These No Yeast Sourdough Discard Bagels are super easy to make! Using sourdough discard means you waste less and get delicious bagels without any yeast waiting time.
Honestly, I love how quick these come together! Just mix, shape, and boil. Plus, you can top them with anything you like—who doesn’t love a bagel with cream cheese and smiles?
Key Ingredients & Substitutions
Sourdough Starter Discard: This is the star of the recipe! It’s what makes your bagels flavorful. If you don’t have discard, you can use 1/2 cup of plain yogurt or mashed banana as a substitute. Both will add moisture but change the flavor slightly.
All-Purpose Flour: Regular all-purpose flour works best here. If you’re gluten-free, you can try a 1:1 gluten-free flour blend. However, results may vary slightly in texture.
Baking Soda: This ingredient helps give the bagels a bit of lift and a nice color. You can skip it, but your bagels will be denser. Avoid using baking powder, as it doesn’t provide the same effect.
Honey or Sugar: I love using honey for its flavor, but sugar works just as well. Maple syrup can also be a fun alternative—sweet and tasty!
Oil: Although optional, I prefer adding a tablespoon of oil. It keeps the dough soft. You can use olive oil or melted coconut oil as good options.
What’s the Best Way to Shape the Bagels?
Shaping the bagels can be tricky, but it’s not too hard! Here’s how to do it:
- Grease your hands a little with water or oil to prevent sticking.
- Shape each piece of dough into a smooth ball, tucking the edges under as you go.
- Use your finger to poke a hole in the center of the ball.
- Gently stretch the hole to about 1-2 inches wide. Remember, it will shrink a bit while boiling!
Take your time with this step. Nice rounded bagels will give you a better texture when baked!
No Yeast Sourdough Discard Bagels
Ingredients You’ll Need:
- 1 cup sourdough starter discard (unfed)
- 3 cups all-purpose flour (plus extra for kneading)
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 tablespoon sugar or honey
- 3/4 to 1 cup water (adjust as needed)
- 1 tablespoon oil (optional, to keep dough soft)
- Toppings such as everything bagel seasoning, poppy seeds, sesame seeds, coarse salt, garlic flakes, or your favorite bagel topping
- For boiling: 4 cups water plus 2 tablespoons baking soda
How Much Time Will You Need?
This recipe takes about 15 minutes of preparation time and an additional 20-25 minutes for baking. You will need to set aside around 30-45 minutes for the dough to rest, but don’t worry—it won’t rise much without yeast!
Step-by-Step Instructions:
1. Mixing the Dough:
In a large mixing bowl, combine the sourdough discard, sugar or honey, salt, and baking soda. Stir everything together until well blended.
2. Forming the Dough:
Gradually add in the flour and water, mixing until a rough dough forms. If it feels too dry, add a little more water, and if it’s too sticky, sprinkle in some extra flour. You want the dough to be slightly tacky but easy to handle.
3. Kneading the Dough:
Transfer the dough onto a floured surface and knead for about 8-10 minutes, until it’s smooth and elastic. If you’re using oil, knead it into the dough at this stage.
4. Resting the Dough:
Cover the kneaded dough with a clean kitchen towel and let it rest for 30 to 45 minutes. This resting period helps make it easier to shape the bagels, even though it won’t rise much.
5. Prepping for Boiling:
While the dough rests, preheat your oven to 425°F (220°C). In a large pot, bring 4 cups of water and 2 tablespoons of baking soda to a boil.
6. Shaping the Bagels:
Once the dough is rested, divide it into 6-8 equal pieces. Shape each piece into a ball, then poke a hole through the center with your finger and gently stretch to create a bagel shape.
7. Boiling the Bagels:
Gently drop 2-3 bagels at a time into the boiling water. Boil each side for about 1 minute, then carefully remove them with a slotted spoon and let them drain on a towel.
8. Adding Toppings:
Place the boiled bagels on a parchment-lined baking sheet. Right away, sprinkle your choice of toppings over each bagel, pressing slightly so they stick.
9. Baking Time:
Bake your bagels in the preheated oven for 20-25 minutes, or until they turn golden brown and are cooked through.
10. Enjoy!
Once they’re out of the oven, let the bagels cool a little on a rack. Enjoy them warm with your favorite spreads or sandwiches. These bagels will be chewy and tasty, all thanks to your sourdough discard!
This simple recipe gives you delicious bagels without needing yeast, and it’s a fantastic way to use up your sourdough discard!
Can I Use Active Sourdough Starter Instead of Discard?
Yes, you can! If you have an active sourdough starter, simply use it in place of the discard. Your bagels may have a more pronounced sour flavor, but they will still turn out delicious!
What Are Some Good Toppings for These Bagels?
Any toppings you love will work! Traditional options include everything bagel seasoning, poppy seeds, sesame seeds, or coarse salt. You can also get creative with spices, dried herbs, or even shredded cheese for a tasty twist!
How Should I Store Leftover Bagels?
To keep leftovers fresh, store them in an airtight container at room temperature for up to 2 days. To extend their shelf life, you can freeze the bagels. Just wrap them tightly in plastic wrap, and they’ll last for about a month in the freezer!
Can I Make These Bagels Without Boiling?
Boiling is key for achieving that classic bagel texture and crust. If you skip this step, the bagels will be denser and not have the same chewy texture. So I recommend not skipping it for the best results!
