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Easy Sourdough Discard Bagel Recipe

★★★★★

5 from 86 reviews
  • Author: Lila
  • Total Time: 2 hours 20 minutes
  • Yield: 6 servings 1x

Description

This easy sourdough discard bagel recipe transforms leftover sourdough starter into delicious, chewy bagels with a golden, crispy crust. Using simple ingredients like all-purpose flour, sugar, salt, and a few pantry staples, you’ll create homemade bagels through boiling and baking that are perfect for breakfast or a satisfying snack. The recipe also includes steps for activating and using your sourdough discard or starter, ensuring minimal waste and maximum flavor.

Ingredients

Scale

Dough Ingredients

  • 1 cup Sourdough Discard or active starter
  • 3 cups All-purpose Flour
  • 1 cup Water
  • 1 tbsp Sugar
  • 1 tsp Salt

Boiling Water Bath

  • Pot filled halfway with Water
  • 1 tbsp Honey
  • 1 tbsp Baking Soda

Egg Wash

  • 1 Egg
  • 2 tbsp Water

Instructions

  1. Prepare the Starter: Ensure your sourdough starter is active and mature, or collect your sourdough discard to begin the process.
  2. Mix Wet Ingredients: In a large mixing bowl, combine the sourdough discard or starter with water and whisk until fully combined.
  3. Add Dry Ingredients: Gradually add the all-purpose flour, sugar, and salt to the wet mixture and stir thoroughly to combine the dough.
  4. Knead the Dough: Use a stand mixer with a dough hook or knead by hand in the large mixing bowl until you form a smooth, elastic dough ball.
  5. First Rise: Drizzle olive oil over the dough ball, cover with a kitchen towel, and let it sit at room temperature until the dough doubles in size, about 1 to 1.5 hours.
  6. Shape the Dough: Lightly flour a clean surface and roll the dough into a log shape. Divide the dough into equal portions and form each piece into traditional bagel shapes by creating a ring.
  7. Second Rise: Place shaped bagels on a baking sheet and cover with a kitchen towel. Let the dough rest and rise again until doubled in size, about 30–45 minutes.
  8. Preheat Oven: Preheat your oven to 425°F (220°C) to prepare for baking.
  9. Prepare Boiling Water Bath: In a pot, bring water, honey, and baking soda to a boil. This alkaline water bath ensures the bagels develop a chewy crust during baking.
  10. Boil Bagels: Carefully dip each bagel into the boiling water bath for 30 seconds to 1 minute on each side. Remove and return them to the baking sheet.
  11. Apply Egg Wash: Beat the egg with 2 tablespoons of water to create an egg wash, then brush it evenly over the surface of each bagel to promote browning and shine.
  12. Bake Bagels: Bake the bagels in the preheated oven for 15–20 minutes until they turn a golden brown color.
  13. Cool Bagels: Remove baked bagels from the oven and place them on a wire rack to cool completely, preventing sogginess on the bottom.

Notes

  • Make sure your sourdough starter is active or your discard is fresh for best results.
  • Boiling bagels in a honey and baking soda water bath is crucial to achieve a traditional chewy crust.
  • The egg wash gives the bagels a beautiful golden and glossy finish.
  • Letting the dough rise twice improves texture and flavor.
  • Use a wire rack for cooling to avoid moisture buildup and sogginess.
  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Category: Bread
  • Method: Baking
  • Cuisine: American

Keywords: sourdough discard bagels, easy bagel recipe, homemade bagels, sourdough starter recipe, chewy bagels, baking bagels

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Find it online: https://plumandpan.com/easy-sourdough-discard-bagel-recipe/