These No Yeast Sourdough Discard Bagels are quick and delicious! Made from sourdough discard, they have a unique flavor and a nice chewy texture. Perfect for breakfast or a snack!
I love how simple these bagels are to make! Just mix, shape, and bake. Plus, they’re a great way to use up leftover sourdough starter without the fuss of yeast. Yum!
Key Ingredients & Substitutions
Sourdough Starter Discard: This is the heart of the recipe! It’s a great way to use up leftover starter. If you don’t have any, you can substitute it with plain yogurt or buttermilk, but it might change the flavor a bit.
All-Purpose Flour: This flour is ideal for bagels, giving them the right texture. You can swap it with whole wheat flour for a nuttier taste, but the bagels might be denser. Don’t forget to adjust the liquid slightly if you make this change!
Greek Yogurt: I love using full-fat yogurt for its creaminess, but you can use low-fat or even sour cream if you’re looking for a lighter option. Just remember, it impacts the flavor and moisture level.
Honey or Sugar: Honey gives a nice touch of sweetness and helps with browning. If you’re avoiding sugar, you can use agave syrup or maple syrup as a substitute.
Toppings: For the best bagel experience, top them with your favorite seeds. If you don’t have poppy or sesame seeds on hand, you can use a mix of dried herbs or even crushed nuts for a unique twist!
Why is Kneading Important for Bagels?
Kneading is a crucial step to develop gluten in the dough, which gives bagels their chewy texture. Here’s how to do it right:
- Turn the dough out onto a floured surface; sprinkle flour on top if it gets sticky.
- Using the heels of your hands, push the dough away from you, then fold it back. Turn it a quarter turn and repeat.
- Keep kneading for about 5-7 minutes until the dough is smooth and elastic. It’s okay if it feels a bit tacky; just be careful not to over-flour it!
If your dough feels too dry after kneading, add a tablespoon of water. It’s all about finding that perfect balance to achieve ideal bagels.
How to Make No Yeast Sourdough Discard Bagels
Ingredients You’ll Need:
Main Ingredients:
- 1 cup sourdough starter discard (unfed starter)
- 2 cups all-purpose flour, plus extra for kneading
- 1 teaspoon baking powder
- 1 teaspoon salt
- 3/4 cup Greek yogurt (plain, full-fat)
- 1 tablespoon honey or sugar
- 1 tablespoon water (if needed, to adjust dough consistency)
Optional Toppings:
- Poppy seeds
- Sesame seeds
- Everything bagel seasoning (mixture of sesame seeds, poppy seeds, dried garlic, dried onion, coarse salt)
How Much Time Will You Need?
This recipe will take about 15 minutes of preparation time and around 30 minutes of baking time. So, you’ll be enjoying delicious homemade bagels in about 45 minutes total!
Step-by-Step Instructions:
1. Prepare the Dough:
Start by taking a large mixing bowl. Combine the sourdough starter discard, Greek yogurt, and honey or sugar. Use a whisk or fork to mix everything together until it’s smooth and creamy. This is your wet mixture!
2. Add Dry Ingredients:
Next, sprinkle the baking powder and salt into your wet mixture. Stir well to combine everything. Gradually add the all-purpose flour while stirring continuously. Keep mixing until a dough begins to form.
3. Knead the Dough:
Now, turn the dough out onto a lightly floured surface. It’s time to knead! Use your hands to gently knead the dough for about 5-7 minutes. You want it to be smooth and elastic, so make sure it’s not too sticky. If it feels dry, add a tablespoon of water; if it’s sticky, sprinkle in a little extra flour as needed.
4. Shape the Bagels:
Once the dough is ready, divide it into 6 equal portions. Roll each portion into a ball. Then, using your finger, poke a hole through the center of each ball and gently stretch the hole until it’s about 1.5 to 2 inches in diameter. This is how you create the classic bagel shape!
5. Add Toppings:
Place your shaped bagels on a piece of parchment paper or directly on a baking tray. Lightly brush the tops with water, then sprinkle your choice of toppings for extra flavor. Be generous—that’s what makes bagels so good!
6. Preheat Your Oven:
Before you bake, preheat your oven to 375°F (190°C). This ensures that your bagels will cook evenly.
7. Bake the Bagels:
Transfer the bagels onto a baking sheet lined with parchment paper or a silicone baking mat. Bake them in the preheated oven for about 25-30 minutes, or until they are golden brown and fully cooked.
8. Cool and Serve:
Once your bagels are out of the oven, let them cool on a wire rack for at least 10 minutes before slicing and serving. This cooling time helps them firm up a bit more.
Enjoy your chewy, flavorful bagels made without yeast, using your sourdough discard! They make for a perfect breakfast or snack time treat!
Can I Use Different Types of Flour?
Absolutely! While all-purpose flour works best, you can substitute it with whole wheat flour for a heartier texture. Just keep in mind that the dough may require a little more moisture if you make this switch.
What Should I Do If the Dough Is Too Sticky?
If the dough feels too sticky while kneading, simply sprinkle in a bit more flour, a tablespoon at a time, until it reaches a smoother consistency. Just be careful not to over-flour it, as that might make your bagels tough!
Can I Make the Bagels Ahead of Time?
Yes, you can prepare the dough and shape the bagels a few hours in advance. Cover them with a damp cloth and keep them in the fridge until you’re ready to bake. Allow them to sit at room temperature for about 30 minutes before baking for the best results.
How Do I Store Leftover Bagels?
To keep your bagels fresh, store them in an airtight container at room temperature for up to 2 days. For longer storage, consider freezing them! Just wrap each bagel tightly in plastic wrap and freeze. They can be reheated straight from frozen in the oven or microwave.
