Sourdough Discard Bagel Bites
A delicious recipe for Sourdough Discard Bagel Bites - a fun snack on the go, brunch party treat, or fun breakfast any time of year!
Servings: 8 servings
Calories: 258kcal
Ingredients
For the Bagel Bites
- 4 cups bread flour
- 3 Tablespoons granulated sugar divided
- 1 teaspoon instant yeast
- 2 teaspoons kosher salt
- 200 grams (about ¾ cup) sourdough discard unfed, at room temperature
- 1 ¼ cup warm water
For Topping
- 1 egg white for egg wash
- 1 Tablespoon water for egg wash
- Toppings (such as sesame seeds, poppy seeds, or everything bagel seasoning)
Instructions
- Combine flour, 1 Tablespoon granulated sugar, instant yeast, and salt in the bowl of a stand mixer* fitted with the dough hook attachment. Stir to combine. With the mixer on low speed, add the sourdough discard and water. Increase speed to medium or knead by hand for 4-5 minutes until a smooth ball forms. The dough will be fairly sturdy and should not be sticky. You may need to add more water or more flour (1 Tablespoon at a time), depending on your sourdough discard, to reach the right dough consistency.
- Transfer the dough to a large, greased bowl and cover with plastic wrap. Let the dough rise for 90 minutes or until doubled in size. Line 2 baking sheets with parchment paper and set aside.
- Turn the dough onto a work surface and divide into 8 roughly equal-sized pieces. Roll each piece into a 12-inch rope. Use a sharp knife to cut each rope into approximately 8 pieces (about 1 -1 ½ inches each). These will become the bagel bites.
- Using the palm of your hand for friction, roll each individual dough piece into a smooth ball. Place the bagel bites on the prepared baking sheets. Cover with a clean kitchen towel and let rest for 20 minutes while you prepare the next step.
- Preheat oven to 425°F. Bring a pot with 2 quarts of water and 2 Tablespoons granulated sugar to boil.
- Place the bagel bites in the boiling water for about 30 seconds**. The bagel bites should float (if not, see notes below). You can boil several bagel bites in the pot at a time, just make sure there is enough room for them to float openly in the water. Remove from the boiling water using a slotted spoon or spatula and spread them on the baking sheets with space between each.
- Whisk together the egg white and 1 Tablespoon water to create the egg wash. Lightly brush the bagels with egg wash, then sprinkle with your chosen toppings, if using (such as sesame seeds, poppy seeds, or everything bagel seasoning). You can also dip the bagels into the toppings if you prefer.
- Bake for 18-22 minutes or until golden brown. Let cool slightly, then enjoy!
Video
Notes
* You do not need a stand mixer to make this recipe. You can also make the dough in a large mixing bowl with a wooden spoon, then knead by hand.
** Boiling the bagel bites longer will make a chewier crust. I don't recommend boiling longer than 30 seconds, but you can always boil for less time for a less chewy crust.
Passing the float test: If your bagel bites do not float when you add them to the boiling water, cover the unboiled dough with a clean kitchen towel and let rise for another 10 minutes, then try again.
To make this recipe with active sourdough starter, omit the yeast and replace the sourdough discard with active sourdough starter (200g). You will also need to increase the rise times.
Serving size: Depending on the size of your bagel bites, one serving is about 8 bites (there are a total of 8 servings in this recipe).
Nutrition
Calories: 258kcal | Carbohydrates: 52g | Protein: 9g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.1g | Sodium: 592mg | Potassium: 79mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1IU | Vitamin C: 0.01mg | Calcium: 11mg | Iron: 1mg
