Sourdough Discard Bagels
Chewy, tangy, and delightfully golden bagels made with leftover sourdough starter—no commercial yeast required. These sourdough discard bagels boast a bakery-quality crust and a soft, irresistible crumb.
Equipment
- Large mixing bowl
- Wooden spoon or dough whisk
- Stand mixer (optional)
- Baking sheet +parchment paper
- Slotted spoon or spider strainer
- Wire rack
Ingredients
- 1 cup sourdough discard
- 3½ cups bread flour
- ¾ cup warm water
- 2 tablespoons sugar or honey
- 2 teaspoons salt
(Optional) Seeds, herbs, or sweet add-ins (e.g., blueberries or raisins)
Instructions
- In a large bowl, combine sourdough discard, bread flour, warm water, sugar (or honey), and salt.
- Knead until the dough is smooth and slightly tacky, about 8–10 minutes.
- Place the dough in a greased bowl, cover, and let it rise at room temperature for 3–4 hours or until slightly puffy.
- Divide the dough into 8 pieces (or 12 for smaller bagels). Shape each into a ball, then poke a hole in the center and gently stretch.
- Let shaped bagels rest for 1–2 hours at room temperature (or overnight in the fridge for extra flavor).
- Preheat oven to 425°F (218°C). Bring a large pot of water to a gentle boil.
- Boil each bagel for 30–45 seconds per side.
- Place boiled bagels on a parchment-lined baking sheet. Add toppings if desired.
- Bake for 20–25 minutes, until golden brown.
- Cool on a wire rack for at least 10 minutes before enjoying.
Notes
Feel free to adapt the flavor profile by adding blueberries, raisins, seeds, or savory seasonings to suit your taste.