🛒 Ingredients (Makes 8 Medium Bagels)
🥖 Dough
- 1 cup sourdough discard (unfed, room temperature)
- 2 teaspoons instant yeast
- 1¼ cups warm water (slightly warm, not hot)
- 1 tablespoon sugar
- 1 tablespoon honey
- 4 cups bread flour or all-purpose flour
- 2 teaspoons salt
- 1 tablespoon olive oil or melted butter (optional, for a softer crumb)
💧 For Boiling
- 2 liters water
- 2 tablespoons honey or brown sugar
🌾 Optional Toppings
- Sesame seeds
- Poppy seeds
- Dried onion flakes
- Everything bagel seasoning
- Flaky sea salt
👩🍳 Step-by-Step Instructions
1️⃣ Bloom the Yeast
Pour warm water into a large mixing bowl. Stir in the sugar and yeast. Let the mixture rest for about 5 minutes until foamy bubbles appear on top — this shows the yeast is active.
2️⃣ Prepare the Dough
Mix in the sourdough discard and honey until well combined. Gradually add the flour, one cup at a time, stirring with a wooden spoon. Add salt and olive oil, then continue mixing until the dough begins to form.
3️⃣ Knead Until Smooth
Transfer the dough to a clean surface once it becomes too thick to stir. Knead for about 8–10 minutes until soft, elastic, and smooth. If it feels sticky, dust lightly with flour. Proper kneading develops gluten, giving bagels their signature chew.
4️⃣ First Rise
Shape the dough into a ball and place it in a lightly greased bowl. Cover with a towel or plastic wrap and let it rise for about 1 hour, or until doubled in size. In cooler kitchens, allow extra time.
5️⃣ Shape the Bagels
Press down the risen dough to release air. Divide it into 8 equal portions. Roll each into a smooth ball. Use your finger to poke a hole through the center and gently stretch until the opening is about 2 inches wide.
6️⃣ Second Rest
Arrange the shaped bagels on a parchment-lined baking tray. Cover and let them rest for 20–30 minutes so they puff slightly before boiling.
7️⃣ Boil for Classic Texture
Bring a large pot of water to a gentle boil and stir in honey or brown sugar. Carefully lower 2–3 bagels at a time into the water. Boil each side for about 45 seconds. This step creates the shiny exterior and chewy crust. Remove with a slotted spoon and return to the tray.
8️⃣ Add Toppings
While still damp, sprinkle your preferred toppings over the bagels so they stick well.
9️⃣ Bake
Preheat your oven to 400°F (200°C). Bake for 20–25 minutes until golden brown. For a deeper color, brush lightly with beaten egg before baking.
🔟 Cool & Enjoy
Transfer baked bagels to a wire rack and allow them to cool for at least 10 minutes. Slice, toast if desired, and spread with cream cheese, butter, or your favorite filling.
✨ What Makes This Recipe Special
These sourdough discard bagels combine the mild tang of sourdough with the classic chew of traditional bagels. It’s a delicious way to reduce waste while creating bakery-quality bread right in your own kitchen.
