Can you use sourdough discard for bagels?

Yes! Sourdough discard adds flavor and moisture to bagels. It's a great way to avoid waste while still getting that signature sourdough depth.

Are sourdough bagels healthier than regular bagels?

Sourdough bagels are often easier to digest thanks to natural fermentation. They may also have a lower glycemic index and better nutrient absorption.

Can sourdough discard be used for bread?

Absolutely. You can use discard in quick breads, pancakes, pizza dough, and other recipes that don’t rely on the starter’s rising power alone.

Is eating sourdough discard healthy?

In cooked recipes, yes. Discard contains beneficial acids and flavors. Just avoid eating it raw as it's still unfermented flour and water.

Can I eat sourdough discard raw?

No. Raw discard hasn’t been cooked, so it still contains raw flour and may carry bacteria. Always bake or cook before eating.

Is it okay to eat sourdough bread every day?

Yes—if it fits your diet. Sourdough is easier to digest for many people and can be part of a healthy meal plan, especially when made with whole grains.

Sourdough Discard Bagels Recipe | Quick, Chewy, and no yeast

Description

Chewy, soft, and freezer-friendly sourdough discard bagels recipe made with your leftover starter. A no-waste recipe that’s full of flavor and perfect for breakfast or brunch.

Ingredients

Sourdough discard – chilled or fresh
Bread flour – or all-purpose with added gluten
Instant yeast – or active dry (activated)
Maple syrup – adds sweetness and boosts yeast
Diastatic malt powder – optional, improves crust color
Brown sugar (for boiling) – adds shine and chew
Optional toppings – sesame seeds, shredded cheese, everything seasoning, etc.

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Instructions

Mix discard, warm water, maple syrup, and yeast. Add flour, salt, and malt powder. Knead until smooth and tacky.
Let rise in a covered bowl for 1–2 hours until doubled.
Divide dough into 10 pieces, shape into balls, poke and stretch a center hole.
Let shaped bagels rise overnight in the fridge or 30–60 minutes at room temperature.
Boil bagels in water with brown sugar, 40 seconds per side. Drain well.
Add toppings, place on parchment-lined sheet, and bake at 425°F for 25–30 minutes.
Cool before slicing. Freeze leftovers and reheat in toaster as needed.

Notes

Use discard for flavor, but adjust yeast for rise. Sub maple syrup with honey or malt. If skipping malt powder, add more sugar for browning. Customize with your favorite toppings. Perfect for meal prep or weekend brunch.

Nutrition

Serving Size: 1 bagel
Calories: 220
Sugar: 3g
Sodium: 290mg
Fat: 1g
Saturated Fat: 0g
Unsaturated Fat: 0.5g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 2g
Protein: 8g
Cholesterol: 0mg