There’s something truly special about pulling a fresh batch of Sourdough Discard Bagels out of the oven. The golden brown crust crackles as you tap it, giving way to a soft, chewy interior that’s utterly irresistible. Those bagels are not just a treat for the mouth but a feast for the eyes, with each one proudly topped with everything from sesame seeds to a sprinkle of flaky sea salt. Honestly, they’re a staple in my kitchen—they remind me of leisurely Saturday mornings spent with friends and family, where the smell of warm bread fills the air, inviting everyone to gather around the table.
These bagels come together surprisingly fast, making them perfect for lazy brunches or a cozy dinner roll substitute. You can even enjoy them as a delightful snack any time of day, and let’s be real—leftovers (if they last that long) are amazing toasted with a smear of cream cheese or slathered in butter and jam!
Why I Love Sourdough Discard Bagels
Sourdough Discard Bagels hit that sweet spot between being incredibly easy and undeniably delicious. The flavor is elevated by that unique sourdough tang—something you just can’t replicate with regular bagels. Plus, they look fancy enough for brunch but are just casual enough for a cozy weeknight dinner. They’re a true winner at my table!
Sourdough Discard Bagels Ingredients
The magic of these Sourdough Discard Bagels truly lies in the harmonious blend of ingredients that come together to create something delicious. Don’t worry about exact measurements just yet; those are all in the recipe card for you!
Essential Components
- 4 CUPS BREAD FLOUR: The backbone of our bagels; this high-protein flour gives them that chewy texture we all crave.
- 3 TABLESPOONS GRANULATED SUGAR (DIVIDED): Sweetness is key—two tablespoons help feed the yeast, while one tantalizing tablespoon brings a touch of sweetness to the final product.
- 1 TEASPOON INSTANT YEAST: This helps our dough rise, ensuring we get those lovely, fluffy bagels.
- 2 TEASPOONS KOSHER SALT: Essential for flavor; it amplifies the taste of every bite.
- 200 GRAMS (ABOUT ¾ CUP) SOURDOUGH DISCARD (UNFED, AT ROOM TEMPERATURE): This is the star of the show! It adds depth and character to our bagels, preventing waste while elevating flavor.
- 1 ¼ CUPS WARM WATER: Our hydration hero—this helps bind the dough and supports rising.
- 1 EGG WHITE (FOR EGG WASH): Gives our bagels a brilliant sheen that shimmers in the light.
- 1 TABLESPOON WATER (FOR EGG WASH): Thins out the egg white for a perfect wash.
- TOPPINGS (OPTIONAL): From everything bagel seasoning to poppy seeds, toppings add a final flair!
Substitutions and Tips
Need a swap? If you’re low on ingredients or want to mix things up, here are a few ideas:
- Use all-purpose flour if bread flour isn’t on hand, though the bagels won’t be quite as chewy.
- Replace the sugar with honey or maple syrup for a different flavor profile—just remember to adjust the liquid in your recipe slightly.
- Try adding spices like garlic powder or onion powder directly into the dough for a flavor twist!
- And to save time—feel free to let your shaped bagels rise in the refrigerator overnight; just remember to boil and bake them the next day.
Kitchen Tools You’ll Need
- Stand mixer with dough hook attachment (or a sturdy mixing bowl and a wooden spoon)
- Large bowl for rising
- Slotted spoon (for boiling)
- Baking sheets (2) lined with parchment paper or silicone mat
- Pot for boiling (large enough to hold all the bagels)
- Clean kitchen towel (for gently covering bagels)
- Whisk (for the egg wash)
How to Make Sourdough Discard Bagels
Let’s dive into creating these joyfully chewy Sourdough Discard Bagels. I’ve broken down the process into simple steps. Follow along, and you’ll have a delicious meal in no time. We’re aiming for that delightful bagel that’s crispy on the outside and perfectly chewy on the inside!
Combine Dry Ingredients
In the bowl of your stand mixer, combine 4 cups bread flour, 1 tablespoon granulated sugar, 1 teaspoon instant yeast, and 2 teaspoons kosher salt. Mix until everything is thoroughly blended. Next, on low speed, add in your sourdough discard and 1 ¼ cups warm water, mixing until it’s all combined. This step is key to ensuring you get that perfect dough texture!
Knead to Perfection
Increase the speed to medium and knead the dough for about 4-5 minutes until a smooth ball forms. Keep an eye on the consistency—it should feel sturdy and not sticky. If it’s too dry, add a tablespoon more water, and if it’s too wet, sprinkle in more flour. You want it just right!
Rise and Shine
Once your dough is kneaded, grease a large bowl and transfer the dough into it. Cover it with plastic wrap and let it rise for about 90 minutes or until it has doubled in size. When that time comes, you’ll be so excited to see how much it’s grown!
Shape the Bagels
Now, turn the dough out onto a smooth surface and divide it into 8-10 equal pieces. Rolling each piece between your palms creates a smooth ball. Then, use your thumb to poke a hole right through the center, stretching the hole gently to form your bagel shape. This is where the magic happens—cover your bagels with a clean kitchen towel and let them rest for 20 minutes.
Boil the Bagels
Preheat your oven to 425°F and prepare those baking sheets! You’ll want to bring a pot of 2 quarts of water mixed with 2 tablespoons granulated sugar to a boil. Once boiling, carefully place your bagels into the water for 15-30 seconds on each side. This gives that delightful chewy texture! Remove them using a slotted spoon and transfer them to your prepared baking sheets.
Brush with Egg Wash
Now, whisk together 1 egg white and 1 tablespoon water to create an egg wash. Lightly brush the bagels with this wash, then get creative with your toppings! Sprinkle them with sesame seeds, poppy seeds, or an everything bagel mix for that added crunch and flavor.
Bake to Golden Perfection
Pop those bagels into the oven for 18-22 minutes, or until they are gloriously golden brown. When they come out, let them cool completely (if you can resist!) before slicing and serving.
How to Store Sourdough Discard Bagels
If you happen to have leftovers (trust me, it’s a challenge), these bagels keep beautifully! Store them at room temperature in a paper bag for up to 2-3 days. For longer storage, pop them in an airtight container in the fridge for about 3-4 days, or freeze them for up to 2-3 months. To thaw, simply leave them on the counter for a few hours or pop them in the microwave for a short burst of heat. Toasting is also a great option for that freshly baked taste!
Tips for Success
- Don’t rush the kneading process; a well-kneaded dough is essential for that perfect bagel texture.
- Make sure your water is warm (not hot!) to keep the yeast thriving.
- For a richer flavor, let the dough rise longer if you have the time.
- If your bagels aren’t floating in the water, they may need a bit more rising time.
Serving Suggestions
- Spread with cream cheese and add slices of smoked salmon for a brunch treat.
- Serve with fresh fruit or a vibrant salad for a light lunch.
- Pair with a steaming cup of coffee or tea for your morning routine.
- Add a dish of honey or jam for a sweet dipping option.
- Garnish with fresh herbs or greens for an elevated presentation.
With these delightful Sourdough Discard Bagels, you’re not just feeding yourself; you’re creating an experience! Enjoy each bite, and share the love with those around you. Happy baking!
