Sourdough Discard Bagels
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This recipe for bagels with sourdough discard transform what would have been waste into easy and delicious bagels with no rise time. Enjoy these homemade bagels with cream cheese or butter for a simple and satisfying breakfast.
If you’re looking for more bagel recipes, check out my Homemade Sesame Bagels, Bone Broth Everything Bagels, or Dill Cream Cheese Spread.
Table of Contents
This is another collab with my friend Hannah at Make It Dough! Sometimes when we collab, I’ll request a recipe and she’ll create it (like this one) and then we’ll work out the kinks together. And sometimes, she requests something and I’ll make it, like my Sourdough Strawberry Pop Tarts!
It’s so fun to collaborate with someone who is as excited and passionate about creating something delicious as I am. And when we come together on recipes it just means more testing and input to make it the best!
These Sourdough Discard Bagels are bagels with no rise time! Hannah explained that she doesn’t like to let her bagels rise as she doesn’t prefer them to be chewy. So, this recipe for bagels with sourdough discard are quicker than my Bone Broth Everything Bagels or my Homemade Sesame Bagels as I let those rise for a soft and chewy bagel. So, if you’re short on time, but still want a deliciously soft bagel with the slight tang of sourdough, then these Sourdough Discard Bagels are it!
Why You’ll Love This Recipe
Uses Sourdough Discard: I love these bagels with sourdough discard because they use what would have been waste and turns it into delicious bagels!
No Rise Time: This recipe for bagels with no rise time is quick and easy because you don’t need to wait for hours while your dough rises! So if you’re looking for quick bagels you can make on a weekend morning, this recipe is it!
Flexible: Leave these bagels plain, add poppy seeds, sesame seeds, or everything bagel spice!
Ingredients
Dry Active Yeast: I use organic dry active yeast.
Light Brown Sugar: Because organic light brown sugar is used in the poaching liquid, I just use this to bloom the yeast as well so you just need one kind of sugar.
Sourdough Discard: You can use your sourdough discard straight from the fridge.
Bread Flour: I use organic bread flour.
Salt: When baking, I love to use Frontier Co-Op Fine Sea Salt (different than table salt).
Tools Needed
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Step by Step Instructions
Step 1
To make the dough: Whisk brown, yeast and water together in a large bowl. Cover and let the yeast bloom until foamy, about 15 minutes.
Add sourdough discard into the yeast mixture and stir until dissolved. Fold the flour and salt in. Stir until no traces of dry flour remains. You may need to switch to your hands to ensure the dough comes together. (Alternatively, you can add to the bowl of a stand mixer and knead with the dough hook until incorporated).
Working in the bowl, continue to knead until a cohesive dough forms. The dough should feel stiff and it may feel difficult to incorporate all of the flour in, but continue working it until most of the flour is incorporated. Add up to 1 tablespoon of water only if absolutely necessary, you want your dough to be pretty stiff.
Cover the bowl and let the dough rest for 15 minutes, this will allow the flour to fully hydrate and the dough to become more malleable and easier to work with.
Turn the dough out on a clean surface (you shouldn’t need to use any flour). Knead the dough for 5 minutes or until the dough looks smooth. (If using your stand mixer, you can just do this in the mixer with the dough hook).
Return the dough to the bowl and let it rest for 15 minutes.
Step 2
Preheat the oven to 420°F and line a baking sheet with parchment paper and dust the parchment paper with cornmeal.
Step 3
Divide the dough into 8 even portions (about 125 grams each). Round each portion of dough into a tight ball, don’t use any bench flour or your dough will not be able to adhere to itself or hold its shape.
Starting with the first portion of dough you shaped, poke a hole in the center and stretch it out into a large hole. Make the hole larger than you think you need to (about 2 inches). Continue with the remaining portions.
Step 4
To make the poaching liquid: Boil 1 gallon of water in a large pot. Whisk brown sugar and baking soda in.
Step 5
Once the water gets to a rolling boil, drop 4 bagels into the water. Cook for 30 seconds and flip. Transfer bagels to the prepared baking sheet. Repeat with remaining bagels.
Top with poppy seeds, sesame seeds, or everything spice (if using).
Step 6
Bake for 20 to 25 minutes or until golden brown. Allow to cool completely.
Baker’s Tips
- Because these bagels don’t rise, they will not float in your poaching liquid!
- You can top them with poppy seeds, sesame seeds, or everything bagel spice.
- Make sure to bake until golden brown, feel free to go a couple extra minutes if needed.
How to Serve
These bagels are delicious toasted with just butter! But, they are equally delicious with classic cream cheese. Try our some of my favorite flavored cream cheese recipes like Dill Cream Cheese Spread, Strawberry Cream Cheese Spread, or Cinnamon Honey Cream Cheese Spread for a delicious flavorful bagel!
FAQ’s
No, you can do this with your mixer or without. There's instructions for both.
Because these bagels don’t rise, they will not float in the poaching liquid. So, don’t worry, that’s right!
Store in an airtight container in the fridge for up to a week. You can also freeze them for longer!
Craving More?
Sourdough Discard Bagels
Equipment
- Stand Mixer (optional)
Ingredients
Dough
- 310 grams water
- 7 grams active dry yeast (1 packet)
- 28 grams light brown sugar (packed)
- 113 grams sourdough discard
- 600 grams bread flour
- 12 grams fine sea salt
Poaching liquid
- 1 gallon water
- 15 grams light brown sugar (packed)
- 1 teaspoon baking soda
Topping
- Corn meal
- Poppy seeds (optional)
Instructions
- To make the dough: Whisk brown, yeast and water together in a large bowl. Cover and let the yeast bloom until foamy, about 15 minutes.
- Add sourdough discard into the yeast mixture and stir until dissolved. Fold the flour and salt in. Stir until no traces of dry flour remains. You may need to switch to your hands to ensure the dough comes together. (Alternatively, you can add to the bowl of a stand mixer and knead with the dough hook until incorporated).
- Working in the bowl, continue to knead until a cohesive dough forms. The dough should feel stiff and it may feel difficult to incorporate all of the flour in, but continue working it until most of the flour is incorporated. Add up to 1 tablespoon of water only if absolutely necessary, you want your dough to be pretty stiff.
- Cover the bowl and let the dough rest for 15 minutes, this will allow the flour to fully hydrate and the dough to become more malleable and easier to work with.
- Turn the dough out on a clean surface (you shouldn’t need to use any flour). Knead the dough for 5 minutes or until the dough looks smooth. (If using your stand mixer, you can just do this in the mixer with the dough hook).
- Return the dough to the bowl and let it rest for 15 minutes.
- Preheat the oven to 420°F and line a baking sheet with parchment paper and dust the parchment paper with cornmeal.
- Divide the dough into 8 even portions (about 125 grams each). Round each portion of dough into a tight ball, don’t use any bench flour or your dough will not be able to adhere to itself or hold its shape.
- Starting with the first portion of dough you shaped, poke a hole in the center and stretch it out into a large hole. Make the hole larger than you think you need to (about 2 inches). Continue with the remaining portions.
- To make the poaching liquid: Boil 1 gallon of water in a large pot. Whisk brown sugar and baking soda in.
- Once the water gets to a rolling boil, drop 4 bagels into the water. Cook for 30 seconds and flip. Transfer bagels to the prepared baking sheet. Repeat with remaining bagels.
- Top with poppy seeds, sesame seeds, or everything spice (if using).
- Bake for 20 to 25 minutes or until golden brown. Allow to cool completely.
Video
Notes
Nutrition
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