These No Yeast Sourdough Discard Bagels are a tasty way to use up leftover sourdough starter! They’re chewy on the outside and soft on the inside, perfect for breakfast or a snack.
I love how easy these bagels are to make—they’re ready in no time! Just mix, shape, and bake. Try them warm with cream cheese or your favorite toppings. Yum! 🥯
Key Ingredients & Substitutions
Sourdough Discard: This is the star ingredient! You can use fed or unfed sourdough starter. If you’re out of sourdough, plain yogurt or buttermilk can provide a similar tangy flavor, but you’ll want to adjust the flour and liquid ratios slightly.
Maple Syrup or Honey: This adds a hint of sweetness. For a sugar-free option, you can use agave syrup or leave it out entirely if you prefer a more savory bagel. Many love the taste of honey in baked goods!
All-Purpose Flour: Essential for the bagel’s chewy texture. If you’re looking for a healthier option, whole wheat flour works, though it might make the bagels denser. You can also use bread flour for extra chewiness.
Egg Wash: Using an egg white gives a nice golden color. For a vegan version, opt for a plant-based milk like almond or oat milk to brush on top. This will also help toppings stick!
How Do I Shape Bagels Properly?
Shaping bagels may seem tricky, but it’s simple once you get the hang of it! After dividing your dough, follow these easy steps:
- Take one piece of dough and gently roll it into a ball.
- Using your finger, poke a hole in the center.
- Gently stretch that hole to about 2 inches in diameter, making the bagel shape. It will puff up during cooking, so don’t worry if it looks small!
Remember, don’t rush! The more even the shape, the better they will look and taste. Happy bageling!
No Yeast Sourdough Discard Bagels
Ingredients You’ll Need:
- 1 cup (240g) active sourdough discard (unfed starter)
- 1 tablespoon maple syrup or honey (optional, for sweetness)
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3 cups (360g) all-purpose flour, plus more for dusting
- Water, as needed for kneading
- Sesame seeds, poppy seeds, minced garlic, dried onion flakes, and coarse salt for topping (everything bagel seasoning blend)
- 1 egg white (for egg wash) or milk alternative
How Much Time Will You Need?
This delicious recipe takes about 15 minutes for preparation and an additional 25-30 minutes for cooking. You’ll be enjoying warm bagels in about an hour!
Step-by-Step Instructions:
1. Mixing the Dough:
In a large mixing bowl, start by combining the sourdough discard and your choice of maple syrup or honey (if you’re using it). Stir well until fully mixed together.
2. Adding Dry Ingredients:
Next, add the baking powder and salt. Stir everything together so the ingredients are evenly distributed.
3. Incorporating Flour:
Gradually begin to add the flour, about half a cup at a time. Use a wooden spoon or a dough hook to mix until a rough dough starts to form.
4. Kneading the Dough:
Turn your dough out onto a lightly floured surface. Knead it for about 5-7 minutes, adding a little water if the dough seems too dry, or more flour if it feels too sticky. You want it to be smooth and elastic.
5. Shaping the Bagels:
Now, divide the dough into 6 equal pieces. Roll each piece into a ball. To shape the bagels, poke a hole in the center of each ball with your finger and gently stretch it to about 2 inches in diameter.
6. Preheating and Preparing:
Preheat your oven to 425°F (220°C). Prepare a baking sheet by lining it with parchment paper or a silicone mat.
7. Boiling the Bagels:
In a large pot, bring water to a boil. Once boiling, reduce the heat to a simmer. Carefully drop the bagels in batches into the water. Boil them for 1 minute on each side.
8. Draining the Bagels:
Use a slotted spoon to remove the bagels from the water, allowing the excess water to drip off, and place them onto the prepared baking sheet.
9. Topping the Bagels:
Brush the tops of the bagels with the egg white (or your milk alternative), and generously sprinkle your desired toppings, like everything bagel seasoning, on top.
10. Baking:
Place the baking sheet in the preheated oven and bake the bagels for 20-25 minutes, rotating the sheet halfway through so they bake evenly. Look for a golden brown color!
11. Cooling:
Once baked, take them out and let the bagels cool on a wire rack before serving to enjoy the best texture.
Enjoy your chewy, flavorful bagels with your favorite spreads or toppings! Happy baking! 🥯
Can I Use Cold Sourdough Discard Straight from the Fridge?
Yes, you can! Just make sure to give it a quick stir to loosen it up before mixing it with the other ingredients. If it’s been in the fridge for a while, let it come to room temperature for the best results.
What Other Toppings Can I Use for the Bagels?
Feel free to get creative! Besides everything bagel seasoning, you can use just sesame seeds, poppy seeds, or even herbs like dried basil or rosemary. Cheese lovers might enjoy grated parmesan or cheddar.
How Do I Store Leftover Bagels?
Store leftover bagels in an airtight container at room temperature for up to 2 days. If you want to keep them longer, freeze the bagels! Just wrap them tightly in plastic wrap and then foil. Thaw at room temperature when you’re ready to enjoy!
Can I Double the Recipe?
Absolutely! Just mix everything in a larger bowl and ensure you have enough space to knead the dough. Keep in mind that you may need to boil the bagels in batches if your pot isn’t large enough!
