As I stood in my kitchen, flour dust swirling like soft magic, the aroma of baking bread triggered a delightful memory of bagels from my favorite café. Today, I’m excited to share my Sourdough Discard Bagels Recipe—a delicious way to transform that often-ignored sourdough discard into chewy, bakery-style treats that you’ll adore. Not only are these bagels beginner-friendly, but they also champion a no-waste philosophy, allowing you to savor every bite without guilt. With endless flavor variations like Everything Bagels or Cheddar Jalapeño, there’s a perfect bagel waiting for every palate. Are you ready to dive into the world of homemade bagels and impress your family with this tasty twist on such a beloved classic?
Why Make Sourdough Discard Bagels?
Simplicity: This beginner-friendly recipe lets you create delicious bagels with minimal preparation and fuss, making it approachable for everyone.
Zero Waste: Transform your sourdough discard into delightful bagels, embracing sustainability while enjoying fresh-baked goodness.
Flavor Versatility: From Everything Bagels to Cinnamon Raisin, customize your bagels to suit any craving, ensuring there’s something for everyone.
Chewy Perfection: Expect a beautiful balance of crunchy crust and soft interior, reminiscent of your favorite bakery treats.
Quick Execution: Ready in under an hour, these bagels are perfect for busy mornings or last-minute brunch plans—so convenient!
Try these delightful bagels alongside your favorite spreads or explore other easy recipes like Chipotle Bang Skewers for a complete meal experience!
Sourdough Discard Bagels Ingredients
• For the Dough
- Sourdough Discard – Provides tangy flavor from fermentation; store-bought sourdough starter can be a substitute if needed.
- Warm Water – Activates the yeast and aids in blending ingredients seamlessly.
- Sugar – Feeds the yeast for a better rise; consider using honey for a natural touch.
- Yeast – Essential for leavening that gives the bagels their chewy texture; instant yeast works well as a substitute.
- Bread Flour – Crucial for gluten development, ensuring a dense, chewy bagel; all-purpose flour can be used, but the texture may vary.
- Salt – Enhances flavor and controls the activity of the yeast during rising.
- Oil – Adds moisture for a smoother dough; melted butter can be used for a richer taste.
• For Boiling
- Honey or Barley Malt Syrup – Used in boiling water, essential for obtaining the right crust color and flavor; maple syrup is a great alternative if needed.
• For Toppings
- Toppings – Optional favorites like everything seasoning or sesame seeds to add texture and flavor to your bagels.
This Sourdough Discard Bagels Recipe takes your kitchen adventures to a whole new level!
Step‑by‑Step Instructions for Sourdough Discard Bagels Recipe
Step 1: Prepare the Dough
Begin by combining the sourdough discard, warm water, sugar, and yeast in a large mixing bowl. Allow the mixture to sit for about 10-15 minutes until it becomes frothy on top, indicating that the yeast is active. Next, add the bread flour, salt, and oil, mixing until a shaggy dough begins to form.
Step 2: Knead the Dough
Transfer the shaggy dough onto a lightly floured surface or into a stand mixer fitted with a dough hook. Knead by hand for about 8-10 minutes or mix on low speed until the dough is smooth and slightly tacky. Once kneaded, place the dough into a lightly oiled bowl, cover it with a cloth, and let it rise for 1 hour, or until doubled in size.
Step 3: Shape the Bagels
Once the dough has risen, gently punch it down to release any air bubbles. Divide the dough into eight equal pieces and roll each piece into a ball. Using your finger, create a hole in the center of each ball, then stretch it gently to form a ring shape. Place the shaped bagels on a parchment-lined baking sheet and let them rest for 15 minutes.
Step 4: Boil the Bagels
While the bagels are resting, bring a large pot of water to a boil and add honey or barley malt syrup. Once boiling, carefully drop in the bagels, cooking each for 30 seconds on both sides. Use a slotted spoon to flip them and then return the boiled bagels to the baking sheet, allowing excess water to drain off.
Step 5: Bake the Bagels
Preheat your oven to 425°F (220°C). Once the oven is hot, place the boiled bagels in the oven and bake for 20-22 minutes. Rotate the baking sheet halfway through for even browning. Watch for a golden-brown crust that indicates they’re ready.
Step 6: Cool and Serve
Once baked, remove the bagels from the oven and let them cool on a wire rack for at least 10 minutes. This cooling period is essential for setting their structure. Once cooled, slice the bagels and serve them fresh with your favorite spreads or toppings, reveling in your homemade Sourdough Discard Bagels!
Sourdough Discard Bagels Variations
Customize your bagel experience with delightful twists that awaken your taste buds!
- Everything Bagels: Press the bagels into a mix of seeds before baking for a crave-worthy crunch alongside toasty flavors.
- Cinnamon Raisin Bagels: Incorporate cinnamon and raisins into the dough before the first rise for a sweet breakfast option that pairs beautifully with cream cheese.
- Cheddar Jalapeño Bagels: Mix in shredded cheddar and diced jalapeños for a spicy kick that adds an exciting twist to your traditional bagel.
- Whole Wheat Bagels: Replace half of the bread flour with whole wheat flour to create heartier bagels with a nuttier taste, a perfect choice for health-conscious eaters.
- Garlic Herb Bagels: Sprinkle minced garlic and dried herbs into the dough for aromatic, savory bites that add Italian flair to your breakfast.
- Poppy Seed Bagels: Top your bagels with poppy seeds before baking to impart a nutty flavor and a delightful crunch, creating a bakery-style finish.
- Maple Blueberry Bagels: Fold in fresh blueberries and a hint of maple syrup for a fruity morning delight that pairs well with your morning coffee.
- Spicy Everything Bagels: Mix in chili flakes with your everything topping for an extra bold version that appeals to spice lovers!
Feel free to experiment with these variations and even pair them with some others, like our Sushi Bake Cheesy, for a fun filled meal!
What to Serve with Sourdough Discard Bagels
Transform your bagel experience into a delightful meal with these mouthwatering accompaniments that complement their rustic charm.
- Creamy Cream Cheese: The smoothness and rich flavor of cream cheese spread harmonize perfectly with the chewy texture of the bagels, enhancing each bite.
- Avocado Smash: Fresh avocado adds creaminess and a healthy twist, creating a vibrant contrast with the bagel’s crust. Top with cherry tomatoes or a sprinkle of chili flakes for extra flavor.
- Smoked Salmon Delight: For a classic pairing, layer smoked salmon with capers and red onion. This adds sophistication and a pop of flavor that’s simply irresistible.
- Crunchy Pickles: The briny crunch of pickles cuts through the richness of the bagel, refreshing the palate and adding texture to your meal. Serve alongside for a delightful crunch.
- Savory Salad: A mixed greens salad with a zesty vinaigrette complements the bagels well, balancing the richness of various toppings while introducing freshness.
- Homemade Soup: Pair with a comforting bowl of tomato soup or butternut squash bisque for a delightful combination that warms the soul on cooler days.
- Fruit Platter: Finish your meal with a colorful fruit platter, featuring seasonal berries and citrus. The sweetness and acidity beautifully contrast with the bagels’ flavors.
- Herbal Tea or Coffee: Round off your meal with a warm beverage. Herbal tea provides a soothing complement, while a well-brewed coffee enhances the overall sensory experience.
Enjoy these servings with your freshly baked sourdough discard bagels for a homey and heartwarming meal!
How to Store and Freeze Sourdough Discard Bagels
Room Temperature: Place cooled bagels in an airtight container or zip-top bag to keep them fresh for up to 2 days.
Freezer: To preserve for longer, slice the bagels individually, then wrap tightly in plastic wrap followed by aluminum foil; they can be frozen for up to 3 months.
Reheating: For best results, toast the bagels directly from frozen until golden; or, if preferred, warm in the oven at 350°F (175°C) for about 10-15 minutes.
Reviving Leftovers: If stored at room temperature and they become slightly stale, a quick reheat in the oven or toaster will revive their chewy texture, making the Sourdough Discard Bagels delicious again!
Expert Tips for Sourdough Discard Bagels
Perfect Dough: Always use bread flour for the best chewy texture. All-purpose flour can yield softer bagels, so stick to the recommended flour.
Boiling Matters: Don’t skip the boiling step! It’s crucial for achieving that desirable chewy crust; boiling enhances flavor and sets the bagel.
Watch the Rise: Be mindful of the rising time. Overproofed dough can lead to flat bagels, so keep an eye on it to achieve that perfect puff.
Weigh Ingredients: For consistency, consider weighing your ingredients, especially the sticky sourdough discard. Accurate measurements yield more reliable results.
Cool Completely: Allow bagels to cool completely before slicing. This step helps maintain their structure and avoids a gummy inside—key for enjoying your Sourdough Discard Bagels!
Make Ahead Options
These Sourdough Discard Bagels are perfect for busy weeknights, allowing you to prep in advance for those hectic mornings! You can prepare the dough up to 24 hours ahead of time by mixing everything together and letting it rise in the refrigerator. To retain that delightful texture, make sure to cover the dough tightly with plastic wrap. When you’re ready to bake, simply take the dough out, shape the bagels, and let them rest for 15 minutes before boiling. Once boiled, bake them according to the instructions, and you’ll have warm, chewy bagels just as delicious as if they were made fresh on the spot!
Sourdough Discard Bagels Recipe FAQs
What type of sourdough discard should I use?
You can use any type of sourdough discard, but ensure it’s active and bubbly for the best results. If you don’t have your own, feel free to substitute with a store-bought sourdough starter. Just remember that the flavor may be slightly different, but still delicious!
How should I store my bagels once they’re baked?
After your Sourdough Discard Bagels cool completely, store them in an airtight container at room temperature for up to 2 days. If you want to keep them longer, slicing and freezing is your best bet! Individually wrap the slices in plastic wrap and then aluminum foil to protect them from freezer burn—these bagels can last up to 3 months in the freezer.
Can I freeze the bagels? If so, how?
Absolutely! To freeze your bagels, slice them as desired, then wrap each piece tightly in plastic wrap followed by aluminum foil to ensure freshness. You’ll want to freeze them as soon as they’re cool, and they’ll be ready for you for up to 3 months. When ready to eat, simply toast them straight from frozen for a quick, satisfying breakfast!
What if my dough feels too sticky?
If your dough is feeling overly sticky, try adding a little extra flour, one tablespoon at a time, while kneading. Keep in mind, the sourdough discard can vary in moisture content, so gauge your dough. It should be smooth and slightly tacky, not wet. If it’s too wet after kneading, let it rest for a few minutes before continuing, as it can absorb moisture over time.
Are these bagels suitable for pets?
While the ingredients in Sourdough Discard Bagels are not toxic to pets, it’s best to avoid giving them to your furry friends. Ingredients like salt and sugar aren’t good for them. Always consult with your veterinarian before introducing any new food into your pet’s diet!
Can I modify the recipe for gluten-free options?
Certainly! If you want to explore gluten-free options, consider using gluten-free bread flour along with a binding agent such as xanthan gum. However, remember that gluten-free bagels may have a different texture and taste; it’s always best to follow a specific gluten-free recipe to ensure they come out as intended!
Sourdough Discard Bagels Recipe: Chewy, Waste-Free Delights
Ingredients
Equipment
Method
- Prepare the Dough: Combine sourdough discard, warm water, sugar, and yeast in a large mixing bowl. Let sit for about 10-15 minutes until frothy. Add bread flour, salt, and oil, mixing until a shaggy dough forms.
- Knead the Dough: Transfer dough to a floured surface or stand mixer. Knead by hand for 8-10 minutes or on low speed until smooth and tacky. Place in oiled bowl, cover, and let rise for 1 hour until doubled in size.
- Shape the Bagels: Punch down dough, divide into 8 pieces, roll into balls, create a hole in each center, and shape into rings. Let rest for 15 minutes.
- Boil the Bagels: Boil water with honey or barley malt syrup. Drop bagels in and cook for 30 seconds on each side, then return to the baking sheet.
- Bake the Bagels: Preheat oven to 425°F (220°C). Bake bagels for 20-22 minutes, rotating halfway for even browning.
- Cool and Serve: Remove from oven and cool on a wire rack for at least 10 minutes. Slice and serve fresh with your favorite spreads.
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