Sourdough Discard Beet Bagels

Sourdough Discard Beet bagels! My beet bagel recipe is a beautiful red bagel that is colored naturally with pureed beets! Soft and chewy, these sourdough discard beet bagels are super easy to make and have just 7 simple ingredients!

Impress your family with these gorgeous and deliciously unique beet root bagels made even more flavorful and gut friendly with sourdough discard! I made my soft and chewy sourdough beet bagels with real pureed beets to make them naturally red!

This is a small batch sourdough discard beet bagel recipe, so you will get 6 perfect sourdough beet bagels. And even better, you get a little serving of veggies in your bagel. Make even healthier bagels by replacing some of the bread flour with wheat flour.

Think sourdough is complicated? It doesn’t have to be! My Beginner Friendly Sourdough Guide walks you through a simple, no discard method for creating a sourdough starter and baking your first loaf! Plus, it's packed with gut friendly benefits thanks to natural fermentation.

SOURDOUGH DISCARD BEET BAGELS INGREDIENTS

• 2 ½ - 3 cups bread flour
• ½ cup sourdough discard (unfed)
• 1 ¾ teaspoons instant yeast
• 1 tablespoon brown sugar
• ¾ cup beet puree
• 1 teaspoon pink sea salt
• ¾ cup room temperature water

Topped with

• Egg
• Everything but the bagel seasoning

ARE SOURDOUGH BEET BAGELS HEALTHY FOR YOU?

My beet bagels are definitely healthier than your average bagel because I use pureed beets in the dough. Beets are super high in antioxidants.

I used high quality ingredients like organic unbleached bread flour, and unrefined pink sea salt. However, bread flour is a refined flour that can spike blood glucose.

And I recently updated this recipe to include sourdough discard which adds gut friendly benefits, like making them easier to digest and adding pre biotics!

If you want to make my beet bagels even healthier, use this substitution:

• Bread flour--> use white wheat or whole wheat flour, or a mix of bread flour and wheat.

TIPS TO MAKE THE BEST SOURDOUGH DISCARD BEET BAGELS RECIPE

For the most delicious chewy yet soft and fluffy sourdough discard beet root bagel, follow my tips below.

KNEAD YOUR DOUGH FOR A LONG TIME. This is where your standing mixer will come in handy. Kneading the dough helps develop the gluten, giving you that signature chewy texture.

USE BREAD FLOUR. I made my sourdough discard beet bagels with bread flour because bread flour has more protein, contributing to a perfectly chewy texture.

ADD ONLY JUST ENOUGH EXTRA FLOUR. Once the dough does not stick to your finger, don't add any more flour. If you add too much flour, you could get dense instead of fluffy bagels.

RISE BAGELS A SECOND TIME AFTER SHAPING. Rising sourdough discard beet root bagels again after you have shaped them into bagel form helps to develop air pockets inside the bagel for a very fluffy bagel.

BOIL YOUR SOURDOUGH BEET BAGELS. Boiling bagels is needed to develop unique bagel crust, and also helps them expand to become fluffy.

HOW TO MAKE SOURDOUGH DISCARD BEET BAGELS

Step 1 Mix beets with flour, discard and yeast

First, add 2 cups of the bread flour to your standing mixer. Add ½ cup unfed sourdough discard. Sprinkle 1 ¾ teaspoons instant yeast across the top. Add 1 tablespoon brown sugar. Add ¾ cup beet puree.

Fix your standing mixer with the hook attachment.

Turn your standing mixer on low and mix until the beets are incorporated into the flour.

Step 2 Add salt and some water

Turn your mixer off. Sprinkle 1 teaspoon sea salt across the top. Add ¼ cup of water.

Mix again until the water is absorbed into the flour.

Step 3 Add water and then remaining flour

With the mixer running, add another ¼ cup water. Let the water mix in.

Add the last ¼ cup of water. The sourdough discard beet bagel mixture will be very wet.

Start adding the remaining 1 ½ cups of flour at ⅛ cup increments. Do not add too much flour, you may or may not use the entire 1 ½ cups.

When the dough comes together in a ball, turn the mixer off and do the "finger test."

Finger test:

1. Press finger into bagel dough.
2. If there is dough stuck to your finger, you need more flour.
3. If there is no dough stuck to your finger, you don't need any more flour.

Step 4 First rise

Take the dough off the hook and form the sourdough discard beet bagel dough into a smooth ball.

Place dough back into the bowl. Cover with a towel and rise for 1 hour or until dough is doubled in size.

Step 5 Shape and Second rise

I like to do all this work on a parchment paper lined baking sheet for less clean up!

Sprinkle parchment paper lined baking sheet or a clean counter top with flour.

Divide dough in to 6 smooth balls.

Poke a hole in the middle of each ball. Form into a bagel by swirling the hole around your finger (see in my video!).

Cover formed bagels with a towel and rise for about 30 minutes. At this point, turn your oven to 400 degrees Fahrenheit to start heating.

Step 6 boil, top and bake!

Finally the last part!

Fill a large stockpot ½ way with water, 2 tablespoons brown sugar, and 1 teaspoon salt.

Bring to a boil.

Boil each sourdough beet bagel, 30 seconds on each side. Boil 2-3 at a time depending on how big your pot is.

Place boiled bagels back on the parchment lined sheet. Brush with a whisked egg. Sprinkle with everything seasoning or another seasoning if you like.

Bake for about 20 minutes or when they are lightly golden brown around the edges.

Cool and enjoy!

FAQ's

How long does this baked sourdough discard beet bagel recipe last?

Baked fresh bagels don't last very long on the counter because of the high quality fresh ingredients! Store them for 1-2 days on the counter covered.

These sourdough discard bagels store really well in the freezer and you can preserve the soft texture without drying your bagels out. Store beet bagels in an airtight bag or container in the freezer and pull them out as you use them!

Are beet bagels dairy free?

Yes! My beet bagels with sourdough discard are totally dairy free.

Can this recipe be made by hand if I don't have a standing mixer.

Yes! You can make this beet bagel with sourdough discard recipe by hand. Keep in mind that the dough will be very stick at first. It might be tempting to add extra flour, but do not add too much flour or your bagels will be dense!

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If you try my Healthy Beet Bagel with Sourdough Discard Recipe, please let me know your thoughts by leaving a rating and comment below! Ready for more? Subscribe to my newsletter or follow along on Pinterest, Instagram, Facebook, and Youtube!