Sourdough Discard Bagels
Let’s talk about sourdough discard – that little gem in your kitchen that’s often overlooked. If you’re anything like me, you hate waste, especially when it comes to something as precious as sourdough starter. I’ll let you in on a secret: I never throw away my discard. Why would I, when it can transform into something as glorious as homemade bagels?
These sourdough discard bagels are the ultimate way to take your baking game up a notch, while making the most of every bit of that bubbly starter. They’re chewy, golden, and endlessly customisable with toppings to suit your every craving. Plus, they’re easier to make than you’d think! Whether you’re a seasoned baker or just dabbling in sourdough, these bagels are a must-try.
Ready to turn that “extra” discard into something downright extraordinary?
Why You Should Use Your Sourdough Discard (and Why It’s Brilliant!)
If you’ve been nurturing a sourdough starter, you’ll know the inevitable routine: feeding it and ending up with leftover discard. But here’s the thing – sourdough discard is far too valuable to throw away. It’s not just a “by-product”; it’s a versatile ingredient with so many benefits!
1. It’s Sustainable and Reduces Waste
Throwing away discard feels like such a waste, doesn’t it? Using it in your recipes not only makes the most of your efforts but also helps reduce food waste. Every time you bake with discard, you’re giving it a new life and making your kitchen a more sustainable place.
2. It’s Packed with Flavour
Discard brings a subtle tangy flavour that can elevate both sweet and savoury recipes. Whether you’re making bagels, pancakes, crackers, or muffins, the natural acidity and depth it adds are unmatched. It’s the secret to a richer, more complex taste in so many dishes.
3. It Boosts Texture
Because discard contains natural yeast and wild bacteria, it can help create beautiful textures. Think chewy bagels, tender crumbed cakes, or crispy crackers – sourdough discard adds a unique structure that you’ll love.
4. It’s Full of Nutrients
Sourdough discard contains beneficial bacteria and some of the nutrients from your starter, including natural acids that make it easier for your body to absorb certain minerals like iron and magnesium. It’s a small step toward more nutrient-rich baking.
5. It’s Budget-Friendly
Using discard means you’re stretching your ingredients further. Instead of buying extra products or letting good food go to waste, you’re making the most of what you’ve got.
Using sourdough discard is a simple way to bake more creatively, reduce waste, and treat your tastebuds to something delicious. It’s proof that leftovers can be magic – all you need is the right recipe to transform them!
The recipe
Ingredients
450g cups plain flour
2 tablespoons sugar
1 teaspoon salt
2 ¼ teaspoons active yeast
250g sourdough discard
250ml cup water (room temp)
1 egg (for egg wash)
Everything bagel seasoning topping (homemade - recipe below)
Recipe
1. In a breadmaker, combine the water and sourdough discard. Then on top add the flour, yeast, sugar, and salt. Use the dough setting to mix into a dough (mine takes around 1h 30 mins to complete the dough cycle). The dough should be quite firm after the cycle.
3. Leave the dough in the breadmaker and let it rise for 2 hours. The dough should double in size.
4. Turn the dough out from the breadmaker pan onto a lightly floured surface (I use a bamboo chopping board) and divide it into 10 - 12 equal portions. Roll each piece into a ball, then press your finger into the centre of each ball and start to shape the bagels.
5. Preheat your oven to 220°C and grease your baking tray with butter. Bring a large saucepan of water to the boil, and add 1 tablespoon of bicarbonate of soda and 1 tablespoon of sugar. Place the bagels in the boiling water and boil each side for 30-60 seconds.
6. Remove the bagels from the water and let them cool slightly.
7. Brush the tops of the bagels with the egg wash and add your toppings.
8. Bake the bagels at 220°C for around 20-25 minutes or until they are golden brown. Allow them to cool before slicing to ensure they don’t go gummy.
Original recipe from: Acts of Sourdough and tweaked to suit my environment and preferences.
Everything Bagel Homemade Seasoning
Ingredients
2 tablespoons white sesame seeds
2 tablespoons black sesame seeds
1 tablespoon poppy seeds
1 tablespoon dried garlic
1 tablespoon dried onion flakes
1 tablespoon Celtic salt (adjust based on your preference)
Recipe
1. In a small mixing bowl, combine all the ingredients
2. Stir well to evenly distribute the seeds and seasonings.
3. Transfer the mix to an airtight container or jar for storage.
Tips:
Store in a cool, dry place, and it will last for several months.
Use it on bagels, avocado toast, salads, eggs, roasted veggies, or as a crust for meats.
Sourdough discard doesn’t have to be an afterthought in your kitchen. With a little creativity and the right recipes, it becomes a key ingredient for flavourful, satisfying bakes. Whether you’re whipping up these chewy, golden bagels or experimenting with other treats, using your discard turns waste into opportunity, proving that even the simplest things can create something fantastic.
Not only is baking with discard a sustainable choice, but it also connects you to the tradition and craft of sourdough baking. Every time you use it, you’re honouring the effort and care you’ve put into nurturing your starter. It’s about more than just food – it’s about creativity, resourcefulness, and making the most of what you have.
So, the next time you go to feed your starter, don’t throw away the discard! Instead, see it as the beginning of your next great bake. Whether you savour these bagels fresh from the oven or top them with your favourite spread, you’ll know you’ve made something delicious, practical, and deeply satisfying.