Making Sourdough Discard Bagels is like wrapping yourself in a warm, fragrant blanket on a chilly morning. As the dough rises and expands, the intoxicating aroma of freshly baked bread fills your kitchen, inviting everyone to gather around the table. These bagels are the perfect way to use your sourdough starter discard while creating a delicious, chewy treat that is sure to delight family and friends. Enjoy them fresh out of the oven, toasted with your favorite spreads, or piled high with cream cheese and fresh veggies.
Reasons to Love Sourdough Discard Bagels
There’s something incredibly satisfying about making your own bagels, and when you can do it with sourdough discard, it becomes even more rewarding. These bagels are not just a way to reduce waste; they offer a slightly tangy flavor, a wonderful chewy texture, and a golden-brown exterior that is hard to resist. Here are a few reasons you’ll love making these bagels:
- Perfect for breakfast or brunch.
- Nutritious and made with wholesome ingredients.
- Simple enough for a weekend family project.
- Versatile; you can customize toppings to suit your taste.
- A great way to use your sourdough discard creatively.
Gather These Ingredients
To create mouthwatering Sourdough Discard Bagels, you need a handful of simple ingredients, most of which you likely already have in your kitchen. The use of sourdough discard not only enriches the flavor but also helps achieve that delightful texture:
- 2 cups all-purpose flour
- 1 cup active sourdough starter or discard
- 1 teaspoon salt
- 1 tablespoon sugar
- 1 tablespoon honey
- 1/2 cup warm water
- 1 tablespoon baking soda (for boiling)
- Sesame seeds or poppy seeds (optional, for topping)
Feel free to get creative with your flavors, but these are the essentials for your delicious bagels!
Bringing It Together
Making Sourdough Discard Bagels is a straightforward process that rewards you with a delicious result. Follow these steps to create your own:
- In a mixing bowl, combine the sourdough starter or discard, warm water, sugar, and honey. Mix well until combined and bubbly.
- Gradually add the flour and salt while mixing with a wooden spoon or your hands until a dough forms.
- Knead the dough on a floured surface for about 10 minutes, until it becomes smooth and elastic, feeling soft and pliable under your fingertips.
- Place the kneaded dough in a greased bowl, cover it with a clean towel, and let it rise for 1-2 hours until it has doubled in size, taking on a light, airy feel.
- Preheat your oven to 425°F (220°C) and bring a large pot of water to a boil. Add the baking soda to the boiling water, which will enhance the bagels’ color and shine.
- Divide the risen dough into 8 equal pieces, shaping them into bagel forms by rolling each into a circle, pinching the ends to seal.
- Carefully lower each bagel into the boiling water and cook for about 1-2 minutes on each side, letting them get a lovely sheen before transferring them.
- Place the boiled bagels on a baking sheet lined with parchment paper. If desired, sprinkle them with sesame or poppy seeds for an extra flavor boost.
- Bake for 20-25 minutes, or until golden brown, filling your house with an irresistible aroma. Allow the bagels to cool slightly before serving.
Prep ~25 minutes, Cook ~25 minutes, Total ~50 minutes, Servings ~8, Kcal ~200 per bagel (estimate).
Plan Ahead
If you want to make the process easier for a busy morning, consider doing some prep in advance. You can prepare the dough the night before and let it rise in the refrigerator overnight. This will not only save you time but will also develop the flavors. When you’re ready to bake, simply take the dough out, shape it, boil, and bake as instructed.
How to Store Leftovers
To keep your Sourdough Discard Bagels fresh, store them in an airtight container at room temperature for up to 3 days. If you wish to keep them longer, consider freezing them. Place the cooled bagels in a freezer-safe bag or container, where they can last for up to 3 months. For reheating, a quick toast in the oven or a few seconds in the microwave will revive their delightful chewy texture. When they start looking dull or lose their chewiness, that’s your sign they’ve been stored too long.
Perfect Pairings
Sourdough Discard Bagels are incredibly versatile, making them perfect for a variety of toppings. Consider these ideas to elevate your bagel experience:
- Cream cheese and smoked salmon for a classic treat.
- Avocado slices with a sprinkle of sea salt for a fresh, nutritious option.
- Hummus and cucumber for a light and refreshing snack.
- Nut butter with sliced bananas for a filling breakfast.
- A dollop of tzatziki sauce and veggies for a Mediterranean twist.
Flavor Twists and Substitutions
Feel free to get creative with your Sourdough Discard Bagels! Here are some fun variations you might want to try:
- Everything Bagels: Mix poppy seeds, sesame seeds, garlic powder, onion powder, and salt in equal parts and sprinkle on top before baking for a zesty flavor.
- Herbed Bagels: Incorporate your favorite herbs into the dough, such as rosemary or dried oregano, for a fragrant addition.
- Cheesy Bagels: Fold in shredded cheese like cheddar or mozzarella into the dough before shaping for a cheesy treat.
- Sweet Bagels: Add raisins or chopped dried fruit into the dough, and sprinkle with cinnamon and sugar for a deliciously sweet bite.
- Savory Bagels: Mix in sun-dried tomatoes or olives to the dough for a Mediterranean twist.
Cook’s Notes and Secrets
For the best results with Sourdough Discard Bagels, keep these tips in mind:
- Ensure your sourdough starter is active and bubbly for optimal fermentation and flavor.
- Don’t skip the kneading – it’s crucial for gluten development, giving the bagels their signature chewiness.
- Allow sufficient time for the dough to rise; patience is key for achieving fluffy bagels.
- When shaping, try to keep the bagels uniform in size for even baking.
- If using seeds, make sure to lightly press them into the surface so they stick well.
Sourdough Discard Bagels FAQs
- Can I use whole wheat flour instead of all-purpose flour? Yes, you can substitute some or all of the all-purpose flour with whole wheat flour for a heartier flavor. Just be aware that it may alter the texture slightly.
- What if my dough isn’t rising? If your dough isn’t rising, ensure that your sourdough starter is active and bubbly. Warm conditions can help; try placing it in a warm, draft-free area.
- How can I flavor my bagels? You can incorporate spices, herbs, or cheese directly into the dough, or simply add toppings before baking – the options are endless!
- Can I make mini bagels? Absolutely! Simply divide the dough into smaller portions before shaping and boiling for bite-sized treats.
- What do I do with leftover bagels? Leftover bagels can be toasted, sliced and made into bagel sandwiches, or even used to make bagel chips by baking until crisp.
Final Thoughts
Sourdough Discard Bagels are a delightful, hearty treat that not only utilizes your sourdough starter but also brings warmth and comfort to any meal. With their chewy texture and endless topping possibilities, they quickly become a family favorite. We encourage you to embrace this easy recipe soon; gather your ingredients and let the aromas draw everyone to your kitchen. Happy baking!
Print
Sourdough Discard Bagels
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Sourdough Discard Bagels are chewy and delicious, perfect for breakfast or brunch, and a great way to use up sourdough starter discard.
Ingredients
- 2 cups all-purpose flour
- 1 cup active sourdough starter or discard
- 1 teaspoon salt
- 1 tablespoon sugar
- 1 tablespoon honey
- 1/2 cup warm water
- 1 tablespoon baking soda (for boiling)
- Sesame seeds or poppy seeds (optional, for topping)
Instructions
- In a mixing bowl, combine the sourdough starter or discard, warm water, sugar, and honey. Mix well until combined and bubbly.
- Gradually add the flour and salt while mixing with a wooden spoon or your hands until a dough forms.
- Knead the dough on a floured surface for about 10 minutes, until it becomes smooth and elastic.
- Place the kneaded dough in a greased bowl, cover it with a clean towel, and let it rise for 1-2 hours until it has doubled in size.
- Preheat your oven to 425°F (220°C) and bring a large pot of water to a boil. Add the baking soda to the boiling water.
- Divide the risen dough into 8 equal pieces, shaping them into bagels.
- Carefully lower each bagel into the boiling water and cook for about 1-2 minutes on each side.
- Place the boiled bagels on a baking sheet lined with parchment paper. If desired, sprinkle them with sesame or poppy seeds.
- Bake for 20-25 minutes, or until golden brown.
Notes
For best flavor, use an active sourdough starter. You can prep the dough the night before and let it rise in the refrigerator overnight.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bagel
- Calories: 200
- Sugar: 5g
- Sodium: 400mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 0mg
Keywords: sourdough, bagels, breakfast, brunch, baking
