Can you use sourdough discard for bagels?

Yes! If you have sourdough discard sitting in your fridge, you can absolutely use it in bagels. While this recipe is designed to be yeast-free , sourdough discard can add a nice tangy flavor. If you're curious, check out these Sourdough Discard Bagels for a great way to put that starter to use!

Why are my sourdough bagels so chewy?

Sourdough bagels tend to be chewier because of the fermentation process. The longer the dough ferments, the more gluten develops, creating a denser, chewier texture. If you prefer a softer bagel, you can try shortening the fermentation time or using a mix of all-purpose and bread flour.

What can I make with sourdough discard?

Sourdough discard is super versatile! Besides bagels, you can use it in pancakes, waffles, crackers, or even pizza dough . It adds great flavor and reduces waste.

Are sourdough bagels a thing?

Absolutely! Sourdough bagels are just like traditional bagels but made with a sourdough starter instead of commercial yeast. They have a slight tang and a chewy texture that bagel lovers adore.

Is a sourdough bagel healthier?

Sourdough bagels can be a bit healthier than regular bagels because they are easier to digest and have a lower glycemic index. The fermentation process also increases the availability of nutrients like B vitamins and minerals.

Why are my sourdough bagels sinking?

If your sourdough bagels are sinking, it could be due to over-proofing or too much hydration in the dough . Try shortening the fermentation time and ensuring the dough is firm enough to hold its shape.

5 Steps To Make Easy Sourdough Discard Bagels Without Yeast

Description

Quick and easy no-yeast sourdough discard bagels that are chewy, golden, and made with pantry staples.

Ingredients

Scale

2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
1 cup Greek yogurt
1 egg (optional for topping)
Everything bagel seasoning, sesame seeds, or cinnamon sugar for topping

Instructions

Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a large mixing bowl, combine flour, baking powder, and salt.
Add Greek yogurt and mix until a dough forms.
Divide dough into 4 equal portions, roll into balls, and poke a hole in the center to form a bagel shape.
Optional: Boil bagels in simmering water for 30 seconds per side for extra chewiness.
Place bagels on a baking sheet, brush with egg wash (if using), and sprinkle with toppings.
Bake for 20-25 minutes until golden brown.
Let cool on a wire rack before slicing and serving.

Notes

For a dairy-free version, use coconut or almond yogurt. For a gluten-free option, substitute with a 1:1 gluten-free flour blend.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 bagel
Calories: 180
Sugar: 2g
Sodium: 300mg
Fat: 2g
Saturated Fat: 1g
Unsaturated Fat: 1g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 2g
Protein: 8g
Cholesterol: 15mg

Keywords: sourdough, bagels, no yeast, easy, homemade