Homemade Sourdough Discard Bagels
Homemade Sourdough Discard Bagels is a great way to use up that sourdough discard starter! This recipe is simple and delicious. With a soft and chewy texture and a golden crust, these bagels are sure to become a go-to sourdough discard recipe!
Supplies Needed
- Large mixing bowl
- Kitchen scale or measuring cups
- Dough hook (optional)
- Baking sheet
- Bench scraper
- Large pot
- Slotted spoon or tongs
- Parchment paper
Ingredients Needed
- Sourdough Discard
- Filtered Water
- Flour (I use all-purpose)
- Salt
- Honey
- Sugar
Sample Baking Schedule
- 7 pm – Mix up your sourdough discard bagel dough, let sit, then add salt and knead. Add to a large, oiled bowl, and let sit at room temperature overnight.
- 7 am – Your bagel dough is ready. Divide the dough, shape into bagels, and let rise for another 30 minutes.
- 7:30 am – Go ahead and prepare your boiling water and preheat the oven.
- 8 am – Boil the bagels, add your toppings, and bake until golden brown.
RELATED POST: Simple Sourdough Bread Recipe
Bagel Topping Ideas
- Cinnamon and brown sugar: I like to mix these on a plate and then dip the bagels into it after boiling before I bake.
- Salt: Sprinkle an even layer over the bagels before baking.
- Shredded cheese: Sprinkle cheese on the top right before baking.
- Nothing but the Bagel Seasoning
- Poppy Seeds
- Sesame Seeds
How to Make Homemade Sourdough Discard Bagels
Step 1: In a large bowl, mix together 585 grams filtered water, 200 grams sourdough discard, and 40 grams of honey together. Once these are combined, add 1000 grams of flour and mix until it’s a shaggy dough. Let this sit for 20 minutes.
Step 2: After 20 minutes, add 20 grams of salt and 50 grams of filtered water to the dough and pinch until the salt is well incorporated.
Step 3: The dough will be stiff. Place it in a stand mixer with a dough hook and mix on low for 6-7 minutes. (I like to knead by hand on a lightly floured surface for 8-10 minutes.)
Step 4: Place dough in a large, oiled bowl and cover for 8-12 hours at room temperature. (Overnight works well for this.)
Step 5: Prepare a baking sheet with oiled parchment paper and set aside.
Step 6: Turn the dough out onto a lightly floured work surface. Divide the dough into 12 equal pieces. Shape each piece into a ball. To get the bagel shape, put one dough ball in front of you and use your pointer finger to poke a hole through the middle of the dough ball. Then pick up the dough up and gently stretch and spin the dough into a ring using your two pointer fingers. Place the bagel on the parchment paper. You will repeat with the rest of the dough balls until they all look like bagels.
Step 7: Once you have shaped all 12 bagels, place a towel over the top of them. Let them rest and rise for 30 minutes.
Step 8: While the bagels are rising, preheat the oven to 425 °F.
Step 9: During this time, start boiling 6 cups of water in a large pot. Once boiling, add 1 tablespoon of sugar to the water.
Step 10: When the bagels have finished rising, boil them for 2 minutes on each side, being careful to not splash yourself while turning them. Don’t crowd them in the pot. I usually do 3 bagels at a time.
Step 11: Next, using tongs or a mesh stainer, remove the bagels after boiling one at a time and allow to rest while you finish boiling the rest. Once they are cool enough to handle, you can dip (or sprinkle) one side of the bagel into your choice of toppings and place back on the parchment paper.
Step 12: Bake at 425 °F for 25-30 minutes until golden brown.
FAQ’s
1. What is sourdough discard?
Sourdough discard is a portion of your sourdough starter that is leftover and unused from other recipes. It’s not a the prime rise for some recipes, but is still full of flavor for lot’s of sourdough discard recipes.
2. How do I shape bagels?
Here are instructions on how to shape bagels .
3. How do I store homemade bagels?
Store your bagels at room temperature in a large, ziplock bag. Eat them within a week. These freeze well, too!
From one home cook to another, I hope you enjoy this recipe!
Homemade Sourdough Discard Bagels
Ingredients
Bagel Dough
- 200 grams sourdough discard (1 cup)
- 635 grams filtered water
- 1000 grams flour (I use all-purpose)
- 20 grams salt
- 40 grams honey
Water Bath
- 6 cups water
- 1 tablespoon sugar
Bagel Toppings
- salt
- brown sugar and cinnamon mixture
- Everything But the Bagel Seasoning
- poppy seeds
- sesame seeds
Instructions
- In a large bowl, mix together 585 grams filtered water, 200 grams sourdough discard, and 40 grams of honey together. Once these are combined, add 1000 grams of flour and mix until it's a shaggy dough. Let this sit for 20 minutes.
- After 20 minutes, add 20 grams of salt and 50 grams of filtered water to the dough and pinch until the salt is well incorporated.
- The dough will be stiff. Place it in a stand mixer with a dough hook and mix on low for 6-7 minutes. (I like to knead by hand on a lightly floured surface for 8-10 minutes.)
- Place dough in a large, oiled bowl and cover for 8-12 hours at room temperature. (Overnight works well for this.)
- Prepare a baking sheet with oiled parchment paper and set aside.
- Turn the dough out onto a lightly floured work surface. Divide the dough into 12 equal pieces. Shape each piece into a ball. To get the bagel shape, put one dough ball in front of you and use your pointer finger to poke a hole through the middle of the dough ball. Then pick up the dough up and gently stretch and spin the dough into a ring using your two pointer fingers. Place the bagel on the parchment paper. You will repeat with the rest of the dough balls until they all look like bagels.
- Once you have shaped all 12 bagels, place a towel over the top of them and let them rest and rise for 30 minutes.
- While the bagels are rising, preheat the oven to 425 °F.
- During this time, start boiling 6 cups of water in a large pot. Once boiling, add 1 tablespoon of sugar to the water.
- Once the bagels have finished rising, boil them for 2 minutes on each side, being careful to not splash yourself while turning them. Don't crowd them in the pot. I usually do 3 bagels at a time.
- Using tongs or a mesh stainer, remove the bagels after boiling one at a time and allow to rest while you finish boiling the rest. Once they are cool enough to handle, you can dip (or sprinkle) one side of the bagel into your choice of toppings and place back on the parchment paper.
- Bake at 425 °F for 25-30 minutes until golden brown.
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