These sourdough discard bagels are chewy on the outside, soft and dense on the inside, and have that classic bagel bite everyone loves. This recipe is made to work for everyone, even if you’re new to sourdough. The sourdough discard adds flavor and depth, while yeast ensures a reliable rise, so you don’t need an active starter or long fermentation. These bagels are perfect for breakfast, sandwiches, or freezing for later, and they taste far better than store-bought.
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Why You’ll Love This Recipe
- Uses sourdough discard so nothing goes to waste
- Chewy crust with a soft, bakery-style interior
- Reliable results thanks to added yeast
- Easy to shape and beginner-friendly
- Perfect base for sweet or savory toppings
Ingredients
For the Bagel Dough
- 1 cup warm water
- 1 tbsp sugar or honey
- 2 ¼ tsp instant yeast
- 1 cup sourdough discard (unfed)
- 2 tbsp oil or melted butter
- 1 ½ tsp salt
- 3 ½ to 4 cups all-purpose or bread flour
For Boiling
- 2 quarts water
- 1 tbsp sugar or honey
Optional Toppings
- Sesame seeds
- Poppy seeds
- Everything bagel seasoning
- Coarse salt
Tools for Sourdough Discard Bread, Rolls & Savory Bakes
These tools are helpful for shaping, rolling, and baking savory sourdough discard recipes like pizza dough, biscuits, English muffins, and crackers.
- Dough Scraper / Bench Scraper – helps divide, shape, and handle sticky dough easily
- Rolling Pin – perfect for rolling pizza dough, crackers, and flatbreads
- Cast Iron Skillet – great for baking discard flatbreads, biscuits, and muffins with even heat
Preparation Steps
- In a large bowl, mix warm water, sugar, and yeast. Let sit 5–10 minutes until foamy.
- Add sourdough discard, oil or melted butter, and salt. Stir to combine.
- Gradually add flour until a stiff dough forms.
- Knead the dough for 8–10 minutes until smooth, elastic, and slightly firm.
- Place dough in a greased bowl, cover, and let rise until doubled, about 1–1½ hours.
- Divide dough into 8 equal pieces. Roll each into a ball, then poke a hole in the center and stretch gently to form a bagel shape.
- Place shaped bagels on a parchment-lined tray, cover, and rest for 20–30 minutes.
- Bring water and sugar to a gentle boil. Boil bagels 30–45 seconds per side, then remove with a slotted spoon.
- Place boiled bagels back on the baking sheet, add toppings if using.
- Bake at 425°F (220°C) for 20–25 minutes until deep golden brown.
- Cool on a rack before slicing.
Variations
- Make cinnamon raisin bagels by adding cinnamon and raisins to the dough
- Add shredded cheese and garlic for savory bagels
- Use whole wheat flour for a heartier texture (replace up to 50%)
- Make mini bagels for snacks or kids
- Brush with egg wash for extra shine
Cooking Notes
- The dough should be firmer than bread dough; this gives bagels their chew
- Do not skip boiling, it creates the classic bagel crust
- Boiling longer gives thicker, chewier crusts
- Bread flour gives the best chew, but all-purpose works well
- Let bagels cool fully before slicing to avoid gummy texture
Serving Suggestions
- Serve with cream cheese, butter, or jam
- Use for breakfast sandwiches with eggs and cheese
- Make bagel pizzas for quick lunches
- Slice and toast for snacks
- Serve with smoked salmon and cream cheese for brunch
Tips
- Use room-temperature discard for even mixing
- If dough springs back, let it rest 5 minutes before shaping
- Keep holes slightly larger; they shrink during baking
- Freeze bagels once fully cooled for best texture
- Toast before serving for best flavor
Prep Time / Cooking Time / Total Time
- Prep Time: 25 minutes
- Rising Time: 1 hour 30 minutes
- Cooking Time: 25 minutes
- Total Time: About 2 hours 20 minutes
Nutritional Information (Per Bagel)
Approximate values
- Calories: 270
- Protein: 9g
- Fat: 4g
- Carbohydrates: 48g
FAQs
Do these bagels taste sour?
- No. The discard adds depth, not strong sourness.
Can I make these overnight?
- Yes. Refrigerate shaped bagels overnight and boil/bake in the morning.
Can I freeze bagels?
- Yes. Freeze sliced or whole bagels for up to 3 months.
Why are my bagels flat?
- They may be overproofed or boiled too long.
Can I skip the yeast?
- Not for this recipe. Yeast ensures structure and reliable rise.
Conclusion
This sourdough discard bagel recipe is simple, dependable, and perfect for home bakers who want real bakery-style bagels without complicated steps. With a chewy crust, soft interior, and endless topping options, these bagels are a delicious way to turn sourdough discard into something truly special.