There’s something truly special about homemade bagels, especially when they come together from that prized sourdough discard. Picture this: a beautifully golden-brown crust with a chewy texture, giving way to a tender, flavorful center. As I bite into one fresh out of the oven, the aroma of warm bread fills my kitchen – it’s comfort food at its finest. I whip up these bagels whenever I have some sourdough discard on hand, turning potential waste into a delicious treat!
The best part about these Sourdough Discard Bagels is how quickly they come together. It’s a straightforward, satisfying process that makes them perfect for a lazy weekend brunch or a quick breakfast any day of the week. And if you happen to have leftovers (though I can’t guarantee there will be any!), they hold up surprisingly well for a day or two, perfect for toasting later!
WHY I LOVE SOURDOUGH DISCARD BAGELS
Sourdough Discard Bagels have a richness to them that’s hard to beat. They hit that sweet spot of being incredibly easy and undeniably delicious! The slight tang from the sourdough adds depth, making these bagels stand out from the store-bought versions. Honestly, they are a true winner at my table, not just for their flavor but also for the joy of making them!
SOURDOUGH DISCARD BAGELS INGREDIENTS
The magic of this recipe truly lies in its simplicity. Each ingredient plays a critical role, creating a harmonious blend that yields delightful results. Don’t worry about exact measurements just yet; those are all in the recipe card for you!
Core Ingredients and Their Roles
- 2 CUPS ALL-PURPOSE FLOUR: These little gems are the backbone of your bagel, providing structure and chewiness.
- 1 CUP SOURDOUGH DISCARD OR ACTIVE STARTER: This is the star ingredient, infusing your bagels with a delightful tang and helping them rise.
- 1 TEASPOON SALT: This essential component enhances flavor; it’s amazing what a bit of salt can do!
- 1 TABLESPOON SUGAR: A touch of sweetness that balances the tang of the sourdough and promotes browning.
- 1/2 CUP WARM WATER: This helps to activate the yeast in your sourdough starter, leading to a tender dough.
- 1 TABLESPOON BAKING SODA (FOR BOILING): This gives our bagels that classic chewy exterior and dark color.
- OPTIONAL TOPPINGS (e.g., sesame seeds, poppy seeds, everything seasoning): These add a lovely crunch and flavor that elevate your bagels to the next level!
SUBSTITUTIONS AND TIPS
Need a swap? If you’re out of all-purpose flour, feel free to use bread flour for an even chewier bagel! For the sourdough discard, you can use an active sourdough starter, but be aware the bagels might have a slightly different rise. If you’re indecisive about toppings, don’t hesitate to mix and match – maybe even a little savory herb sprinkle for something unique.
In a pinch, you can skip the boiling step (though I highly recommend it for that authentic bagel texture) and still bake them directly! Just keep in mind that the texture will be different.
KITCHEN TOOLS YOU’LL NEED
- Large mixing bowl
- Measuring cups and spoons
- Kitchen scale (optional, for precise measurements)
- Clean work surface for kneading
- Baking sheet lined with parchment paper
- Large pot (for boiling)
- Slotted spoon or spider for removing bagels from boiling water
HOW TO MAKE SOURDOUGH DISCARD BAGELS
Let’s dive into creating these delightfully 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 bagels that are golden brown on the outside, soft and chewy on the inside!
Mix the Wet Ingredients
In a large bowl, mix the sourdough discard, warm water, sugar, and salt until combined. You want to create a smooth, homogenous mixture that will serve as the base for your dough. Gradually add in the flour, stirring until everything comes together to form a shaggy dough.
Knead Until Smooth
Now, it’s time to get your hands in there! Knead the dough for about 10 minutes until it’s smooth and elastic. This step is key for developing gluten, which will give your bagels that delightful chew. Don’t rush it; you want your dough to be soft yet firm!
Let the Dough Rest
Once your dough is well-kneaded, cover the bowl and let it rest for about 1-2 hours until slightly risen. This resting period allows the flavors to develop and the dough to rise a bit, making it easier to shape later.
Preheat and Prepare for Boiling
When the dough is nearly ready, preheat your oven to 425°F (220°C) and bring a large pot of water to a boil, adding the baking soda. This addition is crucial for that wonderful, chewy texture and golden color that we all crave in a bagel.
Shape Your Bagels
Next, divide the dough into equal portions (about 8 or so). Roll each portion into a log and then join the two ends to form a bagel shape. This step is where the magic happens – you’re crafting each bagel with care!
Boil for Perfection
Boil each bagel for about 1 minute on each side. This step not only helps set the shape but also creates that signature chewy crust. Be careful not to overcrowd the pot; work in batches if necessary.
Bake Until Golden Brown
Once boiled, place the bagels on a baking sheet. This is your chance to sprinkle on any toppings you fancy! Bake them for 20-25 minutes until golden brown and glorious. The smell wafting through your kitchen will be utterly irresistible!
Cool and Indulge
Finally, let your bagels cool slightly before serving. This is the hardest part – that golden, chewy goodness is almost within reach! Once cooled, slice, toast, and enjoy with your favorite spread.
HOW TO STORE SOURDOUGH DISCARD BAGELS
These bagels are best enjoyed fresh but will keep well for a day or two at room temperature. Store them in a paper bag for breathability. If you need to keep them longer, place them in an airtight container in the refrigerator for up to 4 days, or freeze them for up to 2-3 months. For the best results, gently thaw them at room temperature or pop them straight in the toaster for a quick reheat!
TIPS FOR SUCCESS
- Use room temperature sourdough discard for the best activation.
- Don’t skip the boiling step; it’s essential for that classic bagel texture.
- Allow the dough to rest adequately to develop flavor and structure.
- Experiment with toppings to find your perfect flavor combo.
- Ensure your baking soda water is at a rolling boil before adding bagels for the best results.
SERVING SUGGESTIONS
- Schmear with cream cheese and top with fresh veggies for a classic breakfast.
- Serve with sliced lox and capers for a brunch treat.
- Pair with a hot cup of coffee or tea for a cozy morning.
- Consider a spread of herbed butter for a luxurious touch.
- Serve alongside a fresh fruit salad for a delightful balance.
I can’t wait for you to try these Sourdough Discard Bagels! They’re wonderfully indulgent and filled with warm flavors that will brighten up any day. Enjoy every chewy bite!
