Sourdough Discard Bagels
- emilyt3100
- Jul 20
- 3 min read
Sourdough discard bagels are one of my favorite ways to use up some discard! One thing especially amazing about bagels is that you can do any flavor combination you want. My husband's personal favorite is cheddar bagels so I often find myself making cheddar mixed with a seasoning such as onion, Jalapeño, or everything bagel seasoning!
Making bagels can be a labor of love, and there are a few different parts to making them turn out just like New York style bagels, but once you get the hang of it, you will be making bagels with ease!
Window Pane Test
The window pane test is a way to know if your dough is properly kneaded. When a dough passes the window pane test it has built up enough gluten index, this creates a great texture for the bagels. I attached an image here and a link to King Arthur's website that further describes this!
Shaping Bagels
Sometimes half of the battle of learning a new recipe in bread making is learning how to shape the dough. Bagels are a shaping method that may at first look intimidating but is actually very easy! Bagel dough is a very stiff dough, and because of this shaping is considered to be more beginner friendly then a sourdough loaf or even baguettes. I included below a few videos on how to shape your bagels!
Recipe makes 8 - 10 bagels
550-600 grams bread flour
14 grams honey or sugar
1 tsp instant yeast
12 grams salt
200 grams sourdough discard
280 grams warm water
Any toppings/mix ins you want
Small amount of honey/molasses to add to boiling water
In a stand mixer with dough hook attachment or bowl add you warm water, honey, yeast and sourdough discard. Mix until well combined. you can also add mix-in’s at this time such as onion, cheese, and seasoning
Add in the salt and flour and knead until the dough passes the window pane test (**see above**)
Knead the dough into a smooth ball and let it proof in a lightly oiled bowl
After the dough has doubled in size, then dump the dough out on the counter and split into 8 -10 even sized balls. 8 if you want more of a New York style bagel and 10 if you would like them smaller.
Shape your dough to your preference (see videos attached above) and let rest on a cookie sheet sprinkled with semolina or corn flour until the shaped bagels are puffed and when you press them the indentation stays and doesn't bounce back
In a large pot boil water with about 1-2 teaspoons of honey or molasses. Preheat your oven to 425 fahrenheit
Gently drop a few bagels into the water at a time, do not overcrowd the pot. Boil for about 20-30 seconds, flip the bagels over and let boil for another 20 seconds.
Once boiled, use a spider spoon to get the bagels out of the water, have a tea towel in one hand and scoop the bagels onto the tea towel for a few seconds to remove any excess water. Place the bagel onto the cookie sheet, re[eat for all bagels.
Beat one egg with water to make a wash for the bagels, lightly brush each bagel and add any additional toppings you desire at this time. Bake at 425 for about 20-30 minutes or until the bagels are golden brown and cooked to your likeness.
Let the bagels cool on a wire rack completely. Enjoy!
What is your favorite bagel flavor?
plain
everything
cinnamon raison
cheddar
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