Sourdough discard bagels are the answer to two common kitchen questions: “What can I do with my sourdough discard?” and “How can I make delicious homemade bagels?” These chewy, golden bagels are packed with tangy flavor from sourdough discard, making them more complex than your average bagel. They’re perfect for anyone looking to get into DIY bagels, use up starter leftovers, or experiment with a new addition to their home made bagels recipes collection. Whether you top them with sesame, poppy seeds, or go full-on with an everything bagel recipe approach, these bagels will become a staple in your bread making routine.
Chewy Sourdough Discard Bagels
Prep Time 30 minutes mins
Cook Time 20 minutes mins
Rising Time 1 hour hr
Total Time 1 hour hr 50 minutes mins
Course Breakfast, Snack
Cuisine American, Western
Mixing bowl A large bowl for mixing and kneading the dough. A stand mixer with a dough hook is a great option if you prefer less manual effort.
Bench scraper Helps with portioning and shaping dough, but a sharp knife works just as well.
Baking sheet Lined with parchment paper or a silicone baking mat.
Slotted spoon For removing boiled bagels easily from the pot.
Large pot To boil the bagels before baking.
Kitchen scale Optional but helpful for equal portions.
Proofing Cloth or Clean Towel To cover the dough while it rests.
For the Dough
- 1 cup sourdough discard unfed, straight from the fridge is fine
- 1 tablespoon granulated sugar
- 2 teaspoons instant or active dry yeast
- 1 ¼ cups warm water about 100°F
- 4 cups bread flour plus more for kneading
- 1 ½ teaspoons salt
For Boiling
- 2 tablespoons honey or barley malt syrup
- Large pot of water
Optional Toppings (for that everything bagel recipe feel)
- Sesame seeds
- Poppy seeds
- Dried garlic flakes
- Dried onion flakes
- Coarse sea salt
- Sunflower seeds
- Pumpkin seeds
- Parmesan cheese
- Cinnamon sugar for a sweet version
Activate the Yeast
In a large bowl, mix warm water, sugar, and yeast. Let it sit for 5–10 minutes until foamy. If using instant yeast, this step can be shortened as it doesn't need activation.
Add Sourdough Discard
Stir in your sourdough discard until it’s mostly combined with the yeast mixture. This is what gives your bagels that slightly tangy, fermented flavor—like a cousin of traditional sourdough, but quicker.
Form the Dough
Add flour and salt, mixing until a shaggy dough forms. Turn it out onto a floured surface and knead for about 10 minutes until smooth and elastic. If using a stand mixer, knead on medium for 6–7 minutes.
First Rise
Shape the dough into a ball and place it in a lightly greased bowl. Cover with a towel and let it rise for about 1 hour, or until doubled in size.
Shape the Bagels
Once risen, punch down the dough and divide it into 8 equal pieces. Roll each piece into a tight ball. Poke a hole through the center of each ball with your thumb, then gently stretch into a bagel shape. Aim for about a 1.5-inch hole.
Second Proof
Place shaped bagels on a parchment-lined tray. Cover and let them rest for 15–20 minutes while you bring your pot of water to a boil.
Boil the Bagels
Add honey or barley malt syrup to boiling water. Boil each bagel for 45 seconds per side. This step is what gives homemade bagels their signature chewy crust. Use a slotted spoon to remove and drain them back onto the tray.
Add Toppings
Immediately sprinkle your favorite bagels toppings onto the wet surface. This helps them stick. You can create your own everything mix, try cinnamon sugar, or even grated cheese for savory vibes.
Bake
Preheat the oven to 425°F (218°C). Bake for 18–22 minutes until golden brown. Cool on a wire rack before slicing.
Pairings
Sourdough discard bagels are incredibly versatile and can be served in so many ways. Here are some bagel recipe ideas for enjoying them:
- Savory Breakfast Sandwich: Layer with scrambled eggs, cheddar, and turkey bacon for a protein-packed breakfast. This is a great bagel recipe sandwich combo.
- Cream Cheese & Veggies: Go classic with cream cheese, sliced cucumbers, tomato, and sprouts for a healthy bagel option.
- Smoked Salmon & Dill: Top with lox, red onions, and capers for a deli-inspired treat.
- Sweet Tooth Option: Try a cinnamon sugar bagel with Greek yogurt and honey drizzled on top for a twist on greek yogurt bagels.
- Mini Pizza Bagels: Slice, top with marinara, cheese, and pepperoni, then broil until bubbly for a fun snack.
FAQs
1. Can I use all-purpose flour instead of bread flour?
Yes, but bread flour gives these bagels their chewy, bakery-style texture. If you use all-purpose flour, expect a slightly softer bite.
2. Do I need to use sourdough discard, or can I use active starter?
You can use either! Discard adds flavor and uses up leftovers, while an active starter may help with rise. This is still a yeast-leavened dough, so don’t worry about the discard being inactive.
3. What’s the best type of yeast for this recipe?
Instant or active dry yeast both work great. If using active dry, make sure to activate it in warm water as described in the instructions.
4. Can I make the dough ahead of time?
Yes, after the first rise, you can refrigerate the dough overnight. Let it come to room temperature before shaping and boiling.
5. What kind of toppings can I use besides everything seasoning?
There’s a whole world beyond everything bagel recipe toppings! Try za’atar, parmesan and rosemary, cinnamon raisin, or even jalapeño cheddar for bold, fun flavors.
