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sourdough discard Bagel recipe​

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This sourdough discard bagel recipe is the perfect way to use up your extra sourdough starter while making chewy, golden brown bagels at home. These bagels have a slightly crisp crust and a soft, flavorful interior. Whether you enjoy them plain, topped with sesame seeds, poppy seeds, or cinnamon sugar, or turned into a delicious sandwich, this homemade bagel recipe is a must-try!

Ingredients

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Ingredients

For the Bagel Dough:

  • 1 cup (240g) sourdough discard (unfed, room temperature)
  • 3 ½ cups (420g) bread flour (or all-purpose flour)
  • ¾ cup (180ml) warm water
  • 1 ½ teaspoons salt
  • 2 tablespoons sugar or honey
  • 2 teaspoons instant yeast

For Boiling:

  • 8 cups boiling water
  • 1 tablespoon molasses, honey, or brown sugar
  • 1 teaspoon baking soda

For Toppings (Optional):

  • Sesame seeds, poppy seeds, everything bagel seasoning, coarse salt, cinnamon sugar

Instructions

Step 1: Prepare the Dough

  1. In a large mixing bowl or stand mixer, combine sourdough discard, warm water, sugar (or honey), and yeast. Stir until dissolved.
  2. Gradually add bread flour and salt, mixing until a shaggy dough forms.
  3. Knead for 8-10 minutes (or use a stand mixer on medium speed for 6-8 minutes) until the dough is smooth and elastic.
  4. Place the dough in a greased bowl, cover with a damp towel, and let it rise for 1-2 hours, or until doubled in size.

Step 2: Shape the Bagels

  1. Divide the dough into 8 equal pieces.
  2. Roll each piece into a ball, then poke a hole in the middle using your thumb. Stretch slightly to form a bagel shape.
  3. Place the shaped bagels on parchment paper or a silicone mat, cover lightly, and let them rest for 30 minutes.

Step 3: Boil the Bagels

  1. Bring 8 cups of boiling water to a simmer in a large pot.
  2. Stir in molasses (or honey) and baking soda.
  3. Using a slotted spoon, carefully drop bagels into the boiling water, 2-3 at a time. Boil for 30 seconds per side.
  4. Remove and place back on the parchment-lined baking sheet.

Step 4: Bake the Bagels

  1. Preheat oven to 425°F (220°C).
  2. If using toppings, brush bagels with an egg wash and sprinkle with sesame seeds, poppy seeds, bagel seasoning, or cinnamon sugar.
  3. Bake for 18-22 minutes, or until golden brown.
  4. Let cool on a wire rack before slicing and serving.

Notes

  • For a tangier flavor, refrigerate the dough overnight before shaping.
  • Use bread flour for a chewier texture or all-purpose flour for a softer bagel.
  • Longer boiling = chewier bagels. Boil for up to 60 seconds per side if you prefer extra chewiness.
  • Freeze leftovers: Slice bagels in half and freeze in an airtight container for up to 3 months.

Find it online: https://recipesdays.com/sourdough-discard-bagel-recipe/