No proofing or boiling needed for these sourdough discard bagels! Soft and chewy, these bagels are so yummy that you’ll want to make them again and again.
Sourdough + Bagels = DELICIOUS!!!! If you’ve tried Sourdough Bagel Bites, you know what I mean. 🙂 There’s something so satisfying about the tang of sourdough and the chewiness of a bagel that just creates culinary magic. However, making bagels from scratch can be challenging. Typically the process involves proofing the dough, shaping, another proof, boiling, and finally baking. It can be easy for homemade bagels to turn out hard and dense if the proofing doesn’t go perfectly.
Don’t despair though, homemade bagels are absolutely possible! With this recipe, you can have bagels from scratch in under an hour. Instead of using sourdough or yeast for leavening, this recipe uses baking powder, making the bagels fluffy and soft. All you have to do is mix the dough, shape, and bake! No boiling or proofing necessary.
Bagels make such a yummy breakfast, lunch, or snack! Spread them with jam, cream cheese, peanut butter, or avocado or just enjoy them fresh from the oven. Let me know how you like to eat your bagels in the comments section at the end of this post!
Can you use Sourdough Starter Discard for anything?
You can use it in about any baked good that involves flour! Cookies, brownies, muffins, pie crust, biscuits, crackers, and cakes are all great options! To convert a recipe to use sourdough discard I usually add 1/2 cup of discard to the batter and subtract 1/2 cup of flour and 1/2 cup of liquid.
How long can you keep sourdough discard before it goes bad?
As long as you store your sourdough discard in the fridge, it will stay good for 1-3 weeks. If the starter develops hooch, a grey-ish liquid on top of the starter, you can just stir the hooch back into the starter. It will have a stronger sourdough flavor, but is perfectly fine to use. If you notice any discoloring, fuzz, or weird smells (other than the normal sourdough smell), you should throw out the discard.
Tips for making Sourdough Discard Bagels
- You can use a stand mixer to make the bagel dough if you prefer. The dough is pretty sticky so this can be helpful.
- If you want, you can add chocolate chips, raisins, or dried blueberries to the bagel dough for extra flavor.
- You can use whatever toppings you like for these bagels. Everything bagel seasoning, cheddar cheese, or parmesan are all great options.
- Store these bagels in an air-tight container for a few days. (If they aren’t gone within 30 minutes of baking them 🙂 )
Tools you will need
All you need is a bowl, parchment paper, and baking tray. If you have a stand mixer, you can use it, but it’s not necessary.
Ingredients you will need
You only need 6 ingredients, plus whatever toppings you like best for your bagel!
- 1 1/2 cups flour – All-purpose or bread flour. If you like, you could also do half all-purpose and half whole wheat flour.
- 1 cup Greek yogurt – You can use regular or low-fat, whatever you have on hand.
- 1/2 cup sourdough discard – This is what you throw away when you feed your sourdough starter.
- 4 tsp baking powder
- 1 tsp salt
- 1 egg – You’ll just use the egg white to brush on top of the bagels before baking.
- Toppings of your choice
How to make Sourdough Discard Bagels
This recipe was adapted from A Day in the Kitchen.
Preheat the oven to 375 degrees Fahrenheit. I love using the convection setting for even browning.
In a bowl, combine the flour, baking powder, and salt until well mixed.
Add in the sourdough starter and the Greek yogurt and stir to incorporate. The dough should form a sticky ball.
Alternatively, you can use a stand mixer to make the dough. Fit the mixer with a paddle attachment, mix together the dry ingredients, then add in the wet ingredients, and mix until the dough forms a ball.
Sprinkle flour on your hands and take the ball of dough out of the bowl. Place on a sheet of parchment paper.
Divide the dough into 8 equal sections. Take one section and roll it into a long rope. Wrap the rope into a circle and attach the ends together. Stretch out the circle a bit so that the inside of the circle is wider. Repeat with the remaining 7 sections of dough.
Gently crack an egg and let the egg white fall into the bowl, separating the egg white from the yolk. You can save the egg yolk for another recipe. Whisk the egg white. Brush the egg white over the bagels.
Top the bagels with your favorite toppings. Cheddar cheese or everything bagel seasoning taste delicious!
Bake the bagels for 20 minutes, until golden brown. Let cool at least 5 minutes before you slice the bagels. Enjoy!
Hungry for more?
If you liked these bagels, make sure to check out other sourdough recipes at the Kitchen Counter! Here are a few ideas to get you started:
If you make this recipe and enjoy it, let me know in the comments section below! You can also tag me on instagram @oldfashionedinspiration with a picture of your creation.
Sourdough Discard Bagels
No proofing or boiling needed for these sourdough discard bagels! Soft and chewy, these bagels are so yummy that you'll want to make them again and again.
Ingredients
- 1 1/2 cups flour
- 1 cup Greek yogurt
- 1/2 cup sourdough starter
- 1 tsp salt
- 4 tsp baking powder
- 1 egg
- toppings of your choice
Instructions
- Preheat the oven to 375 degrees Fahrenheit. I love using the convection setting for even browning.
- In a bowl, combine the flour, baking powder, and salt until well mixed.
- Add in the sourdough starter and the Greek yogurt and stir to incorporate. The dough should form a sticky ball.
Alternatively, you can use a stand mixer to make the dough. Fit the mixer with a paddle attachment, mix together the dry ingredients, then add in the wet ingredients, and mix until the dough forms a ball. - Sprinkle flour on your hands and take the ball of dough out of the bowl. Place on a sheet of parchment paper.
- Divide the dough into 8 equal sections. Take one section and roll it into a long rope. Wrap the rope into a circle and attach the ends together. Stretch out the circle a bit so that the inside of the circle is wider. Repeat with the remaining 7 sections of dough.
- Gently crack an egg and let the egg white fall into the bowl, separating the egg white from the yolk. You can save the egg yolk for another recipe. Whisk the egg white. Brush the egg white over the bagels.
- Top the bagels with your favorite toppings. Cheddar cheese or everything bagel seasoning taste delicious!
- Bake the bagels for 20 minutes, until golden brown. Let cool at least 5 minutes before you slice the bagels. Enjoy!
This recipe was adapted from A Day in the Kitchen.
Nutrition Information
Yield 8 Serving Size 1Amount Per Serving Calories 139Total Fat 1gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 1gCholesterol 25mgSodium 554mgCarbohydrates 25gFiber 1gSugar 1gProtein 7g
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