Sourdough Discard Bagels Recipe

A stack of 3 golden brown sourdough bagels sitting on a white plate.

Sourdough Discard Bagels Recipe

These easy sourdough bagels use discard to give them a lovely sourdough tang. With a chewy crust, these sourdough bagels are New York style and can be topped with all your favorites! Make sure you bookmark this sourdough discard bagels recipe!

Course Bread, Breakfast

Cuisine American

Keyword Sourdough Discard, Sourdough Rolls

Prep Time 30

Cook Time 30

Fermentation Time 2

Total Time 3

Servings bagels

Calories 178kcal

Author Kate Freebairn

Equipment

Stand Mixer recommended
Baking Trays
Stock Pot for boiling bagels
Slotted Spoon

Ingredients

100 g Sourdough Starter can be discard or fed and bubbly
500 g Bread Flour
250 g Water warm
30 g Sugar
10 g Salt

For Boiling

2 Litres Water
40 g Honey

Instructions

I recommend using a stand mixer for this recipe as it is a stiff dough and can easily be kneaded in a stand mixer.
Add sourdough starter (discard), water, flour, sugar, yeast (if using) and salt to the bowl of your stand mixer and bring together to form a shaggy dough (you can use the paddle for this part). Allow the dough to rest for around 15 minutes.
Knead the dough (you'll need to use a dough hook for stand mixers) for around 10 minutes until it is smooth and supple. This is a stiff dough (much like sandwich bread dough) so it won't be super elastic, however it should be smooth and not sticky. Remember to give the stand mixer a break every few minutes.
Once the dough is sufficiently kneaded, you'll need to allow it to rise or ferment. You want the dough to double and be puffy and soft.
Once the dough has risen, you'll need to shape the bagels. It's quite simple, you just need a little patience. Divide the dough into 12 pieces weighing 75 grams each. Shape each piece of dough into a small ball.
Take each ball and poke a hole in the middle. Gently stretch the hole out and then place each bagel onto a baking sheet lined with parchment paper. Cover the bagels with a flour sack towel and allow them become lovely and puffy.
While they are puffing up, bring a pot of water with 40 grams of honey added to the boil and preheat your oven to 200ºC/400ºF.
When the water is boiling, carefully place 3-4 bagels into the boiling water at a time. You want to boil them for around 30 seconds each. They should float to the surface and that's when you know to take them out.
If you prefer really chewy bagels, boil them for up to 2 minutes each.
Carefully remove the bagels from the boiling water using a slotted spoon.
If you want to add seeds or seasonings, dip the wet bagel into the seeds/seasonings before placing on a baking tray.
You can leave them plain if you wish. I like to do a mix of seeded and plain.
Bake the bagels for around 20 - 25 minutes at 200ºC/400ºF. Remove them from the oven when they are golden brown.
Allow them to cool before you enjoy them!

Notes

Topping Ideas: Bagels can be topped with a range of different things including - sesame seeds, poppy seeds, flakey sea salt, everything bagel seasoning, parmesan cheese, shredded tasty cheese, cinnamon sugar just to name a few!

Kneading: ideally this recipe should be done in a stand mixer because it is a stiff dough - but you can knead it by hand if you wish. If using a Thermomix, utilise the knead function and follow the recipe as per normal.

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