Description
These Sourdough Discard Bagels have chewy centers, beautifully golden crusts, and a mild sourdough flavor. The recipe uses unfed sourdough discard with instant yeast for a reliable rise, while a quick honey water bath creates the classic bagel texture. Add everything seasoning, sesame seeds, or your favorite toppings for an easy homemade breakfast.
Ingredients
Scale
Bagel Dough
- 1 cup (240g) sourdough discard
- 3½ cups (438g) bread flour
- ¾ cup (180ml) warm water
- 2¼ teaspoons (7g) instant yeast
- 2 tablespoons (25g) brown sugar
- 1½ teaspoons (9g) salt
For Boiling
- 8 cups water
- 2 tablespoons honey
Egg Wash
- 1 large egg
- 1 tablespoon water
Optional Toppings
- Everything bagel seasoning
- Sesame seeds
- Poppy seeds
- Dried minced onion
- Coarse salt
Instructions
- Add the warm water, sourdough discard, instant yeast, and brown sugar to a large mixing bowl. Stir until well combined.
- Add the bread flour and salt. Mix until a firm, shaggy dough forms.
- Transfer the dough to a clean work surface and knead for 8 to 10 minutes, until smooth and elastic. Alternatively, knead with a stand mixer and dough hook for 6 to 8 minutes.
- Place the dough in a lightly greased bowl, cover, and let it rise in a warm place for 60 to 90 minutes, or until noticeably puffy and close to doubled.
- Divide the dough into 8 equal portions and shape each portion into a smooth ball.
- Push your thumb through the center of each dough ball. Gently stretch the opening until it measures approximately 1½ to 2 inches wide.
- Arrange the shaped bagels on a parchment-lined baking sheet. Cover loosely and let them rest for 20 to 30 minutes.
- Meanwhile, preheat the oven to 425°F (220°C) and bring 8 cups of water to a gentle boil in a wide pot.
- Stir the honey into the boiling water.
- Carefully lower 2 or 3 bagels into the water at a time. Boil for 30 seconds, flip, then boil for another 30 seconds.
- Remove the bagels with a slotted spoon and return them to the parchment-lined baking sheet.
- Whisk the egg with 1 tablespoon of water. Brush the boiled bagels lightly with the egg wash.
- Sprinkle the bagels with everything seasoning, sesame seeds, poppy seeds, dried onion, or coarse salt, if desired.
- Bake for 20 to 24 minutes, or until the bagels develop a deep golden-brown crust.
- Transfer the bagels to a wire rack and cool for at least 15 minutes before slicing and serving.
Notes
- Bagel dough should feel firm rather than soft and sticky.
- Use bread flour for the characteristic chewy texture.
- Don’t make the center holes too small because they shrink as the bagels rise and bake.
- Don’t skip the boiling step. It helps create the classic chewy bagel exterior.
- Keep the water at a gentle boil so the bagels hold their shape.
- Boiling for about 30 seconds per side provides a balanced chewy texture.
- Let the bagels cool before slicing so the centers finish setting.
- Slice cooled bagels before freezing for easier reheating and toasting.
Nutrition
- Serving Size: 1 bagel
- Calories: 285
- Sugar: 7g
- Carbohydrates: 57g
- Protein: 10g