Sourdough Discard Bagels Recipe

Hey y'all! If you've ever wondered what to do with your leftover sourdough discard, this Sourdough Discard Bagels Recipe will be your new favorite kitchen hack. These bagels are chewy, golden, and brimming with that signature tang, making them a delicious treat for breakfast, brunch, or anytime you need a carb fix. They're easier than you think, and using sourdough discard helps cut down on waste. Let's get cooking!

Why You'll Love This Sourdough Discard Bagels Recipe

• Zero waste: Transform your sourdough starter discard into something scrumptious and satisfying.
• Chewy, golden texture: Achieve that classic bagel bite and glossy crust right in your own kitchen.
• Customizable: Top with your favorites like sesame, poppy seeds, or everything bagel seasoning.
• Perfect for any occasion: From breakfast spreads to lunch sandwiches, these bagels shine.
• Beginner-friendly: No fancy techniques, just simple steps for bakery-worthy results.

Sourdough Discard Bagels Recipe Ingredients

• 1 cup (240g) unfed sourdough discard (100% hydration)
• ¾ cup (180ml) warm water (about 110°F/43°C)
• 2 teaspoons (7g) active dry yeast
• 1 tablespoon (14g) granulated sugar
• 3 ½ cups (420g) bread flour (plus extra for dusting)
• 1 ½ teaspoons (9g) kosher salt
• 1 tablespoon (15ml) vegetable oil (for greasing bowl)
• 2 tablespoons (30g) honey (for boiling water)
• Toppings: sesame seeds, poppy seeds, everything bagel seasoning, as desired

Directions: How to Make Sourdough Discard Bagels

Step 1: Activate the Yeast

1. In a large mixing bowl, combine the warm water, sugar, and active dry yeast. Stir gently and let sit for 5-10 minutes, until foamy.

Step 2: Mix the Dough

2. Add the sourdough discard to the yeast mixture and stir until mostly combined.
3. Add bread flour and salt. Mix until a shaggy dough forms.

Step 3: Knead the Dough

4. Turn the dough out onto a lightly floured surface. Knead for 8-10 minutes, until smooth, elastic, and slightly tacky.

Step 4: First Rise

5. Place the dough in a greased bowl, cover with a damp towel or plastic wrap, and let rise in a warm spot for 1-1.5 hours, or until doubled in size.

Step 5: Shape the Bagels

6. Punch down the dough and divide into 8 equal pieces. Shape each piece into a ball, then poke a hole in the center and gently stretch to form a bagel shape (about 2 inches wide).
7. Place shaped bagels on a parchment-lined baking sheet. Cover and let rest for 15-20 minutes.

Step 6: Boil and Top

8. Preheat oven to 425°F (218°C). Bring a large pot of water to a boil and stir in the honey.
9. Gently lower bagels into the boiling water (2-3 at a time) and boil for 1 minute per side.
10. Return boiled bagels to the baking sheet. Sprinkle with desired toppings.

Step 7: Bake

11. Bake for 18-20 minutes, or until golden brown and glossy.
12. Let cool on a wire rack before slicing and serving.

Notes & Helpful Tips for Sourdough Discard Bagels Recipe

• For best texture, use bread flour rather than all-purpose flour. Learn more about bread flour here.
• If your discard is very sour, you can reduce the salt slightly to balance the flavor.
• See tips for handling sticky dough at The Kitchn's bagel guide.

Variations: Sourdough Discard Bagels Recipe

• Cinnamon Raisin: Add ½ cup raisins and 1 teaspoon cinnamon to the dough before shaping.
• Cheddar Jalapeño: Mix in ½ cup shredded cheddar and 1-2 diced jalapeños during kneading.
• Whole Wheat: Substitute 1 cup of bread flour with whole wheat flour for a nuttier flavor.

Required Equipment for Sourdough Discard Bagels Recipe

• Mixing bowls
• Kitchen scale (optional, but recommended)
• Measuring cups and spoons
• Stand mixer (optional)
• Parchment paper
• Baking sheet
• Slotted spoon
• Large pot for boiling
• Wire rack for cooling

Storage Instructions: Sourdough Discard Bagels Recipe

• Store cooled bagels in an airtight container at room temperature for up to 2 days.
• For longer storage, slice and freeze bagels for up to 2 months; reheat in toaster or oven.

Suggested Pairings & Serving Recommendations

• Serve warm with cream cheese, butter, or your favorite jam.
• Make a classic bagel sandwich with smoked salmon, cream cheese, capers, and red onion.
• Pair with a fresh fruit salad or a side of scrambled eggs for a hearty breakfast.

Pro Tips for the Best Sourdough Discard Bagels Recipe

• Don't skip the boiling step—it gives your bagels that signature chewy crust. Learn more about this process at Serious Eats.
• Shape bagels as evenly as possible for even baking and a beautiful presentation.
• Let bagels cool before slicing to maintain their soft interior crumb.

FAQ: Sourdough Discard Bagels Recipe

Can I make these bagels without commercial yeast?

Yes, but fermentation will take much longer—expect to rise overnight or up to 12 hours for a true wild sourdough bagel.

What if my sourdough discard is older?

Older discard is fine and adds a tangier flavor, but avoid if it smells off or has mold.

Can I use all-purpose flour instead of bread flour?

You can, but the bagels won't be as chewy; bread flour yields the best classic texture.

Prep time: 25 minutes
Rise time: 1 hour 30 minutes
Cook time: 20 minutes
Total time: ~2 hours 15 minutes
Yield: 8 bagels

★★★★★ 4.60 from 195 ratings

Sourdough Discard Bagels Recipe

yield: 8 bagels

prep: 25 mins

cook: 25 mins

total: 50 mins

A delicious and easy way to use up your sourdough discard, these homemade bagels are chewy, flavorful, and perfect for breakfast or brunch.

🖨️ Print Pin Recipe

Ingredients

• 1 cup sourdough discard (unfed, room temperature)
• 3 cups bread flour
• 1 tablespoon granulated sugar
• 2 teaspoons instant yeast
• 1 teaspoon salt
• ¾ cup warm water
• 1 tablespoon barley malt syrup (optional, for boiling)
• 1 egg (for egg wash)
• Toppings of choice (sesame seeds, poppy seeds, etc.)

Instructions

1. 1
   In a large bowl, combine sourdough discard, warm water, sugar, and instant yeast. Mix until well combined.
2. 2
   Add bread flour and salt to the mixture. Knead the dough for about 8-10 minutes until smooth and elastic.
3. 3
   Cover the bowl and let the dough rise in a warm place for 1 hour, or until doubled in size.
4. 4
   Divide the dough into 8 equal pieces. Shape each piece into a ball, poke a hole in the center, and gently stretch to form a bagel shape.
5. 5
   Bring a large pot of water to a boil and add barley malt syrup. Boil bagels for 1 minute per side, then place on a baking sheet.
6. 6
   Brush bagels with egg wash, add desired toppings, and bake at 425°F (220°C) for 20-25 minutes until golden brown. Cool before serving.

CLICK FOR NUTRITION INFO ↑

Approximate Information for One Serving

Serving Size: 1 serving

Calories: 210 caloriescal

Protein: 7 gg

Fat: 1.5 gg

Saturated Fat: 0g

Trans Fat: 0g

Cholesterol: 0mg

Sodium: 0mg

Potassium: 0mg

Total Carbs: 42 gg

Fiber: 0g

Sugar: 0g

Net Carbs: 0g

Vitamin A: 0

Vitamin C: 0mg

Calcium: 0mg

Iron: 0mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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