Sourdough Discard Bagels

Baking at home has become a beloved pastime for many, and one of the most rewarding projects is making sourdough discard bagels. These bagels are not only delicious but also a great way to use up sourdough starter discard, reducing waste and adding a unique tangy flavor to your baked goods. Whether you're a seasoned baker or just starting out, this guide will walk you through the process of creating perfect sourdough discard bagels.

Understanding Sourdough Discard

Before diving into the recipe, it’s essential to understand what sourdough discard is. Sourdough discard is the portion of the sourdough starter that is removed during the feeding process to maintain the starter’s health and activity. Instead of throwing it away, you can use it in various recipes, including bagels. This not only reduces waste but also adds a delightful tangy flavor to your baked goods.

Ingredients for Sourdough Discard Bagels

Gathering the right ingredients is the first step in creating perfect sourdough discard bagels. Here’s what you’ll need:

• 200 grams of sourdough discard (unfed starter)
• 300 grams of all-purpose flour
• 1 teaspoon of salt
• 1 teaspoon of sugar
• 1 teaspoon of instant yeast
• 180 milliliters of warm water
• 1 tablespoon of baking soda
• 1 large egg, beaten (for egg wash)
• Sesame seeds or poppy seeds (optional, for topping)

Preparing the Dough

To begin, you’ll need to prepare the dough for your sourdough discard bagels. Follow these steps:

1. In a large mixing bowl, combine the sourdough discard, flour, salt, sugar, and instant yeast.
2. Gradually add the warm water while mixing until a shaggy dough forms. You may need to use your hands to ensure everything is well combined.
3. Turn the dough out onto a lightly floured surface and knead for about 10 minutes. The dough should become smooth and elastic.
4. Place the dough in a greased bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm place for about 1 hour, or until it has doubled in size.

📝 Note: The rising time may vary depending on the temperature and humidity of your kitchen. If the dough doesn’t double in size within an hour, give it an extra 15-30 minutes.

Shaping the Bagels

Once the dough has risen, it’s time to shape your sourdough discard bagels. Here’s how:

1. Punch down the dough and divide it into 6-8 equal pieces, depending on the size of bagels you prefer.
2. Roll each piece into a smooth ball and then poke a hole in the center with your finger. Gently stretch the dough to form a ring.
3. Place the shaped bagels on a parchment-lined baking sheet, cover them with a clean kitchen towel, and let them rest for about 10 minutes.

Boiling the Bagels

Boiling the bagels before baking gives them their characteristic chewy texture. Follow these steps:

1. Bring a large pot of water to a boil and add the baking soda.
2. Gently place the bagels into the boiling water, a few at a time. Boil each bagel for about 1 minute on each side.
3. Using a slotted spoon, remove the bagels from the water and place them back on the parchment-lined baking sheet.

📝 Note: Be careful when handling the boiling water and bagels to avoid burns.

Baking the Bagels

After boiling, it’s time to bake your sourdough discard bagels. Preheat your oven to 450°F (230°C) and follow these steps:

1. Brush the boiled bagels with the beaten egg to give them a shiny finish.
2. Sprinkle with sesame seeds or poppy seeds if desired.
3. Bake the bagels for about 20-25 minutes, or until they are golden brown and crispy.
4. Remove the bagels from the oven and let them cool on a wire rack before serving.

Serving Suggestions

Sourdough discard bagels are versatile and can be enjoyed in various ways. Here are some serving suggestions:

• Spread with cream cheese and your favorite toppings like smoked salmon, capers, and red onion.
• Use them for breakfast sandwiches with eggs, cheese, and avocado.
• Enjoy them plain with a schmear of butter or your favorite jam.

Storing Sourdough Discard Bagels

To keep your sourdough discard bagels fresh, store them properly. Here are some tips:

• Allow the bagels to cool completely before storing.
• Place them in an airtight container or zip-top bag at room temperature for up to 3 days.
• For longer storage, freeze the bagels for up to 3 months. Thaw at room temperature before serving.

📝 Note: Avoid storing bagels in the refrigerator, as this can make them stale more quickly.

Nutritional Information

Here is a breakdown of the nutritional information for one sourdough discard bagel:

These values are approximate and may vary based on the specific ingredients used.

Variations and Additions

One of the best things about making sourdough discard bagels is the ability to customize them to your liking. Here are some variations and additions you can try:

• Add herbs and spices to the dough, such as garlic powder, onion powder, or dried herbs.
• Mix in cheese, such as cheddar or feta, for a savory twist.
• Use whole wheat flour or a combination of flours for a different texture and flavor.
• Experiment with different toppings like everything bagel seasoning, coarse salt, or dried garlic.

Feel free to get creative and make these bagels your own!

Making sourdough discard bagels is a rewarding experience that results in delicious, tangy bagels perfect for any meal. By using sourdough discard, you not only reduce waste but also add a unique flavor to your baked goods. Whether you enjoy them plain or with your favorite toppings, these bagels are sure to become a favorite in your household. Happy baking!

Related Terms:

• sourdough starter discard bagel recipe
• everything bagel sourdough discard
• sourdough bagels easy overnight
• sourdough discard bagels without yeast
• king arthur discard bagel recipe
• sourdough starter discard bagels