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Sourdough Discard Bagels Recipe

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3.9 from 4 reviews

  • Author: Eliza
  • Total Time: 3 hours
  • Yield: 12 bagels

Description

This Sourdough Discard Bagels recipe transforms sourdough starter discard into delicious, chewy bagels with a subtle tang. Using a stand mixer for kneading, the dough is rested, shaped, boiled briefly in a honey-sweetened water bath for shine and chewiness, then baked to golden perfection. Ideal for breakfast or snacks, these bagels can be customized with seeds or enjoyed plain.

Ingredients

For the Dough

  • 100 g Sourdough Starter (discard or fed and bubbly)
  • 500 g Bread Flour
  • 250 g Warm Water
  • Pinch of Instant Yeast (optional, if using sourdough discard)
  • 30 g Sugar
  • 10 g Salt

For Boiling

  • 2 Litres Water
  • 40 g Honey

Instructions

  1. Mix Ingredients: Add sourdough starter, warm water, bread flour, sugar, instant yeast (if using), and salt into the bowl of a stand mixer. Use the paddle attachment to bring the ingredients together until a shaggy dough forms. If using a Thermomix, knead for about 30 seconds.
  2. Rest the Dough: Let the dough rest for around 15 minutes to allow the flour to fully hydrate.
  3. Knead the Dough: Switch to the dough hook and knead the dough in the stand mixer for about 10 minutes until it becomes smooth and supple. It's a stiff dough, so expect less elasticity but a smooth, non-sticky texture. For Thermomix users, knead up to 4 minutes. Give breaks periodically to prevent overheating the mixer.
  4. First Rise: Transfer the kneaded dough to a bowl and cover. Allow it to ferment until it doubles in size and becomes soft and puffy.
  5. Shape the Bagels: Divide the dough into 12 equal pieces (approximately 80 g each). Shape each piece into a small ball, then poke a hole through the center and gently stretch it to form the classic bagel shape. Place each shaped bagel onto a baking paper-lined tray.
  6. Second Rise: Cover the bagels loosely with a dish cloth and let them rise again until puffy.
  7. Preheat & Prepare Boiling Water: While the bagels are rising, preheat your oven to 200°C (392°F). In a large pot, bring 2 litres of water to a boil and add 40 g of honey.
  8. Boil the Bagels: Carefully drop 3-4 bagels at a time into the boiling honey water. Boil for about 30 seconds per side until they float to the surface. For chewier bagels, boil up to 2 minutes each. Remove them with a slotted spoon.
  9. Add Toppings (Optional): If desired, dip the wet bagels into seeds or seasonings before placing them on a baking tray. Alternatively, leave them plain.
  10. Bake the Bagels: Bake the bagels in the preheated oven for 20-25 minutes or until they turn golden brown.
  11. Cool & Serve: Let the bagels cool completely on a wire rack before enjoying.

Notes

  • Using a stand mixer with a dough hook greatly simplifies kneading the stiff dough.
  • Instant yeast is optional; if using active sourdough starter discard, yeast can speed up the rise.
  • Boiling bagels briefly in honey water gives them a shiny crust and a chewy texture.
  • Adjust boiling time depending on your preferred bagel chewiness.
  • Try different seeds or seasoning mixes for variety.
  • Allow the bagels to cool fully to set the texture before slicing or eating.
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Category: Bread
  • Method: Baking
  • Cuisine: American

Find it online: https://recipekind.com/sourdough-discard-bagels-recipe/