These No Yeast Sourdough Discard Bagels are a fun way to use leftover sourdough! They’re simple to make, needing only flour, yogurt, and your sourdough starter.
Making bagels at home is a great project, and these come together in no time! I’ll admit, I enjoy them topped with a little cream cheese—yum!
Key Ingredients & Substitutions
Sourdough Discard: This is crucial for flavor and texture. It gives the bagels a pleasant tanginess. If you don’t have discard, you can also use a small amount of active sourdough starter, though the flavors will differ slightly.
All-Purpose Flour: Ideal for texture, but if you’re looking for a gluten-free option, try using a gluten-free all-purpose blend instead. It may change the texture slightly but will still work great.
Greek Yogurt: This adds moisture and a touch of creaminess. If you’re dairy-free, you can substitute with coconut yogurt or a non-dairy yogurt alternative that’s unflavored. You could also use plain yogurt if Greek isn’t available.
Baking Powder: This gives the bagels some lift. If you’re out, you could use baking soda and a little lemon juice or vinegar as a substitute. Just use about 1/2 teaspoon of each to replace 1 teaspoon of baking powder.
Everything Bagel Seasoning: This is a key topping for flavor. If you can’t find it, make your own with equal parts sesame seeds, poppy seeds, garlic powder, onion powder, and salt. Feel free to add your spices, like even a little chili flakes for some heat!
Why is Boiling Important for Bagels?
Boiling is a critical step that helps achieve the bagel’s signature chewy texture. It also gives the outer layer a nice gloss and helps toppings stick better.
- Start by bringing 4 cups of water to a boil with 1 tablespoon of baking soda. This helps to create a slightly alkaline environment for perfect bagels.
- Once boiling, carefully add the bagels in batches to avoid overcrowding. Boil them for about 1 minute on each side.
- Remove them using a slotted spoon and drain off any excess water before placing them on the baking sheet.
Taking this boiling step seriously will enhance your bagels and make them come out beautifully golden and chewy. Enjoy the process!
How to Make No Yeast Sourdough Discard Bagels
Ingredients You’ll Need:
For the Dough:
- 1 cup sourdough discard (unfed starter)
- 1 1/2 cups all-purpose flour (plus extra for kneading)
- 1/2 cup plain Greek yogurt
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 tablespoon sugar or honey (optional, for slight sweetness)
- 2 tablespoons water (adjust as needed)
For Boiling:
- 4 cups water
- 1 tablespoon baking soda
For Topping:
- Everything bagel seasoning (a mix of sesame seeds, poppy seeds, dried minced onion, dried minced garlic, and salt)
- Optional: Egg wash (1 beaten egg with a splash of water)
How Much Time Will You Need?
This recipe will take about 15 minutes of prep time and 20-25 minutes of baking time. Plus, you’ll need a bit of time to boil the bagels. In total, you can expect to spend around 45 minutes to have your freshly made bagels ready to enjoy!
Step-by-Step Instructions:
1. Prepare the Dough:
In a large mixing bowl, combine the sourdough discard, Greek yogurt, and sugar or honey (if you’re using it). Mix everything together until the mixture is smooth and creamy.
2. Mix Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt until it’s well combined. This will help distribute the leavening agents evenly throughout the dough.
3. Combine Wet and Dry Ingredients:
Gradually add the dry mixture to the wet mixture, stirring until a sticky dough begins to form. If the dough feels too dry, you can add water a little bit at a time until it comes together well.
4. Knead the Dough:
Turn the dough out onto a floured surface and knead it for about 5-7 minutes. You’re aiming for a smooth and slightly tacky texture. Add more flour as needed to handle the dough comfortably.
5. Shape the Bagels:
Once the dough is ready, divide it into 6-8 equal pieces. Take each piece and roll it into a ball. Then, poke a hole through the center of each ball with your finger and gently stretch the hole to about 2 inches in diameter to form bagel shapes.
6. Boil the Bagels:
Preheat your oven to 425°F (220°C). In a large pot, bring the 4 cups of water and 1 tablespoon of baking soda to a rolling boil. This step is crucial for getting that chewy bagel texture!
7. Boil Each Bagel:
Working in batches, carefully drop the shaped bagels into the boiling water. Boil each side for about 1 minute. Once boiled, remove them using a slotted spoon and place them on a parchment-lined baking sheet to cool off a bit.
8. Add Toppings:
If you’re using an egg wash, brush it lightly on the boiled bagels for a nice golden finish. Then, sprinkle the everything bagel seasoning generously on top of each bagel.
9. Bake the Bagels:
Pop the bagels into your preheated oven and bake for 20-25 minutes or until they are golden brown and smell wonderful. You want them to look irresistible!
10. Cool and Enjoy:
Once baked, remove the bagels from the oven and let them cool on a wire rack. This will help them firm up a little. Serve them fresh or toasted with your favorite spreads—yum!
Enjoy your chewy, flavorful No Yeast Sourdough Discard Bagels anytime of the day!
Can I Use Regular Yeast Instead of Sourdough Discard?
While this recipe is designed for sourdough discard, you can use about 1 teaspoon of instant yeast in place of the sourdough discard for a quicker rise. Just keep in mind, the flavor will be quite different and you may need to adjust the moisture in the dough to account for the yeast’s hydration.
How Do I Store Leftover Bagels?
Store leftover bagels in an airtight container at room temperature for up to 2 days. For longer storage, you can freeze them by wrapping each bagel tightly in plastic wrap and placing them in a freezer-safe bag. Thaw in the fridge or at room temperature before toasting.
Can I Add Other Flavorings or Ingredients?
Absolutely! Feel free to mix in additional flavorings like shredded cheese, herbs, or spices into the dough for extra flavor. Just remember to keep the overall dough consistency in mind, so it remains pliable.
What Can I Use if I Don’t Have Everything Bagel Seasoning?
If you can’t find everything bagel seasoning, you can easily make your own! Mix equal parts of sesame seeds, poppy seeds, garlic powder, onion powder, and salt. Customize it with your favorite seasonings for a unique twist!