These No Yeast Sourdough Discard Bagels are easy and fun to make! They’re chewy, fluffy, and full of flavor because of the sourdough discard.
I love how quick they are to whip up—no waiting for yeast to rise! You can top them with your favorite seeds or enjoy them plain. Bagel lovers will rejoice! 🥯
Key Ingredients & Substitutions
Sourdough Starter Discard: This is the key ingredient that gives your bagels a unique flavor and texture. If you don’t have a discard, you can create a simple sourdough starter by mixing flour and water and letting it ferment for a few days.
All-Purpose Flour: This flour is perfect for bagels. If you want a healthier option, you can mix in some whole wheat flour or use bread flour for a chewier texture.
Baking Powder: Since this recipe doesn’t use yeast, baking powder helps the bagels rise. If you’re out, you could substitute with baking soda and a bit of vinegar, but this may change the flavor slightly.
Sugar or Honey: This adds a touch of sweetness that balances the tang of the sourdough. Maple syrup or agave nectar work well too if you want to keep it natural.
Optional Topping: Everything bagel seasoning is fantastic, but feel free to experiment with just sesame seeds, poppy seeds, or even a dash of cinnamon sugar for a sweet twist.
How Do I Get My Bagels the Perfect Chewy Texture?
The chewy texture of bagels comes from the boiling step before baking. It’s crucial for developing that classic flavor. Here’s how to do it:
- Bring a large pot of water to a gentle boil. You can add a little baking soda to the water for extra chewiness.
- Boil each bagel for about 1 minute on each side. Make sure you don’t overcrowd the pot; boil in batches if needed.
- Once boiled, place them on your prepared baking sheet and brush with egg wash for that golden finish.
Remember, the boiling helps set the dough, giving you that delightful chewy bite everyone loves in a bagel!
How to Make No Yeast Sourdough Discard Bagels
Ingredients You’ll Need:
For The Bagels:
- 1 cup sourdough starter discard (unfed)
- 2 1/2 cups all-purpose flour (plus extra for dusting)
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 tablespoon sugar or honey
- 3/4 cup water (adjust as needed)
For Topping:
- Optional: Everything bagel seasoning (a mix of toasted sesame seeds, poppy seeds, dried minced garlic, dried minced onion, and salt)
- Egg wash (1 egg beaten with 1 tablespoon water)
How Much Time Will You Need?
This recipe takes about 15 minutes for prep time, plus an additional 30 minutes to 1 hour for resting the dough. Baking will take about 20-25 minutes, making the total time approximately 1 hour and 10 minutes to 1 hour and 40 minutes. It’s a fun and easy way to use up that sourdough discard!
Step-by-Step Instructions:
1. Mixing the Dough:
In a large mixing bowl, combine the sourdough starter discard, baking powder, sugar (or honey), and salt. Give it a good stir to mix everything together nicely.
2. Adding Flour and Water:
Gradually add the flour to the bowl while mixing. As you do this, slowly pour in the water until a dough starts to form. The dough should feel tacky but not too sticky—feel free to add a bit more flour if necessary.
3. Kneading the Dough:
On a lightly floured surface, knead the dough for about 8-10 minutes, or until it’s smooth and elastic. This step is important to develop that perfect bagel texture!
4. Resting the Dough:
Shape your kneaded dough into a ball and cover it with a damp cloth. Let it rest for about 30 minutes to 1 hour to relax the gluten and improve the texture.
5. Shaping the Bagels:
Now it’s time to shape your bagels! Divide the rested dough into 6 equal portions. Roll each piece into a ball, then poke a hole through the center with your finger. Gently stretch it to form the classic bagel shape.
6. Preheating and Preparing to Boil:
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper to prevent sticking.
7. Boiling the Bagels:
Bring a large pot of water to a gentle boil over medium heat. Using a slotted spoon, gently drop each bagel into the water and boil for about 1 minute on each side. This step gives your bagels that chewy, delightful texture. Be sure not to overcrowd the pot; you can do this in batches.
8. Egg Washing and Topping:
After boiling, transfer the bagels to the prepared baking sheet. Brush each bagel with the egg wash for a lovely golden finish, then sprinkle generously with the everything bagel seasoning or your favorite toppings.
9. Baking the Bagels:
Pop the bagels into the preheated oven and bake for 20-25 minutes, or until they are beautifully golden brown on top.
10. Cooling and Serving:
Once baked, carefully remove the bagels from the oven and transfer them to a wire rack to cool before serving. Enjoy the chewy, tangy goodness of homemade bagels!
These bagels are a wonderful treat that’s easy to make with your sourdough starter discard—no yeast required!
Can I Use Activated Sourdough Starter Instead of Discard?
Yes, you can use an activated sourdough starter, but be mindful that it might change the texture slightly. If your starter is very bubbly, you may need to decrease the amount of water added to the dough.
How Do I Store Leftover Bagels?
Store leftover bagels in an airtight container at room temperature for up to 2 days. For longer storage, wrap them tightly in plastic wrap and freeze for up to 2 months. Thaw at room temperature or toast them directly from the freezer!
Can I Make These Bagels Gluten-Free?
Yes! To make gluten-free bagels, use a gluten-free all-purpose flour blend. You may need to adjust the amount of water to achieve the right dough consistency. Adding a bit of xanthan gum can also help mimic the elasticity of gluten.
What Else Can I Use as a Topping?
There are many options! Try using sesame seeds, poppy seeds, shredded cheese, or a sprinkle of coarse salt. If you’re feeling adventurous, you can even drizzle the top with honey for a sweet touch!
