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These Mini Sourdough Discard Bagels are a twist on the classic bagel, made with your sourdough discard for added flavor and gut friendly benefits. Quick to prepare and perfect for breakfast or a snack, they’re a wonderful way to use up your sourdough starter while enjoying a delicious homemade treat. With a golden, chewy crust and customizable toppings, these bagels are sure to become a staple in your kitchen!
Servings: About 10-12 mini bagels
Prep Time: 30 minutes
Rise Time: 1-2 hours
Cook Time: 20-23 minutes
Total Time: Approximately 3-5 hours (including rising and boiling times)
Ingredients:
400g bread flour
200g warm water
100g sourdough discard
8g sea salt
15g honey
7g instant yeast (optional; but is what makes this recipe same day. You can substitute with active sourdough starter, rising times will differ, and make this a 2 day process.)
Optional Toppings:
Egg wash for brushing
Everything bagel seasoning
Sesame seeds
Poppy seeds
Shredded cheddar
Jalapeño slices
Instructions:
Mix the Dough:
By Hand: In a mixing bowl, combine the bread flour, instant yeast, sourdough discard, warm water, honey, and sea salt. Stir until a rough dough ball forms. Turn the dough onto a floured surface and knead for 3-4 minutes until smooth and elastic.
Stand Mixer: In the bowl of a stand mixer, combine all ingredients. Attach the dough hook and mix on low speed for about 3 minutes until the dough is smooth and elastic.
First Rise / Stretch and Fold:
Transfer the dough to a lightly greased bowl or container. Cover it with a damp cloth or plastic wrap and let it rise in a warm environment for 2-4 hours, or until doubled in size.
Divide and Shape:
Once the dough has risen, turn it out onto a floured surface. Divide the dough into pieces weighing about 50-60g each for mini bagels. Shape each piece into a ball by tucking the edges underneath. Use your finger to poke a hole in the center, then gently rotate the dough to form a ring shape.
Final Rise:
Place the shaped bagels on a greased baking sheet or a greased container. Cover them securely with plastic wrap or a damp cloth and let them rise for 1-2 hours, until they are puffy.
Boil the Bagels:
Preheat your oven to 400°F (200°C). In a large pot, bring water to a rolling boil. Carefully drop the bagels in, a few at a time (3-6), and boil them for 1 minute on each side. Use a slotted spoon to remove them and place them back on the baking sheet.
Top and Bake:
Brush each bagel with egg wash to give them a golden color. Sprinkle your desired toppings over the bagels (everything seasoning, sesame seeds, poppy seeds, etc.).
Bake the bagels in the preheated oven for 20-23 minutes, or until they are golden brown and have a crisp crust.
Additional Tips:
Water Temperature: Use warm water (around 100°F/38°C) to help activate the instant yeast and encourage fermentation.
Flavor Variations: Experiment with different toppings and flavor additions. Try adding spices like garlic powder or onion powder to the dough for extra flavor.
Boiling Liquid: For an extra layer of flavor, you can add a tablespoon of baking soda or malt syrup to the boiling water. This will enhance the crust.
Proofing Environment: If your kitchen is cool, consider placing the bagels in a slightly warmed oven (turned off) or near a warm stove to speed up the proofing process.
Reheating Tips:
Oven: To reheat, preheat your oven to 350°F (175°C) and warm the bagels for about 5-7 minutes until they’re heated through.
Air Fryer: Preheat the air fryer to 350°F (175°C) and heat the bagels for about 3-5 minutes for a crispy texture.
Enjoy your delicious Mini Sourdough Discard Bagels fresh from the oven or toasted with your favorite spreads!
