Description
Make easy, no-boil sourdough discard yogurt bagels with a chewy texture and a hint of tang. Perfect for a quick homemade breakfast or snack—no yeast or proofing required!
Ingredients
Scale
- 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
- In a large mixing bowl, combine the sourdough discard and Greek yogurt. Stir until smooth.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until a sticky dough forms.
- Lightly flour a surface and knead the dough for about 3-5 minutes until it becomes smooth and elastic.
Step 2: Shape the Bagels
- Divide the dough into 6 equal portions.
- 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.
- Place the shaped bagels onto a parchment-lined baking sheet.
Step 3: Add Toppings
- If using an egg wash, beat the egg and brush it over the top of each bagel for a golden finish.
- Sprinkle your desired toppings over each bagel.
Step 4: Bake the Bagels
- Preheat your oven to 375°F (190°C).
- Bake for 20-25 minutes, or until the bagels are golden brown and firm to the touch.
- Allow to cool slightly before serving.
Notes
- Dairy-Free Option: Use a dairy-free yogurt alternative.
- Whole Wheat: Substitute half of the all-purpose flour with whole wheat flour.
- Sweet Version: Add a tablespoon of honey or maple syrup and top with cinnamon and sugar.
- Savory Additions: Mix in shredded cheese, garlic powder, or dried herbs.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Category: breakfast, Baked Goods
- Method: Baking
- Cuisine: American
Keywords: sourdough discard, yogurt bagels, homemade bagels, no-boil bagels, easy bagel recipe