You’ve been feeding your sourdough starter religiously, but what about all that discard? Instead of tossing it, let’s transform it into something spectacular. These sourdough discard bagels are chewy, flavorful, and surprisingly easy to make. Perfect for breakfast, lunch, or whenever you need a carb fix.
Why This Recipe Works
- Utilizes sourdough discard, reducing waste and adding depth of flavor.
- No commercial yeast needed, the sourdough discard acts as a natural leavener.
- Boiling the bagels before baking gives them that iconic chewy texture.
- Customizable with various toppings to suit any taste.
- A great way to introduce sourdough flavors to those new to baking with it.
Ingredients
- 1 cup sourdough discard (unfed)
- 3 1/2 cups bread flour
- 1 1/2 teaspoons salt
- 1 tablespoon honey
- 1 cup warm water
- 1 tablespoon baking soda (for boiling)
- Optional toppings: sesame seeds, poppy seeds, everything bagel seasoning
Equipment Needed
- Large mixing bowl
- Stand mixer with dough hook (optional)
- Baking sheet
- Parchment paper
- Large pot
- Slotted spoon
Instructions
Mix the Dough
In a large mixing bowl, combine the sourdough discard, bread flour, salt, honey, and warm water. Mix until a shaggy dough forms. If using a stand mixer, knead with the dough hook for about 5 minutes until smooth and elastic. Otherwise, turn the dough onto a floured surface and knead by hand for 8-10 minutes.
First Rise
Place the dough in a lightly greased bowl, cover with a damp towel, and let it rise at room temperature for about 4 hours, or until it has roughly doubled in size. This slow fermentation helps develop the flavor.
Shape the Bagels
Divide the dough into 8 equal pieces. Roll each piece into a ball, then poke a hole in the center with your thumb and stretch it to form a bagel shape. Place the shaped bagels on a parchment-lined baking sheet, cover, and let them rest for 30 minutes.
Boil the Bagels
Preheat your oven to 425°F. Bring a large pot of water to a boil and add the baking soda. Boil the bagels in batches for about 1 minute per side, then remove with a slotted spoon and return to the baking sheet.
Bake to Perfection
If desired, sprinkle the boiled bagels with your choice of toppings. Bake in the preheated oven for 20-25 minutes, or until golden brown. Let cool on a wire rack before slicing.
Tips and Tricks
For an even more pronounced sourdough flavor, consider letting the shaped bagels undergo a cold fermentation in the fridge overnight before boiling and baking. This not only enhances the taste but also makes the bagels easier to handle. When boiling, don’t overcrowd the pot; give each bagel enough space to float freely. For a shinier crust, you can add a tablespoon of sugar to the boiling water along with the baking soda. Experiment with different flours; substituting a portion of the bread flour with whole wheat or rye can add interesting flavors and textures.
Recipe Variations
- Sweet Version: Add cinnamon and raisins to the dough, and top with a sugar glaze after baking.
- Savory Herbs: Mix in dried herbs like rosemary or thyme into the dough for an aromatic twist.
- Cheesy Goodness: Incorporate shredded cheddar cheese into the dough and top with more cheese before baking.
- Spicy Kick: Add chopped jalapeños to the dough and sprinkle with chili flakes before baking.
- Sweet and Salty: Top with coarse sea salt and a drizzle of honey after baking.
Frequently Asked Questions
Can I use active sourdough starter instead of discard?
Yes, you can use active starter, but the flavor profile will be less tangy since the discard has undergone a longer fermentation. The rise might also be faster, so keep an eye on your dough.
How do I store the baked bagels?
Once completely cooled, store the bagels in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a zip-top bag for up to 3 months. Thaw at room temperature or toast directly from frozen.
Why do we boil the bagels before baking?
Boiling sets the crust, giving the bagels their characteristic chewiness. The baking soda in the water also helps to brown the crust and adds a slight pretzel-like flavor.
Summary
This sourdough discard bagels recipe is a fantastic way to use up your sourdough discard while creating something delicious and versatile. With a chewy texture and deep flavor, these bagels are sure to become a staple in your baking repertoire.