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Chewy Sourdough Discard Bagels

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Prep Time 30 minutes
Cook Time 20 minutes
Rising Time 1 hour
Total Time 1 hour 50 minutes
Course Breakfast, Snack
Cuisine American, Western
Servings 8 bagels

Equipment

  • 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.

Ingredients
  

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

Instructions
 

Activate the Yeast

  1. 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

  1. 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

  1. 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

  1. 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

  1. 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

  1. 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

  1. 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

  1. 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

  1. Preheat the oven to 425°F (218°C). Bake for 18–22 minutes until golden brown. Cool on a wire rack before slicing.