Sourdough Discard Everything Bagel Bites
These Sourdough Discard Everything Bagel Bites combine sourdough discard and commercial yeast to create soft, fluffy bagel bites with a chewy crust and plenty of savory everything bagel flavor. This easy recipe makes 48 bite-sized bagels, perfect for sharing.
Servings: 8 servings
Equipment
- Large Pot
Ingredients
Dough
- 282 grams water
- 7 grams active-dry yeast
- 28 grams light or dark brown sugar
- 113 grams sourdough discard
- 480 grams bread flour
- 9 grams kosher salt Morton’s
- 25 grams everything bagel seasoning
Baking Soda Bath
- 10 grams baking soda
Everything Bagel Cream Cheese Dip
- 113 grams cream cheese softened
- 75 grams sour cream
- 5 grams everything bagel seasoning
- 1 teaspoon dehydrated chives optional
- ¼ teaspoon paprika
- Salt and pepper to taste
Instructions
- Activate the yeast: In a large glass measuring cup or small mixing bowl, whisk the water, yeast and brown sugar together until the sugar is dissolved. Cover with plastic wrap and let the yeast bloom until fragrant and foamy, about 10 to 15 minutes.282 grams water, 7 grams active-dry yeast, 28 grams light or dark brown sugar
- Make the dough: In the bowl of a stand mixer fitted with the dough hook, combine the yeast mixture and sourdough discard. Mix at medium speed until no traces of starter remain.113 grams sourdough discard
- With the mixer running on low speed, add the bread flour one-third at a time. Mix until a cohesive dough forms, then add the kosher salt and continue kneading for 5 to 10 minutes, or until the dough is smooth and elastic. It should pull away from the sides of the bowl and cling to the dough hook. Be patient, a strong gluten network is what gives these bagel bites their soft, fluffy interior and chewy, shiny crust.480 grams bread flour, 9 grams kosher salt
- Working in the bowl, gather the dough into a tight ball. Cover the bowl with plastic wrap and let the dough rest for at least 15 minutes. This short rise gives the dough time to relax and puff up slightly without overproofing.
- Prep: Line 3 large baking sheets (18 by 13 inches) with parchment paper.
- Shape the dough: Using a bench scraper, divide the dough into 8 even portions. Cover the dough with plastic wrap to prevent it from drying out. Working with one portion at a time, roll the dough into a 6-inch rope.
- Using a bench scraper, divide the dough into 6 even pieces. Repeat with the remaining portions of dough. Arrange the dough on the prepared baking sheet with at least 1 inch of space in between. Cover the baking sheets with plastic wrap.
- Prep your boiling station: Bring a large pot of water to a boil. Place one of the baking sheets with the shaped dough next to the stove. On the other side, set a wire rack over a clean kitchen towel to catch any excess water after boiling. This process goes quickly and having everything set up ahead of time will help you work efficiently.
- Boil the bagel bites: Dissolve the baking soda in the boiling water. Drop 8 to 12 pieces of dough into the water. Boil for 1 minute. Fish the dough out using a slotted spoon or spider. Transfer the dough to the wire rack to drain excess moisture. Repeat with the remaining portions of dough.10 grams baking soda
- Add seasoning: Arrange 16 bagel bites on each prepared baking sheet, spacing them at least 1 inch apart. Coat the dough with as much everything bagel seasoning as you like. Since some blends can be quite salty, start with a light sprinkle and add more to taste.25 grams everything bagel seasoning
- Bake the bagel bites: Bake the bagel bites for 20 to 25 minutes or until golden brown. Transfer to a wire rack.
- Make the cream cheese dip: Combine the cream cheese and sour cream in a medium-sized mixing bowl. Beat the mixture with a hand mixer fitted with beaters until light and fluffy.113 grams cream cheese, 75 grams sour cream
- Add the seasonings and continue mixing until evenly distributed. Season with salt and pepper to taste. Store in the refrigerator until ready to serve.5 grams everything bagel seasoning, 1 teaspoon dehydrated chives, ¼ teaspoon paprika, Salt and pepper to taste
- Enjoy and store: These are best enjoyed fresh from the oven, store any leftovers in a ziplock bag for up to 3 days. Reheat in the oven or an airfryer at 350 F for 8 to 10 minutes or until warmed through.