Sourdough Discard Bagel Bites are fun for an on-the-go treat or tasty brunch! They're a great finger food for a brunch party (very cute in these wood party cones), or you can bake a batch for a fun breakfast at home with the kids. These are delicious dipped into your favorite cream cheese, or with any other toppings you would normally serve with bagels.
You might also like these Sourdough Discard Stuffed Bagels that are filled with cream cheese!
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Love love LOVE these bagel bites. They are easy and sooo delicious. Also a great way to get rid of discard when it piles up. Served with cream cheese they are a perfect party snack or quick breakfast.
- Marina
Why you'll love this recipe
- Top these bagel bites with your favorite toppings, such as poppy seeds, sesame seeds, and everything bagel seasoning!
- Try these Sourdough Discard Cinnamon Raisin Bagels and these Sourdough Discard Blueberry Bagels, too!
- Serve them with your favorite cream cheese or other favorite bagel toppings (lox and cream cheese sounds pretty great!).
- These are a great finger food for snacking on-the-go or enjoying with kids.
- Looking for other snack recipes? Try these Sourdough Discard Pretzel Bites and these Sourdough Discard Miniature Pizzas.
- This is a very easy and forgiving recipe that is great for beginners just starting to work with sourdough, and even for baking with kids.
- They freeze well so you can always store some for later!
Ingredients
There are only a few key ingredients you'll need to bring this recipe together.
- Sourdough discard: The sourdough discard should be unfed and at room temperature for this recipe. This recipe is designed for a sourdough starter that has a 1:1 ratio (when you feed your starter, it's with 1 part flour and 1 part water). If your starter uses a different ratio, you may need to adjust some of the measurements in this recipe.
- Learn more about how to make a sourdough starter.
- Toppings: These are great topped with sesame seeds, poppy seeds, and everything bagel seasoning. Feel free to experiment with any toppings that sound good to you!
See full recipe below for detailed directions.
Substitutions & Variations
This is a very adaptable recipe and below are a few easy substitutions and variations you can try.
- Use active sourdough starter - If you'd like to use active sourdough starter instead of sourdough discard, you can. To do so, omit the yeast and replace the discard with active starter (200g). You will also need to increase the rise times.
- Try different toppings - Modify the toppings to suit your taste!
- Omit the eggs - If you're not baking with eggs, omit the egg wash and use melted butter or water as a substitute. It's only needed to help the toppings stick to the bagel bites!
- Make stuffed bagels - Try this recipe for Sourdough Discard Stuffed Bagels for bagels filled with cream cheese.
- Try a classic bagel with this Sourdough Discard Bagels recipe!
How to Make Sourdough Discard Bagel Bites
These bagel bites come together in a few easy steps. The full recipe with detailed directions is at the bottom of this post.
- Step 1: Combine all the ingredients in the bowl of a stand mixer. Mix until a shaggy dough forms.
- Step 2: Knead the dough until smooth and soft. Place in a large, oiled bowl. Cover and let rise for 90 minutes.
- Step 3: Divide the dough into 8 roughly equal-sized pieces.
- Step 4: Roll each piece into a rope about 12 inches long.
- Step 5: Cut the rope into pieces about 1 - 1 ½ inches long. These will become the bagel bites. Each rope should make about 8 bagel bites.
- Step 6: Roll each piece of dough into a ball. Place on a parchment paper-lined baking sheet. Cover and let rise for 20 minutes.
- Step 7: Boil the bagel bites for about 30 seconds. They should float here (called "passing the float test").
- Step 8: Brush each bite with egg wash.
- Step 9: Sprinkle with your chosen toppings (I used everything bagel seasoning).
- Step 10: Bake until golden brown. Let cool slightly, then enjoy!
Expert Baking Tips
- Make sure to knead the dough long enough! The key to great bagel bites is a smooth dough that is sturdy, but not sticky.
- Let the dough rise long enough. In order to pass the float test, the bagel bites need to have risen for the appropriate amount of time. If they're not floating when you add them to the boiling water, let them rise for another 10 minutes.
- Rise times will vary based on your room temperature. If your room is warmer, you may have shorter rise times. If your room is colder, the rise may take longer.
- Consider the size of your bagel bites! You want these to be something you can eat in 1-2 bites, so make sure you're keeping that in mind as you're shaping the dough.
- Modify the toppings to suit your tastes. I recommend sesame seeds, poppy seeds, and everything bagel seasoning!
- Looking for other fun snack recipes? Try these Sourdough Discard Pigs in a Blanket and these Sourdough Discard Cinnamon Sugar Pretzel Bites.
Passing the Float Test
When you add the bagel bites to the boiling water, they should float. When you add them to the boiling water, you might see a few things:
- They float right away - This is passing the float test! Continue with boiling and baking as directed.
- They sink to the bottom, then float to the top - This is also considered passing the float test (even if you have to nudge them from the bottom of the pot with a spoon or spatula). Continue boiling and baking as directed.
- They sink and don't float - These bagel bites have not risen long enough. Cover the unboiled bagel bites with plastic wrap or a clean kitchen towel and let rest for 10 more minutes. Then, try again.
Storage
Room Temperature Storage: These bagel bites are best eaten fresh! If you're planning to eat within 1-2 days, store these at room temperature in an airtight container. You can reheat them in the microwave for 30 seconds to make them soft and warm again.
Freezer Storage: If you want to keep these for later, let the bagel bites cool fully, then store in a freezer-safe bag or container and freeze for up to 3 months. To reheat, warm them in the microwave for 30-60 seconds until soft and warm again.
Recipe FAQs
How big should these bagel bites be?
I recommend shaping the dough for each bagel bite to be between the size of a quarter and a ping pong ball. If they're too small, they'll become very crusty, and if they're bigger, they won't be something you can eat in just 1-2 bites.
What kind of toppings should I use?
These are very customizable, but I recommend using sesame seeds, poppy seeds or everything bagel seasoning!
Sourdough Discard Bagel Bites
A delicious recipe for Sourdough Discard Bagel Bites - a fun snack on the go, brunch party treat, or fun breakfast any time of year!
Ingredients
For the Bagel Bites
- 4 cups bread flour
- 3 Tablespoons granulated sugar divided
- 1 teaspoon instant yeast
- 2 teaspoons kosher salt
- 200 grams (about ¾ cup) sourdough discard unfed, at room temperature
- 1 ¼ cup warm water
For Topping
- 1 egg white for egg wash
- 1 Tablespoon water for egg wash
- Toppings (such as sesame seeds, poppy seeds, or everything bagel seasoning)
Instructions
- Combine flour, 1 Tablespoon granulated sugar, instant yeast, and salt in the bowl of a stand mixer* fitted with the dough hook attachment. Stir to combine. With the mixer on low speed, add the sourdough discard and water. Increase speed to medium or knead by hand for 4-5 minutes until a smooth ball forms. The dough will be fairly sturdy and should not be sticky. You may need to add more water or more flour (1 Tablespoon at a time), depending on your sourdough discard, to reach the right dough consistency.Note: the remaining granulated sugar will be used during the boiling step.
- Transfer the dough to a large, greased bowl and cover with plastic wrap. Let the dough rise for 90 minutes or until doubled in size. Line 2 baking sheets with parchment paper and set aside.
- Turn the dough onto a work surface and divide into 8 roughly equal-sized pieces. Roll each piece into a 12-inch rope. Use a sharp knife to cut each rope into approximately 8 pieces (about 1 -1 ½ inches each). These will become the bagel bites.
- Using the palm of your hand for friction, roll each individual dough piece into a smooth ball. Place the bagel bites on the prepared baking sheets. Cover with a clean kitchen towel and let rest for 20 minutes while you prepare the next step.
- Preheat oven to 425°F. Bring a pot with 2 quarts of water and 2 Tablespoons granulated sugar to boil.
- Place the bagel bites in the boiling water for about 30 seconds**. The bagel bites should float (if not, see notes below). You can boil several bagel bites in the pot at a time, just make sure there is enough room for them to float openly in the water. Remove from the boiling water using a slotted spoon or spatula and spread them on the baking sheets with space between each.
- Whisk together the egg white and 1 Tablespoon water to create the egg wash. Lightly brush the bagels with egg wash, then sprinkle with your chosen toppings, if using (such as sesame seeds, poppy seeds, or everything bagel seasoning). You can also dip the bagels into the toppings if you prefer.
- Bake for 18-22 minutes or until golden brown. Let cool slightly, then enjoy!
Video
Notes
1 serving = approximately 8 bites (8 servings in the full recipe)
* You do not need a stand mixer to make this recipe. You can also make the dough in a large mixing bowl with a wooden spoon, then knead by hand.
** Boiling the bagel bites longer will make a chewier crust. I don't recommend boiling longer than 30 seconds, but you can always boil for less time for a less chewy crust.
Passing the float test: If your bagel bites do not float when you add them to the boiling water, cover the unboiled dough with a clean kitchen towel and let rise for another 10 minutes, then try again.
To make this recipe with active sourdough starter, omit the yeast and replace the sourdough discard with active sourdough starter (200g). You will also need to increase the rise times.
Nutrition
Calories: 258kcalCarbohydrates: 52gProtein: 9gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 0.1gSodium: 592mgPotassium: 79mgFiber: 2gSugar: 5gVitamin A: 1IUVitamin C: 0.01mgCalcium: 11mgIron: 1mg
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Amy Klare says
I found your recipe through a google search for sourdough discard recipes. I’ve made these several times since and they’re always a hit! I add some baking soda to the boiling water to give a bit of a pretzel feel. Thank you for developing this terrific recipe!
Marina says
Love love LOVE these bagel bites. They are easy and sooo delicious. Dough is a bit tough if you knead by hand but still not too bad. Also a great way to get rid of discard when it piles up. Served with cream cheese they are a perfect party snack or quick breakfast.
Jamie says
I made them with gluten free bread flour and had to squirrel them away from my family
Rebecca says
These were delicious! My starter wasn't completely dead and they still came out a great consistency. My kids love them as well.