No Yeast Sourdough Discard Bagels: Baking Recipes
Imagine biting into a freshly baked bagel with a golden crust and a satisfyingly chewy center. These no yeast sourdough discard bagels bring that experience to your kitchen with minimal effort.
Perfectly customizable with your favorite toppings, they are a fantastic way to use up leftover sourdough discard while skipping the wait for yeast to rise.
Why These Bagels Stand Out
- No yeast required: Skip the waiting time and enjoy bagels faster with this yeast-free recipe.
- Chewy and flavorful: The sourdough discard lends a tangy depth of flavor and a perfect texture.
- Customizable toppings: Add sesame seeds, poppy seeds, or everything bagel seasoning to suit your taste.
Ingredients You’ll Need
- 1 cup sourdough discard
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 tablespoon sugar
- 1/4 cup warm water
- 1 tablespoon olive oil
- 1 egg (for egg wash)
- Toppings (e.g., sesame seeds, poppy seeds, everything bagel seasoning)
How to Make These Bagels
Start by preheating your oven to 425°F (220°C) and lining a baking sheet with parchment paper. In a large mixing bowl, combine the sourdough discard, flour, baking powder, salt, and sugar.
Add the warm water and olive oil to the dry ingredients, stirring until a dough forms. Knead the dough on a floured surface for about 5 minutes until it becomes smooth and elastic.
Divide the dough into 4 equal pieces and shape each into a ball. Use your finger to poke a hole in the center of each ball, gently stretching it to create a bagel shape.
Place the shaped bagels on the prepared baking sheet. Whisk the egg in a small bowl and brush it over the bagels for a shiny finish.
Sprinkle your desired toppings over the bagels, then bake them in the preheated oven for 20-25 minutes or until golden brown. Let the bagels cool on a wire rack before serving.
Expert Tips for Perfect Bagels
- For a smoother dough, avoid over-flouring your work surface while kneading.
- Stretch the bagel holes slightly larger than you think; they will shrink during baking.
- Apply toppings generously to ensure full flavor in every bite.
How to Store and Reheat
Store leftover bagels in an airtight container at room temperature for up to 2 days. For longer storage, freeze them in a sealed bag for up to 1 month.
Reheat frozen bagels by toasting directly or warming in a 350°F (175°C) oven for 5-10 minutes.
Ingredient Substitutions
- Use whole wheat flour in place of all-purpose flour for a heartier texture.
- Replace olive oil with melted butter for a slightly richer flavor.