Hey there, fellow food lovers! If you’re anything like me, you’ve probably found yourself with a bit of sourdough discard sitting in your fridge, wondering what to do with it. Well, let me tell you, these sourdough discard bagels are an absolute game-changer! Not only do they help you use up that leftover discard, but they also result in the most deliciously chewy and flavorful bagels that will make your breakfast feel special. Trust me, once you start making these, you’ll never let that discard go to waste again!
My first experience making these bagels was a bit chaotic but oh-so-fun. The aroma of the boiling bagels filled my kitchen, and I couldn’t wait to taste them fresh out of the oven. And let me tell you, the satisfaction of pulling off that perfect bagel shape and watching them puff up in the oven is just the best! Plus, you can customize them with all your favorite toppings. So, if you’re ready to dive into the wonderful world of sourdough discard bagels, let’s get started!
Ingredients for Sourdough Discard Bagels
Alright, let’s gather our ingredients! Making these sourdough discard bagels is super straightforward, and I promise you’ll feel like a pro in no time. Here’s what you’ll need:
- 2 cups sourdough discard: This is the star of the show! Make sure it’s at room temperature for best results. If it’s bubbly and smells tangy, you’re on the right track!
- 2 cups all-purpose flour: This will give your bagels that perfect chewy texture. You can also use bread flour if you want an even chewier bite!
- 1 tablespoon sugar: Just a touch of sweetness to balance the flavors. It helps with browning, too!
- 1 teaspoon salt: Essential for flavor! Don’t skip this—salt brings out the best in your bagels.
- 1 teaspoon baking soda: This is key for that classic bagel texture. It gives them that lovely rise during boiling!
- 1 cup warm water: Make sure it’s warm but not hot—around 110°F (43°C) is perfect. This helps activate the yeast in the sourdough discard.
- 1 tablespoon olive oil: A little fat to enrich the dough and keep your bagels tender. You could also use melted butter for a richer flavor!
Now that we have everything ready, you’re one step closer to bagel bliss! Let’s move on to the fun part—preparing the dough!
How to Prepare Sourdough Discard Bagels
Now that we’ve gathered our ingredients, it’s time to get our hands a little floury and prepare these delightful bagels! I promise, the steps are straightforward, and the anticipation will have your taste buds tingling. Let’s dive right in!
Prepping the Dough
First things first, we need to bring all those beautiful ingredients together. In a large mixing bowl, combine the sourdough discard, all-purpose flour, sugar, salt, and baking soda. Stir it all together until it’s well mixed—don’t worry about the lumps just yet!
Next, add in the warm water and olive oil. Now, get in there with a spatula or your hands and mix until a dough starts to form. It should be slightly sticky but manageable. If it feels too dry, just add a splash more water. Once it comes together, it’s time to knead!
Turn that dough out onto a lightly floured surface and knead it for about 5 minutes. You want it to be smooth and elastic. It’s a great workout, and I promise, the smell will start to get you excited!
Shaping the Bagels
Now comes the fun part—shaping those bagels! Start by dividing your lovely dough into 8 equal pieces. I usually just eyeball it, but you can use a kitchen scale if you want to be precise. Roll each piece into a smooth ball, and then it’s time to poke the holes!
To shape them, take each ball and gently poke your finger through the center, creating a hole. Then, gradually stretch the hole while spinning the bagel around. You want it to be about 2 inches wide, but don’t sweat it if they’re not perfect! Every bagel has its own personality, right?
Boiling and Baking
Okay, we’re almost there! Bring a large pot of water to a rolling boil. Once boiling, carefully drop in your bagels, a few at a time—don’t overcrowd the pot! Boil them for about 1-2 minutes on each side. This step is crucial because it helps create that signature chewy crust!
After boiling, use a slotted spoon to transfer the bagels to a baking sheet lined with parchment paper. Make sure they’re spaced out so they can puff up nicely in the oven. Now, it’s time to bake! Pop those beauties in a preheated oven at 425°F (220°C) and bake for about 20-25 minutes, until they’re golden brown and your kitchen is filled with that irresistible bagel aroma!
Once they’re out of the oven, let them cool for a few minutes before you dive in. Trust me, the wait is worth it!
Tips for Success with Sourdough Discard Bagels
Now that you’re ready to whip up these delicious sourdough discard bagels, I want to share some of my best tips to ensure they turn out perfectly every time. Trust me, a few little tricks can make a world of difference!
- Use Room Temperature Discard: Make sure your sourdough discard is at room temperature before you start. This helps with the yeast activation and gives your bagels that lovely rise!
- Knead Well: Don’t rush the kneading process! Kneading for a good 5 minutes is key to developing gluten, which will give your bagels that chewy texture we all love.
- Watch the Boiling Time: Keep an eye on your bagels while boiling. Too long, and they’ll get tough; too short, and they won’t have that nice crust. Aim for about 1-2 minutes per side for the perfect balance!
- Experiment with Toppings: After baking, don’t be shy about adding toppings! Everything from everything bagel seasoning to sesame seeds can take your bagels to the next level. Get creative!
- Check for Doneness: Bagels should be golden brown when they come out of the oven. If you’re unsure, give one a little tap on the bottom—it should sound hollow when they’re done!
- Store Properly: To keep your bagels fresh, store them in an airtight container at room temperature for up to 3 days. You can also freeze them for longer storage—just toast them straight from the freezer when you’re ready to enjoy!
Following these tips will have you making bagels like a pro in no time! And remember, don’t stress if they don’t turn out perfect on your first try—baking is all about experimenting and having fun in the kitchen!
Variations on Sourdough Discard Bagels
Alright, let’s get creative with these sourdough discard bagels! One of the best parts about making bagels at home is you can totally customize them to suit your taste buds. Here are some of my favorite variations that you can try out:
- Herb & Garlic: Add 1-2 tablespoons of your favorite dried herbs—like rosemary or thyme—into the dough for a savory twist. You can also mix in some minced garlic for that extra flavor punch!
- Everything Bagel: After boiling, sprinkle the tops with everything bagel seasoning—think sesame seeds, poppy seeds, garlic flakes, and onion flakes. It’s a classic for a reason!
- Cheese Lovers: Mix in shredded cheese (like cheddar or everything bagel’s best friend, mozzarella) into the dough for cheesy bagels. You could even top them with more cheese before baking for a gooey finish!
- Cinnamon Raisin: For a sweet treat, add 1-2 tablespoons of cinnamon and a cup of raisins or chopped dried fruit into the dough. These are perfect toasted with a smear of cream cheese!
- Spicy Jalapeño: If you love a little heat, fold in some chopped jalapeños or a dash of cayenne pepper into the dough for spicy bagels that’ll wake up your taste buds!
- Sesame or Poppy Seed: Instead of everything bagel seasoning, roll your bagels in toasted sesame seeds or poppy seeds before baking for a simple yet delicious flavor.
- Chocolate Chip: For a unique dessert-style bagel, fold in chocolate chips! These are delightful when toasted with a bit of butter or cream cheese.
The sky’s the limit when it comes to flavor combinations, so don’t be afraid to experiment! Each variation can give your bagels a whole new personality. I can’t wait to hear what flavors you come up with!
Storage & Reheating Instructions
Now that you’ve got your delicious sourdough discard bagels, let’s talk about how to store them so they stay fresh and tasty! Trust me, you’ll want to savor every last bite. Here’s how to do it:
To store your bagels, place them in an airtight container at room temperature. They should keep well for about 3 days. Just make sure they’re completely cooled before you seal them up to avoid any sogginess. If you want to keep them longer, you can freeze them!
To freeze your bagels, wrap each one individually in plastic wrap, then place them in a freezer-safe bag or container. This way, you can grab one whenever you’re in the mood for a bagel! They’ll stay good for up to 2 months in the freezer.
When you’re ready to enjoy your frozen bagels, there’s no need to thaw them beforehand! Just pop them straight into the toaster or oven. If using the oven, preheat it to 350°F (175°C) and bake for about 10-15 minutes until they’re warmed through. You’ll be amazed at how fresh they taste!
Whether you’re reheating or enjoying them fresh, a little smear of cream cheese or your favorite spread will take your bagels to the next level. Enjoy every bite!
Nutritional Information
Let’s talk about the goodness packed into these delightful sourdough discard bagels! While I always believe in enjoying food without too much worry, it’s good to know what you’re munching on, right? Here’s the estimated nutritional breakdown for one bagel:
- Calories: 200
- Fat: 2g
- Saturated Fat: 0g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Cholesterol: 0mg
- Sodium: 300mg
- Carbohydrates: 40g
- Fiber: 2g
- Sugar: 1g
- Protein: 6g
Keep in mind that these values are estimates and can vary based on exact ingredients and portion sizes. But knowing you’re indulging in a bagel made with wholesome sourdough discard makes it all the more enjoyable! So go ahead, slather on that cream cheese or your favorite spread, and savor every bite guilt-free!
Why You’ll Love This Recipe
- Quick and Easy: These sourdough discard bagels come together in under an hour! Perfect for those mornings when you need a delicious breakfast but don’t want to spend hours in the kitchen.
- Waste Not, Want Not: Using sourdough discard helps reduce food waste, and you’ll feel great about turning something that might have been tossed into something absolutely scrumptious!
- Customizable: You can easily tailor these bagels to your taste. Whether you’re into sweet or savory, there are endless flavor combinations to explore, making each batch a new adventure!
- Fresh Out of the Oven: There’s nothing quite like the experience of biting into a warm, homemade bagel. The aroma that fills your kitchen while they bake is simply irresistible!
- Perfectly Chewy Texture: Thanks to the boiling step and the sourdough discard, these bagels have that classic chewy crust and soft interior that you crave from a good bagel.
- Family-Friendly: Kids love helping to shape the bagels, and they’re a hit with the whole family! It’s a fun cooking project to do together, plus everyone can enjoy the delicious results.
- Versatile Toppings: These bagels are a blank canvas for creativity. From classic cream cheese to avocado, smoked salmon, or even a drizzle of honey, the topping possibilities are endless!
FAQ About Sourdough Discard Bagels
Got questions about making these delightful sourdough discard bagels? Don’t worry, I’ve got you covered! Here are some common questions I hear from fellow bagel enthusiasts, along with my answers to help you along your baking journey.
Can I use cold sourdough discard?
While it’s best to use room temperature sourdough discard for optimal rise and texture, if you only have cold discard, you can warm it slightly in the microwave for a few seconds. Just make sure it’s not hot—aim for a nice warm temperature!
What if my dough is too sticky?
If your dough feels too sticky, don’t panic! Just sprinkle in a little extra flour, a tablespoon at a time, until it’s manageable. Remember, every sourdough discard is a bit different, so adjust as needed to get that perfect dough consistency.
Can I make these bagels ahead of time?
Absolutely! You can shape the bagels and then place them on a baking sheet, cover them with plastic wrap, and refrigerate them overnight. When you’re ready to bake, just boil and bake them as usual. This is a great way to enjoy fresh bagels with minimal morning fuss!
What toppings do you recommend?
Oh, the possibilities are endless! I love classic toppings like cream cheese and smoked salmon, but you can go wild! Try avocado with a sprinkle of salt, or even a sweet spread like Nutella for a treat. And don’t forget to explore all those delicious flavor combinations you can mix into the dough itself!
How do I know when my bagels are done baking?
Great question! Your sourdough discard bagels should be golden brown and sound hollow when tapped on the bottom. If you want to be extra sure, you can use a thermometer—aim for an internal temperature of about 200°F (93°C) for perfectly baked bagels!
I hope this helps clear up any questions you might have had! Baking is all about experimenting, so don’t hesitate to reach out if you have more questions as you whip up your own batch of bagels. Happy baking!
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For more tips on bagel making, visit King Arthur Baking.
Sourdough Discard Bagels: 7 Steps to Bagel Perfection
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 55 minutes
- Yield: 8 bagels 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delicious bagels made using sourdough discard.
Ingredients
- 2 cups sourdough discard
- 2 cups all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 cup warm water
- 1 tablespoon olive oil
Instructions
- Preheat your oven to 425°F (220°C).
- In a mixing bowl, combine sourdough discard, flour, sugar, salt, and baking soda.
- Add warm water and olive oil. Mix until a dough forms.
- Knead the dough on a floured surface for about 5 minutes.
- Divide the dough into 8 equal pieces.
- Shape each piece into a ball and poke a hole in the center to form a bagel.
- Bring a pot of water to a boil. Boil each bagel for 1-2 minutes.
- Place the boiled bagels on a baking sheet lined with parchment paper.
- Bake for 20-25 minutes until golden brown.
- Let cool before serving.
Notes
- Store leftovers in an airtight container.
- Enjoy with your favorite toppings.
- Experiment with different flavors by adding spices or herbs.
Nutrition
- Serving Size: 1 bagel
- Calories: 200
- Sugar: 1g
- Sodium: 300mg
- Fat: 2g
- Saturated Fat: 0g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 0mg
Keywords: sourdough discard, bagels, baking