Fresh, chewy bagels made from sourdough discard are a cozy way to use up starter and bake something everyone loves. These Sourdough Discard Bagels have a crisp crust, tender crumb, and a gentle tang—perfect for weekend mornings or a make-ahead brunch. Love turning discard into treats? Try our blueberry muffins with sourdough discard for another easy bake.
Why You’ll Love This Sourdough Discard Bagels
- Uses sourdough discard so nothing goes to waste.
- Quick to make compared with traditional bagel methods.
- Crispy outside with a soft, chewy interior kids and adults enjoy.
- Great for meal prep—freeze extras for later.
- Customizable with toppings like sesame or everything seasoning.
Ingredients Needed
- Base
- 2 cups sourdough discard or active sourdough starter
- 1 cup warm water
- Dry ingredients
- 4 cups bread flour
- 2 tablespoons sugar
- 1 tablespoon salt
- 1 tablespoon baking soda
- Toppings (optional)
- Sesame seeds, poppy seeds, or everything bagel seasoning
Step-by-Step Instructions
- In a large bowl, mix the sourdough discard or starter with warm water and sugar until combined.
- Gradually add the bread flour and salt, stirring until a shaggy dough forms.
- Knead the dough on a floured surface for about 10 minutes until smooth and elastic.
- Place the dough in a greased bowl, cover, and let rise 1–2 hours until roughly doubled.
- Preheat oven to 425°F (220°C). Divide the dough into equal portions, shape into rounds, then form bagels by poking holes and stretching.
- Bring a large pot of water with the baking soda to a boil, then boil each bagel 1 minute per side.
- Place boiled bagels on a baking sheet, add toppings if desired, and bake 20–25 minutes until golden brown.
- Let cool on a rack before slicing and serving.
Serving Suggestions Sourdough Discard Bagels
- Split and toast, then slather with cream cheese and smoked salmon.
- Make breakfast sandwiches with egg, cheese, and avocado.
- Serve alongside a simple green salad or bowl of soup for lunch; also try ideas from sourdough discard recipe ideas for meal pairing inspiration.
- Offer a toppings bar: butter, jam, nut butter, or honey for guests.
Tips for Success Sourdough Discard Bagels
- Use warm (not hot) water to help yeast activity without killing it.
- Knead until the dough is smooth to develop a chewy texture.
- Boil briefly for a shiny, chewy crust—don’t skip the baking soda bath.
- Let bagels cool completely before slicing to avoid a gummy center, and for sandwich uses see the sourdough discard sandwich loaf recipe for shaping tips.
- Store cooled bagels in a sealed bag at room temperature for 2 days or freeze for longer.
Variations
Here are a few easy ways to change it up:
- Everything Bagel: top with everything seasoning before baking.
- Cheese Bagels: press shredded cheddar into the tops before baking for a melty crust.
- Herb & Garlic: knead in chopped fresh herbs and a dash of garlic powder for savory flavor.
Follow us on Pinterest for more cozy ideas.
Sourdough Discard Bagels
Fresh and chewy bagels made from sourdough discard, featuring a crisp crust and tender crumb—perfect for weekend mornings or brunch.
Ingredients
Base Ingredients
- 2 cups sourdough discard or active sourdough starter Use directly from your sourdough feeding or active starter.
- 1 cup warm water Ensure water is warm, not hot.
Dry Ingredients
- 4 cups bread flour Use high-protein bread flour for better texture.
- 2 tablespoons sugar Enhances flavor and browning.
- 1 tablespoon salt For better flavor.
- 1 tablespoon baking soda Used in boiling for crust texture.
Toppings (Optional)
- Sesame seeds, poppy seeds, or everything bagel seasoning Customize your bagels with your favorite toppings.
Instructions
Preparation
- In a large bowl, mix the sourdough discard or starter with warm water and sugar until combined.
- Gradually add the bread flour and salt, stirring until a shaggy dough forms.
- Knead the dough on a floured surface for about 10 minutes until smooth and elastic.
- Place the dough in a greased bowl, cover, and let rise 1–2 hours until roughly doubled.
Cooking
- Preheat oven to 425°F (220°C).
- Divide the dough into equal portions, shape into rounds, then form bagels by poking holes and stretching.
- Bring a large pot of water with the baking soda to a boil, then boil each bagel for 1 minute per side.
- Place boiled bagels on a baking sheet, add toppings if desired, and bake for 20–25 minutes until golden brown.
- Let cool on a rack before slicing and serving.
Notes
Use warm (not hot) water to help yeast activity without killing it. Let bagels cool completely before slicing to avoid a gummy center. Store cooled bagels in a sealed bag at room temperature for 2 days or freeze for longer.