These No Yeast Sourdough Discard Bagels are a fun way to use leftover sourdough starter without waiting for yeast! They’re chewy, tasty, and super easy to make!
I can’t resist the smell of freshly baked bagels. With just a few simple steps, I whip these up for brunch, and the family loves them. Perfect for topping with cream cheese or your favorite spread! 🥯
Key Ingredients & Substitutions
Sourdough Discard: This is the star ingredient! Any unfed sourdough starter works. If you don’t have any, regular yogurt can be a good substitute, though it won’t have the same flavor depth.
All-Purpose Flour: I recommend stick with all-purpose flour for the best texture. However, whole wheat flour could work too, just keep in mind it might alter the taste and density a bit.
Plain Greek Yogurt: This adds moisture and richness. If you prefer a dairy-free option, use a plant-based yogurt. Just make sure it’s unflavored for the right taste.
Egg Wash: If you’re keeping it vegan, try brushing the bagels with a little almond milk or aquafaba instead of egg for a nice glaze.
Everything Bagel Seasoning: Feel free to mix and match your toppings! If you don’t have this, try sesame seeds or even just a sprinkle of salt.
How Do I Properly Shape My Bagels?
Shaping bagels can be tricky, but it’s easier than it sounds! Here’s how to get those perfect shapes:
- After dividing the dough, roll each piece into a ball using your palms.
- Poke your thumb through the center of the ball.
- Then, gently stretch the hole to about 2 inches in diameter. Make it a bit wider as it will close up while baking.
- Don’t worry if they aren’t perfect; the beauty of homemade bagels is in their charm!
With practice, you’ll get the hang of it and enjoy fresh bagels that are uniquely yours!
No Yeast Sourdough Discard Bagels
Ingredients You’ll Need:
Basic Ingredients:
- 1 cup sourdough discard (unfed starter)
- 1 ½ cups all-purpose flour (plus extra for dusting)
- 1 tsp baking powder
- 1 tsp salt
- 2 tsp sugar or honey
- ½ cup plain Greek yogurt
For the Egg Wash:
- 1 egg white
- 2 tbsp water
For Toppings:
- Everything bagel seasoning (or your choice of toppings: sesame seeds, poppy seeds, garlic flakes, onion flakes, salt, chili flakes)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, plus an additional 18-22 minutes to bake. You’ll have delicious bagels ready to enjoy in less than an hour!
Step-by-Step Instructions:
1. Mix the Dough:
In a large mixing bowl, combine the sourdough discard, Greek yogurt, and sugar (or honey). Mix well with a spoon or spatula until everything is smooth and incorporated.
2. Combine Dry Ingredients:
Add the baking powder and salt to the mixture. Gradually add the flour while mixing. Knead the dough until it forms a smooth, slightly sticky texture. If it feels too sticky, don’t hesitate to add a little more flour, but try not to add too much!
3. Knead and Shape:
Turn the dough onto a floured surface and knead it for about 5 minutes, until it feels elastic and no longer sticky. After kneading, divide the dough into 6 equal portions. Roll each piece into a ball.
4. Form the Bagels:
To shape each bagel, poke your thumb through the center of the ball and gently stretch the hole to about 2 inches wide. This will help keep the shape while baking. Don’t worry if they aren’t perfect—homemade means there’s charm in their uniqueness!
5. Prepare for Baking:
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper while the oven heats up.
6. Egg Wash & Sprinkle:
In a small bowl, whisk together the egg white and water to create your egg wash. Brush this mixture over each bagel, then generously sprinkle on the everything bagel seasoning or your chosen toppings.
7. Bake:
Place the bagels on the baking sheet and bake them for about 18-22 minutes, or until they are golden brown on top.
8. Cool and Enjoy:
Once baked, remove the bagels from the oven and set them on a wire rack to cool for a few minutes. Serve them warm with cream cheese or your favorite spread!
Enjoy your homemade bagels, made simply and deliciously without yeast, perfect for using up that sourdough discard!
Can I Use Different Types of Flour?
Yes, you can experiment with other flours! Whole wheat flour can be used, but it may change the texture and flavor. Just remember that it might require a bit more liquid, as it absorbs moisture differently than all-purpose flour.
What Should I Do If My Dough Is Too Sticky?
If your dough feels too sticky, gradually add small amounts of all-purpose flour while kneading until it reaches a smooth, manageable consistency. Just be careful not to add too much flour, as it can lead to dense bagels.
How Do I Store Leftover Bagels?
Store any leftover bagels in an airtight container at room temperature for up to 2 days. For longer storage, freeze them in individual freezer bags for up to 2 months. Just thaw in the fridge overnight and reheat in the toaster for a fresh taste!
Can I Add Mix-ins to the Dough?
Absolutely! Feel free to add a variety of mix-ins like herbs, cheese, or even dried fruit for a unique twist. Just keep the total additions to about ½ cup to maintain the dough’s integrity.
