Sourdough Discard Bagels

If you’re looking for a delicious way to use up your sourdough discard, bagels are a fantastic option. They’re chewy, golden, and have that signature bagel flavor we all love, with a subtle tang from the discard.

Not only are they simple to make at home, but they’re also a rewarding baking project. The process includes shaping, boiling, and baking – giving you authentic results that rival your favorite bakery.

Plus, this recipe is versatile. You can keep it classic with plain bagels, or dress them up with toppings like sesame seeds, poppy seeds, or “everything bagel” seasoning.

⏱ Cooking Time & Serving

• Prep Time: 20 minutes (plus 1–2 hours rise)

• Cook Time: 25 minutes

• Total Time: About 2.5 hours

• Servings: 8 bagels

🥯 Ingredients (for 8 bagels)

• 1 cup (240 g) sourdough discard (unfed, at room temperature)

• 1 ¼ cups (300 ml) warm water

• 1 tablespoon sugar (or honey)

• 1 packet (7 g) instant yeast

• 4 cups (480 g) bread flour (plus extra for kneading)

• 2 teaspoons salt

• 1 tablespoon oil (vegetable or olive)

For boiling:

• 2 quarts water

• 1 tablespoon baking soda

• 1 tablespoon honey or brown sugar

Optional toppings:

• Sesame seeds

• Poppy seeds

• Everything bagel seasoning

• Coarse salt

👩‍🍳 How to Make Sourdough Discard Bagels

1. Activate yeast (if using instant yeast): In a large mixing bowl, combine warm water, sugar (or honey), and yeast. Let sit for 5 minutes until foamy.

2. Mix dough: Add sourdough discard, bread flour, salt, and oil. Mix until a shaggy dough forms.

3. Knead: Knead on a floured surface for 8–10 minutes until smooth and elastic.

4. First rise: Place dough in a greased bowl, cover, and let rise for 1–2 hours, or until doubled.

5. Shape bagels: Divide dough into 8 pieces. Roll each into a ball, poke a hole in the center with your finger, and gently stretch into a bagel shape.

6. Second rise: Place shaped bagels on a lined tray, cover, and let rest for 20 minutes.

7. Boil: Bring water, baking soda, and honey to a gentle boil. Boil each bagel for 30–40 seconds per side. Remove with a slotted spoon.

8. Topping: Place boiled bagels on a parchment-lined baking sheet. Sprinkle with toppings if desired.

9. Bake: Bake at 425°F (220°C) for 20–25 minutes, until golden brown.

10. Cool & serve: Let cool slightly before slicing and enjoying.

📝 Notes

• For chewier bagels, use bread flour instead of all-purpose flour.

• Don’t skip the boiling step – it gives bagels their signature chewy crust.

• The sourdough discard adds flavor but does not act as the main leavening agent (yeast does the heavy lifting).

• Bagels freeze well – slice in half and freeze in a sealed bag for up to 3 months.

❓ FAQs

Q: Can I make these bagels without yeast?
A: Yes, but the rise will take much longer, and they may be denser. Using yeast helps with structure.

Q: Can I use active sourdough starter instead of discard?
A: Yes! Just substitute the discard with active starter, but you may need to reduce yeast slightly.

Q: How do I store bagels?
A: Store in an airtight bag at room temperature for 2–3 days, or freeze for longer storage.

Q: Can I make mini bagels?
A: Yes, just divide dough into 12–14 smaller pieces and reduce baking time slightly.

🍽 Nutrition (per bagel, plain)

(Values are approximate and vary with toppings or substitutions.)

⚠️ Disclaimer

Enjoy these sourdough discard bagels in moderation as part of a balanced diet. If you have food allergies (especially to wheat, gluten, or seeds), adjust or avoid ingredients as needed.