Sourdough Discard Bagels
Golden, chewy, bakery-style bagels made right at home using your leftover sourdough discard. These sourdough discard bagels have a crisp exterior, soft center, and just the right hint of tang—perfect for breakfast, brunch, or anytime cravings.
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.