Cozy Sourdough Discard Bagels Recipe
There’s something truly magical about the smell of freshly baked bread wafting through your kitchen, and when it comes to bagels, that warm, doughy aroma is utterly irresistible. I still remember the first time I bit into a homemade bagel — the crust was perfectly chewy while the inside was fluffy and tender. It felt like a hug on a plate, and I knew in that moment I had to recreate that experience in my own kitchen.
If you’ve been playing with sourdough, you likely have leftover sourdough discard sitting in your fridge. Instead of letting that precious discard go to waste, let’s turn it into something cozy and comforting: Sourdough Discard Bagels! This recipe is one you’ll definitely want to pin for later because who wouldn’t want the warm, homemade goodness of bagels right at their fingertips?
Why You’ll Love This Recipe
- Wholesome Ingredients: Made with simple, pantry-friendly ingredients, these bagels boast a distinct texture and flavor.
- Easy Step-by-Step Instructions: Whether you’re a novice baker or a seasoned pro, this recipe is easy to follow and yields delicious results.
- Freshly Baked Bliss: Nothing compares to the joy of pulling warm, golden bagels from the oven, ready to be topped with your favorite spreads.
- Versatile and Customizable: Add your favorite toppings or get creative by experimenting with different flavors.
- Perfect for Any Meal: Enjoy these bagels for breakfast, brunch, or even as a sandwich base for lunch!
Ingredients You’ll Need for Sourdough Discard Bagels
To make these delightful bagels, gather the following 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 warm water
- 1 egg white (for egg wash)
- 1 Tablespoon water (for egg wash)
- Toppings (optional, like sesame seeds, poppy seeds, or everything bagel seasoning)
Let’s Make It Together
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In the bowl of a stand mixer fitted with the dough hook attachment, combine the bread flour, 1 Tablespoon of granulated sugar, instant yeast, and kosher salt. Mix to combine.
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Slowly add the sourdough discard and warm water while mixing on low speed until all the ingredients are incorporated.
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Increase the mixer speed to medium and knead the dough for 4-5 minutes until it forms a smooth, sturdy ball. It shouldn’t be sticky — if needed, add flour or water, one tablespoon at a time, until you achieve the right consistency.
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Grease a large bowl, transfer the dough into it, and cover it with plastic wrap. Allow it to rise for about 90 minutes, or until it has doubled in size.
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Once risen, turn the dough out onto a floured surface. Divide it into 8-10 equal pieces (8 for large bagels or 10 for smaller ones). Roll each piece into a smooth ball and use your thumb to press through the center, forming a bagel shape with a nice hole.
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Cover the formed bagels with a clean kitchen towel and let them rest for 20 minutes as you prepare for the next step.
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Preheat your oven to 425°F (220°C) and prepare two baking sheets lined with parchment paper or a silicone baking mat.
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In a large pot, bring 2 quarts of water along with the remaining 2 Tablespoons of granulated sugar to a rolling boil.
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Carefully place the bagels in the boiling water, cooking them for 15-30 seconds on each side until they float. It’s best to work in batches of 2-3 bagels at a time.
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Remove the bagels from the water with a slotted spoon, transferring them to the prepared baking sheets. If necessary, reshape them slightly while they cool.
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In a small bowl, whisk together the egg white and 1 Tablespoon water to create the egg wash. Brush the bagels lightly with the egg wash, then sprinkle your favorite toppings on top as desired.
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Bake the bagels for 18-22 minutes, or until they’re golden brown and heavenly. Allow them to cool completely before slicing and serving.
Fun Ways to Customize It
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Pizza Bagels: Mix in shredded cheese and dried herbs into the dough for a savory twist. Toss them directly into a pot of boiling water for extra cheesy goodness!
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Cinnamon Raisin Bagels: Add cinnamon and raisins to your dough to create a sweet treat perfect for breakfast. Consider a creamy cream cheese spread on top!
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Herb-Infused Bagels: Incorporate dried herbs like rosemary or thyme into the dough for a fragrant touch that’s perfect for sandwiches.
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Savory Everything Bagels: Before baking, sprinkle a mixture of sesame seeds, poppy seeds, onion flakes, and garlic powder for a deliciously savory flavor.
Chef Emma’s Helpful Tips
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Make-Ahead Advice: You can shape the bagels, cover them with plastic wrap, and refrigerate overnight. Just remember to boil them before baking the next day!
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Ingredient Swaps: If you don’t have bread flour, all-purpose flour can work, but for the chewy texture that we love in bagels, bread flour is ideal.
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Slicing Tricks: Use a serrated knife to slice your bagels easily. For a delicious breakfast, toast them lightly before slathering with your favorite spreads.
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Storage Suggestions: Store leftover bagels in an airtight container at room temperature for a couple of days, or freeze them for extended freshness!
Nutrition Information per Serving
- Serving size: 1 bagel
- Calories: 245
- Carbs: 48g
- Sugar: 2g
- Fat: 1g
- Protein: 7g
- Sodium: 275mg
Frequently Asked Questions
Can I make this ahead?
Yes! Prepare the bagels and place them in the fridge overnight. Boil and bake them the next day for fresh bagels.
Can I use different ingredients?
Absolutely! Feel free to swap in whole wheat flour or different toppings to suit your taste or dietary needs.
How do I store leftovers?
Store in an airtight container at room temperature for 2–3 days, or freeze for longer storage.
How long does it last?
Homemade bagels are best enjoyed fresh but can last up to 3 days at room temperature or up to 3 months in the freezer.
A Cozy Closing Note
In our busy lives, it’s easy to overlook the simple joys of homemade comforts, but this Sourdough Discard Bagels recipe brings back all those warm, fuzzy feelings of baking. Whether you enjoy them fresh out of the oven, toasted with butter, or topped with cream cheese, each bite is a reminder of home. Don’t forget to save this recipe to your Pinterest board so it’s ready when you’re craving something cozy and delightful! Happy baking!
Print
Cozy Sourdough Discard Bagels
- Total Time: 45 minutes
- Yield: 8-10 bagels 1x
- Diet: Vegetarian
Description
Delightful homemade bagels made with sourdough discard, yielding a warm, chewy crust and fluffy interior.
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 warm water
- 1 egg white (for egg wash)
- 1 tablespoon water (for egg wash)
- Toppings (optional, like sesame seeds, poppy seeds, or everything bagel seasoning)
Instructions
- Combine bread flour, 1 tablespoon of granulated sugar, instant yeast, and kosher salt in a stand mixer bowl.
- Add sourdough discard and warm water while mixing on low speed until incorporated.
- Increase mixer speed to medium and knead for 4-5 minutes until a smooth ball forms.
- Grease a bowl, transfer the dough, and cover with plastic wrap to rise for 90 minutes.
- Turn dough onto a floured surface, divide into 8-10 pieces, and shape into bagels.
- Cover bagels with a kitchen towel and rest for 20 minutes.
- Preheat oven to 425°F (220°C) and line baking sheets with parchment.
- Bring water and remaining sugar to a boil in a large pot.
- Boil bagels for 15-30 seconds on each side until they float.
- Transfer bagels to baking sheets, reshape if needed.
- Whisk egg white and water in a bowl, brush bagels, and add toppings.
- Bake for 18-22 minutes until golden brown and cool before slicing.
Notes
Enjoy with your favorite spreads or toppings. Consider making pizza, cinnamon raisin, or herb-infused variations.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bagel
- Calories: 245
- Sugar: 2g
- Sodium: 275mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 0mg
