These no-yeast sourdough discard bagels are super easy to make! With just a few simple ingredients, you can create chewy, delicious bagels without waiting for dough to rise.
Trust me, they are perfect for breakfast or a snack. I love slathering them with cream cheese or even adding a little jam. You’ll want to make a batch (or two) because they disappear fast! 😋
Key Ingredients & Substitutions
Sourdough Discard: The star of this recipe! Make sure it’s active and bubbly. If you don’t have discard, you can substitute with 3/4 cup of buttermilk or a thin yogurt to keep the moisture level similar.
All-Purpose Flour: Standard all-purpose flour works best. If you’re looking for a wheatier taste, use whole wheat flour. You may need to add a bit more liquid since whole wheat absorbs more moisture.
Plain Greek Yogurt: This adds moisture and tang. If you can’t find Greek yogurt, use regular yogurt or even unsweetened applesauce for a dairy-free option.
Baking Powder: A key player here for lift since there’s no yeast. If you’re out of baking powder, you can make your own by mixing 1 part baking soda with 2 parts cream of tartar.
Toppings: Get creative! I love using everything bagel seasoning, but you can also sprinkle with just salt, herbs, or even cheese before baking.
How Can I Achieve the Perfect Texture When Kneading?
Kneading the dough is an essential step for the best texture in your bagels. A good knead develops gluten, giving them that chewy bite we love! Here’s how to do it right:
- Start on a floured surface, which prevents sticking.
- Knead for 5-7 minutes until the dough feels smooth. If it sticks too much, sprinkle just a bit more flour.
- Use a pushing and folding motion: push the dough away, then fold it back over itself, rotating as you go.
Don’t rush this step! Proper kneading is key to achieving the ideal bagel texture.
How to Make No Yeast Sourdough Discard Bagels
Ingredients You’ll Need:
- 1 cup (240g) active sourdough discard (unfed starter)
- 2 ½ cups (300g) all-purpose flour (plus extra for dusting)
- 1 tsp baking powder
- 1 tsp salt
- 1 tbsp sugar or honey
- 3/4 cup (180ml) plain Greek yogurt (or any thick yogurt)
- 1 egg white (for egg wash)
- Water for boiling
- Toppings (optional): Everything bagel seasoning, sesame seeds, poppy seeds, red chili flakes, minced garlic, or any mix of seasonings you like
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time, plus 20-25 minutes for baking. You’ll have warm, chewy bagels ready in about 45 minutes, making it a quick and satisfying treat!
Step-by-Step Instructions:
1. Preheat and Prepare
First, preheat your oven to 425°F (220°C). While that’s heating up, fill a large pot with water and bring it to a gentle boil. This is where we’ll cook the bagels later.
2. Mix Your Dry Ingredients
In a large mixing bowl, whisk together the all-purpose flour, baking powder, salt, and sugar (or honey). Combine these dry ingredients well, as they will form the base of your bagels.
3. Add Your Wet Ingredients
Now, it’s time to mix in the good stuff! Add the sourdough discard and Greek yogurt to the dry mixture. Stir until a rough dough forms and everything is combined.
4. Knead That Dough
Transfer the dough to a floured surface and knead it for about 5-7 minutes until it’s smooth and elastic. If it feels too sticky, sprinkle in a little more flour to help it out.
5. Shape Your Bagels
Divide your dough into 6-8 equal pieces. Roll each piece into a ball, then use your finger to poke a hole in the center. Gently stretch the hole to form a ring, ensuring it’s not too small; that way, they won’t close up while baking.
6. Boil Your Bagels
Carefully drop 2-3 bagels at a time into the boiling water. Boil them for 1 minute on each side. Once done, use a slotted spoon to remove them and place them on a baking tray lined with parchment paper.
7. Add Egg Wash and Toppings
Brush the tops of each bagel with egg white to give them a nice golden color as they bake. Now sprinkle your favorite toppings generously over the bagels.
8. Bake Away
Place the tray in the preheated oven and bake for about 20-25 minutes or until they’re a lovely golden brown. Your kitchen will smell amazing!
9. Cool and Serve
Remove the bagels from the oven and let them cool on a wire rack. Once they’re cool enough to handle, serve them warm with cream cheese, butter, or any spread you like. Enjoy your delicious homemade bagels!
Try them out and watch them disappear quickly at your breakfast table! Happy baking!
Can I Use a Different Type of Flour?
Absolutely! While all-purpose flour gives the best texture, you can substitute half with whole wheat flour for a heartier bagel. Just be aware that whole wheat flour may require slightly more moisture to achieve the right dough consistency.
How Should I Store the Bagels After Baking?
To keep your bagels fresh, let them cool completely, then store them in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a zip-top bag; they can be frozen for up to 3 months. Just make sure to wrap them well to prevent freezer burn!
Can I Make These Bagels Without Yogurt?
Yes, you can! If you don’t have yogurt, try using buttermilk or even a dairy-free yogurt alternative. If you prefer a less tangy flavor, you might also use an equal amount of applesauce.
What Other Toppings Can I Use?
Get creative! Aside from everything bagel seasoning, you can use a mix of dried herbs, garlic powder, cheese, or even just a sprinkle of sea salt. You can tailor the toppings to suit your taste or whatever you have on hand!
