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Sourdough Discard Cinnamon Brown Sugar Bagels

Quick Sourdough Discard Cinnamon Brown Sugar Bagels. Air fryer AND oven baking instructions available.
Course: Breakfast, Dessert
Keyword: sourdough, sourdough discard
Servings: 4 bagels

Ingredients

Bagels

  • 80 g warm water
  • 21 g honey
  • 2 g active dry yeast optional*
  • 60 g sourdough discard or starter
  • 160 g bread flour all purpose ok
  • 1 tsp ground cinnamon
  • 1/4 tsp kosher salt

Cinnamon Brown Sugar Shell

  • 50 g brown sugar
  • 25 g granulated sugar
  • 1/2 tbsp ground cinnamon
  • 2 tbsp butter melted, or oil
  • 10 g flour
  • pinch salt omit if using salted butter

Water bath

  • 6 cup water
  • 1 tbsp sugar

Instructions

  • Combine warm water, honey and active dry yeast and let sit for 5 minutes until foamy. Then mix in sourdough starter/discard, salt and cinnamon. Finally add flour and knead until a smooth dough forms. Let proof for 2 hours. If omitting active dry yeast, increase the proof time to 4 hours.
  • Transfer the dough to your work surface and divide into 4 even pieces and roll into tight balls. Using your middle finger and thumb, poke a hole in the center of the dough balls and stretch until the hole is about 2 inches in diameter. Place bagel on a parchment lined baking tray, cover and repeat with the rest of the dough. Let rest for 30 minutes.
  • Make the brown sugar shell: mix together brown sugar, granulated sugar, melted butter, all purpose flour and salt (omit if using salted butter). Set aside
  • Air fryer option: Preheat air fryer by turning it on 400F for 5 minutes
    Oven option: Preheat oven to 425F
  • Bring a pot of water and sugar to a boil. Boil bagels for 3 minutes, about a minute and a half per side. Transfer back to the lined baking tray and repeat with the rest of the bagels. Using a spoon, spread the brown cinnamon sugar mixture on top of the bagels, clumps are OK.
  • Air fryer option: Cook bagels in the air fryer for 15 minutes at 400F. 
    Oven option: Bake for 25 minutes.
  • Let the bagels cool ~5 minutes before transferring to a cooling rack. The melted sugar mixture will spread and is HOT so be careful.
  • Storage: Store in a ziplock bag for up to 4 days or longer in the fridge.

Notes

*active dry yeast is optional if you are using active sourdough starter. After Step 1, let the dough rest for 30 minutes to hydrate and then knead again into a smooth ball and let proof for about 6-8 hours. Proceed with the rest of the steps as is.