Description

These sourdough discard bagels feature a chewy crust and soft interior, made using leftover sourdough starter. The dough is kneaded and shaped into traditional bagel rings, boiled briefly to develop a shiny crust, then baked to golden perfection. Optional barley malt syrup enriches the boiling water, and various toppings add extra flavor and texture. This recipe yields eight delicious homemade bagels perfect for breakfast or snacks.

Ingredients

Scale

Bagel Dough

1 cup sourdough discard (unfed starter)
3 ½ cups bread flour
1 cup warm water
2 tablespoons granulated sugar
2 teaspoons instant yeast
1 ½ teaspoons salt

Boiling

1 tablespoon barley malt syrup (optional, for boiling)

Toppings

Toppings of choice (sesame seeds, poppy seeds, etc.)

Cook Mode Prevent your screen from going dark

Instructions

Mix the wet ingredients: In a large bowl, combine the sourdough discard, warm water, sugar, and instant yeast. Stir until the mixture is well combined and smooth.
Add dry ingredients and knead: Add the bread flour and salt to the wet mixture. Knead the dough by hand or with a stand mixer for 8-10 minutes until the dough is smooth and elastic.
First rise: Cover the dough and let it sit at room temperature for about 1 hour or until it has doubled in size.
Shape bagels: Divide the dough into 8 equal portions. Shape each piece into a smooth ball. Poke a hole through the center of each ball with your finger and gently stretch to form a ring-shaped bagel.
Prepare for boiling: Place the shaped bagels on a parchment-lined baking sheet and let them rest briefly while preparing the boiling water.
Boil the bagels: Bring a large pot of water to a boil. Add the barley malt syrup if using. Boil the bagels in batches of 2-3 for 1 minute on each side to create a chewy crust and shiny exterior.
Apply toppings: Remove the boiled bagels carefully and place them back on the baking sheet. Immediately sprinkle with your desired toppings, like sesame or poppy seeds.
Bake: Preheat your oven to 425°F (220°C). Bake the bagels for 20-25 minutes, or until they turn a golden brown with a chewy crust.
Cool before serving: Transfer the bagels to a wire rack and let them cool completely before serving to preserve texture and flavor.

Notes

Using barley malt syrup in the boiling water enhances the bagels’ characteristic shine and flavor but can be omitted if unavailable.
Be sure to boil bagels only a few at a time to avoid overcrowding and ensure even cooking.
Kneading the dough properly is essential to develop gluten for the bagels’ chewy texture.
Allow the bagels to cool completely on a wire rack to prevent sogginess and maintain crustiness.
Leftover bagels can be stored in an airtight container for up to 3 days or frozen for longer storage.