Can I use active sourdough starter instead of discard?

I’ve tried both, and while active starter works, I prefer using discard because it adds that distinctive tang without being too overwhelming – plus it’s a wonderful way to use up what might otherwise go to waste.

Why do my bagels deflate when I boil them?

In my experience, this usually happens when the bagels are over-proofed. I’ve found that the sweet spot is when they’re puffy but still firm – if your kitchen is warm, keep a closer eye on that second rise time!

Can I skip the boiling step?

I wouldn’t recommend it! I once tried to shortcut this step and ended up with rolls, not bagels. The boiling step is what creates that distinctive chewy crust and shiny exterior that makes a bagel a bagel.

How do I know when my bagels are fully baked?

I look for a deep golden-brown color and find that tapping the bottom should produce a hollow sound. If you’re unsure, an instant-read thermometer should read around 190°F when inserted into the center.

Can I make these without commercial yeast, using only sourdough discard?

You can, but in my kitchen tests, adding a bit of commercial yeast creates a more reliable rise while still getting all those wonderful sourdough flavors – it’s the best of both worlds!

Sourdough Discard Bagels: 8 Perfectly Chewy Homemade Treats You’ll Adore

Sourdough Discard Bagels

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Deliciously chewy homemade bagels made with sourdough discard — perfect for breakfast or hearty sandwiches.

Author: Emily Rose Carter
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 2 hours 40 minutes
Yield: 8 bagels 1x
Category: Breakfast
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

3 tsp active dry yeast (9 g)
1 cup warm water (236 g)
1 cup sourdough discard (285 g)
2 tbsp honey or maple syrup (42 g)
2 tsp salt (14 g)
4 cups unbleached all-purpose flour (560 g)
2 quarts water (for boiling)
1 tbsp baking soda
1 tbsp brown sugar
Optional: sesame seeds, everything bagel seasoning, brown sugar

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Instructions

Whisk warm water and yeast in a mixer bowl. Cover and let sit 5 minutes until bubbly.
Add sourdough discard, honey, salt, and flour. Mix with dough hook for 2 minutes, then knead 5–10 minutes until smooth.
Place in greased bowl, cover, and let rise 60–90 minutes until doubled.
Divide into 8 pieces (~137 g each), shape into bagels. Rest covered 30–60 minutes.
Preheat oven to 425°F (220°C), line baking sheet, and boil water with baking soda and brown sugar.
Boil bagels 1 minute per side. Remove and shake off excess water.
Dip in toppings if desired, bake 20–25 minutes until golden. Cool on wire rack.

Notes

Boiling gives bagels their classic chew.
For a milder flavor, skip the baking soda in the boil.
Use a mixer with breaks to avoid overheating.

Nutrition

Serving Size: 1 bagel
Calories: 281 kcal
Sugar: 6g
Sodium: 1007mg
Fat: 1g
Saturated Fat: 0g
Unsaturated Fat: 1g
Trans Fat: 0g
Carbohydrates: 60g
Fiber: 2g
Protein: 8g
Cholesterol: 0mg

Find it online: https://www.benefitiany.com/sourdough-discard-bagels/