Easy Sourdough Bagel Discard Recipe

This Sourdough Bagel Discard Recipe is easy and delicious. If you’re looking for a great breakfast recipe, then look no more!

Sourdough Bagels made with discard are a winner in my home. These specific bagels are chewy on the inside with a nice crust on the outside, yet tangy and oh-so-good!

If you’re like me and experiment with yeast vs. sourdough discard then, experiment no more. I have made bagels differently before these and have decided I like these the best.

Trust me, they are simple to make!

What is Sourdough Discard?

Yes, I know ‘discard’ sounds like a bad thing that needs to be thrown out. However, sourdough discard refers to the excess starter not needed to make sourdough bread or leaven.

In this particular “experiment”, I made a leaven for sourdough bread but didn’t use it to make bread. Instead of wasting the ingredients, I turned them into bagels and naan bread. It was perfect!

When you feed your starter with flour and water, it creates an overflow of the starter. Instead of throwing that away, you can use it in place of yeast to get a nice rise out of your dough.

This method ferments the dough, breaking down a bit of gluten, and making the bread easier to digest. Stay away from sourdough if you are allergic to fermented foods because of the histamines.

Commercial Yeast vs Discard

The main difference here, and something important to note is that commercial yeast and discard have two different flavors.

Fast-rising yeast can be bought in the store and used for almost any recipe. I like using yeast if I need/ want bread that same day. Yeast has a sweet flavor which is nice for doughnuts and sweet breads.

If you are making bagels or something savory like pizza crust or hamburger buns, I recommend using sourdough leaven or discard. It has a tangy and beautiful taste.

Although, I must say, you can use ripe discard for sweet things too for that amazing sweet and tangy taste. A slightly tangy red velvet cupcake has been my most popular dessert thus far!

Sourdough Bagel Toppings

One reason why I love bagels is because of their versatility. They can be sweet or savory, or a combo of both. Have you ever tried honey butter cream cheese on a savory bagel!? Talk about a sweet and salty party in your mouth! Honey butter cream cheese is like frosting for your bagel.

Of course, traditional bagel toppings include:

• Everything But the Bagel seasoning
• Cheese i.e. melted parmesan for a perfect level of crispy
• Cinnamon sugar
• Cardamom cinnamon sugar
• Jalapeno cheddar
• Cream Cheese
• Whipped Honey and cream cheese

Sourdough Bagel Variations

To incorporate different and unique bagel flavors, these variations must be mixed into the dough while it ferments:

• Cinnamon Raisin
• Blueberries
• Olives
• Garlic

Variations are endless!

Step-by-Step Instructions to Make Sourdough Bagel w/ Discard

Feed your sourdough starter the day before. Make sure to let it activate, getting nice and bubbly. On the day of, take this starter, now considered ‘discard’, and mix it with water. Don’t forget to feed your starter again to keep it alive!

Add sugar and salt to the water and discard mix. After this, add flour cup by cup to ensure it all gets worked in. The dough is dry and a bit tough to work with but will come together

Knead the dough on a floured surface for 10 min. It will eventually become smooth and cohesive.

Place the dough in a bowl, cover it with plastic or beeswax wrap, and let it ferment for 8-10 hrs. I let mine sit on the counter overnight because my kitchen is cold. This gave it enough time to rise.

Once finished, remove the dough and place it on the counter. Divide the dough into eight equal parts.

Roll the eight pieces of dough into tight balls. Poke holes in the middle of the circle and wiggle your finger around to make the hole big enough for air to bake the full circle.

24 hours later

Place uncooked bagels on a baking sheet, cover them with a linen tea towel and let them rise in a warm draft-free spot for an hour or more until they have visibly risen a bit more.

Meanwhile, heat the oven to 425 degrees and start the sugar bath.
Boil water and sugar in a Dutch oven.

Once the sugar bath is boiling, boil the bagels for a minute or two then flip. I use a slotted spoon when frying so water doesn’t accumulate, and to flip and remove them.

Put them back on a baking sheet with parchment paper and let them cool off.

Dip the cooled-off bagels in your toppings or add toppings on top of the bagels

Place in oven and bake until they are golden and reach an internal temp of 200 degrees. Normally about 20-25 min.

Sourdough Bagel Meals

A sourdough bagel with cream cheese is very filling on its own, however, if you want to add more protein and make it a meal that will last here are some ideas:

Add farm fresh sunny-side-up eggs on top. The yolk drizzle is divine and packed with protein for a complete breakfast.

If you have low-PUFA bacon, that would make a wonderful addition full of flavor.

Don’t skip out on breakfast, no later than 30 minutes after waking up, for proper energy usage to start your day 🙂