Sourdough Discard Bagels

These homemade sourdough discard bagels are delicious, perfectly chewy and easier to make than they seem. You will love how fast they are to make, (all done in one day!) and you can personalize them by using different topping ingredients. Such an amazing bread recipe to use your extra sourdough discard!

Prep Time30

Cook Time25

Rising time (approx)2 30

Total Time3 25

Course: bread, Breakfast

Cuisine: American

Keyword: fast sourdough bread, sourdough bread, sourdough discard bread recipe, sourdough discard recipes

Servings: bagels

Calories: 260kcal

Author: Jessica Laroche

Equipment

Large bowl or container
Baking sheet (+ parchment paper)
Large pot
Slotted spoon (optional)

Ingredients

150 g sourdough starter (150g = about ⅔ cup)
270 g room temperature water (270g = about 1 cup + 2 tablespoons)
40 g maple syrup (40g = about 2 tablespoons)
10 g active dry yeast (10 g = about 3 teaspoons)
500 g bread flour (500g = about 4 cups, do not over pack the cups, use the spoon and level method)
15 g salt (15 g = about 2.5 teaspoons)

Instructions

Mix the dough: In a large bowl or container, add the sourdough discard, water and maple syrup, then stir to combine. Then, sprinkle the dry active yeast over and let it sit for about 5 minutes before mixing again. Add the flour and salt, and mix until it forms a shaggy dough. I like to start with my dough whisk, then use my hands.
Knead and rise: Transfer the dough to a clean surface (no flour) and knead until smooth, about 5 minutes. Transfer the kneaded ball of dough back to the container or bowl, cover and let it rise for 1-2 hours in a cozy area. It should double in size.
Shape: Divide the dough into 8 equal portions (you can use a scale to help you or eyeball it, both are fine). Shape into 8 balls and keep them covered as you work so they don't dry out. One by one, roll the balls of dough into a long tube of about 6 inches long. Then, join both extremities and squeeze the tips of the dough together to close the ring. Transfer over a parchement paper covered baking sheet as you go. Cover the bagels with a towel and let them rise once more for about 30-45 minutes. They should puff nicely.
Boil and garnish: Meanwhile, bring a large pot of water to a boil. When the bagels are done rising, then boil them for 30-60 sec on each side (you will have to work in 2-3 batches). Use a slotted spoon to transfer them back over the baking sheet and pat them dry to remove any excess water. Brush with some milk (I used oat milk) and cover with your garnishing ingredient of choice (I used everything seasoning).
Bake: Bake at 425ºF for 20-25 minutes. Watch carefully and loosely cover with foil towards the end if the bagels are browning too fast.

Video

Notes

Make sure your dry active yeast is fresh and still active; it should create some foam after resting over the liquid (see video).
Knead the dough until it is smooth and no longer sticky, and avoid adding flour to your counter. This kneading step can take a whole 5 minutes (especially since bagel dough is a low-hydration dough, meaning that you really have to work the dough)!
Test your bagels: When you transfer one of the bagels to the pot of boiling water, it should be floating right away. This means that the dough is light and filled with pockets of air. If the bagel is not floating, then let the other ones rise for a little longer to give them a chance to puff a little more.
The longer you boil the bagels, the thicker/brown the crust will be. I like to do 30-45 seconds, but you can boil for a little more for a chewier crust. Put a timer on!
Make sure to pat dry the dough after boiling, or the bagels might stick to the parchment paper.
For lighter colored bagels, cover them loosely with a piece of foil halfway through baking.
Nutrition: please note that the nutritional information is an estimate per serving provided for informational purposes only (calculated by software) and accuracy is not guaranteed. Consult with your healthcare provider or a registered dietitian if you need precise nutrition calculations for health reasons.

Nutrition