Sourdough Discard Bagels
Turn your sourdough discard into golden, chewy, and perfectly crisp bagels with this easy Sourdough Discard Bagel Recipe! No waste, no fuss — just delicious, bakery-style bagels made right in your kitchen. Ideal for breakfast, lunch, or snacking, and customizable with your favorite toppings!
Ingredients
- Essential Ingredients
- 1 cup sourdough discard active or unfed
- 2 ½ – 3 cups all-purpose or bread flour
- ¾ cup water
- 1 tbsp sugar or honey optional, for mild sweetness
- 1 tsp salt
- 1 tbsp baking soda for boiling water
- Optional Toppings
- Sesame seeds poppy seeds, or everything bagel seasoning
- Coarse salt
- Cinnamon sugar for a sweet twist
Instructions
- Prepare the Dough
- In a large bowl, mix sourdough discard, flour, water, sugar, and salt.
- Knead the dough for 8–10 minutes until smooth and elastic.
- Cover and let rest for 30–60 minutes to relax the gluten and enhance flavor.
- Shape the Bagels
- Divide dough into equal portions (about 6–8 pieces).
- Roll each piece into a ball, then poke a hole through the center with your finger.
- Stretch slightly to form the classic bagel shape.
- Let shaped bagels rest while you prepare the boiling water.
- Boil the Bagels
- Bring a large pot of water to a boil and add 1 tbsp baking soda.
- Gently drop bagels into boiling water, boiling each side for 30–60 seconds.
- Remove with a slotted spoon and drain on a clean towel.
- Bake the Bagels
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Place boiled bagels on the sheet and add your favorite toppings.
- Bake for 20–25 minutes, or until golden brown and crisp on the outside.
Notes
- Use room-temperature ingredients for smoother dough.
- Don’t skip boiling — it’s what creates that signature chewy crust.
- Customize toppings for sweet or savory bagels.
- Cool completely before storing to avoid sogginess.
- Store in an airtight container for up to 3 days or freeze for 2 months.