Sourdough Discard Bagels

A practical big-batch sourdough discard bagel recipe that can also be used for pizza crust and cinnamon-honey rolls.

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.

A Note From Our Kitchen

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.