Sesame Sourdough Discard Bagels

Recipe by Hannah Dela Cruz
Not Yet Reviewed

If you want to make excellent homemade bagels without committing to a full-day project, these sourdough discard bagels are for you. Because there’s instant yeast alongside the sourdough discard, the dough rises quickly (you can have bagels in about three hours!), yet the final bagels are crusty, chewy, and complex. The sourdough flavor is subtle, making these bagels perfect for any occasion, topping, or audience. Prefer a savory bagel? Don’t skip the optional scallions for added onion-y flavor. (And if you’re looking for a recipe with no added yeast and plenty of sourdough tang, try our Sourdough Bagels.) 

Prep
25 mins
Bake
30 to 35 mins
Total
3 hrs
Yield
a dozen bagels
Sesame Sourdough Discard Bagels arrange on a counter and seen from above. - select to zoom
Sesame Sourdough Discard Bagels arrange on a counter and seen from above. - select to zoom
Sesame Sourdough Discard Bagels arranged on parchment with a shmear of cream cheese and a sliced bagel on a plate. - select to zoom
A Sesame Sourdough Discard Bagel sliced and stacked with the sliced edge facing the camera, filled with cream cheese spread. - select to zoom
Sesame Sourdough Discard Bagels arranged on a table top. - select to zoom
Close of up three Sesame Sourdough Discard Bagels on an angle showing the sesame seeds and dark bake. - select to zoom
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Instructions

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  1. To make the dough: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. 

  2. In the bowl of a stand mixer fitted with the dough hook, add all of the dough ingredients, except for the oil, in the order listed. Mix on low speed until the dough comes together, about 1 minute, then scrape the bowl and increase the speed to medium-low and knead for 7 to 10 minutes, until the dough looks cohesive, smooth, and has pulled away from the sides of the bowl.

  3. Cover the bowl and let the dough rest for 10 minutes to allow the flour to hydrate fully and the gluten to relax.

  4. After the rest, knead the dough on medium-low speed for 4 to 5 minutes, until the dough looks smooth and feels tacky (not sticky). Alternatively, after the rest, transfer the dough to a lightly floured surface and gently knead by hand until smooth and tacky, about 3 minutes. 

  5. Transfer the dough to a lightly floured surface. Coat the bowl with sesame oil or olive oil, then gather the dough into a tight ball and return it to the greased bowl. Turn the dough to coat in oil, then cover the bowl and let the dough rise for 30 minutes. The dough should have expanded slightly, but it should not double in volume; avoid overproofing. 

  6. Preheat the oven to 425°F with a rack in the middle and lower third. Line two large baking sheets with parchment, then lightly grease the parchment. Place the sesame seeds for the topping on a plate. 

  7. To preshape the bagels: Transfer the dough to a lightly floured work surface. Divide the dough into 12 even portions (about 124g each).  

  8. Working with one piece of dough at a time, flatten each piece of dough into a rough rectangle, fold the corners toward the center, and pinch to seal. Turn the dough over, cup it lightly with the palm of your hand, and roll it into a smooth, round ball. Place it on one of the prepared baking sheets. Repeat with the remaining dough.  

  9. Once all the dough pieces are preshaped, cover the baking sheets and let the dough rest for 15 minutes. Meanwhile, prepare the water bath. 

  10. For the water bath: Add the water to a large pot; it should be at least 1 1/2" deep. Bring to a boil over medium-high heat. Meanwhile, shape the bagels (next step).  

  11. To shape the bagels: Working with one piece of dough at a time and keeping the rest covered, use your index finger to create a hole in the center of the dough. Use your middle finger to stretch the hole to about 2" wide. (The hole will contract slightly during baking.) Return the shaped bagel to the prepared baking sheet and repeat with the remaining dough.

    Shaping Sesame Sourdough Discard Bagels

  12. Once all the bagels are shaped, carefully stir the baking soda into the boiling water. (Be careful as the hot water may bubble.) 

  13. Gently place two to three bagels into the water bath and boil for 30 seconds. Using a slotted spoon, spider, or dough whisk, flip the bagels and boil for an additional 30 seconds on the other side. Transfer the boiled bagels back to the lined baking sheet. As soon as they are cool enough to handle, dip the top of each one into the sesame seeds, then return to the baking sheet, sesame seed-side up. Repeat boiling and topping the remaining bagels, placing six bagels on each sheet.

    Dipping freshly boiled Sesame Sourdough Discard Bagels into sesame seeds prior to baking.

  14. To bake the bagels: Bake for 30 to 35 minutes, rotating the pans halfway through, until the bagels are evenly browned.

    Sesame Sourdough Discard Bagels freshly out of the oven and still on their parchment paper and baking sheet.

  15. Remove the bagels from the oven and transfer to a wire rack. Allow the bagels to cool slightly before slicing and serving.

  16. Storage information: Store leftover sourdough discard bagels in an airtight container for up to 4 days at room temperature. Freeze bagels, sliced in half, in an airtight container for longer storage. To reheat, place frozen bagels directly in the toaster and heat until warmed through and evenly toasted.   

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