Sourdough Discard Bagels: A Delicious Way to Use Your Leftover Starter in 2024

Introduction

If you’re an avid sourdough baker, you know the struggle of dealing with the excess starter that accumulates during the feeding process. Instead of throwing away this valuable “discard,” why not transform it into a batch of delicious, chewy bagels? In this post, we’ll guide you through the process of making sourdough discard bagels, step by step.

How to Make Sourdough Discard Bagels

Before we dive into the recipe, let’s gather the necessary ingredients and equipment:

Sourdough Discard Bagels

Course: BreakfastCuisine: AmericanDifficulty: Intermediate

Servings

8

servings

Prep time

1

minute

Cooking time

30

minutes

Calories

200

kcal

To make this delicious smoothie, you’ll need:

Ingredients

• 1 cup sourdough discard

• 1 teaspoon instant yeast

• 1 tablespoon sugar

• 1 teaspoon salt

• 1/2 cup warm water

• 2 1/2 cups bread flour

Directions

• In a large bowl, mix together the sourdough discard, instant yeast, sugar, and salt.
• Gradually add the warm water and bread flour, mixing until a dough forms.
• Knead the dough on a floured surface for about 5 minutes until smooth and elastic.
• Place the dough in a greased bowl, cover, and let it rise for 1 hour.
• Divide the dough into 8 equal pieces and shape each piece into a bagel.
• Let the bagels rest for 15 minutes while you preheat the oven to 425°F (220°C).
• Boil the bagels in a pot of water with 1 tablespoon of sugar for 30 seconds on each side.
• Place the boiled bagels on a baking sheet and bake for 20-25 minutes until golden brown.

Tips and Variations

• Flavor Additions: Experiment with adding different flavors to your bagel dough, such as cinnamon and raisins, dried herbs, or shredded cheese.
• Overnight Rise: For a more developed flavor, you can let the shaped bagels rise in the refrigerator overnight before boiling and baking.
• Storing Starter: If you don’t have enough sourdough discard for this recipe, you can store your excess starter in the refrigerator for up to a week, allowing you to accumulate enough for a batch of bagels.

Making sourdough discard bagels is a rewarding way to use up your excess starter while creating a delicious, homemade breakfast or snack. With a little patience and practice, you’ll be able to master this technique and enjoy fresh, chewy bagels whenever the craving strikes. Happy baking!

Tips and Tricks for Perfect Sourdough Discard Bagels:

1. Use a kitchen scale to ensure accurate measurements of your ingredients, as this will lead to more consistent results.
2. If your sourdough discard is cold from the refrigerator, let it come to room temperature before using it in the recipe.
3. When shaping your bagels, make sure to create a hole that is larger than you think it needs to be, as the bagels will expand during the boiling and baking process.
4. Experiment with different toppings to customize your bagels. Try sesame seeds, poppy seeds, everything bagel seasoning, or even cinnamon sugar for a sweet twist.
5. If you’re not ready to bake your bagels right away, you can store the shaped bagels in the refrigerator overnight. Just be sure to cover them tightly with plastic wrap.

Serving Suggestions:

1. Slice your sourdough discard bagels in half and toast them for a crispy texture.
2. Spread a generous amount of cream cheese on each half and top with thinly sliced red onion, capers, and smoked salmon for a classic lox and bagel combination.
3. Create a breakfast sandwich by adding a fried egg, crispy bacon, and melted cheese to your toasted bagel.
4. For a sweet option, try spreading almond butter or Nutella on your bagel and topping it with sliced bananas or strawberries.
5. Use your sourdough discard bagels as a base for mini pizzas. Top them with marinara sauce, mozzarella cheese, and your favorite pizza toppings, then bake until the cheese is melted and bubbly.

Frequently Asked Questions:

1. Can I use all-purpose flour instead of bread flour?
   While you can use all-purpose flour, bread flour is recommended for its higher protein content, which helps create a chewier texture in the bagels.
2. How long does sourdough discard last in the refrigerator?
   Sourdough discard can be stored in an airtight container in the refrigerator for up to 1 week.
3. Can I freeze sourdough discard bagels?
   Yes! Allow the baked bagels to cool completely, then wrap them tightly in plastic wrap and store them in a freezer-safe bag for up to 3 months. To reheat, simply thaw the bagels at room temperature and toast them.
4. What if I don’t have instant yeast?
   If you don’t have instant yeast, you can use active dry yeast instead. Just be sure to proof the yeast in the warm water with a pinch of sugar before adding it to the dough.
5. Can I make these bagels vegan?
   Yes, this recipe is already vegan-friendly as it does not contain any animal products. However, be mindful of your choice of toppings if you wish to keep the bagels vegan.