Cozy Sourdough Discard Bagels
There’s something incredibly comforting about the smell of fresh bagels baking in the oven—especially when you can make them at home with just a little love and patience. As the seasons change and those crisp mornings roll in, I can’t help but think back to my childhood, where weekend breakfasts were all about warm bagels, spread thick with cream cheese, and laughter at the breakfast table. These Sourdough Discard Bagels are not only a delightful way to use up your sourdough discard, but they also bring a sense of nostalgia that wraps around you like a warm hug. This is a recipe you’ll want to pin for later!
Why You’ll Love This Recipe
- Easy to Make: Perfect for beginners, these bagels require basic ingredients and straightforward techniques.
- Minimal Waste: Using sourdough discard means you’re preventing food waste while creating something delicious.
- Customizable Toppings: From zesty everything bagel seasoning to nutty sesame seeds, you can dress your bagels up just the way you like.
- Warm, Soft, and Chewy: Every bite will remind you of the bakeries you love, with that perfect chewy texture and golden crust.
- Perfect for Meal Prep: Make a batch and freeze them for quick breakfasts throughout the week.
Ingredients You’ll Need for Sourdough Discard Bagels
- 4 cups bread flour
- 3 Tablespoons granulated sugar (divided)
- 1 teaspoon instant yeast
- 2 teaspoons kosher salt
- 200 grams (about ¾ cup) sourdough discard (unfed, at room temperature)
- 1 ¼ cups warm water
- 1 egg white (for egg wash)
- 1 Tablespoon water (for egg wash)
- Toppings (optional)
How to Make Sourdough Discard Bagels
In the bowl of a stand mixer fitted with the dough hook attachment, combine the bread flour, 1 Tablespoon of granulated sugar, instant yeast, and kosher salt. Mix well to ensure everything is evenly distributed.
With the mixer on low speed, add the sourdough discard and warm water until just combined. Increase the speed to medium and knead the dough for about 4-5 minutes. You are looking for a sturdy dough that is smooth and not sticky. Add more flour or water, 1 Tablespoon at a time, if necessary, to achieve the right consistency.
Once you have a nice dough ball, grease a large bowl and transfer the dough to it. Cover with plastic wrap and let rise in a warm spot for about 90 minutes or until it has doubled in size.
After the dough has risen, gently turn it out onto a floured surface and divide it into 8-10 equal pieces, depending on whether you want large or smaller bagels. Roll each piece into a smooth ball, and then use your thumb to press through the center, stretching it to form a nice bagel shape. Cover with a clean kitchen towel and let them rest for 20 minutes.
Preheat your oven to 425°F and prepare two baking sheets lined with parchment paper or silicone mats.
In a large pot, bring 2 quarts of water and 2 Tablespoons of sugar to a boil. Once boiling, carefully add a few bagels (2-3 at a time) to the water. Boil for approximately 15-30 seconds on each side. The bagels should float. Use a slotted spoon to remove them and transfer them to the prepared baking sheets. You can reshape them gently if needed.
In a small bowl, whisk together the egg white and 1 Tablespoon of water to make your egg wash. Lightly brush this mixture over the bagels, then sprinkle on your choice of toppings.
Bake for 18-22 minutes or until the bagels are golden brown. Allow them to cool completely before slicing and serving.
Fun Ways to Customize It
- Everything Bagels: Sprinkle a mix of sesame seeds, poppy seeds, garlic powder, and onion flakes for that quintessential everything bagel flavor.
- Cinnamon Raisin Bagels: Add cinnamon and raisins to the dough for a sweet, comforting twist that’s perfect for breakfast.
- Herbed Bagels: Mix in dried herbs such as rosemary, thyme, or oregano for a fragrant and zesty touch.
- Cheesy Delight: Fold in shredded cheese such as cheddar or everything cheese blend for a rich and savory flavor.
Chef Emma’s Helpful Tips
- Make-Ahead Advice: You can shape the bagels the night before, refrigerate them, and boil/bake them fresh in the morning for a delightful breakfast.
- Storage Suggestions: Store leftover bagels in an airtight container at room temperature for up to 3 days, or freeze them for later enjoyment. Just pop them in the toaster straight from the freezer.
- Slicing Tricks: For perfect bagel slices, let the bagels cool fully before slicing, or use a serrated knife to make it easier.
Nutrition Information per Serving
- Serving Size: 1 bagel
- Calories: 210
- Carbohydrates: 40g
- Sugar: 3g
- Fat: 1g
- Protein: 7g
- Sodium: 240mg
Frequently Asked Questions
Can I make this ahead?
Absolutely! Shape the bagels and refrigerate them overnight before boiling and baking them fresh in the morning.
Can I use different ingredients?
Yes! Feel free to substitute different types of flour or add in flavors like herbs or spices according to your preference.
How do I store leftovers?
Keep bagels in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
How long does it last?
Properly stored bagels can last up to a week at room temperature, but for best freshness, consuming them within 3 days is recommended.
A Cozy Closing Note
These Sourdough Discard Bagels are more than just a recipe—they’re a delicious invitation to gather around the table and share moments with loved ones. After all, there’s nothing quite like the warmth of a homemade bagel paired with your favorite spreads. Save this Sourdough Discard Bagels recipe to your Pinterest board so it’s ready when you need a cozy treat! Happy baking!
Cozy Sourdough Discard Bagels
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Delightfully chewy bagels made from sourdough discard, perfect for cozy mornings and customizable with your favorite toppings.
Ingredients
- 4 cups bread flour
- 3 Tablespoons granulated sugar (divided)
- 1 teaspoon instant yeast
- 2 teaspoons kosher salt
- 200 grams (about ¾ cup) sourdough discard (unfed, at room temperature)
- 1 ¼ cups warm water
- 1 egg white (for egg wash)
- 1 Tablespoon water (for egg wash)
- Toppings (optional)
Instructions
- Combine the bread flour, 1 Tablespoon of granulated sugar, instant yeast, and kosher salt in the bowl of a stand mixer fitted with the dough hook attachment.
- Add the sourdough discard and warm water until just combined. Increase the speed to medium and knead the dough for about 4-5 minutes.
- Grease a large bowl and transfer the dough to it. Cover with plastic wrap and let rise for about 90 minutes until it has doubled in size.
- Turn the risen dough onto a floured surface and divide it into 8-10 equal pieces. Roll each piece into a smooth ball and press through the center to form a bagel shape.
- Rest the formed bagels under a clean kitchen towel for 20 minutes.
- Preheat your oven to 425°F and prepare two baking sheets lined with parchment paper.
- Boil 2 quarts of water and 2 Tablespoons of sugar in a large pot. Carefully add a few bagels to the boiling water and boil for 15-30 seconds on each side.
- Remove the bagels with a slotted spoon, transfer them to the prepared baking sheets, and reshape if necessary.
- Whisk together the egg white and 1 Tablespoon of water, then brush over the bagels. Sprinkle with your choice of toppings.
- Bake for 18-22 minutes or until golden brown. Allow to cool before slicing and serving.
Notes
You can shape the bagels the night before and refrigerate them for fresh baking in the morning. Store leftovers in an airtight container for up to 3 days or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bagel
- Calories: 210
- Sugar: 3g
- Sodium: 240mg
- Fat: 1g
- Saturated Fat: 0.5g
- Unsaturated Fat: 0.5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 0mg
