Easy Sourdough Discard Bagels (No Yeast!)

Hey y’all! Emily here, from Austin, Texas, and I’m absolutely thrilled to share one of my favorite weekend baking projects with you: sourdough discard bagels! If you’re anything like me, you’ve probably got a jar of sourdough discard sitting in your fridge, wondering what to do with it. Well, wonder no more! This easy recipe lets you transform that discard into chewy, delicious bagels without any commercial yeast. That’s right – no yeast needed! This is a fantastic recipe, especially if you’re new to sourdough or if you just want a tasty bagel without the fuss of feeding your starter.

These sourdough discard bagels are surprisingly simple to make, and the results are incredible. They have that classic bagel chewiness with a subtle tang from the sourdough. Plus, you can customize them with your favorite toppings. So grab your discard and let’s get baking!

Why You’ll Love This Recipe

I’m telling you, these bagels are a game-changer! Here’s why you’ll absolutely adore this recipe:

• No Yeast Required: If you’re out of yeast or prefer not to use it, this recipe is perfect. You’re relying on the natural fermentation power of your sourdough discard.
• Uses Sourdough Discard: Finally, a delicious way to use up that discard instead of tossing it! This recipe is economical and reduces waste.
• Easy to Make: Don’t be intimidated by bagels! This recipe breaks down the process into simple, manageable steps.
• Customizable: Add your favorite toppings like everything bagel seasoning, sesame seeds, poppy seeds, or even cheese.
• Delicious Texture: These bagels have that perfect chewy texture that you crave.
• Perfect for Beginners: If you’re new to sourdough baking, this is a great recipe to start with.

Ingredients You’ll Need

Here’s what you’ll need to make these amazing sourdough discard bagels:

• 1 cup (240g) sourdough discard, unfed and at room temperature: This is the star of the show! Make sure your discard is at room temperature for best results. If your discard is from the fridge, let it sit on the counter for an hour or two.
• 3 1/2 cups (420g) bread flour, plus more for dusting: Bread flour is key for that chewy bagel texture. If you don’t have bread flour, you can use all-purpose flour, but the texture might be slightly different.
• 1 1/2 teaspoons (9g) salt: Salt enhances the flavor and controls the yeast activity.
• 1 tablespoon (12g) sugar or honey: A touch of sweetness helps with browning and adds a subtle flavor.
• 1 1/4 cups (300ml) warm water: The water should be warm, but not hot. Think lukewarm bath water.
• Optional toppings: everything bagel seasoning, sesame seeds, poppy seeds, etc.: Get creative with your toppings!
• 8 cups water for boiling: You’ll need a large pot of water for boiling the bagels.
• 1 tablespoon honey or malt syrup for boiling: This adds a touch of sweetness and helps the bagels get that shiny crust.

Let’s Make Some Bagels: Step-by-Step Instructions

Ready to get baking? Here’s how to make these easy sourdough discard bagels:

1. Combine Ingredients: In a large bowl, combine the sourdough discard, flour, salt, sugar (or honey), and warm water.
2. Mix the Dough: Mix until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, until smooth and elastic. If the dough is too sticky, add a little more flour, one tablespoon at a time.
3. First Rise: Place the dough in a lightly oiled bowl, turning to coat. Cover and let rise at room temperature for 8-12 hours, or in the refrigerator for up to 24 hours. This long, slow rise is what gives the bagels their delicious flavor and chewy texture. If you’re using the refrigerator method, let the dough come to room temperature for about an hour before proceeding to the next step.
4. Shape the Bagels: Punch down the dough and divide it into 8 equal pieces. Roll each piece into a rope about 8 inches long. Bring the ends together and pinch to seal, forming a bagel shape. Make sure the seal is tight so the bagels don’t come apart during boiling.
5. Second Rise: Place the bagels on a baking sheet lined with parchment paper. Cover loosely and let rest for 30 minutes. This is a short rest to let the bagels relax before boiling.
6. Preheat Oven: Preheat oven to 425°F (220°C).
7. Boil the Bagels: Bring 8 cups of water and 1 tablespoon of honey (or malt syrup) to a boil in a large pot. Gently drop 2-3 bagels into the boiling water at a time. Boil for 1 minute per side. This step is crucial for getting that signature bagel texture.
8. Add Toppings: Remove the bagels from the water with a slotted spoon and place them back on the prepared baking sheet. If desired, sprinkle the bagels with your favorite toppings.
9. Bake: Bake for 20-25 minutes, or until golden brown.
10. Cool and Enjoy: Let cool slightly before serving. These bagels are best enjoyed fresh!

Pro Tips for Perfect Bagels

Here are some tips to ensure your sourdough discard bagels turn out perfectly every time:

• Use Bread Flour: Bread flour has a higher protein content than all-purpose flour, which results in a chewier bagel.
• Don’t Over-Knead: Over-kneading can make the bagels tough. Knead until the dough is smooth and elastic, but not overly stiff.
• Long, Slow Rise: The long rise is crucial for developing the flavor and texture of the bagels. Don’t skip it!
• Boil Before Baking: Boiling the bagels before baking sets the crust and gives them that signature chewy texture.
• Don’t Overcrowd the Pot: When boiling the bagels, don’t overcrowd the pot. Boil 2-3 bagels at a time to ensure they cook evenly.
• Use a Slotted Spoon: Use a slotted spoon to remove the bagels from the boiling water to avoid transferring too much water to the baking sheet.
• Score the Bagels (Optional): If you want to prevent the bagels from puffing up too much in the oven, you can score them with a sharp knife before baking.

Common Mistakes to Avoid

Even the best bakers make mistakes! Here are some common pitfalls to watch out for:

• Using Cold Discard: Make sure your sourdough discard is at room temperature before using it. Cold discard can slow down the fermentation process.
• Over-Proofing: Over-proofing can result in flat, dense bagels. Keep an eye on the dough during the rising process and don’t let it rise for too long.
• Under-Proofing: Under-proofing can result in tough, dense bagels. Make sure the dough has risen enough before shaping the bagels.
• Not Sealing the Bagels Properly: If you don’t seal the bagels properly, they can come apart during boiling. Make sure to pinch the ends together tightly.
• Over-Baking: Over-baking can result in dry, hard bagels. Bake until golden brown, but not too dark.

Variations to Try

Want to mix things up? Here are some fun variations to try:

• Everything Bagel: The classic! Sprinkle with everything bagel seasoning before baking.
• Sesame Seed Bagel: Coat the bagels in sesame seeds before baking.
• Poppy Seed Bagel: Coat the bagels in poppy seeds before baking.
• Cinnamon Raisin Bagel: Add 1/2 cup of raisins and 1 teaspoon of cinnamon to the dough.
• Jalapeño Cheddar Bagel: Add 1/2 cup of shredded cheddar cheese and 1-2 tablespoons of minced jalapeños to the dough.
• Onion Bagel: Top with dried minced onion before baking.

How to Store Your Bagels

These bagels are best enjoyed fresh, but if you have leftovers, here’s how to store them:

• Room Temperature: Store in an airtight container at room temperature for up to 2 days.
• Refrigerator: Store in an airtight container in the refrigerator for up to 5 days.
• Freezer: Freeze in an airtight container or freezer bag for up to 2 months. To thaw, let sit at room temperature or toast directly from frozen.

Frequently Asked Questions

Got questions? I’ve got answers!

• Can I use active sourdough starter instead of discard? Yes, you can! If you’re using active sourdough starter, reduce the amount of water in the recipe by about 1/4 cup.
• Can I use all-purpose flour instead of bread flour? Yes, but the texture might be slightly different. Bread flour will give you a chewier bagel.
• Can I make the dough ahead of time? Yes! The dough can be made up to 24 hours in advance and stored in the refrigerator.
• Why are my bagels flat? Flat bagels can be caused by over-proofing or using too much water in the dough.
• Why are my bagels tough? Tough bagels can be caused by under-proofing or over-kneading.

Serving Suggestions

These sourdough discard bagels are delicious on their own, but here are some serving suggestions to take them to the next level:

• With Cream Cheese: The classic combination!
• With Lox and Cream Cheese: A New York favorite!
• As a Sandwich: Use them to make your favorite sandwich.
• Toasted with Butter: Simple and delicious.
• With Avocado and Everything Bagel Seasoning: A trendy and tasty option.

So there you have it! An easy and delicious recipe for sourdough discard bagels that requires no yeast. I hope you enjoy making these bagels as much as I do. Happy baking, y’all! I’m so happy to share my recipe with you today. This recipe is one of my favorites, and I know that if you follow my instructions, you can make amazing bagels at home. If you’re looking for a way to use your sourdough discard, this recipe is perfect for you. I’m sure you’ll love these bagels as much as I do. The dough is easy to work with, and the bagels come out perfectly every time. If you’re new to baking, don’t be intimidated! This recipe is simple and straightforward. You can even get the kids involved in shaping the bagels. I’m always experimenting with new recipes, so be sure to check back often for more delicious sourdough creations. If you have any questions, feel free to leave a comment below. I’m always happy to help! Thanks for stopping by, and happy baking!