These No Yeast Sourdough Discard Bagels are soft, chewy, and super easy to make! With just a few simple ingredients, you can whip up a tasty batch in no time.
Who knew using sourdough discard could be this fun? I love slathering on cream cheese, but you can get creative with toppings! Get ready for a bagel party! 🥯
Key Ingredients & Substitutions
Sourdough Starter Discard: This is the star of the recipe! If you don’t have sourdough discard, you can try using plain yogurt or buttermilk for a different texture. However, using the discard adds a great flavor that’s hard to replicate!
All-purpose Flour: I usually stick with all-purpose flour for its versatility. If you want, you can use whole wheat flour for a healthier option, but keep in mind the bagels might be denser. Just make sure to adjust the water slightly, as whole wheat absorbs more moisture.
Baking Powder: This replaces yeast and helps your bagels rise. If you’d prefer a more traditional flavor, you can experiment with self-rising flour (omit the added salt) instead. But, baking powder works perfectly in this quick version!
Toppings: Get creative! I enjoy using everything bagel seasoning, but garlic powder, onion flakes, or dried herbs can also be fun. If you don’t have any toppings, a pinch of salt on top will do the trick just fine!
How Do You Shape the Bagels Properly?
Shaping bagels correctly is key to getting that classic look and feel. Here’s how to do it step-by-step:
- Once you have your dough balls, take one ball and place it on a floured surface.
- Poke your thumb through the center of the ball carefully.
- As you pull your thumb out, gently stretch the hole larger (about 1.5 to 2 inches wide); this helps give the bagel its shape while it bakes.
- Be careful not to make the hole too big, or it may close up while baking!
I love making my holes a little bigger so they don’t shrink as much, but it’s all about personal preference. Enjoy shaping your bagels!
How to Make No Yeast Sourdough Discard Bagels
Ingredients You’ll Need:
For the Bagels:
- 1 cup (about 227g) sourdough starter discard (unfed)
- 1 ½ cups (180g) all-purpose flour
- 1 tsp baking powder
- 1 tsp salt
- 1 tbsp sugar or honey
- ½ cup (120ml) warm water (adjust as needed)
For the Toppings (Optional):
- Everything bagel seasoning
- Sesame seeds
- Poppy seeds
- Coarse salt
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 15-20 minutes to bake. So, in just about 30-40 minutes total, you’ll have warm, delicious bagels ready to enjoy!
Step-by-Step Instructions:
1. Making the Dough:
In a mixing bowl, combine the sourdough discard, baking powder, sugar (or honey), and salt. Mix well until everything is combined. Gradually add the flour and warm water, stirring with a fork or spatula until a rough dough forms.
2. Kneading Time:
Lightly flour your work surface and transfer the dough onto it. Knead the dough for about 5-7 minutes. You want it to be smooth and elastic. If the dough feels too sticky, sprinkle a little extra flour as you knead.
3. Shaping the Bagels:
After kneading, divide your dough into 6 to 8 equal pieces. Shape each piece into a ball. To form the bagel shape, poke your thumb through the center of each ball, and gently stretch it to create a hole about 1.5 to 2 inches wide. Be careful not to make the hole too big; it should be just enough to hold its shape while baking.
4. Preparing to Bake:
If you’d like to add toppings, sprinkle them over each bagel now and press down slightly to make sure they stick. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper or a silicone mat.
5. Baking the Bagels:
Place the shaped bagels on the prepared baking sheet. No need to boil; these bagels will bake beautifully! Pop them in the oven and bake for about 15-20 minutes, or until they are golden brown and cooked through.
6. Cooling and Enjoying:
Once baked, remove the bagels from the oven and let them cool on a wire rack for a few minutes. Then, slice them open and enjoy with your favorite spread, whether that’s cream cheese, butter, or jam. Yum!
Enjoy your fresh, chewy, no yeast sourdough discard bagels! They are perfect for breakfast or a snack any time of the day.
Can I Use Active Sourdough Starter Instead of Discard?
Yes, you can use an active sourdough starter, but keep in mind that it may add a bit more tanginess and could change the dough’s texture slightly. You may need to adjust the flour and water amounts to achieve the right consistency.
Can I Make These Bagels Gluten-Free?
Absolutely! You can substitute the all-purpose flour with a gluten-free flour blend that is designed for baking. Just be mindful that the texture may vary, and you might need to add a teaspoon of xanthan gum for better elasticity.
How to Store Leftover Bagels?
Store any leftover bagels in an airtight container at room temperature for up to 2 days. If you want to keep them longer, place them in a zip-top bag and freeze them. Just toast or warm them up straight from the freezer when you’re ready to eat!
What Can I Use for Toppings Besides Everything Bagel Seasoning?
Get creative! You can use sesame seeds, poppy seeds, dried herbs (like oregano or thyme), a sprinkle of garlic powder, or even just some coarse salt for a simpler flavor. The options are endless!