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Homemade Sourdough Discard Bagels for the Ultimate Breakfast Treat

There’s something magical about fresh bagels, and when you make them with sourdough discard, you get an extra layer of flavor and texture. These homemade sourdough discard bagels are chewy on the outside, soft on the inside, and packed with a delightful tang. After numerous attempts, I’ve honed this recipe to perfection, making it an indispensable part of my breakfast routine.

Why Make This Recipe

Flavor Explosion: Using sourdough discard gives these bagels a unique, tangy flavor that elevates breakfast from ordinary to extraordinary.
Zero Waste: This is a fantastic way to use leftover sourdough starter that might otherwise go to waste.
Nutritional Benefits: Whole grain flour and the fermentation process enrich these bagels with vitamins and minerals, making them a healthier breakfast choice.
Customizable: You can easily add toppings or mix-ins like everything seasoning, onion flakes, or even chocolate chips for a sweet twist.
Brunch Worthy: Perfect for any gathering or casual brunch, these bagels always impress friends and family.

I love making these bagels because they’re versatile enough to fit any meal, and they always draw compliments when served.

Recipe Overview

Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes plus resting time
Servings: 8 bagels
Difficulty Level: Easy

You’ll boil and bake these bagels, which means you achieve that iconic shiny crust while keeping the inside delightful and chewy.

My Experience Making This Recipe

The first time I made these bagels, I was surprised by how easy it was to achieve that perfect texture. I initially struggled with shaping them, but after a few tries, I developed a technique that worked well for me. Each time I make them, I learn something new, whether it’s about slight variations in proofing or boiling time.

How to Make Homemade Sourdough Discard Bagels

Making sourdough discard bagels is straightforward but involves a couple of essential techniques. First, combine your sourdough discard with some flour, water, salt, and a touch of sugar to create a soft dough. After kneading, let the dough rise until it doubles in size.

Then comes the fun part: shaping the bagels. You form the dough into balls and poke a hole in the center, then let them rest. Boil the bagels briefly in water (add a bit of baking soda for that beautiful sheen!), and then bake them until golden brown.

Expert Tips for Success

Use Active Sourdough Discard: Make sure your discard is bubbly and active for the best flavor. If your starter is too old, it may not provide the right rising power.
Kneading Technique: Knead until the dough is smooth and elastic. This helps develop the gluten structure, leading to a chewy bagel.
Topping Mix: Consider using a mix of sesame seeds, poppy seeds, garlic powder, and onion flakes for a homemade “everything” bagel experience.
Monitor Boiling Time: Be careful not to boil for too long; 30-60 seconds per bagel is ideal for achieving that perfect chewy texture.
Proper Baking Surface: Use a baking stone or a preheated baking sheet to help achieve a crispier bottom.

How to Serve Homemade Sourdough Discard Bagels

These bagels are incredibly versatile! Serve them warm with cream cheese, smoked salmon, and capers for an elegant brunch. For a sweet treat, spread with honey or your favorite fruit jam. You can also serve them toasted with a bit of butter for a simple breakfast on busy mornings.

Storage and Reheating Guide

Store the cooled bagels in a paper bag at room temperature for up to 2 days, or freeze them for up to 3 months. To reheat, simply pop them in a toaster or warm them briefly in the oven at 350°F (175°C) until heated through.

Recipe Variations

Gluten-Free: Substitute all-purpose flour with a gluten-free baking blend and add xanthan gum for structure.
Whole Wheat: Use whole wheat flour for a nuttier flavor and added fiber.
Herb-Infused: Mix in dried herbs like rosemary or thyme to the dough for a savory twist.
Sweet Addition: Add chocolate chips or dried fruit to the dough for a deliciously different bagel.

Nutritional Highlights

Sourdough discard bagels are rich in flavor and made with minimal ingredients. They provide a good source of carbohydrates for energy and contain dietary fiber if you choose whole grain flour. These bagels are also generally nut-free, making them suitable for most dietary needs.

Troubleshooting Common Issues

Dense Bagels: If your bagels turn out too dense, your sourdough discard might not have been active enough, or you may have over-kneaded the dough. Ensure the discard is bubbly and alive.
Shaping Problems: If the holes close up during boiling, try making the initial hole larger and don’t allow the bagels to rise too much after shaping.
Tough Texture: Over-boiling can make bagels tough. Stick to the recommended boiling time for the best results.

Frequently Asked Questions

1. Can I use regular yeast instead of sourdough discard?
Yes, you can use active dry yeast instead. However, this will change the flavor profile, so expect a less tangy taste.

2. How can I tell if my sourdough discard is still good?
Your discard should be bubbly and have a pleasant sour smell. If it smells off or has an unusual color, it’s best to discard it.

3. Can I flavor the bagels in the dough or just as toppings?
Both methods work! You can mix in spices or herbs directly into the dough or add toppings before baking.

4. Why do I need to boil the bagels?
Boiling the bagels creates that chewy crust we all know and love. It’s a crucial step for achieving the classic bagel texture.

Enjoy making these delicious homemade sourdough discard bagels—all while reducing waste and enhancing your breakfast experience! Print

Homemade Sourdough Discard Bagels

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Author: nevaeh-hall
Total Time: 50 minutes
Yield: 8 bagels 1x
Diet: Vegetarian

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Description

Delicious homemade bagels made with sourdough discard for a unique flavor and chewy texture.

Ingredients

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2 cups active sourdough discard
4 cups all-purpose flour
1 cup water
1 tablespoon salt
1 tablespoon sugar
Baking soda (for boiling)
Toppings (e.g., sesame seeds, poppy seeds, onion flakes)

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Instructions

Combine sourdough discard, flour, water, salt, and sugar in a bowl to form a soft dough.
Knead the dough until smooth and elastic, then let it rise until it doubles in size.
Shape the dough into balls and poke a hole in the center, then let them rest.
Boil the bagels in water with baking soda for 30-60 seconds each.
Bake the boiled bagels in a preheated oven at 425°F (220°C) until golden brown.

Notes

Use active sourdough discard for best results; monitor boiling time to avoid tough bagels.

Prep Time: 30 minutes
Cook Time: 20 minutes
Category: Breakfast
Method: Boiling and Baking
Cuisine: American

Nutrition

Serving Size: 1 bagel
Calories: 250
Sugar: 1g
Sodium: 400mg
Fat: 1g
Saturated Fat: 0g
Unsaturated Fat: 0g
Trans Fat: 0g
Carbohydrates: 52g
Fiber: 2g
Protein: 8g
Cholesterol: 0mg