Easy Sourdough Bagels (Using Discard or Starter) Recipe

Introduction

These easy sourdough bagels are a fantastic way to use your sourdough starter or discard while making delicious, homemade bagels. They are simple to prepare, have a wonderful chewy texture, and far surpass the flavor of store-bought varieties.

Ingredients

• 100g sourdough starter (discard or bubbly fed starter)
• 500g bread flour
• 250g water
• Pinch of yeast (if using sourdough discard)
• 30g sugar
• 10g salt
• 2 quarts boiling water (for boiling)
• 1 tbsp honey (for boiling water)
• Toppings as desired (everything bagel seasoning, sesame seeds, dried onions, parmesan cheese, cinnamon sugar, etc.)

Instructions

1. Step 1: If using yeast with your discard, combine water, sourdough starter, yeast, and sugar in a stand mixer. Mix roughly, then add flour and salt. Knead on low speed to combine, increase to medium speed to knead for a couple of minutes, then lower speed and continue kneading for 8 to 10 minutes until the dough is smooth and elastic.
2. Step 2: Let the dough rise in a warm area until doubled in size, approximately 1 to 2 hours.
3. Step 3: Divide the dough into 10 to 12 equal pieces (about 80g each for smaller bagels). Shape each piece into a ball, then poke a hole in the center with your thumb and stretch to form a bagel shape.
4. Step 4: Cover the shaped bagels with a towel or plastic wrap and allow them to rise again until nearly doubled in size.
5. Step 5: While the bagels rise, bring the water and honey to a boil and preheat the oven to 400°F (200°C).
6. Step 6: Gently place two bagels at a time into the boiling water. Boil for 20 to 30 seconds, or up to 2 minutes for chewier bagels, then remove with a slotted spoon and place on a greased baking sheet or silicone mat.
7. Step 7: Add desired toppings to the boiled bagels.
8. Step 8: Bake in the preheated oven for 20 to 25 minutes.
9. Step 9: Let bagels cool completely before slicing. Enjoy toasted with cream cheese or your favorite spread.

Tips & Variations

• For authentic sourdough flavor, use a fed bubbly starter and allow the dough to bulk ferment overnight on the counter before shaping and baking.
• Adjust boiling time for desired chewiness; longer boiling results in a chewier crust.
• Try various toppings like asiago cheese, cinnamon sugar, or minced onion for different flavors.
• If not using yeast, expect longer rising times due to natural fermentation.

Storage

Store cooled bagels in a plastic bread bag at room temperature for 3 to 4 days. For longer storage, freeze them in a sealed bag and thaw before toasting. Reheat toasted bagels for the best texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use sourdough discard instead of a fed starter?

Yes, you can use sourdough discard, but adding a pinch of yeast helps with rising and speeds up fermentation. The flavor might be less tangy compared to using a fed starter.

How do I shape the bagels properly?

Roll each dough portion into a smooth ball, then poke a hole through the center with your thumb. Gently stretch the hole as you rotate the dough until it forms a ring shape about 2 to 3 inches in diameter.

Easy Sourdough Bagels (Using Discard or Starter) Recipe

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4.8 from 55 reviews

This easy sourdough bagel recipe is perfect for using up your sourdough starter or discard. These homemade bagels are simple to make, chewy, and flavorful, much better than store-bought options. Whether using an active starter or discard with yeast, this recipe provides clear instructions for delicious American-style bagels.

• Author: Stella
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour 50 minutes (using yeast) or up to overnight for sourdough starter method
• Yield: 10–12 bagels 1x
• Category: Bread
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dough Ingredients

• 100g Sourdough Starter (bubbly fed starter or discard)
• 500g Bread Flour
• 250g Water
• Pinch of yeast (only if using sourdough discard)
• 30g Sugar
• 10g Salt

For Boiling

• 2 quarts Boiling Water
• 1 tbsp Honey

Optional Toppings

• Everything Bagel seasoning
• Sesame seeds
• Dried onions
• Parmesan cheese
• Cinnamon sugar
• Minced onion
• Asiago cheese

Instructions

1. Prepare Dough: Using a stand mixer, combine water, sourdough starter, yeast (if using discard), and sugar. Mix to roughly combine. Add bread flour and salt, mixing on low speed until combined. Increase to medium speed and knead for 2 minutes, then reduce speed and knead for 8-10 minutes until dough is smooth and elastic.
2. First Rise (if using yeast): Place dough in a covered container in a warm place and let it rise until doubled in size, approximately 1-2 hours. For fed sourdough starter, let dough bulk ferment overnight at room temperature wrapped in a container with a lid.
3. Shape Bagels: Divide dough into 10-12 equal portions (about 80g each for 12 bagels). Roll each piece into a round ball. Using your thumb, poke a hole through the center and gently stretch the dough to form a bagel shape.
4. Second Rise: Place shaped bagels on a baking sheet lined with parchment or silicone mat. Cover with plastic wrap or towel and let them rise until nearly doubled in size, about 1 to 1.5 hours in a warm area.
5. Boiling Preparation: Preheat the oven to 400°F (204°C). Bring 2 quarts of water and 1 tablespoon honey to a boil in a large pot.
6. Boil Bagels: Gently place two bagels at a time into the boiling water to avoid deflation. Boil for 20-30 seconds for regular chewiness or up to 2 minutes for chewier bagels. Remove with a slotted spoon and place on a greased baking sheet or silicone mat.
7. Add Toppings: While still wet, sprinkle your desired toppings such as everything bagel seasoning, sesame seeds, dried onions, parmesan cheese, or cinnamon sugar over the bagels.
8. Bake: Bake bagels in the preheated oven at 400°F for 20-25 minutes or until golden brown and cooked through.
9. Cool and Store: Allow bagels to cool completely on a cooling rack before slicing. Store in a plastic bread bag for 3-4 days or freeze for longer keeping.

Notes

• If using sourdough discard, add a pinch of yeast to help with rising.
• The dough requires a longer fermentation if using a fed sourdough starter; plan ahead for an overnight bulk ferment.
• Boiling time controls chewiness; boil longer for chewier bagels.
• Experiment with toppings for flavor variations.
• Use a stand mixer with a dough hook for best kneading results.
• Store cooled bagels in an airtight container or freezer to maintain freshness.

Keywords: bagel recipe, bagels, sourdough bagels, homemade bagels, easy bagels, sourdough starter recipes