Why are my sourdough bagels so dense?

Bagels turn out dense when the dough is under-kneaded, the yeast is weak, or they don’t proof long enough. Make sure your sourdough discard recipes bagel dough is well-kneaded and has a full rise before shaping and boiling.

Can you do anything with sourdough starter discard?

Absolutely! Discard can be used for pancakes, crackers, pizza crusts, muffins—and especially bagels. This sourdough discard recipes bagel is one of the most delicious ways to make sure nothing goes to waste.

What kind of toppings can I use for sourdough bagels?

You can go classic with sesame, poppy, and onion, or get creative with cinnamon sugar, za’atar, or shredded cheese. Press toppings on after boiling while the dough is still tacky.

What is the best way to store sourdough discard bagels?

Once cooled, store bagels in a paper bag for up to 3 days. For longer storage, slice and freeze them. Toast directly from frozen for best texture.

Sourdough Discard Recipes Bagel: 7-Step Easy, Chewy Guide

Name: Sourdough Discard Recipes Bagel: 7-Step Easy, Chewy Guide
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 3 teaspoons active dry yeast, 9 grams; 1 cup warm water, 236 grams; 1 cup sourdough discard, 285 grams; 2 tablespoons honey or maple syrup, 42 grams; 2 teaspoons salt, 14 grams; 4 cups unbleached all purpose flour, 560 grams; For boiling:; 2 quarts water; 1 tablespoon baking soda; 1 tablespoon brown sugar

Description

Soft, chewy bagels made from sourdough discard and a touch of yeast—ready in one morning!

Ingredients

3 teaspoons active dry yeast, 9 grams
1 cup warm water, 236 grams
1 cup sourdough discard, 285 grams
2 tablespoons honey or maple syrup, 42 grams
2 teaspoons salt, 14 grams
4 cups unbleached all purpose flour, 560 grams
For boiling:
2 quarts water
1 tablespoon baking soda
1 tablespoon brown sugar

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Instructions

Whisk the warm water and yeast together in the bowl of your stand mixer. Cover and allow to sit for 5 minutes.

Add the sourdough discard, honey, salt and flour. Beat on low speed for 2 minutes.

Knead in the mixer or by hand for 5–10 minutes until smooth and stiff.

Place the dough in a greased bowl. Cover and let rise at room temperature for 60–90 minutes, or until doubled.

Divide into 8 pieces. Roll into balls, flatten, and poke holes to shape. Let rise 30–60 minutes until puffy.

Bring water, baking soda, and sugar to a boil. Boil bagels for 1 minute per side.

Dip boiled bagels in toppings. Place on parchment-lined baking sheet.

Bake at 425°F for 20–25 minutes until golden. Cool on a wire rack.

Notes

Use a slotted spoon to transfer bagels in and out of the water.

Store cooled bagels in a paper bag for 2–3 days, or slice and freeze.

Prep Time: 15 mins
Cook Time: 25 mins
Category: Sourdough Discard Recipes
Method: Baking
Cuisine: American