Sourdough Discard Bagels
An easy and delicious recipe for homemade Sourdough Discard Bagels!
Servings: 8 servings
Calories: 273kcal
Ingredients
For the Bagels
- 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 cups warm water
For Topping
- 1 egg white for egg wash
- 1 Tablespoon water for egg wash
- Toppings (optional)
Instructions
- Combine flour, 1 Tablespoon granulated sugar, instant yeast and salt in the bowl of a stand mixer fitted with the dough hook attachment. Mix to combine. On low speed, add the sourdough discard and water until combined. Increase speed to medium and knead for 4-5 minutes until a smooth ball forms*. This will be a fairly sturdy dough 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.
- Grease a large bowl, transfer the dough to the bowl, and cover with plastic wrap. Let the dough rise for 90 minutes or until doubled in size.
- Turn the dough out onto a smooth surface and divide into 8-10 equal pieces. 8 pieces will give you 8 large bagels; 10 pieces will give you 10 smaller bagels. Roll each piece in your palm to form a smooth ball, then use your thumb to press through the center of each ball, stretching the hole to form your bagel. Cover the bagels with a clean kitchen towel and let rest for 20 minutes while you prepare the next step.
- Preheat oven to 425°F. Prepare 2 baking sheets lined with parchment paper or a silicone baking mat and set aside. Bring a pot with 2 quarts of water and 2 Tablespoons granulated sugar to boil.
- Place your bagels in the boiling water for 15-30 seconds on each side**. The bagels should float (if not, see notes below). You can likely fit 2-3 bagels in the pot at a time, just make sure there is enough room for them to float openly as they will expand. Remove from the boiling water using a slotted spoon and transfer to the prepared baking sheets. If needed, you can reshape the bagels a little after they've cooled.
- Whisk together the egg white 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 fully before slicing and serving.
Video
Notes
You can also make this recipe without a stand mixer by using a large mixing bowl and wooden spoon.
*You may find it easier to transfer the dough to a flat work surface for kneading after the dough has started coming together. If kneading by hand, knead for 4-5 minutes until a smooth dough forms.
**The bagels should "pass the float test" to indicate that the dough has risen enough and the bagels will be light and fluffy. If your bagels do not float, cover the unboiled bagels with the clean kitchen towel again and let rest for another 10 minutes. Then, try again.
To make this recipe with active sourdough starter, omit the commercial yeast and replace the discard with active starter (200g). You will also need to increase the rise times.
Mini Sourdough Discard Bagels: If you are making mini bagels, use a kitchen scale and divide the dough into 24 equal-size pieces. For me, this was about 46g per bagel.
Nutrition
Calories: 273kcal | Carbohydrates: 55g | Protein: 9g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 0.2g | Sodium: 592mg | Potassium: 83mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1IU | Vitamin C: 0.01mg | Calcium: 12mg | Iron: 1mg
