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<desc>folder icon<\/desc><path d=\"M10 4H4c-1.1 0-1.99.9-1.99 2L2 18c0 1.1.9 2 2 2h16c1.1 0 2-.9 2-2V8c0-1.1-.9-2-2-2h-8l-2-2z\" fill=\"currentColor\"\/><\/symbol><symbol id=\"tasty-recipes-icon-instagram\" viewbox=\"0 0 448 512\"><title>instagram<\/title> <desc>instagram icon<\/desc><path fill=\"currentColor\" d=\"M224.1 141c-63.6 0-114.9 51.3-114.9 114.9s51.3 114.9 114.9 114.9S339 319.5 339 255.9 287.7 141 224.1 141zm0 189.6c-41.1 0-74.7-33.5-74.7-74.7s33.5-74.7 74.7-74.7 74.7 33.5 74.7 74.7-33.6 74.7-74.7 74.7zm146.4-194.3c0 14.9-12 26.8-26.8 26.8-14.9 0-26.8-12-26.8-26.8s12-26.8 26.8-26.8 26.8 12 26.8 26.8zm76.1 27.2c-1.7-35.9-9.9-67.7-36.2-93.9-26.2-26.2-58-34.4-93.9-36.2-37-2.1-147.9-2.1-184.9 0-35.8 1.7-67.6 9.9-93.9 36.1s-34.4 58-36.2 93.9c-2.1 37-2.1 147.9 0 184.9 1.7 35.9 9.9 67.7 36.2 93.9s58 34.4 93.9 36.2c37 2.1 147.9 2.1 184.9 0 35.9-1.7 67.7-9.9 93.9-36.2 26.2-26.2 34.4-58 36.2-93.9 2.1-37 2.1-147.8 0-184.8zM398.8 388c-7.8 19.6-22.9 34.7-42.6 42.6-29.5 11.7-99.5 9-132.1 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21.4-3 51.6-.9 71.2C65.4 450.9 0 361.1 0 256 0 119 111 8 248 8s248 111 248 248z\"\/><\/symbol><symbol id=\"tasty-recipes-icon-facebook\" viewbox=\"0 0 448 512\"><title>facebook<\/title> <desc>facebook icon<\/desc><path fill=\"currentColor\" d=\"M400 32H48A48 48 0 0 0 0 80v352a48 48 0 0 0 48 48h137.25V327.69h-63V256h63v-54.64c0-62.15 37-96.48 93.67-96.48 27.14 0 55.52 4.84 55.52 4.84v61h-31.27c-30.81 0-40.42 19.12-40.42 38.73V256h68.78l-11 71.69h-57.78V480H400a48 48 0 0 0 48-48V80a48 48 0 0 0-48-48z\"\/><\/symbol><symbol id=\"tasty-recipes-icon-print\" width=\"24\" height=\"24\" viewbox=\"0 0 24 24\"><title>print<\/title> <desc>print icon<\/desc><path d=\"M19 8H5c-1.66 0-3 1.34-3 3v6h4v4h12v-4h4v-6c0-1.66-1.34-3-3-3zm-3 11H8v-5h8v5zm3-7c-.55 0-1-.45-1-1s.45-1 1-1 1 .45 1 1-.45 1-1 1zm-1-9H6v4h12V3z\" fill=\"currentColor\"\/><\/symbol><symbol id=\"tasty-recipes-icon-squares\" width=\"24\" height=\"24\" viewbox=\"0 0 24 24\"><title>squares<\/title> <desc>squares icon<\/desc><path d=\"M22 9V7h-2V5c0-1.1-.9-2-2-2H4c-1.1 0-2 .9-2 2v14c0 1.1.9 2 2 2h14c1.1 0 2-.9 2-2v-2h2v-2h-2v-2h2v-2h-2V9h2zm-4 10H4V5h14v14zM6 13h5v4H6zm6-6h4v3h-4zM6 7h5v5H6zm6 4h4v6h-4z\" fill=\"currentColor\"\/><\/symbol><symbol id=\"tasty-recipes-icon-heart-regular\" viewbox=\"0 0 512 512\"><title>heart<\/title> <desc>heart icon<\/desc><path fill=\"currentColor\" d=\"M458.4 64.3C400.6 15.7 311.3 23 256 79.3 200.7 23 111.4 15.6 53.6 64.3-21.6 127.6-10.6 230.8 43 285.5l175.4 178.7c10 10.2 23.4 15.9 37.6 15.9 14.3 0 27.6-5.6 37.6-15.8L469 285.6c53.5-54.7 64.7-157.9-10.6-221.3zm-23.6 187.5L259.4 430.5c-2.4 2.4-4.4 2.4-6.8 0L77.2 251.8c-36.5-37.2-43.9-107.6 7.3-150.7 38.9-32.7 98.9-27.8 136.5 10.5l35 35.7 35-35.7c37.8-38.5 97.8-43.2 136.5-10.6 51.1 43.1 43.5 113.9 7.3 150.8z\"\/><\/symbol><symbol id=\"tasty-recipes-icon-heart-solid\" viewbox=\"0 0 512 512\"><title>heart solid<\/title> <desc>heart solid icon<\/desc><path fill=\"currentColor\" d=\"M462.3 62.6C407.5 15.9 326 24.3 275.7 76.2L256 96.5l-19.7-20.3C186.1 24.3 104.5 15.9 49.7 62.6c-62.8 53.6-66.1 149.8-9.9 207.9l193.5 199.8c12.5 12.9 32.8 12.9 45.3 0l193.5-199.8c56.3-58.1 53-154.3-9.8-207.9z\"\/><\/symbol><\/defs><\/svg>\t<\/p>\n<div class=\"tasty-recipes-image\">\n\t\t<img loading=\"lazy\" decoding=\"async\" width=\"720\" height=\"405\" src=\"https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2022\/10\/blog-images-2023-02-06T230341.766-768x432.jpg\" class=\"attachment-medium_large size-medium_large\" alt=\"The best sourdough discard bagels recipe ever!\" data-pin-nopin=\"true\" style=\"width:100%;height:56.25%;max-width:1920px\" title=\"The Best Sourdough Discard Bagels Recipe Ever! 152\"\/>\t<\/div>\n<div class=\"tasty-recipes-entry-content\">\n<div class=\"tasty-recipes-ingredients\">\n<div data-tasty-recipes-customization=\"body-color.color\">\n<ul>\n<li>Pinch of\u00a0instant yeast\u00a0<\/li>\n<li><span data-amount=\"100\" data-unit=\"g\">100g<\/span>\u00a0sourdough discard\u00a0<\/li>\n<li><span data-amount=\"30\" data-unit=\"g\">30g<\/span> coconut sugar<\/li>\n<li><span data-amount=\"10\" data-unit=\"g\">10g<\/span>\u00a0sea salt<\/li>\n<li><span data-amount=\"500\" data-unit=\"g\">500g<\/span>\u00a0flour<\/li>\n<li><span data-amount=\"1\" data-unit=\"tbsp\">1 tbsp<\/span>\u00a0baking soda<\/li>\n<li>Seasonings\u00a0<\/li>\n<\/ul>\n<h4>Tools<\/h4>\n<ul>\n<li>Stand Mixer\u00a0<\/li>\n<li>Large Bowl\u00a0<\/li>\n<li>Baking Sheet<\/li>\n<li>Parchment Paper<\/li>\n<li>Large\u00a0Dutch Oven<\/li>\n<li>Slotted Spoon<\/li>\n<\/ul>\n<p><!--INSIDE_INGREDIENTS-->\t\t\t<\/div>\n<\/p><\/div>\n<div class=\"tasty-recipes-instructions\">\n<div data-tasty-recipes-customization=\"body-color.color\">\n<ol>\n<li id=\"instruction-step-1\">Whisk warm water and instant yeast in the bowl of a stand mixer and let it sit for 5 minutes.<\/li>\n<li id=\"instruction-step-2\">Add sourdough discard, coconut sugar, and coconut oil to the stand mixer, and whisk until thoroughly combined.<\/li>\n<li id=\"instruction-step-3\">Add 2 cups of flour and knead using the dough hook attachment for 2 minutes, until well combined.<\/li>\n<li id=\"instruction-step-4\">Let it sit for 15 minutes.<\/li>\n<li id=\"instruction-step-5\">Add more flour and salt, then knead for 5 to 10 minutes on low speed.<\/li>\n<li id=\"instruction-step-6\">Transfer the sourdough bagel dough to a greased bowl and let this sit for 1-2 hours until doubled.<\/li>\n<li id=\"instruction-step-7\">Prepare a baking sheet with parchment paper, flip the dough out onto a floured work surface and divide the bagel dough into 8 to 10 pieces.<\/li>\n<li id=\"instruction-step-8\">Take each piece of dough and shape it into balls by gathering the sides and pinching them together in the center. Turn the dough over so that the seam side is down on the kitchen counter, and gently form a smooth ball. This shape will help the dough develop a good gluten structure.<\/li>\n<li id=\"instruction-step-9\">Use your thumb to poke a hole in the middle of your dough balls and rotate the dough around your thumb, while smoothing and shaping the ring. The hole needs to be bigger than you think, as the dough will shrink when performing its second rise.<\/li>\n<li id=\"instruction-step-10\">Place the bagels on the parchment lined baking sheet, spaced apart, then cover with a tea towel and let it rise while you prepare the water.<\/li>\n<li id=\"instruction-step-11\">Boil a large pot of water and preheat oven to 425 degrees F.<\/li>\n<li id=\"instruction-step-12\">Once the water is boiling, add baking soda and coconut sugar.<\/li>\n<li id=\"instruction-step-13\">Drop the bagels into boiling water and boil the bagels for 1 to 2 minutes per side.<\/li>\n<li id=\"instruction-step-14\">Remove the boiled bagels and place them on the parchment lined baking sheet, and sprinkle your choice of toppings over the top.<\/li>\n<li id=\"instruction-step-15\">Once the bagels have been boiled and seasoned, bake for 20 minutes until they\u2019re golden brown.<\/li>\n<li id=\"instruction-step-16\">Remove the bagels from the oven and let them cool before serving the delicious bagels.<\/li>\n<\/ol><\/div>\n<\/p><\/div>\n<div class=\"tasty-recipes-notes\" data-tasty-recipes-customization=\"secondary-color.background-color\">\n<h3 data-tasty-recipes-customization=\"h3-color.color h3-transform.text-transform\">Notes<\/h3>\n<div class=\"tasty-recipes-notes-body\" data-tasty-recipes-customization=\"body-color.color\">\n<ul>\n<li>Make the holes of the bagels bigger when shaping your dough, as the hold will shrink once they start to puff up. If the holds aren\u2019t big enough they will completely disappear.<\/li>\n<li>The boiling method, helps the outside of the bagels cook enough to ensure the bagels can hold their shape when baking. It also helps the toppings stick better. Moreover, it gives the bagel a shiny, crisp coating making them appear incredibly gorgeous.<\/li>\n<li>Don\u2019t skip baking soda and sugar in the boiling water, as this is used to increase the surface gelatinization, by breaking down some of the starts in the dough, also providing them with a unique pretzel-like flavor.<\/li>\n<li>Allow the dough to rest for 15 minutes before adding salt. If you don\u2019t the salt will kill the yeast before it has been given the chance to become active.<\/li>\n<\/ul><\/div>\n<\/p><\/div>\n<div class=\"tasty-recipes-other-details\" data-tasty-recipes-customization=\"secondary-color.background-color\">\n<ul>\n<li class=\"author\"><span class=\"tasty-recipes-label\" data-tasty-recipes-customization=\"detail-label-color.color\">Author:<\/span> <span data-tasty-recipes-customization=\"detail-value-color.color\" class=\"tasty-recipes-author-name\">Natasha Krajnc<\/span><\/li>\n<li class=\"prep-time\"><span class=\"tasty-recipes-label\" data-tasty-recipes-customization=\"detail-label-color.color\"><svg viewbox=\"0 0 24 24\" class=\"detail-icon\" aria-hidden=\"true\"><use xlink:href=\"#tasty-recipes-icon-clock\"\/><\/svg>Prep Time:<\/span> <span data-tasty-recipes-customization=\"detail-value-color.color\" class=\"tasty-recipes-prep-time\">2 hrs 37 mins<\/span><\/li>\n<li class=\"cook-time\"><span class=\"tasty-recipes-label\" data-tasty-recipes-customization=\"detail-label-color.color\"><svg viewbox=\"0 0 24 24\" class=\"detail-icon\" aria-hidden=\"true\"><use xlink:href=\"#tasty-recipes-icon-clock\"\/><\/svg>Cook Time:<\/span> <span data-tasty-recipes-customization=\"detail-value-color.color\" class=\"tasty-recipes-cook-time\">22 mins<\/span><\/li>\n<li class=\"category\"><span class=\"tasty-recipes-label\" data-tasty-recipes-customization=\"detail-label-color.color\"><svg viewbox=\"0 0 24 24\" class=\"detail-icon\" aria-hidden=\"true\"><use xlink:href=\"#tasty-recipes-icon-folder\"\/><\/svg>Category:<\/span> <span data-tasty-recipes-customization=\"detail-value-color.color\" class=\"tasty-recipes-category\">bread<\/span><\/li>\n<\/ul><\/div>\n<\/div>\n<\/div>\n<h2 class=\"wp-block-heading\" id=\"what-are-sourdough-discard-bagels\">What are Sourdough Discard Bagels?<\/h2>\n<p>Discard bagels are bagels that are made using an unfed and inactive <strong><a href=\"https:\/\/www.mydailysourdoughbread.com\/how-long-does-sourdough-starter-last\/\">sourdough starter<\/a><\/strong>. It\u2019s a tiny portion of sourdough starter that is discarded and placed in a jar, then refrigerated for future recipes. <\/p>\n<p><strong>Related Read:<\/strong> <a href=\"https:\/\/www.mydailysourdoughbread.com\/sourdough-starter-container\/\">Sourdough Starter Container: Finding the Perfect Jar<\/a><\/p>\n<h2 class=\"wp-block-heading\" id=\"how-to-make-sourdough-discard-bagel-recipe\">How to Make Sourdough Discard Bagel Recipe<\/h2>\n<p>Create these impeccable homemade bagels, and top them with some cream cheese, and your favorite bagel seasoning. How about a bagel sandwich with some store-bought or <strong><a href=\"https:\/\/www.mydailysourdoughbread.com\/today-on-a-slice-of-sourdough-bread-homemade-butter\">homemade butter<\/a><\/strong>, turkey bacon and shredded cheese? Or perhaps a fresh batch of cinnamon raisin bagels are your cup of tea.<\/p>\n<p>Here\u2019s how to make plain bagels: <\/p>\n<h3 class=\"wp-block-heading\" id=\"equipment-youll-need\">Equipment You\u2019ll Need<\/h3>\n<ul class=\"wp-block-list\">\n<li><strong>Stand Mixer<\/strong> \u2013 This isn\u2019t a necessity but makes the process much easier<\/li>\n<li><strong>Large Bowl<\/strong> \u2013 Glass or ceramic work best for sourdough bakes, as metal can kill off yeast<\/li>\n<li><strong>Baking Sheet <\/strong>\u2013 Use a stainless steel baking sheet instead of aluminum<\/li>\n<li><strong>Parchment Paper <\/strong>\u2013 To cover the baking sheets<\/li>\n<li><strong>Large <a href=\"https:\/\/www.mydailysourdoughbread.com\/best-dutch-oven-for-sourdough-bread\/\">Dutch Oven<\/a><\/strong> \u2013 Or heavy bottomed pot<\/li>\n<li><strong>Slotted Spoon<\/strong> \u2013 To scoop out the bagels after boiling<\/li>\n<\/ul>\n<h3 class=\"wp-block-heading\" id=\"ingredients\">Ingredients<\/h3>\n<ul class=\"wp-block-list\">\n<li>Pinch of <strong>instant yeast<\/strong> \u2013 If you wish to make these bagels on the same day, then you\u2019ll have to use an active sourdough starter or yeast<\/li>\n<li>100g <strong>sourdough discard <\/strong>\u2013 This is an unfed sourdough starter. You can use the active sourdough starter for this bagel recipe by excluding yeast and feeding the starter several hours before you make the dough<\/li>\n<li>30g<strong> coconut sugar <\/strong>\u2013 You\u2019ll need this for the dough, and water for boiling the bagels<\/li>\n<li>10g <strong>sea salt<\/strong> \u2013 Using <a href=\"https:\/\/nymag.com\/strategist\/2017\/01\/best-sea-salt-according-to-chefs.html\" target=\"_blank\" rel=\"noreferrer noopener nofollow\">high-quality sea salt<\/a> is best for this recipe<\/li>\n<li>500g <strong>flour<\/strong> \u2013 All purpose flour, or bread flour work great<\/li>\n<li>1 tbsp <strong>baking soda<\/strong> \u2013 This will be added to the water, and ensures the bagels achieve a classic sheen <\/li>\n<li><strong>Seasonings<\/strong> \u2013 Add whatever seasoning you like including: jalapeno cheddar, everything bagel seasoning, <a href=\"https:\/\/www.feastingathome.com\/zaatar-spice-recipe\/\" target=\"_blank\" rel=\"noreferrer noopener nofollow\">zaatar seasoning<\/a>, sesame seeds, cheese, salt, dehydrated onions, or poppy seeds (check out my <strong><a href=\"https:\/\/www.mydailysourdoughbread.com\/sourdough-lemon-poppy-seed-bread-cake-with-lemon-icing\/\" data-type=\"post\" data-id=\"470\">poppy seed sourdough<\/a><\/strong> cake!). <\/li>\n<\/ul>\n<h3 class=\"wp-block-heading\" id=\"instructions\">Instructions<\/h3>\n<ol class=\"wp-block-list\">\n<li>Whisk warm water and instant yeast in the bowl of a stand mixer and let it sit for 5 minutes. <\/li>\n<li>Add sourdough discard, coconut sugar, and coconut oil to the stand mixer, and whisk until thoroughly combined. <\/li>\n<li>Add 2 cups of flour and knead using the dough hook attachment for 2 minutes, until well combined.<\/li>\n<li>Let it sit for 15 minutes.<\/li>\n<li>Add more flour and salt, then knead for 5 to 10 minutes on low speed.<\/li>\n<li>Transfer the sourdough bagel dough to a greased bowl and let this sit for 1-2 hours until doubled.<\/li>\n<li>Prepare a baking sheet with parchment paper, flip the dough out onto a floured work surface and divide the bagel dough into 8 to 10 pieces.<\/li>\n<li>Take each piece of dough and shape it into balls by gathering the sides and pinching them together in the center. Turn the dough over so that the seam side is down on the kitchen counter, and gently form a smooth ball. This shape will help the dough develop a good gluten structure. <\/li>\n<li>Use your thumb to poke a hole in the middle of your dough balls and rotate the dough around your thumb, while smoothing and shaping the ring. The hole needs to be bigger than you think, as the dough will shrink when performing its second rise. <\/li>\n<li>Place the bagels on the parchment lined baking sheet, spaced apart, then cover with a tea towel and let it rise while you prepare the water.<\/li>\n<li>Boil a large pot of water and preheat oven to 425 degrees.<\/li>\n<li>Once the water is boiling, add baking soda and coconut sugar.<\/li>\n<li>Drop the bagels into boiling water and boil the bagels for 1 to 2 minutes per side.<\/li>\n<li>Remove the boiled bagels and place them on the parchment lined baking sheet, and sprinkle your choice of toppings over the top.<\/li>\n<li>Once the bagels have been boiled and seasoned, bake for 20 minutes until they\u2019re golden brown.<\/li>\n<li>Remove the bagels from the oven and let them cool before serving the delicious bagels.<\/li>\n<\/ol>\n<figure class=\"wp-block-embed aligncenter is-type-video is-provider-youtube wp-block-embed-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\">\n<p>\n<iframe loading=\"lazy\" title=\"Making Sourdough Bagels The Easy Way!\" width=\"840\" height=\"473\" src=\"https:\/\/www.youtube.com\/embed\/svMdscayBY4?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe>\n<\/p>\n<\/figure>\n<h2 class=\"wp-block-heading\" id=\"tips-for-sourdough-bagels\">Tips for Sourdough Bagels<\/h2>\n<p>To ensure you achieve the perfect bagel texture, take note of these tips:<\/p>\n<ul class=\"wp-block-list\">\n<li>Make the holes of the bagels bigger when shaping your dough, as the hold will shrink once they start to puff up. If the holds aren\u2019t big enough they will completely disappear. <\/li>\n<li>The boiling method, helps the outside of the bagels cook enough to ensure the bagels can hold their shape when baking. It also helps the toppings stick better. Moreover, it gives the bagel a shiny, crisp coating making them appear incredibly gorgeous. <\/li>\n<li>Don\u2019t skip baking soda and sugar in the boiling water, as this is used to increase the surface gelatinization, by breaking down some of the starts in the dough, also providing them with a unique pretzel-like flavor.<\/li>\n<li>Allow the dough to rest for 15 minutes before adding salt. If you don\u2019t the salt will kill the yeast before it has been given the chance to become active.<\/li>\n<\/ul>\n<h2 class=\"wp-block-heading\" id=\"what-to-serve-with-sourdough-discard-bagels\">What to Serve With Sourdough Discard Bagels<\/h2>\n<p>There are many ways to serve and enjoy these delicious sourdough discard bagels, some of these include:<\/p>\n<ul class=\"wp-block-list\">\n<li><strong>Deli Sandwich<\/strong> \u2013 You can create many varieties of a bagel sandwiches. Just slice your bagel in half and place your favorite sandwich toppings on one half, place the other half on top, and eat it like a sandwich!<\/li>\n<li><strong>Breakfast Sandwich<\/strong> \u2013 To make your bagel into a breakfast sandwich, place eggs, bacon, sausage, hash browns and anything else you fancy, on your bagel to make this delightful bagel breakfast sandwich. <\/li>\n<li><strong>Classic<\/strong> \u2013 Bagels topped with cream cheese, or butter and cheese, is incredibly delicious. <\/li>\n<li><strong>Simple<\/strong> \u2013 Sourdough discard bagel with butter spread over them is especially delicious when you have additional toppings such as, cheddar cheese, or bagel seasoning.<\/li>\n<li><strong>Sweet<\/strong> \u2013 Perhaps you have a sweet tooth, and prefer to top your bagels with something sweet like cinnamon sugar, jam, or sliced fruit.<\/li>\n<li><strong>Avocado Toast<\/strong> \u2013 Instead of using regular bread to make avocado, why not try these <a href=\"https:\/\/ourbalancedbowl.com\/everything-but-the-bagel-avocado-toast\/\" target=\"_blank\" rel=\"noreferrer noopener nofollow\">delicious bagels<\/a>!<\/li>\n<li><strong>Smoked Salmon<\/strong> \u2013 Smoked salmon, coupled with cream cheese in a bagel makes another great sandwich option!<\/li>\n<li><strong>Tuna Salad <\/strong>\u2013 Create a divine tuna salad, using canned tuna, and sweetcorn if you wish, combined with mayonnaise, and spread over your bagels for a delicious snack. In fact, there\u2019s this wonderful <a href=\"https:\/\/rosannaetc.com\/post\/tuna-orzo-salad-nicoise\/\" target=\"_blank\" data-type=\"link\" data-id=\"https:\/\/rosannaetc.com\/post\/tuna-orzo-salad-nicoise\/\" rel=\"noreferrer noopener\">tuna orzo salad nicoise<\/a> you can make that\u2019s delicious and perfect for sourdough bagels.<\/li>\n<\/ul>\n<h2 class=\"wp-block-heading\" id=\"you-have-to-try-sourdough-bagels\">You HAVE to Try Sourdough Bagels!<\/h2>\n<p>These sourdough discard bagels make a simple bagel taste incredible. With a unique sourdough twang to keep your breakfast bagels interesting, top these chewy bagels with your favorite cheeses or seasonings for a fun snack.<\/p>\n<p>For other holey sourdough recipes:<\/p>\n<h2 class=\"wp-block-heading\" id=\"faqs\">FAQs<\/h2>\n<div id=\"rank-math-faq\" class=\"rank-math-block\">\n<div class=\"rank-math-list \">\n<div id=\"faq-question-637e1532522dc\" class=\"rank-math-list-item\">\n<h3 class=\"rank-math-question \">Is Sourdough Discard Healthy?<\/h3>\n<div class=\"rank-math-answer \">\n<p>While <strong><a href=\"https:\/\/www.mydailysourdoughbread.com\/is-sourdough-bread-healthy\/\">sourdough bread is incredibly nutritious<\/a><\/strong>, it is not as nutritious as a true sourdough bread, which has many health benefits including: lower glycemic index, keeps your blood sugar at a stable level, and keeps you fuller for longer.<\/p>\n<\/div>\n<\/div>\n<div id=\"faq-question-637e1532522df\" class=\"rank-math-list-item\">\n<h3 class=\"rank-math-question \">What Happens if You Bake Sourdough Discard?<\/h3>\n<div class=\"rank-math-answer \">\n<p>Sourdough discard is a combination of flour and water, which are the key components required for baked goods. The discard is not active enough to make the bread rise, but it does have lots of other uses, and baking powder can be added if necessary. <\/p>\n<\/div>\n<\/div>\n<div id=\"faq-question-637e1532522e0\" class=\"rank-math-list-item\">\n<h3 class=\"rank-math-question \">Why are My Sourdough Bagels Flat?<\/h3>\n<div class=\"rank-math-answer \">\n<p>Bagels flatten when they\u2019re <strong><a href=\"https:\/\/www.mydailysourdoughbread.com\/overproofed-sourdough\/\">over proofed<\/a><\/strong>, and boiled for longer than needed. <\/p>\n<\/div>\n<\/div>\n<div id=\"faq-question-637e1532522e1\" class=\"rank-math-list-item\">\n<h3 class=\"rank-math-question \">Does Sourdough Discard Spoil?<\/h3>\n<div class=\"rank-math-answer \">\n<p>At room temperature, sourdough discard should last about 1 to 2 days, anything beyond that will cause the discard to become more acidic. In the fridge it will remain good for over a week, and in the freezer it will last indefinitely. <\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div><\/div>\n<p><!-- .entry-content --><\/p>\n<p>\t<!-- .entry-footer --><\/p>\n<div class=\"author-bio show-avatars\">\n\t\t<img alt=\"\" src=\"https:\/\/secure.gravatar.com\/avatar\/9e1d7d4b1a6d136bafb67e32cf8abd887c4292a08c2d7b7b18d52cfd9f4b680d?s=85&r=g\" srcset=\"https:\/\/secure.gravatar.com\/avatar\/9e1d7d4b1a6d136bafb67e32cf8abd887c4292a08c2d7b7b18d52cfd9f4b680d?s=170&r=g 2x\" class=\"avatar avatar-85 photo\" height=\"85\" width=\"85\" loading=\"lazy\" decoding=\"async\"\/>\t\t<\/p>\n<div class=\"author-bio-content\">\n<h2 class=\"author-title\">\n\t\t\tBy Natasha Krajnc\t\t\t<\/h2>\n<p><!-- .author-title --><\/p>\n<p class=\"author-description\"> Hi! My name is Natasha and I’m specialized in home sourdough bread baking and currently based in Slovakia – a very small country in Central Europe.
<br \/>\n
<br \/>\nMy bread baking story began in 2011 when I decided to give up commercial yeast. I felt tired all the time (especially after eating bread and other foods made with yeast), I wasn\u2019t motivated to do anything, had trouble concentrating throughout the day, my abdomen was bloated and I was like a trumpet on steroids \u2013 basically, I was quite a wreck. I was a big bread lover (and still am) and having to stop eating bread was quite hard at that time but I felt I was on a right way to give my body a chance to heal itself.<\/p>\n<p><!-- .author-description --><br \/>\n\t\t\t<a class=\"author-link\" href=\"https:\/\/www.mydailysourdoughbread.com\/author\/natasha\/\" rel=\"author\">View all of Natasha Krajnc’s posts.<\/a>\t\t<\/div>\n<p><!-- .author-bio-content -->\n\t<\/div>\n<p><!-- .author-bio --><\/p>\n<\/div>\n\n","protected":false},"excerpt":{"rendered":"<p>These delicious sourdough discard bagels are both fluffy and brimming with unique flavor. A great ways to make use of your sourdough discard. Stay put for the recipe! Table of Contents Print clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart […]<\/p>\n","protected":false},"author":1,"featured_media":229597,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[139],"tags":[41479,38433,5521,16673],"dealstore":[],"offerexpiration":[],"class_list":["post-229596","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-bread","tag-bagels","tag-discard","tag-recipe","tag-sourdough"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.4 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>The Best Sourdough Discard Bagels Recipe Ever! - Som2ny Network<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/fivemor.com\/?p=229596\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"The Best Sourdough Discard Bagels Recipe Ever! - Som2ny Network\" \/>\n<meta property=\"og:description\" content=\"These delicious sourdough discard bagels are both fluffy and brimming with unique flavor. A great ways to make use of your sourdough discard. Stay put for the recipe! 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