Let me tell you—once I discovered how easy it is to make sourdough discard bagels at home, I never looked back. You know that little bit of starter you usually set aside after feeding your sourdough? Don’t toss it. That’s the secret ingredient to these golden, chewy, homemade bagels that come out of the oven smelling like your favorite bakery.
If you’ve ever thought bagels were tricky to make, don’t worry. This recipe breaks it down step by step so you can create something special with ingredients you probably already have on hand. You’ll learn how to mix, shape, boil, and bake your way to beautiful bagels that are crisp on the outside, tender inside, and full of flavor.
Stick around—I’ll walk you through everything you need, plus some handy tips, flavor ideas, and make-ahead tricks to help you fit this into your own kitchen rhythm. Let’s get started!
Why You’ll Love Making These Sourdough Discard Bagels at Home
There’s something truly special about baking your own bagels, especially when you can turn a bit of sourdough discard into something warm, golden, and downright irresistible. These sourdough discard bagels aren’t just a recipe—they’re a little weekend project that fits right into real life. Whether you’re kneading dough between errands or waking up to bake fresh for breakfast, this is one of those recipes that feels like it’s made for home kitchens.
Here’s why you’ll be reaching for this one again and again:
Family-friendly and fun to make together
Everyone loves shaping bagels! Kids can help poke the holes and sprinkle toppings—turns your kitchen into a little bakery for the day.
A great way to use sourdough discard without waste
Instead of tossing that extra starter, you’re turning it into something everyone will love. It’s a smart and tasty use for something you already have.
Crisp on the outside, tender inside—just like a bakery bagel
That quick boil before baking gives them that iconic chew and shine. Once you’ve had these, store-bought just won’t compare.
Totally customizable for your mood or occasion
Want sweet? Try the sourdough discard blueberry bagels. Craving savory? Toss on everything, seasoning or some garlic flakes. You can keep it classic or get creative with what you have on hand.
Make-ahead friendly for busy days
Mix the dough the night before, then bake it fresh in the morning. It’s a cozy weekend ritual you’ll look forward to.
Great for breakfast, lunch, or an afternoon snack
From cream cheese to sandwich fillings, these bagels are your all-day blank canvas.
Beginner-friendly but feels like a pro move
Even if you’re new to baking, this recipe walks you through every step clearly—and it’s so satisfying to pull those golden rings from the oven.
These easy sourdough discard bagels are more than just a way to use up your starter—they’re a fun, flexible recipe that fits beautifully into everyday life.
Let’s gather everything you need to bring this dough to life—onto the ingredients!
Simple Ingredients for Perfect Sourdough Discard Bagels
Before we jump into the mixing, let’s take a look at what you’ll need to bring these sourdough discard bagels to life. You won’t need anything fancy—just a handful of pantry staples, a little discard from your starter, and a few optional goodies if you’re in the mood to switch things up.
Here’s what goes into every batch:
Basic Ingredients
- 1 cup sourdough discard (about 240g): This is your flavor booster. It adds depth and a light tang that makes these bagels stand out.
- ¾ cup warm water: Helps hydrate the dough and brings everything together smoothly.
- 1 ¼ teaspoons instant yeast: Gives the dough a little lift and keeps the rise predictable and easy.
- 1 tablespoon granulated sugar: Just a touch to feed the yeast and encourage a golden crust during baking.
- 3 ½ cups bread flour (about 450g): The high protein content builds that classic chewy texture we all love in a good bagel.
- 2 teaspoons fine sea salt: Balances out the flavor and strengthens the dough structure.
- 1 tablespoon neutral oil: Softens the dough slightly, making it easy to work with.
- 1 tablespoon barley malt syrup or honey (for boiling water): Adds a subtle sweetness and helps create that signature bagel shine.
- Toppings of your choice (about 3–4 tablespoons): Think sesame seeds, poppy seeds, onion flakes, or even shredded cheese—whatever you love.
Optional Add-Ins
Want to have a little fun with the flavor? These ideas add something special to your bagels:
- ½ cup fresh blueberries (patted dry): For those sweet and fruity sourdough discard blueberry bagels
- ½ cup raisins + 1 teaspoon cinnamon: A cozy, bakery-style twist
- Everything bagel seasoning: Adds crunch, salt, and savory goodness in every bite
Pro Tip:
For a Mediterranean vibe, try kneading in a handful of chopped olives and a sprinkle of dried oregano. Or give your bagels a cozy flair with cranberries and orange zest. This dough is a great canvas for your favorite flavors!
Now that we’ve got everything ready, let’s walk through how to turn this simple list into something absolutely delicious.
How to Make Sourdough Discard Bagels Step by Step
Making sourdough discard bagels from scratch might sound like a big task, but once you’ve done it once, it feels more like a fun weekend project than a chore. I’ve broken it down step by step so you can bake confidently and enjoy the process as much as the results.
Step-by-Step Instructions
1. Mix the wet ingredients
In a large mixing bowl, combine your sourdough discard, warm water, sugar, oil, and yeast. Whisk them together until the mixture looks creamy and slightly frothy—this sets the stage for a smooth dough.
2. Build the dough
Sprinkle in the bread flour and salt, then stir with a wooden spoon—or get right in there with your hands—until the dough starts coming together in a rough, uneven mass. Once the flour is mostly worked in, knead by hand for about 6–8 minutes until the dough feels soft, stretchy, and just slightly tacky. When you press the dough gently with your fingertip, it should spring back slowly and hold its shape.
If the dough seems a little stiff or crumbly, drizzle in a bit of water—just a teaspoon at a time. On the flip side, if it’s sticking to your hands too much, a light dusting of flour will bring it back into balance.
3. Let it rest and rise
Lightly oil a clean bowl, place your dough inside, and cover it with a damp towel or plastic wrap. Set it aside in a warm spot for about an hour so it has time to relax and rise a bit. It won’t double in size, but you’ll notice it puffing up slightly and feeling softer to the touch.
4. Cold ferment overnight
After the short rise, transfer the covered bowl to the refrigerator. Let it sit overnight (8–24 hours). This slow rise develops flavor and makes the dough easier to handle in the morning.
5. Shape your bagels
Take the dough out of the fridge and give it 15–20 minutes on the counter to take the chill off. Lightly flour your work surface, then turn out the dough and cut it into 8 even portions. Roll each piece into a smooth ball, then use your finger to poke through the center. Gently stretch and spin the dough until you’ve got a nice ring with a hole about 1½ inches wide.
6. Second rise
Place shaped bagels on a parchment-lined baking sheet. Cover loosely with a kitchen towel and let them rise for 45–60 minutes. They should look a bit puffier and bounce back slowly when touched.
7. Preheat the oven and prepare the boil
Preheat your oven to 425°F (220°C). Meanwhile, bring a large pot of water to a gentle boil and stir in the barley malt syrup or honey.
8. Boil the bagels
Work in small batches and carefully lower 2–3 bagels into the gently simmering water. Let them simmer for around 45 seconds per side, just enough time to puff slightly and form a light coating. This quick bath helps create that classic shine and the signature chew we all love. Once done, lift each one out with a slotted spoon and place them back onto the prepared baking sheet.
9. Add toppings
While the bagels are still damp, sprinkle your favorite toppings on top. The moisture helps everything stick nicely—no extra step needed.
10. Bake to perfection
Slide the pan into the oven and bake for 20–22 minutes, rotating halfway through for even color. The bagels should be a deep golden brown with crisp edges and a hollow sound when tapped on the bottom.
11. Cool and enjoy
Place the bagels on a wire rack and give them at least 15 minutes to cool down before slicing. This short rest helps the inside finish setting up and makes cutting much easier (and cleaner, too!).
There’s something so satisfying about pulling a tray of homemade bagels from the oven—warm, golden, and smelling like a cozy bakery morning.
Next, let’s look at a few fun ways you can tweak this recipe and make it your own…
Easy Tips and Tasty Variations for Your Sourdough Bagels
Once you’ve made these sourdough discard bagels a time or two, you’ll start to get a feel for the dough, and that’s when the fun really begins. This section is where we roll up our sleeves and chat like two friends in the kitchen, swapping ideas and tricks that make the recipe even better.
Here are some helpful tips and tasty twists to make your bagels even more delightful:
Use a kitchen scale if you can
Measuring by grams (especially for the flour and discard) makes a big difference in getting the texture just right.
Let the dough chill overnight
That long, slow rise in the fridge not only deepens the flavor but also makes the dough easier to handle in the morning.
Don’t overproof after shaping
Once the bagels are shaped, let them rise for about 45–60 minutes. If they overrise, they can deflate during boiling.
Customize the toppings
Classic sesame, poppy seeds, or everything seasoning are always a hit. Or try shredded cheddar, garlic flakes, or cinnamon sugar for something new.
Create fun variations
Add-ins like blueberries, dried cranberries, or cinnamon and raisins can transform your base dough into something truly special. Great for brunch spreads or gifting!
Try a no-yeast version
If you’d like to skip commercial yeast, you can extend the fridge ferment to 36 hours for a naturally leavened version. Just keep in mind the crumb will be a little denser.
Make mini bagels for snacking
Cut the dough into 12 smaller portions rather than 8. Bake them a little less, and you’ll have the perfect bite-sized option for lunchboxes or sharing.
These tips are here to help you bake with more confidence and creativity, because every great recipe becomes even better when you make it your own.
Now let’s talk about the best ways to serve your fresh-baked beauties…
Serving Ideas for Homemade Sourdough Discard Bagels
When those sourdough discard bagels come out of the oven all golden and glossy, it’s hard to wait. The great thing about homemade bagels is how versatile they are—from cozy breakfasts to fancy brunch boards, they’re ready for just about anything.
Here are a few ways to enjoy them:
Classic with cream cheese
Simple, satisfying, and always delicious—try plain or flavored cream cheese and a sprinkle of chives or cracked pepper.
Stacked breakfast sandwiches
Toast, then pile on scrambled eggs, cheese, and your favorite veggies for a filling start to the day.
Sweet & cozy
Spread on butter and a drizzle of honey or jam. Great with cinnamon-raisin or blueberry bagels!
DIY bagel board
For gatherings, set up a platter with sliced bagels, spreads, sliced cucumbers, tomatoes, and smoked salmon. Let everyone build their own.
Toasty afternoon snack
Slice, toast, and enjoy with nut butter or fruit preserves and a warm drink.
Bagel pizza for the kids (or grown-ups!)
Slice a bagel in half, layer on some marinara, mozzarella, and your favorite toppings. Then slide it into the oven under the broiler until the cheese is bubbly and golden.
There’s really no wrong way to enjoy these. Whether it’s breakfast for one or brunch for many, these bagels fit right in.
And if you’re lucky enough to have leftovers, don’t worry—these next tips will help you keep them fresh and tasty.
Best Way to Store and Reheat Sourdough Discard Bagels at Home
Fresh sourdough discard bagels are a joy—but they’re just as good the next day if you store them right. Whether you want to make a batch ahead of time or you’ve got a few extras, these storage tips keep them tasting bakery-fresh.
Here’s how to keep them at their best:
- Room temperature (short-term)
Once completely cooled, place bagels in a paper bag and then slip that into a loose plastic bag or container. They’ll stay fresh for about 2 days on the counter without getting overly soft or tough. - Freezer (longer storage)
Slice the bagels first, then place parchment between the halves. Tuck them into a freezer-safe bag, and they’ll keep well for up to 3 months. This makes toasting super easy later—no need to thaw in advance. - Reheating
For frozen bagels, pop them straight into the toaster or a 350°F (175°C) oven for about 8–10 minutes. This brings back the crusty outside and soft inside without drying them out. - Avoid the microwave
It can leave bagels feeling rubbery or too soft. For the best texture, warm them up in the toaster or a preheated oven instead.
With these tricks, you’ll always have a batch of delicious bagels ready when you need them, whether it’s Monday morning or Saturday brunch.
More Baked Recipes You May Love
If you’re in the mood to keep your oven going, here are a few other warm, comforting breads you can try next:
- Date Nut Bread Recipe – Soft, tender, and perfect with a cup of tea.
- Amish Cinnamon Bread Recipe – Sweet and cozy with a cinnamon swirl.
- Pineapple Bread Recipe – Moist and tropical, perfect for brunch or snacking.
- Chocolate Sourdough Bread – A fun twist for chocolate lovers using sourdough.
- Sourdough Discard Bagels – If you haven’t tried them yet, start here!
Sourdough Discard Bagels
Equipment
- Mixing bowls
- Measuring cups and spoons
- Wooden spoon or silicone spatula
- Kitchen scale (optional but helpful)
- Large pot (for boiling)
- Slotted spoon
- Baking sheet
- Parchment paper
- Clean kitchen towel
- Wire rack
Ingredients
- 1 cup sourdough discard 240g
- ¾ cup warm water 180ml
- 1 ¼ tsp instant yeast
- 1 tbsp granulated sugar
- 3 ½ cups bread flour 450g
- 2 tsp fine sea salt
- 1 tbsp neutral oil
- 1 tbsp barley malt syrup or honey for boiling water
- 3 –4 tbsp toppings of choice sesame seeds, poppy seeds, onion flakes, etc.
Optional Add-Ins:
- ½ cup fresh blueberries for sweet bagels
- ½ cup raisins + 1 tsp cinnamon
- 3 tbsp everything bagel seasoning
Instructions
- Mix sourdough discard, warm water, sugar, oil, and yeast until smooth.
- Add flour and salt, then knead until the dough is elastic and smooth (about 6–8 minutes).
- Cover and rise at room temp for 1 hour, then refrigerate overnight (8–24 hours).
- Shape into 8 bagels, poke and stretch the center to form the hole.
- Proof on a baking sheet for 45–60 minutes.
- Boil each bagel for 45 seconds per side in barley malt or honey water.
- Top immediately with your choice of seasoning.
- Bake at 425°F (220°C) for 20–22 minutes until golden and crisp.
- Cool for at least 15 minutes on a wire rack before slicing.
Notes
This recipe uses sourdough discard and a touch of yeast for reliable rising. Letting the dough rest overnight in the fridge develops deeper flavor and makes shaping easier.Key Takeaways
- A great way to use up your sourdough discard
- Easy overnight method with minimal prep
- The boiling step gives bagels their classic chew and shine
- Customizable with sweet or savory add-ins
- Perfect for breakfast, snacks, or brunch boards
- Freezer-friendly and simple to reheat
Let’s wrap things up with a few common questions to help you feel even more confident in your bagel baking!
FAQs About Sourdough Discard Bagels
Can I use sourdough discard straight from the fridge?
Yes, you can! Cold discard works just fine. Let it sit out for about 10 minutes so it softens a bit, then mix it right into the dough. You’ll still get that wonderful sourdough flavor.
Why does my dough feel tough or dry?
This usually means a little too much flour made its way in. When adding the last bit, go slowly and stop once the dough feels tacky but not sticky. Letting it rest for 5–10 minutes after mixing can also help it smooth out.
Do I have to use barley malt syrup for the boil?
Not at all. While it’s a traditional ingredient for that classic bagel finish, you can also use honey, maple syrup, or even brown sugar in the boiling water for a similar golden crust and aroma.
How do I keep toppings from falling off?
Right after boiling, your bagels will still be damp—perfect for sticking on those sesame seeds or seasoning blends. Just press them on gently while the surface is still moist.
Are these sourdough discard bagels vegan-friendly?
Yes! The base recipe has no dairy or eggs. Just stick with plant-based toppings or spreads if you’re serving them that way.
If I’m using sourdough discard, why add instant yeast too?
Great question. While discard adds flavor, it doesn’t always rise as predictably. A small amount of yeast helps the dough puff up consistently, especially during shorter fermentation times.
Still have questions? Feel free to experiment and make this recipe your own—the beauty of sourdough baking is that it gets better every time!
Conclusion
There’s something really special about pulling warm, homemade sourdough discard bagels out of the oven, especially when you’ve used simple ingredients and a bit of creativity to make them your own. Whether you topped yours with sesame seeds, added a swirl of cinnamon, or went full blueberry brunch style, you’ve taken something humble like sourdough discard and turned it into something truly delicious.
If you gave this recipe a try, I’d love to hear how it went for you. Did your family have a favorite flavor? Did you add your own twist? Leave a review and share your experience—it’s always a joy to hear from fellow home bakers!
