Simple Sourdough Discard Yogurt Bagels

Why You’ll Love This Recipe

Sourdough discard yogurt bagels are a fantastic way to use up extra sourdough discard while creating a chewy, flavorful bagel with a hint of tang. The addition of yogurt gives these bagels a soft yet slightly chewy texture, eliminating the need for yeast or an extensive fermentation process. With just a few ingredients and minimal effort, you can enjoy fresh, homemade bagels without the hassle of traditional boiling and proofing.

Ingredients

• 1 cup sourdough discard (unfed)
• 1 cup plain Greek yogurt
• 2 cups all-purpose flour (plus extra for dusting)
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 egg (for egg wash, optional)
• Toppings of choice (sesame seeds, poppy seeds, everything bagel seasoning, etc.)

Instructions

Step 1: Prepare the Dough

1. In a large mixing bowl, combine the sourdough discard and Greek yogurt. Stir until smooth.
2. In a separate bowl, whisk together the flour, baking powder, and salt.
3. Gradually add the dry ingredients to the wet mixture, stirring until a sticky dough forms.
4. Lightly flour a surface and knead the dough for about 3-5 minutes until it becomes smooth and elastic.

Step 2: Shape the Bagels

1. Divide the dough into 6 equal portions.
2. Roll each portion into a ball, then use your fingers to poke a hole in the center, gently stretching it to form a bagel shape.
3. Place the shaped bagels onto a parchment-lined baking sheet.

Step 3: Add Toppings

1. If using an egg wash, beat the egg and brush it over the top of each bagel for a golden finish.
2. Sprinkle your desired toppings over each bagel.

Step 4: Bake the Bagels

1. Preheat your oven to 375°F (190°C).
2. Bake for 20-25 minutes, or until the bagels are golden brown and firm to the touch.
3. Allow to cool slightly before serving.

Variations

• Dairy-Free Option: Use a dairy-free yogurt alternative.
• Whole Wheat: Substitute half of the all-purpose flour with whole wheat flour for a heartier bagel.
• Sweet Version: Add a tablespoon of honey or maple syrup to the dough and top with cinnamon and sugar.
• Savory Additions: Mix in shredded cheese, garlic powder, or dried herbs for an extra burst of flavor.

Servings and Timing

• Servings: Makes 6 bagels
• Prep Time: 10 minutes
• Bake Time: 20-25 minutes
• Total Time: 30-35 minutes

Storage and Reheating

• Storage: Keep bagels in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
• Freezing: Wrap bagels individually and freeze for up to 3 months. Thaw at room temperature before reheating.
• Reheating: Toast in an oven at 350°F (175°C) for 5-7 minutes or use a toaster for a crisp finish.

Frequently Asked Questions

Can I use regular yogurt instead of Greek yogurt?

Yes, but Greek yogurt provides a thicker consistency. If using regular yogurt, reduce the amount slightly to prevent excess moisture.

Do I need to let the dough rest?

No, this recipe does not require resting or proofing, making it a quick and easy option.

Can I make these bagels gluten-free?

Yes, use a gluten-free flour blend that includes xanthan gum for the best texture.

Why are my bagels too dense?

Overmixing the dough or adding too much flour can result in dense bagels. Mix until just combined and knead lightly.

Can I make mini bagels?

Yes! Divide the dough into smaller portions and reduce baking time by about 5 minutes.

What if my dough is too sticky?

Add a little more flour, one tablespoon at a time, until it becomes manageable.

Can I add mix-ins to the dough?

Absolutely! Try adding raisins, dried fruit, or chocolate chips for a fun twist.

Do I need to boil these bagels?

No, these are no-boil bagels, making them much easier to prepare.

What can I use instead of egg wash?

Brush with milk or water for a softer crust, or leave them plain.

How do I get an extra chewy texture?

Using bread flour instead of all-purpose flour can help increase chewiness.

Conclusion

Sourdough discard yogurt bagels are an easy and delicious way to make homemade bagels with minimal effort. Whether you enjoy them plain, topped with seeds, or turned into a breakfast sandwich, these bagels are a great way to use up sourdough discard while creating something flavorful and satisfying. Give this recipe a try and enjoy fresh, homemade bagels with a delightful tangy twist!

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