Description
Transform your sourdough discard into chewy, golden-brown bagels with this easy no-yeast recipe. Perfectly crisp on the outside and soft inside, these homemade bagels are customizable with your favorite toppings.
Ingredients
Scale
- Dough:
- 1 cup sourdough discard (unfed)
- ¾ cup warm water
- 2 tablespoons honey or maple syrup
- 3 ½ cups bread flour (plus more for dusting)
- 1 ½ teaspoons salt
- For Boiling:
- 1 teaspoon baking soda
- 1 tablespoon sugar
- Optional Toppings:
- Sesame seeds
- Poppy seeds
- Everything bagel seasoning
- Coarse salt
Instructions
- Mix the Dough: In a large bowl, combine sourdough discard, warm water, and honey. Stir, then gradually mix in flour and salt. Knead for 8–10 minutes by hand or 5 minutes with a stand mixer until smooth.
- First Rise: Place dough in a greased bowl, cover with a damp towel, and let rest at room temperature for 8–12 hours (overnight) until doubled.
- Shape the Bagels: Divide dough into 8 pieces. Roll each into a ball, poke a hole in the center, and stretch into a bagel shape. Rest on a parchment-lined baking sheet for 30 minutes.
- Boil the Bagels: Bring water to a gentle boil, adding baking soda and sugar. Boil each bagel for 30 seconds per side, then transfer back to the baking sheet.
- Add Toppings: Sprinkle with desired toppings while still damp.
- Bake to Perfection: Bake at 425°F (220°C) for 20–25 minutes until golden brown. Cool on a wire rack.
Notes
- Use bread flour for a chewier texture; all-purpose flour results in a softer bagel.
- Boiling the bagels before baking enhances their chewy crust and shine.
- Store at room temperature for up to 3 days or freeze for up to 3 months
- Prep Time: 15 minutes
- rise time: 8-12 hours
- Cook Time: 20-25 minutes
- Category: Bread & Bagels
- Method: baking/ boiling
- Cuisine: American
Keywords: Sourdough discard bagels, homemade bagels, no-yeast bagels, sourdough baking, easy bagel recipe