bread anytime.
Ingredients
Here’s a clear and organized table of ingredients with approximate calorie counts, helping you bake these delicious bagels while keeping track of nutrition.
| Ingredient | Quantity | Calories (approx.) |
|---|---|---|
| Sourdough discard | 1 cup (240 g) | 160 |
| All-purpose flour | 3 cups (360 g) | 1,320 |
| Warm water | 1 cup (240 ml) | 0 |
| Sugar | 2 tablespoons | 96 |
| Salt | 1 ½ teaspoons | 0 |
| Instant yeast | 1 teaspoon | 7 |
| Baking soda (for boiling) | 1 tablespoon (optional) | 0 |
Estimated Calories Per Bagel: ~280 kcal (based on 8 bagels)
How to Prepare
Start by mixing the sourdough discard, warm water, sugar, and instant yeast in a large bowl. Let it sit for about 10 minutes until the mixture becomes bubbly and active. Then, gradually add the flour and salt, stirring until a rough dough forms. Transfer the dough to a floured surface and knead for about 8 tto 10 minutes until it becomes smooth and elastic.
Place the dough in a lightly oiled bowl, cover it with a damp cloth, and let it rise for 1 to 1.5 hours, or until doubled in size. Once risen, divide the dough into 8 equal pieces and shape each into a ball. To form the bagels, poke a hole through the center of each ball with your finger and gently stretch it to create a ring.
Bring a large pot of water to a boil and add baking soda (optional) to the water. Boil each bagel for 1 to 2 minutes on each side, then remove with a slotted spoon and place them on a baking sheet lined with parchment paper. Bake in a preheated oven at 425°F (220°C) for 20 to 25 minutes or until golden brown. Let cool slightly before enjoying your fresh homemade sourdough bagels.
Pro Tips
For the best texture, use a kitchen scale to divide the dough evenly this ensures all bagels bake uniformly. When shaping, make sure to stretch the hole in the center wide enough, as it will shrink slightly during boiling and baking.
Boiling the bagels in water with baking soda helps develop a chewy crust and gives them that classic bagel shine. If you prefer, add toppings like sesame seeds, poppy seeds, or everything seasoning immediately after boiling while the bagels are still wet, so they stick better. Lastly, avoid over proofing the dough before boiling; slightly under proofed bagels will have a better chewy texture and hold their shape during cooking.
Perfect Pairings and Toppings
Sourdough discard bagels are delicious on their own, but they truly shine when paired with your favorite spreads and toppings. Classic choices like cream cheese, smoked salmon, and capers create a timeless combination that never fails to impress.
For a simpler snack, try butter and jam or peanut butter with a drizzle of honey. You can also toast these bagels and add avocado slices, fresh tomatoes, or a sprinkle of everything bagel seasoning for a flavorful twist. Whether you prefer savory or sweet, these bagels offer endless possibilities to customize each bite.
Conclusion
Sourdough discard bagels are a fantastic way to transform your leftover starter into a delicious, chewy treat that rivals bakery quality bagels. With their crisp crust and soft, flavorful interior, these homemade bagels are perfect for breakfast, lunch, or anytime snack cravings.
Not only do they help reduce waste by using sourdough discard, but they also offer a satisfying baking project that’s both rewarding and economical. Whether topped simply with cream cheese or loaded with your favorite ingredients, these bagels are sure to become a staple in your kitchen and a favorite among family and friends.
