What can I make with sourdough discard?

Sourdough discard is incredibly versatile! Aside from Sourdough Discard Bagels , you can use it for pancakes, waffles, crackers, pizza dough, and even brownies. It adds a subtle tang and enhances texture in baked goods.

What is sourdough discard good for?

Sourdough discard is packed with natural fermentation benefits, making it great for improving flavor and digestion in baked goods. It also reduces food waste, so instead of tossing it, you can repurpose it into delicious recipes.

Why can't you use sourdough discard for 7 days?

After about a week, sourdough discard can become overly acidic and start developing off flavors. In some cases, it might even grow unwanted bacteria or mold, especially if it’s been stored at room temperature. To keep it fresh, refrigerate it or use it within a few days.

How long can sourdough discard last in the fridge?

Sourdough discard can last up to two weeks in the fridge. However, the older it gets, the stronger its flavor becomes. If it smells off or develops mold, it’s time to toss it.

What to do with day 4 sourdough discard?

Day 4 sourdough discard is still perfectly usable! It has a nice tang but isn’t too strong yet. It’s great for baking bagels, making pancakes, or even adding to savory dishes like fritters.

Do you have to discard sourdough starter every time you feed it?

Yes, but only if you don’t plan on using it right away. Discarding keeps your starter manageable and prevents it from overflowing. If you don’t want to waste it, store the discard in the fridge and use it for recipes like these Sourdough Discard Bagels !

Sourdough Discard Bagels: Easy, Chewy, & Irresistible

Sourdough Discard Bagels

Print Recipe

Homemade Sourdough Discard Bagels with a chewy crust and a soft, flavorful interior. A perfect way to use up extra sourdough discard!

Author: Julie
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 2 hours
Yield: 8 bagels 1x
Category: Breakfast
Method: Baking
Cuisine: American

Ingredients

Scale

2 cups (500g) sourdough discard
4 cups (500g) bread flour
1 tablespoon sugar or honey
1 ½ teaspoons salt
2 teaspoons instant yeast
1 cup warm water
8 cups water (for boiling)
1 tablespoon baking soda
1 tablespoon honey or malt syrup
Optional toppings: Sesame seeds, poppy seeds, everything seasoning, cinnamon sugar

Instructions

Mix sourdough discard, warm water, sugar (or honey), and yeast until dissolved.
Add bread flour and salt, mixing until a dough forms.
Knead for 8-10 minutes until smooth. Let rise for 90 minutes.
Divide dough into 8 pieces, shape into bagels, and let rest for 30 minutes.
Boil bagels for 30 seconds per side in water with baking soda and honey.
Brush with egg wash, add toppings, and bake at 425°F for 20-25 minutes.

Notes

Store bagels in an airtight container for up to 3 days or freeze for longer storage.

Nutrition

Serving Size: 1 bagel
Calories: 250
Sugar: 2g
Sodium: 450mg
Fat: 1g
Saturated Fat: 0g
Unsaturated Fat: 0.5g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 2g
Protein: 8g
Cholesterol: 0mg

Keywords: sourdough, bagels, discard, homemade

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