These No Yeast Sourdough Discard Bagels are a tasty way to use your sourdough leftovers! Simple to make, they have a chewy texture and a delightful flavor, perfect for breakfast or a snack.
I love how easy these bagels are to whip up when I have sourdough discard. They toast up beautifully, and who doesn’t enjoy a fresh bagel with their favorite spread? Yum!🥯
Key Ingredients & Substitutions
Sourdough Starter Discard: This is your main ingredient that adds flavor and texture. If you don’t have sourdough discard, try using an equal amount of plain yogurt or buttermilk as a substitute for a slightly different taste.
Flour: All-purpose flour works best here, but you can mix in whole wheat flour for added nutrition. Just use a 50/50 ratio for a nuttier flavor. If gluten-free is your goal, consider using a gluten-free flour blend.
Greek Yogurt: It provides moisture and tang. If you’re dairy-free, opt for a plant-based yogurt. Just make sure it’s thick for the right texture.
Egg White: For a shiny finish, an egg wash really elevates the bagels. If you’re vegan, use a mixture of non-dairy milk and a little maple syrup instead to achieve a similar look.
How Do You Achieve the Perfect Bagel Shape?
Shaping your bagels can be tricky, but here’s a simple method! After dividing your dough, roll each piece into a ball. Make a hole in the middle with your finger and gently stretch it out while rotating your hand. This helps keep the bagel uniform.
- Focus on even thickness. It shouldn’t be too thin at the hole or too thick at the outside.
- Rest the shaped bagels for a bit before boiling; this helps them hold their shape.
Boiling is crucial. It helps achieve that classic chewy bagel texture, so don’t skip this step! Just ensure your water is gently boiling and avoid overcrowding when you drop them in.
How to Make No Yeast Sourdough Discard Bagels?
Ingredients You’ll Need:
- 1 cup sourdough starter discard (unfed, thick consistency)
- 1 ¾ cups all-purpose flour (plus extra for shaping)
- 1 tsp baking powder
- 1 tsp salt
- 1 tbsp sugar or honey
- ½ cup Greek yogurt (or plain yogurt)
- 1 egg white (for egg wash)
- Optional toppings: sesame seeds, poppy seeds, minced garlic, dried onion flakes, or “everything bagel” spice mix
- Water (for boiling)
- 1 tbsp honey or sugar (for boiling water)
Time Needed:
You’ll need about 15 minutes to prepare the dough, plus an additional 20-25 minutes for boiling and baking. In total, you can enjoy freshly made bagels in under an hour!
Step-by-Step Instructions:
1. Mix the Dough:
In a large bowl, combine the sourdough discard, baking powder, salt, sugar (or honey), and Greek yogurt. Stir everything together until you have a blended mixture.
2. Knead the Dough:
Slowly add the all-purpose flour, mixing until it forms a soft, slightly sticky dough. Transfer the dough to a floured surface and knead for about 5-7 minutes until it’s smooth and elastic. If the dough sticks too much to your hands, gently add more flour as needed.
3. Shape the Bagels:
Once your dough is ready, divide it into 6 equal pieces. Roll each piece into a ball. With your finger, poke a hole through the center of each ball and carefully stretch the dough to create the classic bagel shape.
4. Rest the Bagels:
Arrange the shaped bagels on a parchment-lined baking sheet. Cover them with a clean kitchen towel and allow them to rest for about 15 minutes. This helps them rise slightly and hold their shape.
5. Boil the Bagels:
In the meantime, preheat your oven to 425°F (220°C). Prepare a large pot of water and add 1 tablespoon of honey or sugar to it. Bring the water to a gentle boil.
6. Cooking Time:
Carefully drop in the bagels—2-3 at a time—and boil each side for about 45 seconds. Use a slotted spoon to remove the bagels and let them drain. Be gentle to avoid shaping mishaps!
7. Prepare for Baking:
Once boiled, place the bagels back on the parchment-lined baking sheet. This is the time to brush the tops with egg white for that beautiful shiny finish, then sprinkle on your favorite toppings!
8. Bake Your Bagels:
Put the baking sheet in your preheated oven and bake the bagels for 18-22 minutes, or until they’re golden brown and fully cooked. The aroma will be delightful!
9. Cool and Serve:
Lastly, let your bagels cool on a wire rack for a few minutes. Enjoy them fresh, with cream cheese, butter, or your favorite toppings!
These No Yeast Sourdough Discard Bagels give you a delicious way to use your leftover sourdough starter. Enjoy the wonderful tanginess and chewy texture anytime! 🥯
Can I Use Active Sourdough Starter Instead of Discard?
Yes, you can use an active sourdough starter, but it may increase the dough’s rise slightly. If using active starter, consider reducing or omitting the baking powder for the best results.
Can I Make These Bagels Vegan?
Absolutely! Replace the Greek yogurt with a thick plant-based yogurt and use a mixture of non-dairy milk with a little maple syrup instead of the egg white for the wash. They will still turn out delicious!
What Toppings Can I Use?
You can get creative with toppings! Try sesame seeds, poppy seeds, minced garlic, dried onion flakes, or even make an “everything bagel” mix. Just sprinkle generously after applying the egg wash.
How Should I Store Leftover Bagels?
Store any leftovers in an airtight container at room temperature for up to 2 days. For longer storage, freeze them in a freezer-safe bag. To reheat, just pop them in the toaster or microwave for a few seconds!
