Sourdough Bagels

Sourdough Bagels

Here is everything you will need to make soft and chewy sourdough discard bagels at home. These quantities make about 8 medium-sized bagels. 1 cup of active sourdough discard (not fed, at room temperature) 2 teaspoons of instant yeast 1 and ¼ cups of warm water (not hot, just slightly warm to the touch) 1 tablespoon of sugar (to activate the yeast) 1 tablespoon of honey (for sweetness and color) 4 cups of bread flour or all-purpose flour 2 teaspoons of salt 1 tablespoon of olive oil or melted butter (optional, for softness) For boiling the bagels: 2 liters of water 2 tablespoons of honey or brown sugar (helps with golden crust) For topping (optional): Sesame seeds Poppy seeds Dried onion flakes Everything bagel seasoning Sea salt flakes Step by Step Method Follow these simple steps carefully to make your sourdough discard bagels turn out perfect every time. Step 1: Activate the yeast In a large bowl, pour the warm water. Add the sugar and yeast, then stir gently. Let it sit for about five minutes until you see bubbles forming on top. This means your yeast is active and ready to use. Step 2: Mix the dough Add the sourdough discard and honey into the bowl. Stir everything together until it looks smooth and creamy. Slowly add the flour, one cup at a time, while stirring with a wooden spoon. Add the salt and olive oil, then keep mixing until the dough starts to come together. Step 3: Knead the dough Once the dough becomes too thick to mix with a spoon, transfer it to a clean surface. Knead the dough for about ten minutes until it becomes soft, stretchy, and smooth. If the dough feels sticky, sprinkle a little more flour. Kneading helps develop the gluten, which gives your bagels their chewy texture. Step 4: First rise Shape the dough into a round ball and place it in a lightly oiled bowl. Cover the bowl with a clean towel or plastic wrap and let it rise for about one hour, or until it doubles in size. If your kitchen is cool, you can let it rest longer. Step 5: Shape the bagels Once the dough has risen, punch it down gently to remove the extra air. Divide it into eight equal pieces. Roll each piece into a smooth ball. To form the bagel shape, poke a hole in the center of each ball using your finger, then gently stretch it out until the hole is about two inches wide. Step 6: Second rise Place the shaped bagels on a baking sheet lined with parchment paper. Cover them again and let them rest for another 20 to 30 minutes. This step helps them become soft and puffy before boiling. Step 7: Boil the bagels While the bagels are resting, fill a large pot with water and bring it to a gentle boil. Add honey or brown sugar to the water. Carefully drop two or three bagels at a time into the boiling water. Boil each side for about 45 seconds. This step helps the bagels get that shiny crust and chewy texture. Remove the bagels with a slotted spoon and place them back on the baking sheet. Step 8: Add toppings While the bagels are still slightly wet, sprinkle your favorite toppings over them. You can use sesame seeds, poppy seeds, or anything you like. Step 9: Bake the bagels Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Place the baking sheet in the oven and bake the bagels for about 20 to 25 minutes or until they turn golden brown. If you want a deeper color, you can brush them with a little beaten egg before baking. Step 10: Cool and serve Remove the bagels from the oven and let them cool on a wire rack for about 10 minutes. Slice one open, spread with cream cheese or butter, and enjoy your homemade sourdough discard bagel. Why This Recipe Is Special Sourdough discard bagels are special because they bring together the best of two worlds. You get the classic chewy texture of traditional bagels combined with the tangy flavor of sourdough. This gives the bagels a natural, complex taste that is both satisfying and healthy. Using sourdough discard also means you are not wasting any part of your starter, making this recipe environmentally friendly and budget-friendly. These bagels are also easier to digest than regular ones. The sourdough discard contains natural fermentation, which helps break down gluten and makes nutrients easier to absorb. The result is a bagel that feels lighter on the stomach and has a lower glycemic index compared to standard bagels. This makes it a great option for people who want a healthier homemade breakfast choice. The texture of these bagels is another reason people love them. The boiling step creates a glossy crust, while the inside stays soft and slightly airy. You can use these bagels in many ways — for breakfast sandwiches, as a base for pizza-style snacks, or simply toasted with butter. Each bagel is a small work of art that reflects your care and patience. Extra Tips for Better Taste Use fresh discard: The flavor of your bagels depends on your discard. Try to use sourdough discard that is not older than a few days for a mild tangy flavor. Do not skip boiling: Boiling the bagels before baking is what gives them their chewy crust. Make sure the water is gently boiling, not too hard, to prevent them from losing their shape. Add flavor to the dough: You can mix in herbs, garlic powder, or even small bits of cheese into the dough before shaping to create flavored bagels. Resting time is important: If you have time, let the shaped bagels rest a little longer before boiling. This helps them become softer and more airy inside. Try different toppings: From sesame seeds to cinnamon sugar, the topping choices are endless. Sweet bagels can be made by adding raisins, chocolate chips, or blueberries. Store properly: After baking, let the bagels cool completely. Store them in an airtight container for up to three days. You can also freeze them for later and reheat in a toaster or oven. Use bread flour if possible: Bread flour has a higher protein content, which helps develop stronger gluten and results in a chewier bagel. Brush with egg wash: For a shiny and golden crust, brush each bagel with beaten egg before baking.