These No Yeast Sourdough Discard Bagels are quick and fun to make! With just a few simple ingredients, you can enjoy chewy and tasty bagels without waiting for dough to rise.
Let’s be real, who doesn’t love a warm bagel? Plus, using sourdough discard means you’re reducing waste! I love to top mine with cream cheese and lox—yum!
Key Ingredients & Substitutions
Sourdough Discard: This is the star of the show! It gives bagels their tangy flavor. If you don’t have any, you can try a plain yogurt or a bit of buttermilk mixed with flour to create a similar acidic effect.
All-Purpose Flour: While all-purpose flour works well, you can substitute with bread flour for a chewier texture. If you’re gluten-free, use a gluten-free flour blend, but be sure to add a binding agent like xanthan gum.
Sweeteners: You can use honey or sugar in this recipe. Agave syrup or maple syrup can also work as sweeteners. Keep in mind that they may slightly alter the flavor, but it will still be delicious.
Vegetable Oil or Butter: For a more flavorful bagel, I prefer using melted butter. But feel free to use any neutral oil or even coconut oil. If you’re looking for a dairy-free option, stick with vegetable oil.
Toppings: Customize your bagels with your favorite toppings! Think outside the box—try shredded cheese, spices, or even a cinnamon sugar blend for a sweet treat.
How Do You Knead Dough Effectively?
Kneading is a crucial step for developing the bagel’s texture. It helps build the gluten, giving them that chewy bite we love. Here’s how to do it right:
- Turn the dough onto a lightly floured surface and press down with the heel of your hand.
- Fold the dough over and give it a quarter turn. Repeat this process.
- If it feels too sticky, don’t overdo the flour—just add a touch more to your hands or the surface.
- Knead for about 8-10 minutes until the dough is smooth and elastic. You can check by stretching a small piece; if it holds its shape without tearing, you’re good to go!
Remember, a little practice makes perfect! Enjoy the process, and soon you’ll be a pro at kneading dough.
How to Make No Yeast Sourdough Discard Bagels
Ingredients You’ll Need:
For the Bagels:
- 1 cup sourdough discard (unfed starter)
- 2 ½ cups all-purpose flour, plus more for dusting
- 1 tablespoon sugar or honey
- 1 teaspoon baking powder
- 1 teaspoon salt
- ¾ cup warm water (approximate)
- 1 tablespoon vegetable oil or melted butter (optional, for softness)
For the Toppings (optional):
- everything bagel seasoning
- sesame seeds
- poppy seeds
- dried minced garlic
- dried minced onion
- coarse salt
How Much Time Will You Need?
This recipe takes about 15 minutes for preparation, plus an additional 20-25 minutes for baking. You’ll spend some time mixing, kneading, shaping, and boiling the bagels, followed by baking them until they’re golden brown. Don’t forget to let them cool for at least 15 minutes before serving—patience is key!
Step-by-Step Instructions:
1. Mix the Dry Ingredients:
In a large bowl, whisk together the 2 ½ cups of all-purpose flour, sugar (or honey), baking powder, and salt until they are well combined. This is where the base of your bagels begins!
2. Add Sourdough Discard and Water:
Next, add the cup of sourdough discard to the dry mixture. Gradually pour in the warm water while mixing with a spoon or your hands. Keep mixing until you get a sticky dough. If you’d like your bagels to be softer, you can also add the vegetable oil or melted butter at this stage and knead it in well.
3. Knead the Dough:
Turn the sticky dough out onto a lightly floured surface. Knead it for about 8-10 minutes until the dough becomes smooth and elastic. If it’s too sticky, feel free to sprinkle a little extra flour, but be careful not to make it too dry!
4. Rest the Dough:
Once kneaded, place the dough back into the bowl. Cover it with a damp cloth or plastic wrap and let it rest for 15-30 minutes at room temperature. This helps the gluten relax and makes shaping easier.
5. Shape the Bagels:
After resting, divide the dough into 6-8 equal pieces. Roll each piece into a ball. Then, using your thumb, poke a hole through the center of each ball and gently stretch it to create a bagel shape with a hole about 2 inches wide.
6. Preheat the Oven:
Time to get your oven ready! Preheat it to 425°F (220°C) and line a baking sheet with parchment paper.
7. Prepare Toppings and Boil Water:
Fill a large pot with water and bring it to a boil. While you’re waiting, get your toppings ready by placing them in shallow bowls for easy dipping later.
8. Boil the Bagels:
Carefully drop 2-3 bagels into the boiling water at a time. Boil each side for about 1 minute. Once done, use a slotted spoon to remove the bagels and let them drain on a paper towel.
9. Add Toppings:
While your bagels are still damp from boiling, dip the tops into your chosen seasoning mix or sprinkle the toppings generously over them. This is where you can get creative!
10. Bake:
Arrange the bagels on the prepared baking sheet and bake them for 20-25 minutes, or until they’re golden brown and crispy on the outside. Your kitchen will smell amazing!
11. Cool and Serve:
Let the bagels cool on a wire rack for at least 15 minutes before diving in. Enjoy them plain or with your favorite spreads like cream cheese, butter, or jam!
This recipe is a fantastic way to put your sourdough discard to use and enjoy delicious, chewy bagels without any yeast. Get ready for a treat!
Can I Use Active Sourdough Starter Instead of Discard?
Yes, you can use an active sourdough starter in this recipe! Just reduce the warm water slightly since an active starter usually contains some moisture. The final dough should still be sticky and manageable.
What Can I Do If My Dough is Too Sticky?
If your dough feels too sticky during kneading, add a little extra flour, a tablespoon at a time, until it becomes manageable. Be careful not to add too much, as this can make the bagels dense and dry.
Can I Freeze Leftover Bagels?
Absolutely! Once the bagels have cooled completely, place them in an airtight container or a freezer bag. They can be frozen for up to 3 months. To reheat, simply thaw and toast or warm them in the oven.
How Can I Customize the Flavors?
The great thing about these bagels is their versatility! Feel free to mix in herbs, spices, or even grated cheese into the dough before shaping. For sweet variations, try adding cinnamon and sugar or dried fruits before shaping the bagels.
