These No Yeast Sourdough Discard Bagels are a fun and easy way to use leftover sourdough starter! They’re chewy, slightly tangy, and perfect for breakfast or a snack.
You know what’s great? No waiting for dough to rise! I mix, shape, boil, and bake—in a flash, there are delicious bagels ready to munch. Enjoy them warm with cream cheese! 🥯
Key Ingredients & Substitutions
Sourdough Starter Discard: This is the star of the show! Use active discard for the best results. If you don’t have any, you can make a simple dough with regular flour and water or use some instant yeast as a quick fix.
Flour: All-purpose flour works great, but you can swap in bread flour for a chewier texture. If you’re gluten-free, consider using a gluten-free all-purpose blend, though it may slightly change the texture.
Sweetener: I love using honey for a hint of flavor, but sugar works just fine too. For a low-carb option, you can substitute with a sugar alternative like stevia, adjusting the amount needed.
Toppings: Get creative! I enjoy everything bagel seasoning, but you can use cheddar cheese, garlic powder, or even cinnamon sugar for something sweet.
How Can I Get My Bagels to Be Chewy and Delicious?
The secret to chewy bagels lies in boiling! This step helps develop their iconic texture. Boiling the dough before baking sets the crust while keeping the inside soft.
- Bring water to a gentle boil, then add your shaped bagels one or two at a time.
- Boil each side for 1-2 minutes. This creates a nice outer crust!
- Don’t skip boiling! It’s what makes them authentic bagels, not just bread rings.
Once baked, cooling them on a wire rack helps maintain that chewy texture. Enjoy your homemade bagels fresh out of the oven!
How to Make No Yeast Sourdough Discard Bagels
Ingredients You’ll Need:
- 1 cup (240g) active sourdough starter discard (unfed)
- 1 1/2 cups (180g) all-purpose flour, plus extra for kneading
- 1/4 cup (60ml) water (may need a little more or less)
- 1 tablespoon sugar or honey
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 tablespoon olive oil (optional, for dough)
- Toppings (optional): everything bagel seasoning, sesame seeds, poppy seeds, red pepper flakes
Time Needed:
This recipe takes about 15-20 minutes for preparation, and then an additional 20-25 minutes to bake. Total time is approximately 45-50 minutes, plus a bit of cooling time before serving. In no time, you’ll have warm, homemade bagels ready to enjoy!
Step-by-Step Instructions:
1. Mix the Ingredients:
In a large mixing bowl, combine your sourdough starter discard, flour, sugar, baking powder, and salt. Mix the dry ingredients together first for even distribution, then add in the starter.
2. Form the Dough:
Gradually pour in the water and olive oil (if you’re using it). Mix until a shaggy dough starts to come together. You may need to adjust the water slightly, depending on the moisture content of your starter.
3. Knead the Dough:
Turn the dough out onto a floured surface. Knead it for about 5-7 minutes until it feels smooth and elastic. If the dough sticks to your hands, dust it with a little extra flour as needed. Don’t over-knead, though!
4. Shape the Bagels:
Divide the dough into 6 equal pieces and roll each piece into a ball. To shape the bagels, poke a hole in the center of each ball using your finger and gently stretch it to make the hole about 1.5 inches wide.
5. Preheat and Prepare:
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. This will help with easy cleanup and prevent sticking.
6. Boil the Bagels:
Bring a large pot of water to a gentle boil. Carefully add each bagel to the boiling water, cooking them in batches for about 1-2 minutes per side. After boiling, use a slotted spoon to remove them and let them drain briefly.
7. Add Toppings:
Place the boiled bagels on your prepared baking sheet. While they’re still a bit wet, sprinkle on your choice of toppings to make them extra tasty!
8. Bake the Bagels:
Bake for 20-25 minutes or until they’re golden brown and cooked through. Your kitchen will smell amazing!
9. Cool and Serve:
Once done, remove the bagels from the oven and let them cool on a wire rack. This helps them maintain their chewy texture. Enjoy them warm with cream cheese, butter, or your favorite spreads!
These No Yeast Sourdough Discard Bagels are a delightful and easy recipe that uses up your sourdough discard while giving you a tasty treat. Enjoy! 🥯
Can I Use Active Sourdough Starter Instead of Discard?
While the recipe specifically uses unfed sourdough discard, you can use active starter if you adjust the water slightly since active starters can have different moisture levels. Just ensure it’s at least 1 cup.
What If My Dough Is Too Wet or Dry?
If your dough feels too sticky, add a little more flour, 1 tablespoon at a time. If it seems too dry, add water gradually, also 1 tablespoon at a time, until you achieve a smooth, workable dough.
How Can I Store Leftover Bagels?
Store any leftover bagels in an airtight container at room temperature for up to 2 days. For longer storage, wrap them tightly in plastic wrap and freeze for up to 3 months. Thaw at room temperature when ready to eat!
Can I Add Ingredients to the Dough?
Absolutely! Feel free to add herbs, cheese, or chopped garlic to the dough for extra flavor. Just keep in mind that adding too many ingredients might affect the dough’s consistency, so adjust flour or water accordingly.