Jump to Recipe· 4.9 from 7 reviews
Make these absolutely delicious sourdough discard bagels in just 4 hours! This recipe for homemade sourdough bagels is great for sourdough beginners and includes an optional overnight ferment for better digestibility. This recipe works with active, bubbly sourdough starter or discard.
Table of Contents
Homemade Sourdough Discard Bagels
If you’ve ever found a surplus of sourdough discard and wondered what to do with it, these sourdough discard bagels are the perfect solution for you! This recipe combines the tangy flavors of sourdough with the convenience of instant yeast, allowing you to whip up a batch of fresh, chewy bagels in just four hours with minimal hands-on effort.
For those seeking an extra benefit of sourdough digestibility, there’s an optional overnight fermentation step in the fridge. The overnight fermentation enhances the bagels’ flavor and improves their digestibility. Whether you’re a sourdough enthusiast or simply looking to reduce waste in your kitchen, these bagels are a delightful and practical way to make the most of your sourdough discard.
The Best Flour for Making Sourdough Discard Bagels
When making homemade bagels, using organic bread flour is a game changer. Bread flour is designed explicitly for yeast-leavened baked goods, boasting a higher gluten content than all-purpose flour.
This elevated gluten level is crucial for developing a chewy, dense bagel texture. The robust gluten network formed by bread flour helps the bagels hold their shape during boiling and baking, ensuring they have that ideal firm crust and tender interior. Additionally, choosing organic bread flour means you’re opting for a product free from synthetic pesticides and additives, which can contribute to a cleaner, more wholesome flavor in your bagels. Organic bread flour is an essential ingredient for bagel baking.
Are Sourdough Discard Bagels Healthier Than Regular Bagels?
Sourdough discard bagels can be healthier than regular bagels, thanks to the unique fermentation process. The key lies in beneficial microbes in the sourdough starter and/or an extended fermentation time.
Sourdough starters contain a community of wild yeast and various acid-producing bacteria. During fermentation, these microbes break down the flour carbohydrates, sugars, and proteins, producing organic acids and other byproducts that enhance the bagels’ nutritional profile. This fermentation process can make the bagels easier to digest than those made with only regular yeast. The sourdough starter fermentation microbes break down FODMAPs, reducing the potential to cause digestive discomfort and improving nutrient absorption.
Moreover, the longer fermentation time, especially if you opt for an overnight refrigerator proof, allows further breakdown of the dough’s complex carbohydrates. This extended period helps to neutralize phytic acid, an antinutrient found in grains that can inhibit the absorption of minerals like iron and zinc. By reducing phytic acid, sourdough discard bagels may offer better mineral availability and nutritional benefits.
In summary, the microbes in sourdough starter and the extended fermentation process enhance the bagels’ flavor and contribute to improved digestibility and nutrient availability, making sourdough discard bagels a healthier choice than traditional bagels.
My Favorite Bagel Toppings
I have some specific toppings listed in the recipe card below, but there are so many delicious toppings you can try on bagels.
Here are all my favorite bagel toppings you can try with this recipe:
- Everything bagel seasoning (a blend of poppy seeds, sesame seeds, garlic, onion, and salt)
- Sesame seeds
- Poppy seeds
- Caramelized onions
- Fresh or dried herbs (such as rosemary, thyme, or oregano)
- Cheddar cheese (shredded or slices)
- Flaky sea salt
- Cracked black pepper
- Garlic granules
- Dried onion flakes
- Parmesan cheese
- Dill or chives
- Cinnamon sugar (for a sweet twist)
Sourdough Discard Bagels No Yeast— Three ways to make this recipe with sourdough starter
- Active, bubbly, peaking sourdough starter: The first option is to make this recipe with an active, bubbly, peaking sourdough starter. This is the best option for making these bagels without packaged yeast. I do this all the time, and it works great; I double (sometimes triple if it’s cold) the proofing times in the recipe card when using only an active starter.
- Sourdough discard from the fridge: The second option for making these bagels without any packaged instant yeast is to use sourdough discard from the fridge. You’ll need to start the dough the night before you plan to bake. So, in step 4 in the recipe card below, you will leave the dough covered overnight for 8-12 hours, then the following day, continue with step 5. This should allow enough time for the starter to become active in the dough. This method isn’t always successful and depends on the individual starter, how long it’s been in the fridge, and how established it is. This method also tends to result in more sour flavors.
- Sourdough Discard + Instant Yeast: This is the method the recipe is written with. It’s the easiest and quickest. Adding instant yeast with the sourdough starter gives you all the great flavors of classic sourdough but with the reliable results of packaged yeast. You can still get long-fermentation benefits by proofing the shaped bagels overnight in the fridge before cooking. (see next paragraph for details on long overnight proofing)
My best advice for getting the best results from this recipe is to use an active peaking starter or a combination of starter discard and instant yeast.
Long Ferment Sourdough Discard Bagels Overnight
To long ferment these bagels overnight, you place them in the fridge after they’re shaped. Once in the fridge, you can leave them to long ferment for up to 72 hours. Then, continue with the recipe as written.
Frequently Asked Questions
How do you stretch and fold the dough while it’s in the bowl?
Here is a picture demonstration of stretching and folding the dough while keeping it in the bowl:
Why Do You Boil Sourdough Discard Bagels?
Boiling bagels is a crucial step in achieving their distinctive texture and flavor. Here’s why this process is essential:
- Texture: Boiling bagels before baking helps to create their characteristic chewy crust. The boiling process gelatinizes the starches on the surface of the dough, forming a barrier that traps moisture inside the bagel. This results in a dense, chewy interior and a shiny, crispy crust.
- Structure: Boiling helps to set the bagels’ shape. It provides an initial dough firming, allowing the bagels to retain their round shape during baking.
- Flavor Development: The boiling water, often with added ingredients like malt syrup or honey, contributes to the bagels’ flavor. Malt syrup, for example, adds a subtle sweetness and enhances browning during baking.
- Browning: The boiling process affects how the bagels brown in the oven. The gelatinized surface helps achieve a rich, golden-brown crust.
Overall, boiling is essential for creating bagels with the perfect balance of chewiness, flavor, and appearance.
Why are My Homemade Sourdough Bagels so Chewy?
Boiling bagels for too long can make them excessively chewy. Boiling bagels for too long can lead to over-gelatinizing the starches on the surface, resulting in a denser and chewier texture than desired. Additionally, extended boiling times can cause the bagels to become overly puffy or misshapen as the dough expands.
Typically, bagels are boiled for about 30 seconds to 1 minute per side. This short boiling time is usually sufficient to achieve the desired texture and flavor without compromising the bagels’ quality.
How to Store Sourdough Discard Bagels
- Cooling: Allow your homemade bagels to cool completely on a wire rack before storing them. This prevents condensation from forming, which can make them soggy.
- Short-Term Storage:
- Room Temperature: Store bagels at room temperature in an airtight container or resealable plastic bag for up to 4 days.
- Long-Term Storage:
- Freezing: To freeze bagels, wrap each bagel individually in parchment paper or aluminum foil. Then, place them in a freezer-safe plastic bag or airtight container. This prevents freezer burn and helps maintain their quality. You can freeze bagels for up to 3 months.
- Thawing: When you’re ready to eat them, you can thaw bagels at room temperature, or for a quicker option, toast them directly from the freezer. You can also defrost them in the microwave for a few seconds, then toast them to restore some of the crispy texture.
More Sourdough Discard Recipes I Highly Recommend
- Double Chocolate Cherry Muffins with Sourdough Discard
- Sourdough Cheese Crackers with Aged Gouda and Cheddar
- Buttery Flaky Sourdough Biscuits From Scratch
New York Style Sourdough Discard Bagels (Ready in 4 hours)
5 Stars 4 Stars 3 Stars 2 Stars 1 Star
4.9 from 7 reviews
Make these absolutely delicious sourdough discard bagels in just 4 hours! This recipe for homemade sourdough bagels is great for sourdough beginners and includes an optional overnight ferment for better digestibility. This recipe works with active, bubbly sourdough starter or discard.
- Author: Kaitlynn Fenley
- Prep Time: 3 hours
- Cook Time: 30 Minutes
- Total Time: 3 hours 30 minutes
- Yield: 7 Bagels
- Category: sourdough
- Method: Baking
- Cuisine: American
Ingredients
- 720 grams bread flour (6 cups)
- 120 grams sourdough starter discard (1 cup)
- 1/2 teaspoon Instant Yeast*
- 280 grams water (1 1/4 cups)
- 15 grams sea salt (about 2 teaspoons)
- 40 grams raw honey (2 tablespoons)
- 60 grams water, set aside (1/4 cup)
For the Boiling Water Bath
- 1 Tablespoon baking soda
- 1 Tablespoon honey or sugar
For the Toppings
- 1 Tablespoon egg whites
- 2 Tablespoons Poppy Seeds
- 2 Tablespoons Sesame Seeds
- 2 Tablespoons Black Sesame Seeds
- 2 Tablespoons Dried Minced Onion
Instructions
- Read the recipe notes on proofing time before starting.
- In a large bowl, combine the starter, instant yeast, flour, salt, honey, and cold water.
- Knead the ingredients together until a uniform, but shaggy dough ball forms. Use the extra 1/4 cup of water if necessary.
- Cover the bowl with a plate or a damp towel and proof the dough for 1 hour at a warm temp.
- Stretch and fold the dough. wet your hands and stretch the dough up out of the bowl and fold it in on itself, do this a few times until the dough smooths out and has more tension. Scoop around the sides of the dough with your hands to form it into a nice, smooth ball. Cover and let the dough proof for 30 minutes at a warm temperature.
- Next, sprinkle some flour on the surface of your counter. Remove the dough from the bowl and place it on the floured surface.
- Stretch the dough into a rectangle that’s a little bigger than a sheet of paper. Be gentle with the dough!! You don’t want to flatten it. Just lightly pull the sides until it’s a rectangle about the size of a sheet of paper.
- Divide the dough into 7 equal pieces (each piece should weigh about 176 grams).
- Line a baking sheet with parchment paper and sprinkle flour on top of the parchment paper.
- Grab a piece of dough, and fold it in, forming a small round dough ball. Place the dough ball on the floured parchment paper. Repeat for the other pieces.
- Lightly sprinkle the top of the dough balls with flour. Cover the dough balls with a towel and let them rise for about 30 more minutes until they puff up a good bit.
- Flour your hands and pick up a dough ball. Place it in your right hand. Using your thumb on the top of the dough ball and middle finger on the bottom, squeeze a hole through the center of the dough ball. Bring your index finger and ring finger through the hole in the dough to touch your thumb.
- Use your other hand to guide the donut-shaped dough through your right-hand palm and fingers that are held in a circular shape. This is how you create a bagel shape.
- Place the shaped bagels back on the floured parchment paper. (lightly sprinkle more flour if you need to)
- Let the shaped bagels rest for about 15 minutes until they’re nice and puffy, but don’t overproof.
- (optional) Place the bagel dough in the refrigerator for a final proof of 12 hours.
- Preheat your oven to 450° F.
- Gather your toppings and add them to small bowls for easy use.
- Bring a large pot of water to a boil. Add in the baking soda and the honey (or sugar).
- Using a slotted spoon, place each bagel in the boiling water for about a minute, flipping at 30 seconds.
- Remove the bagel from the water, place it back on the parchment paper.
- Brush the boiled bagels with egg white and sprinkle on the toppings.
- Repeat for the remaining bagels. Once they all have toppings, place the bagels in the oven.
- Bake for approximately 20 minutes* until golden brown. Rotate the bagels at 10 minutes for even baking.
- Remove and allow to cool for 30 minutes.
Notes
- I proof my dough in my air fryer that is also a bread proofer set to 98° F. The times in this recipe are for those conditions. If you are not using a proofer, and the conditions in your home are cooler, proofing times may take longer.
- If you want to make this recipe without any packaged yeast, you can! Double the proofing times in the recipe directions and use bubbly, peaking, active starter.
- Bake time may vary. I usually end up baking for 35 minutes total. You can check the bagels every 5 minutes to ensure you do not overcook them.
Kaitlynn Fenley Author, Educator, Food Microbiologist
Kaitlynn is a food microbiologist and fermentation expert teaching people how to ferment foods and drinks at home.
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