Easy Sourdough Bagel Recipe with Discard

Opening: A Personal Connection to Sourdough Baking

When it comes to sourdough baking, there’s an undeniable charm in turning something that would otherwise be discarded into something delicious. For those of us who bake sourdough bread, we know the feeling of having leftover sourdough starter after each feeding. The temptation is often to toss it out, but what if I told you there’s a much better way to use that sourdough discard? That’s right—an easy sourdough bagel recipe with discard.

Imagine creating soft, chewy, and perfectly golden bagels, all while reducing waste and using up your extra starter. This method is simple, rewarding, and, best of all, results in bagels that you’ll want to make again and again. Whether you’re a seasoned sourdough baker or someone just starting their baking journey, this sourdough bagel recipe is a game-changer.

Why Sourdough Discard is a Game-Changer

You might wonder why you should use sourdough discard for making bagels in the first place. After all, isn’t discard just t that—”discard”? Well, not exactly. The sourdough discard actually contains a wealth of flavor and beneficial microbes that can elevate your baking to the next level. Let’s take a deeper look at why sourdough discard is so valuable in a sourdough bagel recipe.

What is sourdough discard?

To fully grasp how sourdough discard works in a bagel recipe, it’s essential to comprehend what it actually is. Sourdough starter is a mixture of flour and water that’s allowed to ferment. Over time, it captures wild yeast and beneficial bacteria from the air, creating a natural leavening agent for your dough. To keep your starter healthy, you need to “feed” it regularly by adding flour and water. The portion of starter that you remove before each feeding is known as sourdough discard.

While sourdough discard is often viewed as waste, it’s actually a treasure trove of active yeast and bacteria. These active microbes not only help your dough rise but also impart a rich, tangy flavor that you won’t find in traditional bread dough. When you incorporate this discard into your sourdough bagel recipe, it gives your bagels that signature sourdough tang while also improving the texture. This isn’t just any old dough—it’s dough with character.

Why Use Discard for Bagels?

After learning about sourdough discard, you may wonder why you should use it in your bagel recipe. The answer is simple: using sourdough discard in bagels not only enhances their flavor, but it also helps reduce food waste. You use your waste to make something tasty and nutritious. The natural fermentation process in sourdough discard adds complexity and a slight tanginess to your bagels, making them unique and much more flavorful than regular bagels made with commercial yeast.

In addition to flavor, sourdough discard also adds texture. Because sourdough starter has a higher level of acidity than regular yeast, the dough is slightly firmer and denser. This creates the perfect chewy, crusty texture that is the hallmark of a fantastic bagel. Bagels made with sourdough discard have that ideal balance of chewiness on the inside and a satisfying, crispy crust on the outside.

Finally, using sourdough discard in a sourdough bagel recipe is a wonderful way to practice sustainability. By repurposing what would otherwise be thrown away, you’re reducing food waste and making something enjoyable from leftovers. In today’s world, where sustainability is more important than ever, every little change you can make counts. By turning your sourdough discard into homemade bagels, you’re contributing to a more sustainable food system.

Ingredients for the Easy Sourdough Bagel Recipe

One of the reasons this sourdough bagel recipe is straightforward is because the ingredients are simple and accessible. You don’t need to source anything complicated or exotic—just basic pantry staples that you likely already have in your kitchen. Here’s a breakdown of the ingredients for the perfect sourdough bagel recipe with discard:

Sourdough Discard

The hero of this recipe—sourdough discard—is what sets this sourdough bagel recipe apart from traditional bagel recipes.  You’ll need about one cup of discard, which is the perfect amount to lend flavor and texture without overpowering the other ingredients. Keep in mind that your sourdough discard should be at least somewhat active—meaning it should have been fed within the last 24 hours. If your discard has been sitting in the fridge for a while, you might want to give it a quick refresh before using it in the recipe.

Bread Flour

Bread flour is a key ingredient in this sourdough bagel recipe because it has a higher protein content than all-purpose flour. This protein helps develop the gluten in the dough, giving the bagels their chewy, airy texture. You can substitute all-purpose flour if needed, but bread flour will provide the best results.

Water

Water is essential for creating the dough’s structure. It helps hydrate the flour and activates the yeast. In this sourdough bagel recipe, we use 1 ½ cups of warm water, which should be just the right temperature to encourage fermentation without killing the yeast. Be mindful of the water temperature—too hot, and you risk damaging the yeast; too cold, and the dough won’t rise properly.

Honey

Honey is included in the recipe to balance the natural tanginess of the sourdough discard and add a touch of sweetness to the dough. It also helps with browning during baking. If you prefer not to use honey, you can substitute it with sugar, maple syrup, or agave nectar.

Salt

Salt is an important ingredient for flavor. It enhances the taste of the bagels and helps regulate the fermentation process. Without salt, the dough might rise too quickly, resulting in a dense texture. Stick to the recommended 2 teaspoons for the perfect balance of flavor.

Instant Yeast (Optional)

While sourdough discard provides natural leavening, some bakers like to add a small amount of instant yeast to their sourdough bagel recipe for an extra boost. This is especially helpful if your sourdough discard isn’t very active or if you want to speed up the rising process. If you decide to use yeast, a teaspoon is all you need.

Substitutions and tips

The beauty of this sourdough bagel recipe is its versatility. If you run out of one or two ingredients, you can substitute them without affecting the recipe.

Use Whole Wheat Flour for a Nuttier Flavor

If you want to add more depth and richness to your bagels, consider substituting some of the bread flour with whole wheat flour. Whole wheat flour will give your bagels a slightly denser texture and a nuttier flavor, which pairs wonderfully with the tanginess of the sourdough discard.

Adjust Water as Needed

Depending on your environment, the dough may feel too dry or too sticky. If you’re in a dry climate, you might need to add a little extra water to achieve the right consistency. On the other hand, if the dough is too wet or sticky, add a little more flour to get it to the proper texture. The dough should be firm but slightly tacky, not overly sticky or dry.

Incorporate Flavorings and Toppings

This sourdough bagel recipe is just the base—you can easily customize it to suit your taste. Try adding herbs, spices, or cheese to the dough, or top your bagels with seeds, such as sesame or poppy. Everything bagel seasoning is a great choice if you like a bit of crunch and flavor.

Step-by-Step Instructions

Making sourdough bagel recipe might seem like a daunting task, but once you break it down step by step, it’s an enjoyable and rewarding experience. This sourdough bagel recipe with discard is straightforward, and by following the instructions carefully, you’ll be rewarded with chewy, flavorful bagels that are sure to impress. Let’s walk through each phase of the process, from preparing the dough to shaping the bagels and finally baking them to golden perfection.

Preparing the Dough

The first step in this sourdough bagel recipe is preparing the dough, and it’s as easy as mixing a few ingredients together. Here’s how to get started:

1. Mix the Sourdough Discard, Water, and Honey: In a large mixing bowl, start by adding 1 cup of sourdough discard, 1 ½ cups of warm water, and 2 tablespoons of honey. Stir them together until well combined. The sourdough discard should be active and bubbly, which helps the dough rise. The honey adds a hint of sweetness that balances the tang of the sourdough.
2. Gradually Add Flour and Salt: Once your liquid ingredients are well mixed, gradually add 4 cups of bread flour, one cup at a time, and 2 teaspoons of salt. It’s important to do this gradually to prevent lumps from forming and to ensure that the flour absorbs the liquid fully. As the dough starts to come together, use a wooden spoon or a dough hook to stir until the mixture becomes thick and hard to stir.
3. Knead the Dough Until Smooth: Once the dough is thick and you can no longer stir with a spoon, it’s time to knead. Turn the dough out onto a clean, lightly floured surface and knead it for about 8-10 minutes. The goal is to develop the gluten, which is what gives bagels their chewy texture. The dough should be smooth, elastic, and slightly tacky to the touch, but not sticky. If it feels too sticky, you can add a bit more flour, but be careful not to add too much, as it could make the dough too dense.
4. Let the Dough Rest: After kneading, place the dough in a lightly oiled bowl and cover it with a clean kitchen towel or plastic wrap. Allow the dough to rest and rise for about 2-4 hours, or until it has doubled in size. This resting period is crucial because it allows the dough to ferment and develop flavor. You can also let the dough rise overnight in the refrigerator if you prefer to bake the bagels the next day. The longer rise time in the fridge will enhance the flavor of the dough, giving you an even more tangy bagel.

Shaping the Bagels

Once your dough has risen, it’s time to shape your sourdough bagels. This step is both fun and rewarding, as you’ll start to see the bagels come to life!

1. Divide the Dough Into Equal Portions: Begin by turning the dough out onto a lightly floured surface. Using a sharp knife or a dough scraper, divide the dough into 8-10 equal portions, with each piece weighing about 100 grams. If you prefer smaller or larger bagels, you can adjust the size accordingly.
2. Roll Each Portion Into a Ball: Take each portion of dough and roll it between your hands to form a smooth ball. The key is to make sure the dough is tightly formed to prevent any air bubbles from forming in the bagel. Once you’ve rolled all of the dough portions into balls, it’s time to shape them.
3. Poke a Hole in the Center to Shape: This is the classic part of making bagels! Using your thumb, poke a hole in the center of each dough ball. Gently stretch the hole out with your fingers to make it large enough to resemble a traditional bagel shape. Be careful not to tear the dough as you stretch it. After you’ve shaped all of your bagels, place them on a lightly floured tray or parchment paper, and allow them to rest for about 10-15 minutes while you prepare for the next step.

Boiling and Baking

One of the key steps in making perfect sourdough bagels is the boiling process, which gives them their signature chewy texture and crisp crust. Here’s how to handle this critical step:

1. Boil Water in a Large Pot: Bring a large pot of water to a boil, and add a teaspoon of honey or baking soda. Honey will help the bagels brown and adds a slight sweetness, while baking soda is more traditional and helps to develop that classic chewy bagel texture. Make sure the water is boiling rapidly before you add the bagels.
2. Boil Bagels for 1 Minute on Each Side: Carefully drop each bagel into the boiling water. Be sure not to overcrowd the pot—if necessary, boil the bagels in batches. Let each bagel boil for about 1 minute on each side. The bagels should puff up slightly while boiling, indicating they’re cooking properly. The boiling process is what gives bagels their unique texture, so don’t skip it!
3. Bake at 425°F (220°C) for 20-25 Minutes: Preheat your oven to 425°F (220°C). Arrange the boiled bagels on a baking tray lined with parchment paper. Bake them for 20-25 minutes, or until they’re golden brown and crispy on the outside. The longer you bake them, the darker and crispier the crust will be, so adjust the baking time depending on your preference.

Flavor Variations and Toppings

Bagels are incredibly versatile, and there are countless ways to customize your sourdough bagel recipe to suit your taste. From savory to sweet, the possibilities are endless.

Popular Toppings

Here are some classic and popular toppings for your sourdough bagels:

• Everything Bagel Seasoning: A blend of sesame seeds, poppy seeds, garlic, onion, and salt. It’s the perfect topping for those who enjoy a savory, crunchy flavor.
• Sesame Seeds: A classic topping for bagels. These seeds add a nutty flavor and a bit of crunch that perfectly complements the soft, chewy texture of the bagel.
• Poppy Seeds: Similar to sesame seeds but with a slightly sweeter flavor. They’re another popular topping that pairs well with the tangy flavor of sourdough bagels.

Creative Twists

If you’re looking to get a little more creative with your sourdough bagel recipe, try these fun variations:

• Cinnamon and Raisins: For a sweeter take on bagels, mix in cinnamon and raisins before shaping the dough. These make a delicious breakfast option, especially when paired with a bit of cream cheese.
• Sun-Dried Tomatoes and Basil: For a Mediterranean twist, add finely chopped sun-dried tomatoes and fresh basil to the dough. This combination creates a flavorful and savory bagel that’s perfect for sandwiches.

Tips for Perfect Bagels Every Time

To ensure your sourdough bagels turn out perfect every time, here are a few helpful tips:

• Use Bread Flour for the Best Chewy Texture: Bread flour has a higher protein content than all-purpose flour, which helps develop the gluten necessary for a chewy bagel. While you can use all-purpose flour in a pinch, bread flour will give your bagels the best texture.
• Ensure Water is at the Right Temperature for Boiling: When boiling your bagels, make sure the water is boiling vigorously but not too hot. If the water is too hot, it may cause the bagels to cook unevenly or even burst. Keep it at a rolling boil for the best results.
• Let Bagels Cool on a Wire Rack: After baking, let your bagels cool on a wire rack to ensure they don’t get soggy on the bottom. This also helps maintain the texture and prevents them from becoming too soft.

FAQ Section

Can I Make These Bagels Without Sourdough Discard?

Yes, you can! If you don’t have sourdough discard, you can substitute it with regular sourdough starter or use instant yeast. However, the sourdough bagel recipe made with discard will have a unique tangy flavor that is not possible with just yeast.

How Long Can I Store Homemade Bagels?

Homemade bagels are best eaten fresh but can be stored for up to 2-3 days in an airtight container. For longer storage, freeze your bagels for up to 3 months. When you’re ready to eat them, simply thaw and toast for a crispy, fresh experience.

Can I Use Whole Wheat Flour Instead of Bread Flour?

Yes, whole wheat flour is a great substitute for bread flour. It adds a rustic, nutty flavor and a denser texture to your bagels. If you’re using whole wheat flour, consider mixing it with bread flour to maintain some chewiness in your bagels.

Conclusion

Making sourdough bagels with discard is not just about baking; it’s about creativity and sustainability. This recipe transforms leftovers into a delicious treat that’s perfect for breakfast, brunch, or any time of day. The process of making these bagels, from preparing the dough to boiling and baking them, is simple yet rewarding. Plus, you’ll feel good knowing you’re reducing food waste and making something delicious from what would otherwise be discarded. Try this sourdough bagel recipe today, and experience the joy of homemade bagels—your taste buds (and the environment) will thank you!