Description
Chewy, soft, and freezer-friendly sourdough discard bagels recipe made with your leftover starter. A no-waste recipe thatโs full of flavor and perfect for breakfast or brunch.
Ingredients
- Sourdough discard โ chilled or fresh
- Bread flour โ or all-purpose with added gluten
- Instant yeast โ or active dry (activated)
- Maple syrup โ adds sweetness and boosts yeast
- Diastatic malt powder โ optional, improves crust color
- Brown sugar (for boiling) โ adds shine and chew
- Optional toppings โ sesame seeds, shredded cheese, everything seasoning, etc.
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 1โ2 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 30โ60 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 425ยฐF for 25โ30 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
Keywords: sourdough discard, bagels, no waste, homemade bagels, starter discard, easy bagel recipe