You might think the extra sоurdough disсard you dump is just trash , but it’s not at all . This leftover goo can make awesome bagels—crusty on the outside , chewy inside , and really filling .
Bagels are simple but take practice to get right . They start plain , then you can top with sweet or salty stuff . Using discard gives them a little tang and extra flаvor .
Plus , reusing discard is good for the planet . Instead of wasting food , you make something yummy . Ready to bake ? Let’s dive in .
What is Sourdough Discard?
Sоurdough disсard is the part of your starter you remove when you feed it . A starter is a mix of flour and water , it snags wild yeast from the air and ferments . This makes that tangy taste and helps breads rise . Bakers feed the starter often , then dump some . That dump is the discard .
You need discard so your starter dont get too big or too sour . If you never take some off , the jar overflows or the flаvor gets weird . By tossing some , you keep it happy and active .
And , using the discard is eco - friendly . Instead of chucking it , you add it to pancakes , waffles , muffins , or bagels .
Fermenting makes food easier to digest and unlocks more nutrients . So , when you bake with discard , you get a flаvor boost and a small health boost too .
Why Make Bagels with Sourdough Discard?
Bagels made with discard have a deeper tang than usual bagels . The wild yeast and bacteria give a richer taste that can stand out in every bite .
The texture is the best . You get a chewy crust and a soft middle . The discard helps make that perfect chew that's hard to find in store - bought bagels .
They also hold toppings great . Cream cheese , jam , lox , or anything else—it works all round . Plus , the ferment helps lower the glycemic index , so you might stay full longer .
Ingredients for Sourdough Discard Bagels
To make tasty sourdough discard bagels , you’ll need:
- Sоurdough Disсard: gives flavor and lift .
- Bread Flour: for that chewy texture .
- All - Purpose Flour: balances dough stretch .
- Water: mix it all .
- Honey or Malt Syrup: for a bit of sweet and nice crust color .
- Salt: brings out flavor and controls yeast .
- Optional Toppings: sesame seeds , poppy seeds , everything bagel mix .
Use good flours and experiment with toppings to find your fav . When you mix these , you get great bagels from your discard .
sourdough discard bagels
Equipment
- 1 mixing bowl
- 1 dough scraper
- 1 baking sheet
- 1 parchment paper
- 1 large pot
- 1 slotted spoon
- 1 cooling rack
Ingredients
- 1 cup sourdough starter (discard)
- 1 cup warm water
- 4 cups all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons salt
- 1 tablespoon instant yeast
- 1 tablespoon baking soda for boiling
- to taste optional toppings (sesame seeds, poppy seeds, or everything bagel seasoning) choose according to preference
Instructions
- In a mixing bowl, combine the sourdough starter and warm water. Stir to combine.
- Add sugar, salt, and instant yeast to the mixture. Mix well.
- Gradually add the flour to the wet ingredients, using a dough scraper or your hands to combine until a rough dough forms.
- Knead the dough on a lightly floured surface for about 10 minutes, or until smooth and elastic.
- Shape the kneaded dough into a ball and place it in a lightly greased bowl. Cover it with a damp cloth and let it rise for about 1 hour or until doubled in size.
- Once the dough has risen, punch it down to release the air. Divide the dough into 8 equal pieces (about 90g each).
- Shape each piece into a bagel by forming a ball and creating a hole in the center using your thumb. Gently stretch the hole to make it larger.
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a large pot, bring water to a boil and add the baking soda.
- Boil each bagel for about 30 seconds on each side. Remove with a slotted spoon and place them on the prepared baking sheet.
- If desired, sprinkle your chosen toppings over the bagels while they are still wet.
- Bake the bagels in the preheated oven for 20-25 minutes or until they are golden brown.
- Once baked, remove the bagels from the oven and let them cool on a wire rack.
