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.

Sourdough Discard Bagels Recipe

Description

These Sourdough Discard Bagels are chewy, flavorful, and easy to make at home. This recipe uses sourdough discard and a few simple ingredients to create classic bagels with a satisfying crust and fluffy interior, perfect for breakfast or snacks.

Ingredients

Units Scale

Main Dough

- 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)

For Boiling

- 2 quarts water
- 1 tablespoon baking soda
- 1 tablespoon brown sugar

Optional Toppings

Sesame seeds
Everything bagel seasoning
Brown sugar

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Instructions

Activate Yeast: In the bowl of your stand mixer, whisk together the warm water and active dry yeast. Cover and let rest for 5 minutes, until the mixture becomes bubbly.
Combine Ingredients: Add the sourdough discard, honey (or maple syrup), salt, and flour to the yeast mixture. Using a dough hook attachment, mix on low speed for about 2 minutes to incorporate.
Knead Dough: Continue kneading the dough in the mixer, or transfer to a lightly floured surface and knead by hand if needed, until a smooth ball forms. This takes about 5–10 minutes. The dough will be stiff, so rest the mixer as needed if using a smaller model.
First Rise: Place the dough in a lightly greased bowl and cover with foil, plastic wrap, or a damp tea towel to prevent drying out. Allow it to rise at room temperature for 60–90 minutes, or until doubled in size.
Shape Bagels: After rising, divide the dough into 8 equal pieces (about 137–140 grams each). Roll each into a ball, flatten slightly, and poke a hole in the center with your finger, gently stretching to form a bagel shape. Cover the shaped bagels with a tea towel and let them rest in a warm place for 30–60 minutes, or until puffy.
Preheat Oven & Prepare Water Bath: Preheat your oven to 425°F (218°C) and line a baking sheet with parchment paper. Meanwhile, bring a large pot of water to a boil, then add the baking soda and brown sugar to the water.
Boil Bagels: Using a slotted spoon, gently lower each bagel into the boiling water. Boil for 1 minute per side, flipping halfway through. Remove with the spoon and let excess water drip off.
Add Toppings: If desired, dip the wet bagels into sesame seeds, everything bagel seasoning, or brown sugar for flavor and texture.
Bake: Arrange the boiled bagels on the prepared baking sheet. Bake for 20–25 minutes, or until golden brown on top. Transfer to a wire rack to cool before serving.

Notes

Sourdough discard should be unfed and at room temperature for best results.
If the dough is too stiff for your mixer, knead by hand in intervals.
Customize flavors with your favorite toppings, or leave plain for classic bagels.
Bagels freeze well; slice and freeze for quick breakfasts.
Ensure water is at a boil before adding baking soda and sugar for proper crust development.

Nutrition

Serving Size: 1 bagel
Calories: 220
Sugar: 4g
Sodium: 520mg
Fat: 1g
Saturated Fat: 0g
Unsaturated Fat: 0.5g
Trans Fat: 0g
Carbohydrates: 46g
Fiber: 2g
Protein: 7g
Cholesterol: 0mg