Sourdough Discard Bagels Recipe
Sourdough discard bagels are quick, easy, delicious, AND use up extra sourdough discard! What is not to love?!
I am no stranger to a bagel…my preference for soft clothes can attest to that! I have been visiting bagel shops (we have 2 options in my area) every week for the better part of 10 years. No joke. But then something magical happened. I realized that just like bread, bagels are just flour and water. I can work magic with flour and water!
Now, real deal bagels are boiled. The good kind of bagels are boiled. So yes, we are boiling these sourdough discard bagels. Don’t get worried! It’s quick I swear! It’s a pot of water. You can do this!
These bagels with sourdough discard are so good, they taste like the real thing. Chewy and delicious, our whole family loves them!
Why use Discard in Bagels?
Why not? How’s that for an answer! I have discard. I love bagels. Put those two together and you have happiness!
I’ve been making sourdough bagels for a little while, and I thought, why not sourdough discard bagels? I love anything easy that uses up discard. My favorites are pizza, bagels, and whole wheat sandwich bread.
Let’s use up some of that delicious sourdough discard in these amazing bagels and have breakfast waiting for us!
How to Make Sourdough Discard Bagels
This is really easy and only takes about 2 hours. The only downside is I have no desire to make these at 6 am so my kids can eat at 8 am. I generally make these in the morning and then we have them for lunch or breakfast the next day. As far as downsides go, it’s not too bad!
Step 1: Liquid Ingredients
Weigh 200 grams water, 100 grams sourdough discard, 30 grams maple syrup, and 6 grams yeast in the bowl on an electric mixer. Give it a quick stir to combine the ingredients.
Step 2: Dry Ingredients
Add 400 grams all purpose flour (I love King Arthur Flour) and 10 grams of sea salt.
Step 3: Stir
Using the dough hook of your electric mixer, stir the sourdough discard bagel ingredients on setting 2 for 1.5 minutes. Cover in plastic and let the dough rest for 10 minutes.
Step 4: Mix
Set your mixer to speed 2 and mix for 8 minutes.
This is a fairly stiff dough. Watch your mixer! This recipe is the max my mixer, a 5 quart KitchenAid, can handle. It smelled like smoke when I tried to double it – – oops! If you wish to double this recipe, get all the ingredients mixed to step 3 (you may have to do it by hand for a bit), and then divide the dough in half and mix each half separately for 8 minutes a piece.
Step 5: Form a Ball and Oil
Your dough should look smooth, but it may not be in a ball. Knead it into a ball, then drizzle a bit of oil on the dough and rub it all around. Place the ball of dough back in the bowl and cover with plastic or a damp towel to raise.
Step 6: Rest for an Hour
Let your dough rest for about an hour, or until the dough has doubled in size.
Step 7: Form the Bagels
Now it’s time for fun! Dump out the dough onto a clean counter (no flour) and divide it into 6-12 equal-ish parts. I just eye-ball it.
Flatten the dough a bit, then pull the edges into the center and pinch those pieces together.
Flip it over so the seams are down, and then roll it into the counter and around a bit. You are using the counter to help ease those seams out of the dough underneath.
Then use a finger/thumb to push through the center of the dough ball to make the hole. Run your thumb through it a few times to stretch out the hole and give the dough its classic bagel shape. Repeat this for all the bagel dough pieces.
If your bagels are looking a bit wonky, don’t worry. Each one will get better…and really, they taste great either way!
Step 8: Prep the Boil
Cover the bagels with plastic wrap that has been sprayed/oiled, and begin boiling the water and preheat the oven to 400 degrees.
Use a pot that can fit about 3 bagels, and fill it with 2-3″ of water. Add 1 tablespoon of honey, maple syrup, or brown sugar. Put on the lid, turn the heat to high and set it to boil.
Grab a pair of tongs and/or a slotted spoon.
Gather your toppings now, too.
Place parchment paper on a baking sheet.
Step 9: Boil and Top the Sourdough Discard Bagels
When the water has come to a boil and the oven is preheated, it’s time to boil. Place 3 bagels (or however many fit with space in between) in the boiling water for 45 seconds. Flip the bagels and boil for 45 seconds again.
Place the boiled bagels onto the prepared sheet and top them with your choice of toppings, or leave plain.
Step 10: Bake
Place your tray of bagels in the oven and cook for approximately 18-23 minutes. The tops should be a light golden to golden brown. I prefer them lighter in color. Now you get to enjoy your masterpieces!
Toppings for Sourdough Discard Bagels
When it’s all written out, it looks like a lot of work. But I swear it’s quick and easy! The extra fun part is choosing toppings.
If you want a filling in the bagel, you’ll need to add it when you are shaping the bagels. My daughter loves dark chocolate chips but I forget 50% of the time. So when you go to shape the bagels, put some chocolate chips, blueberries (frozen work, too), cranberries, cinnamon raisin, or rosemary and olive oil in the dough.
Our toppings today were cinnamon sugar (equal parts sugar, brown sugar, and cinnamon), cheddar and jalapeño, Asiago cheese, and plain.
If you choose to make cinnamon sugar, the sourdough discard bagels are extra delicious if you swipe a bit of butter across the freshly boiled dough and then sprinkle the cinnamon/sugar concoction.
Next fall I’ll be trying my hand at pumpkin bagels and apple cinnamon bagels. Yum and double yum!
Other topping options are sesame seeds, everything seasoning, poppy, garlic, onion, or spinach Florentine.
Sourdough Discard Bagels for Breakfast and Lunch
Bagels are great at any meal, really. I hope you try your hand at sourdough discard bagels soon. You won’t be disappointed!
If you have any questions, don’t hesitate to ask. And if you try these bagels, I’d love to know what you think! Check us out on Instagram for the latest recipes.
Thanks for stopping by!
Sourdough Discard Bagels
Ingredients
- 100 grams sourdough discard
- 200 grams warm water 3/4 cup plus 2 T
- 30 grams maple syrup 2 T
- 5 grams active dry yeast 1 1/4 tsp
- 400 grams all purpose flour 3 cups
- 10 grams sea salt 2 tsp
Instructions
- In the bowl on an electric mixer combine the sourdough discard, water, maple syrup, and yeast. Stir till combined.
- Add in the flour and salt.
- Using the dough hook of your electric mixer, mix on setting 2 for 1 1/2 minutes. You may need to cover the bowl with a towel if the flour is whipping out.Cover the dough and let it rest for 10 minutes.
- Set your mixer to speed 2 again and mix for 8 minutes.
- Your dough should look smooth, but it may not be in a ball. Knead it into a ball, then drizzle a bit of oil on the dough and rub it all around. Place the ball of dough back in the bowl and cover with plastic or a damp towel to raise.
- Let your dough rest for about an hour, or until the dough has doubled in size.
- When it has doubled in size, dump out the dough onto a clean counter (no flour) and divide into 8 -12 equal parts. You can make 6 huge bagels, 8 average, or 12 small.
- Take 1 piece of dough and flatten it a bit, then pull the edges into the center and pinch those center pieces together.Flip the dough over so the seams are down, and then push it into the counter and around a bit. You are using the counter to help ease those seams out of the dough.Use a finger/thumb to push through the center of the dough ball to make the hole. Run your thumb through it a few times to stretch out the hole and give the dough its classic bagel shape. Repeat this for all the bagel dough pieces and cover in greased plastic.
- Preheat the oven to 400 degrees and place parchment paper on a baking sheet.
- Fill a large pot with 2-3" of water. Add 1 tablespoon of honey, maple syrup, or brown sugar. Put on the lid, turn the heat to high and set it to boil.
- Place 3 bagels (or however many fit in your pot without touching) in the boiling water for 45 seconds. Flip the bagels and boil for 45 more seconds.Place the boiled bagels onto the prepared sheet and top them with your choice of toppings, or leave plain.
- Place your tray of bagels in the oven and cook for approximately 18-23 minutes. The tops should be a light golden brown.
