Sourdough Discard Bagels
A practical big-batch sourdough discard bagel recipe that can also be used for pizza crust and cinnamon-honey rolls.
Bread
Recipe
Prep Time:
Cook Time:
Total Time:
30–40 minutes
20–25 minutes
About 1 hour, plus shaping and baking time
About 40–44 bagels
Yeild:
Best For:
Bagels, Breakfast, Big Batch, Pizza Night, Cinnamon Rolls, Sourdough Discard
Ingredients:
15 cups flour
5 cups warm water
2 cups sourdough discard
3 tablespoons active dry yeast
4 tablespoons honey
8 teaspoons salt
Honey can be swapped for sugar or another sweetener if preferred.
Instructions:
1. Add warm water, sourdough discard, yeast, honey, and salt to a large mixing bowl or stand mixer bowl.
2. Add the bread flour gradually and mix until a firm dough forms.
3. Knead until the dough is smooth and strong. This is a stiff dough, so work in batches if needed.
4. Divide and shape the dough right away. No rise is needed before shaping.
For bagels:
5. Shape the dough into bagels.
6. Bring a large pot of water to a boil.
7. Boil each bagel for about 1 minute, flipping part way through.
8. Place boiled bagels on prepared baking sheets.
9. Bake at 425°F until golden, about 20–25 minutes.
For pizza crust:
1. Use a portion of the dough for pizza crust.
2. Stretch or press the dough into a pan or cast iron skillet.
3. Par-bake the crust before adding toppings.
4. Add sauce, cheese, and toppings.
5. Bake until the crust is cooked through and the cheese is melted.
For cinnamon-honey rolls:
1. Roll out a portion of the dough into a rectangle.
2. Spread with butter, honey, and cinnamon.
3. Roll up tightly and slice into rolls.
4. Place in a greased baking dish.
5. Bake until cooked through and lightly golden.
Notes:
This recipe makes a large batch, which is one of the reasons it works so well for a busy family week.
Use this dough for:
- Bagels for breakfast
- Pizza for dinner
- Cinnamon-honey rolls for a treat
* Dough does not need to rise before shaping.
Quick reminder for bagels:
Shape, boil about 1 minute while flipping halfway, then bake at 425°F until golden.
Because this is a large, stiff dough, it may be easier to mix in a large-capacity mixer or divide the dough if needed. Our Pro 600 KitchenAid handles this dough well.
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