If you’re searching for a way to transform your sourdough discard into a truly mouthwatering treat, you have to try this Sourdough Discard Pretzel Bagels Recipe. These bagels are the perfect marriage of chewy, soft, and slightly tangy with that irresistible pretzel crust that’s golden and sprinkled with flaky sea salt. Using sourdough discard not only reduces waste but also infuses a gentle depth of flavor that takes these bagels from ordinary to extraordinary. Whether you’re a bread lover or simply looking to impress brunch guests, this recipe will quickly become your new go-to for a fun and delicious baking adventure.
Ingredients You’ll Need
These ingredients are surprisingly simple yet crucial, each adding something special to your pretzel bagels’ taste, texture, and that iconic golden-brown color.
- Bread flour: Gives the bagels structure and chewiness, perfect for that classic bagel bite.
- Granulated sugar: A touch of sweetness balances the savory flavors and aids in browning.
- Instant yeast: Helps the dough rise quickly and reliably.
- Kosher salt: Enhances all the flavors while also seasoning the dough.
- Sourdough discard: The star ingredient! Adds tang and depth without wasting your sourdough starter.
- Warm water: Activates the yeast and hydrates the dough perfectly.
- Baking soda: Creates that classic pretzel crust in the boiling step.
- Egg yolk and water (egg wash): Provides a shiny, golden finish and helps the salt stick.
- Flaky sea salt: A crunchy, savory topper that’s the perfect final touch.
How to Make Sourdough Discard Pretzel Bagels Recipe
Step 1: Mix and Knead the Dough
Start by combining the bread flour, sugar, instant yeast, and kosher salt in your mixer bowl with the dough hook. Adding the sourdough discard and warm water on low speed helps everything come together into a shaggy dough. Once it’s rough but combined, transfer it to your work surface and knead by hand for about 3-4 minutes until smooth and elastic. The dough should be firm yet not sticky, which might mean adjusting flour or water just a bit.
Step 2: First Rise
Place the kneaded dough in a large greased bowl, cover tightly with plastic wrap, and allow it to rise for 90 minutes. You want it to almost double in size, creating the perfect airy yet dense bagel texture.
Step 3: Shape Your Bagels
After the dough has risen, turn it out and divide into 10 equal pieces (using a scale helps here). Roll each piece into a smooth ball, then push your thumb through the center to form the iconic bagel hole. Make the hole quite large since the bagels will puff up during boiling and baking. Cover and let them rest for 20 minutes to relax the dough.
Step 4: Boil Like a Pro
Preheat your oven to 425°F and line two baking sheets with parchment or silicone mats. Bring 10 cups of water and ⅔ cup baking soda to a rolling boil. Boil your bagels, a few at a time, for one minute on each side. This step is crucial to give your pretzel bagels that chewy outside and shiny crust that we love. Once done, remove with a slotted spoon and place them on your baking sheets, gently reshaping if needed.
Step 5: Egg Wash and Salt Topping
Lightly brush the bagels with the egg yolk wash made by whisking one yolk with a tablespoon of water. This step seals in color and shine, and also gives your bagels a luscious golden hue. Sprinkle flaky sea salt on top to add that iconic crunch and burst of savory flavor.
Step 6: Bake to Golden Perfection
Bake your bagels for 18 to 20 minutes or until they turn a beautiful golden brown, just like a pretzel. Cool them completely before slicing to maintain the perfect texture inside.
How to Serve Sourdough Discard Pretzel Bagels Recipe
Garnishes
These bagels are delightful on their own, but adding cream cheese, smoked salmon, or a thick spread of whipped butter takes them to another level of indulgence. Don’t be shy with fresh herbs like chives or dill for a pop of freshness.
Side Dishes
Pair your pretzel bagels with a crisp side salad, roasted veggies, or a bowl of warm soup. The chewy bagel complements lighter or hearty sides equally well, making meals versatile and satisfying.
Creative Ways to Present
Turn these bagels into sandwiches stuffed with egg, avocado, and bacon for a decadent brunch, or slice and toast them to make irresistible bagel chips—perfect for dipping in spinach artichoke or your favorite cheese spread.
Make Ahead and Storage
Storing Leftovers
Keep your leftover bagels in an airtight container or plastic bag at room temperature for up to 2 days. Storing them wrapped well prevents them from drying out while maintaining that lovely chewy texture.
Freezing
These bagels freeze beautifully! Wrap each one in plastic wrap and then place them in a freezer bag. They can last up to 3 months frozen, ready to enjoy whenever a craving strikes.
Reheating
Reheat frozen or leftover bagels by toasting or warming them in the oven at 350°F for about 5-7 minutes. This restores their freshly baked charm with a crispy crust and tender inside, just like when first made.
FAQs
Can I use sourdough starter instead of discard for this recipe?
Yes, you can substitute active sourdough starter, but keep in mind it might slightly affect the rise time and final flavor. The discard is great because it’s less active but still imparts that tangy taste perfect for this bagel recipe.
Why do we boil the bagels in baking soda water?
Boiling in baking soda water creates the unique pretzel crust by changing the pH on the surface, giving it that characteristic chewy exterior and deep golden color when baked.
Can I add toppings other than flaky sea salt?
Absolutely! Feel free to sprinkle sesame seeds, poppy seeds, or everything bagel seasoning before baking. These toppings add exciting flavor and texture variations that work beautifully here.
What if my bagels don’t float when boiling?
If your bagels struggle to float, it might mean the dough isn’t fully proofed or is too dense. Make sure your dough has risen enough before shaping, and gently shape the bagels so they remain light. Also, don’t overcrowd the boiling water.
How long does it take to make this recipe from start to finish?
This recipe takes about 2 hours and 40 minutes including rising and baking time, making it perfect for a weekend baking session when you have time to enjoy the process!
Final Thoughts
I truly hope you give this Sourdough Discard Pretzel Bagels Recipe a try because it’s a fun, rewarding way to use your sourdough discard and create something absolutely delicious. Nothing beats the smell of freshly baked bagels with a salty pretzel crust filling your kitchen. You’ll be so proud of these beauties and eager to share them with friends and family. Happy baking!
Print
Sourdough Discard Pretzel Bagels Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 2 hours 40 minutes
- Yield: 10 bagels
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Description
These Sourdough Discard Pretzel Bagels are a delicious way to use up sourdough discard while enjoying chewy, golden pretzel bagels with a glossy, salty crust. The dough is enriched with instant yeast and sugar, boiled briefly in a baking soda bath for the classic pretzel texture, then baked to perfection. Perfect for breakfast or sandwiches, these bagels bring a tasty twist to homemade bread baking.
Ingredients
Dough Ingredients
- 4 cups bread flour
- 1 Tablespoon granulated sugar
- 1 teaspoon instant yeast
- 2 teaspoons kosher salt
- 200 grams (about ¾ cups) sourdough discard (unfed, at room temperature)
- 1 ¼ cups warm water
Boiling & Baking Ingredients
- 10 cups water
- ⅔ cup baking soda
- 1 egg yolk (beaten with 1 Tablespoon water for egg wash)
- Flaky sea salt (for topping)
Instructions
- Mix the Dough: In the bowl of a stand mixer fitted with a dough hook, combine bread flour, granulated sugar, instant yeast, and kosher salt. Mix to combine. On low speed, add sourdough discard and warm water, mixing until a shaggy dough forms. Transfer dough to a work surface and knead by hand for 3-4 minutes until smooth and sturdy but not sticky. Adjust with small amounts of water or flour if needed.
- First Rise: Place the dough in a greased large bowl, cover with plastic wrap, and let it rise for 90 minutes or until doubled in size.
- Divide Dough: Turn out the risen dough onto a smooth surface and divide into 10 equal pieces, approximately 109 grams each for uniform bagels. This can be done with a kitchen scale for accuracy.
- Shape Bagels: Roll each piece into a smooth ball using your palm for friction. Use your thumb to poke through the center, stretching into a hole larger than you think, as it will expand during boiling and baking. Cover the shaped bagels with plastic wrap or a clean kitchen towel and let them rest for 20 minutes.
- Preheat and Prepare Boiling Water: Preheat the oven to 425°F (218°C). Line two baking sheets with parchment paper or silicone mats. Bring 10 cups of water and ⅔ cup baking soda to a rolling boil in a large pot.
- Boil Bagels: Carefully place 2-3 bagels at a time into the boiling baking soda water. Boil for 1 minute on each side until bagels float. Remove with a slotted spoon, shake off excess water, and transfer to the prepared baking sheets. Reshape if necessary after cooling slightly.
- Apply Egg Wash and Salt: Whisk together the egg yolk and 1 Tablespoon of water. Lightly brush each boiled bagel with the egg wash, then sprinkle with flaky sea salt.
- Bake Bagels: Bake the bagels on the prepared baking sheets for 18-20 minutes until they develop a deep golden brown color similar to pretzels. Remove from the oven and allow to cool fully before slicing and serving.
Notes
- Ensure the dough is sturdy and not sticky; adjust flour or water if needed to achieve the right consistency.
- When shaping bagels, make the center holes larger than expected because they expand during cooking.
- Bagels should float during boiling; if they sink, the dough may need more rising time or adjustment in hydration.
- Use a slotted spoon to remove bagels from boiling water to avoid water retention and sogginess.
- Resting the shaped bagels before boiling helps the dough relax and hold shape better during boiling and baking.
