Sourdough Discard Bagels
These Sourdough Discard Bagels are chewy on the inside, golden on the outside, and a perfect way to use up leftover sourdough starter. They’re easy to make at home, require simple pantry ingredients, and deliver bakery-style results without wasting discard.
Ingredients
For the Bagels
- 1 cup sourdough discard (unfed)
- 3 cups all-purpose flour
- 2 tablespoons sugar or honey
- 1 teaspoon salt
- 2 teaspoons instant yeast
- ¾ cup warm water (adjust as needed)
For Boiling
- 8 cups water
- 1 tablespoon sugar or honey
Optional Toppings
- Sesame seeds
- Poppy seeds
- Everything bagel seasoning
- Coarse salt
Instructions
- Make the Dough: In a large bowl, mix sourdough discard, warm water, sugar, and yeast. Add flour and salt, then knead until a smooth, firm dough forms (8–10 minutes).
- First Rest: Cover the dough and let it rest for 1 hour or until slightly puffy.
- Shape the Bagels: Divide dough into 8 equal pieces. Roll each into a ball, poke a hole in the center, and gently stretch to form a bagel shape.
- Boil the Bagels: Bring water and sugar to a boil. Boil bagels for 30 seconds per side, then remove and place on a lined baking sheet.
- Add Toppings: Sprinkle desired toppings while bagels are still damp.
- Bake: Bake at 425°F (220°C) for 22–25 minutes, or until golden brown.
- Cool: Let cool for at least 15 minutes before slicing.
Notes
- You can replace half the all-purpose flour with bread flour for extra chewiness.
- For a shinier crust, add 1 tablespoon baking soda to the boiling water.
- Bagels freeze well for up to 2 months. Slice before freezing for easy toasting.
Nutrition (Per Bagel – Approximate)
- Calories: 240 kcal
- Carbohydrates: 46g
- Protein: 8g
- Fat: 1.5g
- Fiber: 2g
- Sugar: 3g