These sourdough discard bagels come together in about 30 minutes and require just one bowl for mixing these tasty delights. Trust me, this is the perfect way to turn your sourdough discard into something incredible your family will love! This recipe is a fantastic way to clean out the fridge while whipping up a delightful weeknight dinner or tasty breakfast!
Ingredients Breakdown
For these tasty bagels, you’ll need the following ingredients that are probably already in your pantry:
- 4 cups bread flour
- 3 tablespoons granulated sugar (divided)
- 1 teaspoon instant yeast
- 2 teaspoons kosher salt
- 200 grams (about ¾ cup) sourdough discard
- 1 ¼ cups warm water
- 1 egg white (for egg wash)
- 1 tablespoon water (for egg wash)
- Toppings (optional): Sesame seeds, poppy seeds, or everything bagel seasoning are great options if you want to jazz them up!
Let’s Get Cooking!
Alright, let’s dive right into making these delightful bagels! You’ll be surprised at how simple they are.
Mix it Up: In the bowl of a stand mixer fitted with a dough hook, combine 4 cups of bread flour, 1 tablespoon of sugar, 1 teaspoon of instant yeast, and 2 teaspoons of kosher salt. Give it a quick mix until everything is well combined!
Add the Wet Ingredients: On low speed, slowly pour in 200 grams of sourdough discard and 1 ¼ cups of warm water. Mix until combined, you’re looking for it to come together but not too sticky. Increase the speed to medium and knead for 4-5 minutes until you form a smooth ball of dough. The texture should be soft and slightly tacky but not sticking to your hands. Ahh, the smell of fresh dough!
Let it Rise: Grease a large bowl and place the dough in it, covering it with plastic wrap. Allow the dough to rise for about 90 minutes or until it’s doubled in size. Walk away and let that yeast do its magic!
Divide and Shape: Once your dough is fluffy and happy, turn it out onto a floured surface. Divide it into 8-10 equal pieces; each piece should be about the size of a golf ball. Roll each piece into a smooth ball and then press your thumb through the center to form a hole to make bagels. Trust me, the shape is essential!
Rest Time: Cover the bagels with a kitchen towel and let them rest for about 20 minutes. This helps them relax before going into the hot water bath.
Boil, Baby, Boil: Preheat your oven to 425°F and line baking sheets with parchment paper. In a large pot, bring 2 quarts of water and 2 tablespoons of sugar to a rolling boil. This step is crucial; boiling gives the bagels their signature chewy crust!
Boil the Bagels: Drop the bagels into the boiling water, just a few at a time so they have room. Boil for 15-30 seconds on each side. You’ll see them puff up a little bit!
Egg Wash and Toppings: Remove them from the water with a slotted spoon and place them on your parchment-lined baking sheets. In a small bowl, whisk together 1 egg white and 1 tablespoon of water for the egg wash. Brush this over the bagels, this is what gives them that gorgeous golden color! If you want toppings, sprinkle them on now.
Bake: Pop those beauties into the oven and bake for 18-22 minutes or until golden brown. Oh, and you’ll want to enjoy that incredible aroma wafting through your kitchen!
Cool and Serve: Remove the bagels from the oven and let them cool before slicing them open. Depending on your family, they might not make it to breakfast, these bagels are just that good!
If you loved this bagel recipe, be sure to check out my Sourdough Cheese Crackers, my Rye Sourdough Rolls, or my Sourdough Cinnamon Rolls! I’ve got tons of flavorful meals waiting for you!
Why This Recipe Works
Quick & Easy
Comes together in under 30 minutes, these bagels are perfect for busy weeknights when you want to whip up something satisfying without a lot of fuss. Don’t you just love when that happens?
One-Bowl Wonder
Minimal cleanup required! Yeah, less time scrubbing means more time enjoying your homemade bagels with family or friends.
Budget-Friendly
Using just a few simple, everyday ingredients you likely have in your pantry means you’ll save some bucks while creating bakery-quality bagels!
Customizable
What’s in your fridge? Use whatever ingredients you have to make your sourdough discard bagels uniquely yours, changing toppings or adding spices is super easy.
Comfort Food
They’re just loaded with tons of flavor! Seriously, there’s just something about freshly baked bagels that says home.
Serving and Storage Tips
How to Serve This Recipe
Serve these bagels warm, right out of the oven, with cream cheese, or even as a base for a breakfast sandwich. Oh! How about an egg-and-bacon sandwich on a bagel? You can thank me later!
Storage
These bagels are best eaten fresh, but they can be stored in an airtight container at room temperature for about 2-3 days, if they last that long!
Reheating
To reheat, pop them in a toaster or toaster oven until warmed through, maybe with some butter melting on top because, why not?
Freezer Friendly
Absolutely! Just freeze the bagels in a freezer-safe bag. When you’re ready to enjoy them, let them thaw overnight in the fridge, then reheat in the oven or toaster. Seriously, having homemade bagels handy for breakfast? Yes, please!
Final Thoughts
There you have it! Quick, easy, and downright delicious sourdough discard bagels that will impress anyone lucky enough to taste them. This recipe has become a staple in my kitchen, and I just know it will make its way into yours! Cooking doesn’t have to be complicated; it should be fun and delicious, like these bagels.
So, roll up your sleeves, grab those simple ingredients, and start mixing. Your family will love you for it, and you just might become their favorite home cook! For more Recipes Follow Us in our Pinterest.
Print
Easy Sourdough Discard Bagels
- Total Time: 45 minutes
- Yield: 8–10 bagels 1x
- Diet: Vegetarian
Description
These quick sourdough discard bagels come together in about 30 minutes, perfect for a delightful breakfast or weeknight dinner.
Ingredients
- 4 cups bread flour
- 3 tablespoons granulated sugar (divided)
- 1 teaspoon instant yeast
- 2 teaspoons kosher salt
- 200 grams (about ¾ cup) sourdough discard
- 1 ¼ cups warm water
- 1 egg white (for egg wash)
- 1 tablespoon water (for egg wash)
- Toppings (optional): sesame seeds, poppy seeds, or everything bagel seasoning
Instructions
- Mix it up: In the bowl of a stand mixer fitted with a dough hook, combine 4 cups of bread flour, 1 tablespoon of sugar, 1 teaspoon of instant yeast, and 2 teaspoons of kosher salt. Give it a quick mix until everything is well combined!
- Add the wet ingredients: On low speed, slowly pour in 200 grams of sourdough discard and 1 ¼ cups of warm water. Mix until combined—you’re looking for it to come together but not too sticky. Increase the speed to medium and knead for 4-5 minutes until you form a smooth ball of dough.
- Let it rise: Grease a large bowl and place the dough in it, covering it with plastic wrap. Allow the dough to rise for about 90 minutes or until it’s doubled in size.
- Divide and shape: Turn it out onto a floured surface. Divide it into 8-10 equal pieces. Roll each piece into a smooth ball and press your thumb through the center to form a hole.
- Rest time: Cover the bagels with a kitchen towel and let them rest for about 20 minutes.
- Boil, baby, boil: Preheat your oven to 425°F and line baking sheets with parchment paper. In a large pot, bring 2 quarts of water and 2 tablespoons of sugar to a rolling boil.
- Boil the bagels: Drop the bagels into the boiling water—boil for 15-30 seconds on each side.
- Egg wash and toppings: Remove them from the water and place them on your parchment-lined baking sheets. Brush with egg wash and add toppings if you desire.
- Bake: Pop into the oven and bake for 18-22 minutes or until golden brown.
- Cool and serve: Remove from the oven and let them cool before slicing.
Notes
Serve warm with cream cheese or use as a base for breakfast sandwiches. Store in an airtight container for 2-3 days or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bagel
- Calories: 250
- Sugar: 6g
- Sodium: 300mg
- Fat: 3.5g
- Saturated Fat: 1g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 0mg
