Sourdough Discard Bagels Recipe

Name: Sourdough Discard Bagels Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 2 h 40 min
Cuisine: American
Ingredients: 3 teaspoons active dry yeast (9 grams); 1 cup warm water (236 grams); 1 cup sourdough discard (285 grams); 2 tablespoons honey or maple syrup (42 grams); 2 teaspoons salt (14 grams); 4 cups unbleached all-purpose flour (560 grams); 2 quarts water; 1 tablespoon baking soda; 1 tablespoon brown sugar; Sesame seeds; Everything bagel seasoning; Brown sugar

This homemade Sourdough Discard Bagel recipe transforms your neglected sourdough starter into chewy, golden-brown bagels with that perfect crusty exterior and soft interior. Using your discard gives these bagels a subtle tangy flavor that store-bought versions simply can’t match. The best part? You’ll have fresh, warm bagels ready to enjoy in just a few hours with simple ingredients you likely already have in your pantry.

Why You’ll Love This Recipe

Uses Up Sourdough Discard: Finally, a delicious purpose for that sourdough discard that keeps accumulating in your fridge!
Authentic Texture: These bagels have that perfect chewy interior and crispy exterior that’s hard to find outside of specialty bagel shops.
Customizable: Create your own bagel shop at home by adding your favorite toppings – everything seasoning, sesame seeds, poppy seeds, or keep them plain.
No Overnight Wait: Unlike traditional sourdough recipes, these bagels don’t require an overnight fermentation, making them perfect for weekend baking.

Ingredients You’ll Need

Active Dry Yeast: Helps the bagels rise properly and speeds up the process compared to using only sourdough starter.
Warm Water: Activates the yeast and creates the right environment for the dough to develop.
Sourdough Discard: Adds that distinctive tangy flavor and helps with the texture. Don’t worry if yours has been in the fridge for a while!
Honey or Maple Syrup: Provides food for the yeast and adds a subtle sweetness that balances the tanginess of the sourdough.
Salt: Essential for flavor development and controlling the yeast activity.
All-Purpose Flour: Creates the structure of the bagels. You can experiment with bread flour for an even chewier texture.
Baking Soda and Brown Sugar: These create the alkaline water bath that gives bagels their distinctive shiny, chewy crust.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Want to mix things up? Here are some delicious variations to try:

Different Flours

Try substituting up to half of the all-purpose flour with whole wheat, rye, or spelt flour for a more complex flavor and added nutrition.

Sweet Versions

Add cinnamon and raisins to the dough for classic cinnamon raisin bagels, or mix in blueberries for a fruity twist.

Savory Additions

Fold in roasted garlic, herbs, or shredded cheese into the dough before shaping for savory variations.

Toppings

Beyond the classics, try toppings like za’atar, furikake, or a mixture of seeds (sunflower, pumpkin, flax) for unique flavor combinations.

How to Make Sourdough Discard Bagels

Step 1: Activate the Yeast

Whisk the warm water and yeast together in the bowl of your stand mixer. Cover and allow to sit for 5 minutes until it becomes foamy and bubbly.

Step 2: Make the Dough

Add the sourdough discard, honey, salt, and flour to the yeast mixture. Beat on low speed with the dough hook attachment for 2 minutes to combine the ingredients.

Step 3: Knead the Dough

Continue kneading until the dough forms a smooth, stiff ball, about 5-10 minutes total. If your mixer struggles with this thick dough, alternate between kneading for a few minutes and giving the motor a rest. Alternatively, turn the dough onto a lightly floured surface and knead by hand for 5-10 minutes.

Step 4: First Rise

Place the dough in a lightly greased bowl and cover with aluminum foil, beeswax wrap, plastic wrap, or a damp tea towel to prevent it from drying out. Let it rise at room temperature for 60-90 minutes, or until doubled in size.

Step 5: Shape the Bagels

After rising, divide the dough into 8 equal pieces (about 137-140 grams each). Roll each piece into a ball, flatten slightly, then poke a hole in the middle with your finger. Gently stretch the hole to about 1.5-2 inches in diameter.

Step 6: Second Rise

Cover the shaped bagels with a tea towel and let them rest for 30 minutes to 1 hour until puffy.

Step 7: Prepare Water Bath and Oven

Preheat your oven to 425°F and line a baking sheet with parchment paper. Bring a large pot of water to a boil and add the baking soda and brown sugar.

Step 8: Boil the Bagels

Using a slotted spoon, gently lower each bagel into the boiling water. Boil for one minute, flip, then boil for another minute. The bagels will puff up in the water – that’s normal!

Step 9: Add Toppings

After boiling, shake off excess water and immediately dip in your chosen toppings if desired. Place them on the prepared baking sheet.

Step 10: Bake

Bake for 20-25 minutes until the bagels are golden brown. Transfer to a wire rack to cool completely.

Pro Tips for Making the Recipe

Room Temperature Discard: Take your sourdough discard out of the fridge about an hour before making the recipe for best results.
Proper Kneading: The dough should be stiff but smooth when properly kneaded. It shouldn’t be sticky or tear easily.
Don’t Skip the Water Bath: This crucial step is what gives bagels their characteristic chewy crust and shiny appearance.
Wider Holes: Make the center holes larger than you think you need – they’ll shrink during the second rise and baking.
Weigh Your Ingredients: For the most consistent results, use a kitchen scale to measure your ingredients, especially the flour.

How to Serve

Fresh sourdough bagels are incredibly versatile and can be enjoyed in numerous ways:

Classic Pairings

Slice and toast your bagels, then top with cream cheese, butter, or your favorite spread. Add lox, capers, thinly sliced red onion, and dill for a traditional bagel and lox experience.

Breakfast Sandwiches

Use these bagels as the foundation for egg sandwiches with cheese, avocado, and breakfast meat of your choice.

Lunch Options

Split, toast, and fill with deli meats, cheeses, lettuce, and tomato for a substantial lunch sandwich that’s leagues better than using store-bought bagels.

Sweet Treats

For a dessert-like option, toast and spread with Nutella, peanut butter and banana slices, or honey and fresh berries.

Make Ahead and Storage

Storing Fresh Bagels

Store completely cooled bagels in a paper bag for 1-2 days at room temperature for the best texture. For longer storage, place in a sealed plastic bag at room temperature for up to 3 days.

Freezing

These bagels freeze beautifully! Once completely cooled, place them in a freezer-safe bag, removing as much air as possible. Freeze for up to 3 months.

Reheating

For the best texture when reheating frozen bagels, thaw at room temperature, then slice and toast. Alternatively, wrap frozen bagels in foil and warm in a 350°F oven for about 10-15 minutes.

For pre-sliced frozen bagels, you can toast them directly from frozen – just increase your toaster setting slightly.

FAQs

What if my sourdough discard is very old? Can I still use it?

Yes! As long as your sourdough discard doesn’t have any mold and just smells sour, it’s perfectly fine to use. Very old discard might be more acidic, which can actually add extra flavor to your bagels. If it’s been in the fridge for weeks, it will still work in this recipe because we’re also using commercial yeast.

Can I make these bagels without a stand mixer?

Absolutely! While a stand mixer makes the process easier, you can mix the ingredients with a wooden spoon until combined, then turn the dough onto a floured surface and knead by hand for 8-10 minutes until smooth and elastic. Your arms will get a workout, but the results are just as delicious.

Why did my bagels deflate after boiling?

This usually happens if the bagels are over-proofed before boiling. Try reducing the second rise time, especially in warmer kitchens. Also, handle the bagels gently when transferring them to the water bath to avoid knocking out air bubbles.

Can I substitute the all-purpose flour for bread flour or whole wheat flour?

Yes! Bread flour will give you an even chewier texture, which many people prefer for bagels. You can substitute 100% bread flour or use up to 50% whole wheat flour. If using whole wheat, you might need to add an extra tablespoon or two of water as whole wheat absorbs more moisture.

Final Thoughts

These Sourdough Discard Bagels are a game-changer for home bakers. Not only do they provide the satisfaction of making something delicious from scratch, but they also give purpose to that sourdough discard that might otherwise go to waste. The tangy notes from the discard paired with the classic chewy bagel texture create something truly special that you won’t find in store-bought versions. Once you’ve mastered this basic recipe, the possibilities for flavors and toppings are endless – making this recipe one you’ll return to weekend after weekend!