Easy Sourdough Bagels (using discard or starter) Recipe

Introduction

These easy sourdough bagels are a delightful way to use your starter or discard, resulting in chewy, flavorful bagels with a crisp crust. Perfect for breakfast or snacking, they bring a homemade touch to your baking table without requiring complex ingredients.

Ingredients

• 100g sourdough starter (or discard)
• 500g bread flour
• 250g water
• Pinch of yeast (if using discard)
• 30g sugar
• 10g salt
• 2 quarts boiling water
• 1 tbsp honey

Instructions

1. Step 1: In a mixing bowl, combine the sourdough starter, bread flour, water, sugar, and salt. If you are using discard, add a pinch of yeast to help with rising.
2. Step 2: Mix the ingredients until a shaggy dough forms. Turn it out onto a floured surface and knead for about 10 minutes until the dough is smooth and elastic.
3. Step 3: Place the dough in a lightly greased bowl. Cover it with a damp cloth and let it rise at room temperature for 1 to 2 hours, until it has doubled in size.
4. Step 4: Punch down the dough and divide it into 8 to 10 equal portions. Roll each portion into a ball, then poke a hole through the center to shape each into a bagel.
5. Step 5: Bring 2 quarts of water to a boil in a large pot. Add the honey and stir to dissolve. Carefully drop each bagel into the boiling water and boil for about 30 seconds on each side.
6. Step 6: Remove the boiled bagels with a slotted spoon and place them on a parchment-lined baking sheet.
7. Step 7: Preheat your oven to 425°F (220°C). Bake the bagels for 20 to 25 minutes until they are golden brown and crusty.

Tips & Variations

• For extra flavor, sprinkle bagels with sesame seeds, poppy seeds, or everything bagel seasoning before baking.
• If you don’t have bread flour, all-purpose flour can be substituted but expect a slightly less chewy texture.
• Add a tablespoon of malt syrup to the boiling water for a more traditional bagel taste.

Storage

Store cooled bagels in an airtight container at room temperature for up to 2 days. For longer storage, freeze bagels in a sealed bag for up to one month. To reheat, toast or warm in the oven until crisp and heated through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use sourdough discard without yeast?

Yes, but adding a small pinch of yeast helps improve the rise and texture since discard alone may not have enough leavening power.

How can I tell when the bagels are done baking?

The bagels should be golden brown on the outside and sound hollow when tapped on the bottom. The crust should feel firm and crisp.

Easy Sourdough Bagels (using discard or starter) Recipe

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This Easy Sourdough Bagels recipe uses either sourdough starter or discard to create chewy, flavorful bagels with a perfect golden crust. The dough is kneaded to develop gluten, shaped into traditional bagel rings, briefly boiled with honey for a glossy finish, and baked until golden brown. Ideal for homemade breakfast or brunch, these bagels offer a delightful sourdough tang and chewy texture.

• Author: luca
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 1 hour 45 minutes
• Yield: 8 bagels 1x
• Category: Bread
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dough

• 100g sourdough starter (or discard)
• 500g bread flour
• 250g water
• Pinch of yeast (if using discard)
• 30g sugar
• 10g salt

For Boiling

• 2 quarts boiling water
• 1 tbsp honey

Instructions

1. Mix Dough: In a mixing bowl, combine the sourdough starter, bread flour, water, sugar, and salt. If you’re using sourdough discard instead of an active starter, add a pinch of yeast to help with fermentation. Mix until a rough, shaggy dough forms.
2. Knead Dough: Transfer the dough onto a floured surface and knead for about 10 minutes until it becomes smooth and elastic, which develops the gluten structure needed for chewy bagels.
3. Proof Dough: Place the kneaded dough into a lightly greased bowl. Cover it with a damp cloth and let it rise at room temperature for 1 to 2 hours, or until it doubles in size, indicating proper fermentation.
4. Shape Bagels: Punch down the risen dough to release excess air. Divide it into 8 to 10 equal portions. Roll each portion into a ball, then poke a hole through the center and gently stretch it to form classic bagel rings.
5. Boil Bagels: Bring 2 quarts of water to a boil in a large pot and add 1 tablespoon of honey to the water. Carefully drop each shaped bagel into the boiling honey water and boil for about 30 seconds on each side. This step sets the crust and adds a subtle sweetness and sheen.
6. Prepare for Baking: Remove the boiled bagels with a slotted spoon and place them on a parchment-lined baking sheet to prevent sticking and facilitate even baking.
7. Bake Bagels: Preheat your oven to 425°F (220°C). Bake the bagels for 20 to 25 minutes until they achieve a golden brown crust, signaling they’re cooked through and ready to enjoy.

Notes

• You can use either active sourdough starter or discard; adding yeast when using discard helps improve the rise.
• Boiling the bagels before baking is crucial for achieving the traditional chewy texture and glossy crust.
• Feel free to add toppings such as sesame seeds, poppy seeds, or everything bagel seasoning after boiling for extra flavor and texture.
• Ensure the dough is kneaded well to develop gluten, which contributes to the bagels’ chewy structure.
• Use a large pot for boiling to avoid overcrowding the bagels, which can cause them to stick together.

Keywords: sourdough bagels, homemade bagels, sourdough discard recipe, chewy bagels, breakfast bagels