Easy Sourdough Discard Bagels (No Yeast!)

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Are you craving delicious, chewy bagels but short on yeast? Look no further! This sourdough discard bagel recipe is the perfect solution. Utilizing the often-discarded portion of your sourdough starter, you can create amazing bagels with a delightful tang, all without using commercial yeast.

Why Sourdough Discard Bagels?

  • No Yeast Required: Perfect for those times when you're out of yeast or prefer a more natural leavening process.
  • Delicious Tang: Sourdough discard adds a unique, subtle tang to the bagels, enhancing their flavor.
  • Reduces Waste: A great way to use up your sourdough discard instead of throwing it away.
  • Chewy Texture: These bagels boast a satisfyingly chewy texture that rivals traditional yeast-based bagels.

What is Sourdough Discard?

Sourdough discard is the portion of your sourdough starter that you remove before feeding it. It's packed with flavor and can be used in various recipes, adding a unique tang and texture.

Ingredients You'll Need

  • Sourdough Discard: The star of the show! Use discard that is unfed and at room temperature.
  • Bread Flour: Provides the necessary gluten for a chewy bagel.
  • Water: Hydrates the dough.
  • Salt: Enhances the flavor and controls the fermentation.
  • Sugar/Malt Syrup: Adds a touch of sweetness and helps with browning.
  • Optional Toppings: Everything bagel seasoning, sesame seeds, poppy seeds, etc.

Step-by-Step Instructions

  1. Combine Ingredients: In a large bowl, mix together the sourdough discard, bread flour, water, salt, and sugar (or malt syrup) until a shaggy dough forms.
  2. Knead the Dough: Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, until it becomes smooth and elastic. Alternatively, use a stand mixer with a dough hook.
  3. First Rise: Place the dough in a lightly oiled bowl, cover, and let it rise at room temperature for 6-8 hours, or overnight in the refrigerator.
  4. Shape the Bagels: Divide the dough into equal portions (usually 6-8). Roll each portion into a rope and then form it into a bagel shape, pinching the ends together securely.
  5. Second Rise: Place the shaped bagels on a baking sheet lined with parchment paper, cover, and let them rise for another 30-60 minutes.
  6. Boil the Bagels: Bring a pot of water to a boil and add some sugar or malt syrup. Gently drop the bagels into the boiling water, 1-2 at a time, and boil for 1-2 minutes per side.
  7. Add Toppings: Remove the boiled bagels from the water and place them back on the baking sheet. Brush with an egg wash (optional) and sprinkle with your desired toppings.
  8. Bake: Bake in a preheated oven at 425°F (220°C) for 20-25 minutes, or until golden brown.
  9. Cool: Let the bagels cool on a wire rack before slicing and enjoying.

Tips for Perfect Sourdough Discard Bagels

  • Use High-Quality Flour: Bread flour is essential for the chewy texture.
  • Don't Over-Knead: Over-kneading can result in tough bagels.
  • Proper Rise: Ensure the dough rises properly for the best texture and flavor.
  • Boiling is Key: Boiling the bagels before baking gives them their characteristic chewy crust.
  • Experiment with Flavors: Add different herbs, spices, or cheeses to the dough for unique flavor combinations.

Serving Suggestions

Enjoy these sourdough discard bagels with your favorite toppings, such as cream cheese, lox, avocado, or a simple pat of butter. They're also great for sandwiches!

Call to Action

Ready to bake? Try this sourdough discard bagel recipe today and enjoy the satisfaction of homemade bagels with a delicious twist! Don't forget to share your creations and tag us on social media!