Sourdough Discard Stuffed Bagels

A Sourdough Discard Stuffed Bagel cut in half to show the cream cheese.

5 from 1 vote

Sourdough Discard Stuffed Bagels

A fun recipe for cream cheese-stuffed bagels that are perfect for brunch or an afternoon snack! Use your favorite cream cheese flavor and bagel toppings to easily customize!

Prep Time30

Cook Time25

Rise Time1 50

Total Time2 45

Course: Breakfast, Brunch, Snack

Cuisine: American

Servings: servings

Calories: 248kcal

Author: Jessica Vogl

Equipment

Ingredients

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 + 1 Tablespoon warm water
8 ounces cream cheese

For Topping

1 egg white + 1 Tablespoon water for egg wash
Toppings optional

US Customary - Metric

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, but soft (not 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.
Note: the remaining 2 Tablespoons of sugar will be used during the boiling step.
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.
While the dough is rising, divide the cream cheese into 12 approximately equal-sized portions (dividing a block of cream cheese is easiest, but you can also make 1-Tablespoon portions from a tub of cream cheese). Roll each piece into a ball, then place in the freezer.
After rising, turn the dough out onto a smooth surface and divide into 12 equal-sized pieces using a kitchen scale. To do this, measure the weight of your full dough, then divide that number by 12. For me, each piece was about 90g each.
Flatten each piece into a rough circle approximately 4 inches in diameter. Place a frozen ball of cream cheese in the center, and gather the dough around the cream cheese. Press the edges together to completely seal the cream cheese inside and roll the dough in the palm of your hand to make it round.
Place the stuffed bagel balls on a parchment paper-lined baking sheet. Cover with plastic wrap or 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 of granulated sugar to a boil.
Place your stuffed bagels in the boiling water for 30 seconds. 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. Remove from the boiling water using a slotted spoon or spatula and return to your parchment paper-lined baking sheet. If needed, you can reshape the bagels a little after they've cooled.
Whisk together the egg white and 1 Tablespoon of water to create the egg wash. Lightly brush the bagels with egg wash, then sprinkle with your toppings (optional) such as sesame seeds, poppy seeds, or everything bagel seasoning.
Bake for 22-24 minutes or until golden brown. Let cool slightly before 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 in the bowl. 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.

Nutrition