Sourdough Discard Bagels
Chewy, golden, and delicious, these sourdough discard bagels are a fantastic way to use up extra starter. They have a slightly tangy flavor, a chewy center, and a beautifully crisp exterior. Perfect for breakfast with cream cheese, butter, smoked salmon, or your favorite toppings.
🥯 Ingredients
- 1 cup (240 g) sourdough discard
- ¾ cup (180 ml) warm water
- 2 tablespoons honey or granulated sugar
- 2¼ teaspoons (7 g) active dry yeast
- 3½ cups (440 g) bread flour
- 1½ teaspoons salt
- 1 tablespoon olive oil
For Boiling
- 8 cups water
- 1 tablespoon honey or brown sugar
- 1 tablespoon baking soda
For Topping
- Sesame seeds
- Poppy seeds
- Everything bagel seasoning
- Dried onion or garlic
- Coarse salt
👩🍳 Instructions
1. Activate the Yeast
Combine the warm water, honey, and yeast in a small bowl.
Let it stand for 5–10 minutes, until foamy.
If you’re using instant yeast, you can mix it directly with the dry ingredients instead.
2. Make the Dough
Add the sourdough discard, flour, salt, and olive oil to a large mixing bowl.
Pour in the yeast mixture.
Mix until a rough, stiff dough forms.
3. Knead
Transfer the dough to a lightly floured surface.
Knead for 8–10 minutes, until smooth and elastic.
The dough should feel firm but workable and shouldn’t be excessively sticky.
You can also knead it in a stand mixer with a dough hook for about 6–8 minutes.
4. First Rise
Place the dough in a lightly greased bowl.
Cover and let it rise in a warm place for approximately 1–1½ hours, or until noticeably puffy and nearly doubled in size.
Because discard strength and room temperature vary, don’t rely solely on the clock.
5. Shape the Bagels
Divide the dough into 8 equal pieces.
Shape each piece into a smooth ball.
Make a hole through the center of each ball using your thumb, then gently stretch the hole until it’s about 1½–2 inches wide.
Place the shaped bagels on a parchment-lined baking sheet.
Cover and let them rest for 15–20 minutes.
♨️ 6. Prepare the Boiling Water
Bring 8 cups of water to a gentle boil.
Add the honey or brown sugar and baking soda.
Reduce the heat slightly so the water maintains a gentle simmer.
7. Boil the Bagels
Carefully place 2–3 bagels at a time into the water.
Boil for approximately 30–60 seconds per side.
The longer you boil them, the chewier and thicker the crust will become.
Remove with a slotted spoon and return them to the baking sheet.
8. Add Toppings
While the bagels are still wet, sprinkle them generously with your favorite toppings.
Everything seasoning, sesame seeds, poppy seeds, or coarse salt all work beautifully.
9. Bake
Preheat your oven to 425°F (220°C).
Bake the bagels for approximately 18–22 minutes, until puffed and golden brown.
For a darker crust, leave them in for a few additional minutes.
10. Cool
Transfer the bagels to a wire rack.
Allow them to cool for at least 15–20 minutes before slicing.
⭐ Tips for Great Sourdough Discard Bagels
- Use unfed discard that isn’t moldy or otherwise spoiled.
- Bread flour gives the bagels their characteristic chewy texture.
- Don’t make the dough overly soft; bagel dough should be fairly firm.
- Make the center holes larger than you think you need because they shrink during boiling and baking.
- Don’t overcrowd the pot when boiling.
- For extra tang, you can refrigerate the shaped bagels overnight and boil and bake them the next morning. If using commercial yeast, the dough may continue fermenting slowly but won’t behave exactly like a naturally leavened dough.
- Store cooled bagels in an airtight bag for a couple of days or freeze them for longer storage.
🥑 Serving Ideas
Slice and serve with:
- Cream cheese
- Butter and honey
- Avocado
- Smoked salmon and cream cheese
- Egg and cheese
- Peanut butter and banana
- Turkey and cheese
⏱️ Recipe Details
Prep Time: 25 minutes
Rise Time: 1–1½ hours
Boiling Time: 10 minutes
Bake Time: 18–22 minutes
Total Time: About 2½ hours
Servings: 8 bagels
Method: Boiled & baked
Difficulty: Intermediate