Can I make these bagels without a stand mixer?

Absolutely! While a stand mixer makes the job easier, you can definitely mix the dough by hand. Combine ingredients in a large bowl with a wooden spoon until a shaggy dough forms, then turn out onto a floured surface and knead for 8-10 minutes until smooth and elastic.

My bagels deflated when I put them in the water. What happened?

This usually happens when the bagels are overproofed during the second rise. Try reducing the second rise time, especially if your kitchen is warm. Also, handle the shaped bagels very gently when transferring them to the water bath.

Can I use active sourdough starter instead of discard?

Yes! Active starter will work just fine in this recipe. It might even give you a slightly better rise, but the flavor profile will be a bit less tangy than when using discard.

Why do my bagels look wrinkly after baking?

Wrinkly bagels usually mean there wasn't enough tension in the dough during shaping. When forming your bagels, make sure to create a tight, smooth ball before creating the hole. This tension helps the bagels maintain their shape during boiling and baking.

Sourdough Discard Bagels Recipe

Description

These soft, chewy Sourdough Discard Bagels are the perfect way to use up your sourdough discard, combining a quick yeast rise with the tangy flavor of sourdough for bagels that are golden and delicious. Enjoy a tender homemade bagel with a classic chewy crust and endless topping possibilities.

Ingredients

Units Scale

Main Dough

3 teaspoons active dry yeast (9 grams)
1 cup warm water (236 grams)
1 cup sourdough discard (285 grams)
2 tablespoons honey or maple syrup (42 grams)
2 teaspoons salt (14 grams)
4 cups unbleached all-purpose flour (560 grams)

For Boiling the Bagels

2 quarts water
1 tablespoon baking soda
1 tablespoon brown sugar

Optional Toppings

Sesame seeds
Everything but the bagel seasoning
Additional brown sugar

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Instructions

Activate the Yeast: Whisk the warm water and yeast together in the bowl of your stand mixer. Cover and let sit for 5 minutes until it becomes bubbly and foamy.
Mix the Dough: Add the sourdough discard, honey or maple syrup, salt, and flour to the bowl. Beat on low speed for 2 minutes using the dough hook attachment.
Knead the Dough: Continue kneading in the mixer until the dough forms a smooth ball, about 5-10 minutes, pausing if needed to avoid straining the mixer. Alternatively, knead by hand on a floured surface for 5-10 minutes.
First Rise: Place the dough in a lightly greased bowl and cover with foil, plastic wrap, or a damp towel. Let it rise at room temperature for 60-90 minutes, until doubled in size.
Shape the Bagels: Divide the dough into 8 equal pieces (about 137-140 grams each). Roll each piece into a ball, flatten slightly, and poke a hole in the center with your finger. Stretch to make the hole wider. Cover with a towel and let rise in a warm spot for 30 minutes to 1 hour, until puffy.
Prepare Water Bath and Oven: Preheat the oven to 425°F (220°C). Bring a large pot of water to a boil and add the baking soda and brown sugar. Line a baking sheet with parchment paper.
Boil the Bagels: Gently lower bagels into the boiling water with a slotted spoon. Boil each side for 1 minute. Remove and allow excess water to drain.
Add Toppings: Dip the boiled bagels into desired toppings such as sesame seeds or seasoning. Place on the prepared baking sheet.
Bake: Bake bagels for 20-25 minutes until golden brown on top. Transfer to a wire rack to cool.

Notes

Boiling the bagels is essential for achieving the classic chewy crust.
If you are sensitive to baking soda, you can boil them in water with just sugar.
The dough can be quite stiff; if needed, knead in batches and give your mixer breaks or knead by hand.
Bagels can be customized with your favorite toppings after boiling.

Nutrition

Serving Size: 1 bagel
Calories: 281 kcal
Sugar: 6 g
Sodium: 1007 mg
Fat: 1 g
Saturated Fat: 0.1 g
Unsaturated Fat: 0.4 g
Trans Fat: 0 g
Carbohydrates: 60 g
Fiber: 2 g
Protein: 8 g
Cholesterol: 0 mg