These No Yeast Sourdough Discard Bagels are an easy and fun way to use leftover sourdough starter! With just a few simple ingredients, you can make warm, chewy bagels right at home.
Let’s face it, who doesn’t love a fresh bagel? I usually slather on cream cheese and top it with my favorite toppings. They’re perfect for breakfast or a snack anytime! 🥯
Key Ingredients & Substitutions
Sourdough Discard: This recipe calls for active sourdough discard, which is a great way to avoid waste! If you don’t have any, you can often find sourdough starter at local bakeries, or you could start a starter yourself. Just remember, any starter will work as long as it’s bubbly and active!
All-Purpose Flour: While I used all-purpose flour, feel free to substitute half of it with whole wheat flour for a nuttier flavor and more fiber. Be mindful that whole wheat flour absorbs more water, so add a bit more if the dough feels dry.
Baking Powder: Baking powder is essential for making these bagels fluffy. If you only have baking soda, you can use it but add an acidic ingredient like yogurt or vinegar to help with the rising.
Toppings: I love using everything bagel seasoning, but you could use your favorite herbs and seeds instead. Consider trying dried onion flakes, garlic powder, or even a sprinkle of cheese for different flavors!
How Do I Boil Bagels Perfectly?
Boiling is a key step that gives bagels their chewy texture. Here’s how to do it right:
- Ensure your water is at a full boil before adding the bagels. This helps them cook correctly.
- If you want a glossy finish, add a tablespoon of sugar or honey to your boiling water; it gives a nice sheen and flavor.
- Boil the bagels for 1-2 minutes on each side. Longer boiling makes a denser bagel, while shorter makes it lighter.
- After boiling, use a slotted spoon to drain them well before placing on your baking sheet.
Don’t skip this step—it’s what makes bagels truly special! Enjoy making these chewy treats!
No Yeast Sourdough Discard Bagels
Ingredients You’ll Need:
For the Bagels:
- 1 cup (227g) active sourdough discard (unfed starter)
- 2 1/2 cups (315g) all-purpose flour (plus extra for kneading)
- 1 tsp baking powder
- 1 tsp salt
- 1 tbsp sugar or honey
- 1/4 cup (60ml) warm water (adjust as needed)
For Boiling:
- Large pot of water
- 1 tbsp sugar or honey (optional, for boiling water)
Toppings (optional):
- Everything bagel seasoning
- Sesame seeds
- Poppy seeds
- Sea salt
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and mix, another 15-20 minutes for forming and boiling the bagels, and then 20-25 minutes to bake. Overall, you should have delicious bagels ready in about an hour!
Step-by-Step Instructions:
1. Mix the Dough:
In a large mixing bowl, combine the active sourdough discard, sugar (or honey), warm water, and salt. Stir everything together until it’s well mixed and starting to combine.
2. Add Dry Ingredients:
Gradually add the all-purpose flour and baking powder into the bowl. Mix with a spoon or your hands until a dough forms. You may need to adjust the water depending on how sticky the dough is.
3. Knead the Dough:
Sprinkle some flour on a clean surface and transfer the dough. Knead it for about 6-8 minutes. The goal is to have a smooth and elastic dough. If it feels sticky, just add a little more flour while kneading.
4. Shape the Bagels:
Divide the dough into 6-8 equal pieces, depending on the size of bagels you want. Roll each piece into a ball, then flatten it slightly. Using your finger, poke a hole in the center and gently stretch it to about 2 inches wide to create the traditional bagel shape.
5. Preheat and Prepare for Boiling:
While you shape the bagels, preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper, ready for the bagels.
6. Boil the Bagels:
In a large pot, bring water to a boil. If you wish, add a tablespoon of sugar or honey to the boiling water for a sweeter glaze. Carefully drop the bagels in a few at a time and boil them for about 1-2 minutes on each side. Use a slotted spoon to remove them and let them drain.
7. Add Toppings:
As you place the boiled bagels on the parchment-lined baking sheet, sprinkle your favorite toppings while they are still wet from boiling. Be generous—they’re going to be delicious!
8. Bake the Bagels:
Put the baking sheet in your preheated oven and bake the bagels for 20-25 minutes until they are golden brown and cooked through. They will smell fantastic!
9. Cool and Serve:
Once they’re done baking, remove the bagels from the oven and let them cool on a wire rack. After they cool, slice them and enjoy with your favorite spreads or toppings!
Now you have your very own homemade bagels to enjoy! They’re soft, chewy, and made using your sourdough starter discard. Perfect for breakfast or a cozy snack. Enjoy! 🥯
Can I Use a Different Type of Flour?
Absolutely! You can substitute half of the all-purpose flour with whole wheat flour for added nutrients and flavor. Just remember to adjust the water amount as whole wheat flour absorbs more moisture.
What If My Dough Is Too Sticky?
If the dough is too sticky, sprinkle additional flour gradually while kneading until it reaches a smooth and elastic consistency. Be careful not to add too much flour at once!
Can I Make These Bagels in Advance?
You can prepare the bagel dough ahead of time and refrigerate it for up to 24 hours before boiling and baking. Just keep in mind that they may not rise as much when boiled straight from the fridge.
How Should I Store Leftover Bagels?
Store any leftover bagels in an airtight container at room temperature for up to 2 days. For longer storage, you can freeze them. Just wrap each bagel tightly in plastic wrap and place them in a freezer bag. When ready to eat, simply thaw and toast them for freshness!
