Sourdough Discard Bagels
I make these Sourdough Discard Bagels whenever I want something cozy and homemade without wasting my starter. They’re firm on the outside, soft inside, and have that perfect chew you expect from a good bagel. They make mornings feel a little more special.
Ingredients
For the Dough:
- 250 g warm water
- 100 g sourdough discard unfed
- 20 g honey or sugar
- 8 g salt
- 7 g instant yeast
- 450 g bread flour
For Boiling:
- 2 L water
- 20 g honey or brown sugar
- 5 g baking soda
Instructions
- In a bowl, combine the warm water, sourdough discard, and honey or sugar. Add the bread flour, yeast, and salt, and mix until a stiff dough forms.
- Knead the dough for 8–10 minutes, either by hand or in a stand mixer, until smooth and strong. The dough should feel firm and not sticky.
- Cover the dough and let it rise for 60–90 minutes, until slightly puffy but not doubled in size.
- Divide the dough into 8 equal pieces, about 100–105g each. Roll each piece into a tight ball and let them rest for 20 minutes. Poke a hole in the center of each ball and stretch into a bagel shape.
- Place the shaped bagels on a parchment-lined tray, cover, and let rest for 30–45 minutes, until slightly puffy.
- Bring the water, honey or brown sugar, and baking soda to a boil. Boil the bagels for 30–60 seconds per side.
- Bake at 425°F (220°C) for 20–25 minutes, until deep golden.
Notes
- The dough should be stiff, as this creates the classic chewy bagel texture.
- Do not overproof; the bagels should feel slightly puffy, not airy.
- The boiling step is essential for achieving a shiny crust and chewy bite.
- Add toppings such as everything seasoning or sesame seeds immediately after boiling.
- The dough will feel very firm and dense, which is normal for bagels.
- It may be harder to knead than standard dough but should become smooth while remaining firm.
- If using a stand mixer, pause occasionally if it struggles, then continue mixing.