Sourdough Discard Bagel Recipe: Easy, Chewy, Delicious!
A simple and delicious recipe for making chewy bagels using sourdough discard.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour 40 minutes
- Yield: 8 bagels 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup sourdough discard
- 1/2 cup warm water
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 teaspoon instant yeast
- 1 tablespoon baking soda (for boiling)
- Optional toppings: sesame seeds, poppy seeds, everything bagel seasoning
Instructions
- In a large bowl, mix together the flour, sourdough discard, warm water, sugar, salt, and instant yeast until a dough forms.
- Knead the dough on a floured surface for about 10 minutes until smooth and elastic.
- Cover the dough and let it rest for 1 hour or until doubled in size.
- Preheat your oven to 425°F (220°C).
- Divide the dough into 8 equal pieces and shape each piece into a bagel by forming a ball and poking a hole in the center.
- Bring a large pot of water to a boil and add the baking soda.
- Boil each bagel for about 1 minute on each side, then remove and place on a baking sheet.
- Sprinkle with your choice of toppings.
- Bake in the preheated oven for 20-25 minutes or until golden brown.
Notes
- Make sure to use active sourdough discard for the best results.
- Bagels can be stored in an airtight container for up to 3 days.
- For a chewier texture, boil the bagels for a longer time.
Nutrition
- Serving Size: 1 bagel
- Calories: 210
- Sugar: 1g
- Sodium: 300mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 0mg