These No Yeast Sourdough Discard Bagels are quick and simple to make! Using sourdough discard adds a yummy flavor without needing to wait for yeast to rise.
Who knew bagels could be this easy? I love enjoying them fresh with my favorite toppings. You’ll be amazed at how tasty these are, and your family will too!
Key Ingredients & Substitutions
Sourdough Starter Discard: This is the star ingredient! You don’t need to feed it first; just use it straight from the fridge. If you don’t have sourdough discard, you can use plain yogurt or a 1:1 mix of flour and water to create a similar tangy flavor.
All-Purpose Flour: I like using all-purpose flour for its balance of protein. If you’re looking for a gluten-free option, you can try a gluten-free flour blend. Just be sure to check for a blend that includes xanthan gum for the best texture.
Vegetable Oil: This is optional, but adding oil makes the dough softer. You could also use melted butter or olive oil if you prefer. It can enhance the flavor and texture of the bagels.
Egg Wash: This helps achieve a nice shiny crust. If you want a vegan alternative, consider brushing with almond milk or aquafaba (liquid from canned chickpeas) instead.
How Do I Easily Shape Bagels?
Shaping bagels can be tricky, but with a little patience, it becomes easy! Here’s how to do it:
- After kneading the dough, divide it into equal pieces. Always start small (6 pieces) to ensure they’re all the same size.
- Roll each piece into a ball. Make sure to keep some flour on your hands to prevent sticking.
- Use your finger to poke a hole in the center of each ball, then gently stretch the hole to about 2 inches in diameter.
- The dough should spring back slightly, but that’s okay! Just stretch it a little more. Remember, practice makes perfect!
This method ensures that your bagels rise evenly and have that classic bagel shape. Happy bagel making!
No Yeast Sourdough Discard Bagels
Ingredients You’ll Need:
- 1 cup (240g) sourdough starter discard (unfed)
- 2 1/2 cups (300g) all-purpose flour, plus extra for dusting
- 1 tablespoon granulated sugar
- 1 1/2 teaspoons baking powder
- 1 teaspoon salt
- 3/4 cup (180ml) warm water (adjust as needed)
- 1 tablespoon vegetable oil (for dough, optional)
- 1 egg white (for egg wash)
- Toppings: sesame seeds, poppy seeds, minced garlic, dried onion flakes, coarse salt (for everything bagel seasoning)
How Much Time Will You Need?
This delightful bagel recipe takes about 15 minutes of prep time and 20-25 minutes to bake, making a total of around 40-45 minutes. You’ll have fresh, homemade bagels ready to enjoy in no time!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 425°F (220°C). While the oven warms up, line a baking sheet with parchment paper to prevent sticking.
2. Mix Your Dry Ingredients:
In a large mixing bowl, combine the sourdough discard, all-purpose flour, sugar, baking powder, and salt. Mix them well so the ingredients are evenly distributed.
3. Add Wet Ingredients:
Gradually pour in the warm water while mixing until the dough starts to form. If you’re using vegetable oil, add it in now for extra tenderness. The dough should be sticky but manageable.
4. Knead the Dough:
Transfer the dough to a floured surface and knead it for about 6-8 minutes until it becomes smooth and elastic. If the dough is too sticky, sprinkle a little more flour, but try to keep it a bit tacky for the best texture.
5. Divide and Shape:
Divide the dough into 6 equal pieces and shape each piece into a ball. To create bagels, poke a hole through the center of each ball using your finger and gently stretch the hole to about 2 inches in diameter.
6. Prepare for Baking:
Place the formed bagels on the prepared baking sheet. Beat the egg white and brush it gently over the bagels for a shiny crust and to help the toppings stick.
7. Add Toppings:
Generously sprinkle your desired toppings—like sesame seeds, poppy seeds, minced garlic, dried onion flakes, and coarse salt—over the bagels.
8. Bake Your Bagels:
Pop the baking sheet into the preheated oven and bake for about 20-25 minutes, or until the bagels are golden brown and cooked through.
9. Cool and Enjoy:
Once baked, let the bagels cool on a wire rack. After they’re cooled, slice them and spread with your favorite cream cheese or toppings. Enjoy your delicious homemade bagels!
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Absolutely! You can substitute whole wheat flour for all-purpose flour, but you may need to add a little more water since whole wheat absorbs more moisture. Start with a smaller amount and adjust as necessary to achieve the right dough consistency.
How Should I Store Leftover Bagels?
Store any leftover bagels in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them by wrapping each bagel tightly in plastic wrap and then placing them in a zip-top bag. Just thaw at room temperature when you’re ready to enjoy!
Can I Add Other Flavorings to the Dough?
Definitely! Feel free to get creative by adding herbs, spices, or grated cheese to the dough while mixing. Just keep in mind that adding wet ingredients may require adjusting the amount of flour or water used.
Do I Need to Boil the Bagels Like Traditional Recipes?
No boiling is necessary for this recipe! These bagels are quick to make with baking alone, which keeps them soft on the inside and crispy on the outside without the additional step of boiling.
