If you are making (or maintaining) a sourdough starter, you likely have a lot of sourdough discard. You can either throw it away (literally, discard it), or you can use it in sourdough discard recipes like these Sourdough Discard Bagels. Homemade bagels are delicious and surprisingly easy to make - these might just become a staple recipe for you!
If you're looking for a version of this recipe that does not use sourdough, try these Homemade Everything Bagels.
Looking for a few other sourdough discard recipes? Try these Sourdough Discard Pretzels, these Sourdough Discard Cinnamon Rolls, and these Sourdough Discard Garlic Rolls.
If you're looking for a different bagel flavor, try these Sourdough Discard Bagels in a variety of different flavors:
- Cinnamon Raisin Sourdough Discard Bagels
- Sourdough Discard Pumpkin Bagels
- Sourdough Discard Blueberry Bagels
If you're new to working with sourdough, check out these in-depth posts on how to feed sourdough starter, how to use sourdough discard, and tips for struggling sourdough starter.
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Why you'll love this recipe
- Easy weekend bake! Once you make homemade bagels once, you'll realize how easy they are you may never run out to the store for bagels on the weekend again!
- This is a same-day recipe with one rise and you'll have fresh bagels to enjoy in just a few hours.
- Less than 30 minutes of prep! Most of the time making this recipe is rise time; there is actually less than 30 minutes of prep to make these Sourdough Discard Bagels.
- They freeze well so it's great to make a batch and then freeze the bagels to enjoy throughout the week.
- You can modify the toppings to suit your taste! Try sesame seeds, poppy seeds, everything bagel seasoning, or flaky sea salt!
- You can also make these bagels with active sourdough starter.
Ingredients
As long as you have sourdough discard, the other ingredients are pantry staples you likely already have at home.
- Warm water: The temperature of your water really does matter. This should be a little warmer than bathwater (but not burning at all - still comfortable on the skin).
- Sourdough discard: The sourdough discard should be unfed and at room temperature for this recipe. This recipe is designed for discard with 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 ingredients in this recipe.
- Instant yeast: Even though we are using sourdough discard, we will also use yeast to make sure the dough rises predictably. See the below section with substitutions for directions on using active sourdough starter (and no yeast).
- Granulated sugar: You'll only need a bit to feed the yeast, and then we'll use a little more to boil the bagels.
- Bread flour: Bread flour gives these a really nice texture and crust, but you could also use all-purpose flour in a pinch.
- Toppings: These are optional, but you can top your bagel with anything you like. Sesame seeds, poppy seeds, and everything bagel seasoning are all great options!
See full recipe below for detailed instructions.
I make these bagels multiple times per week and they are gone within minutes of coming out of the oven!
- Kennedy
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 for these bagels, you can! To do so, omit the yeast and replace the sourdough discard with active sourdough starter (1:1 substitute). You will also need to adjust the rise times.
- Make mini bagels: Perfect for little hands or a cute appetizer or snack, you can make these into mini bagels! To do so, divide the dough into 24 equal-sized pieces (instead of only 8 full-size bagels). For me, that was about 46g per bagel. Continue with the directions as written.
- Change up the toppings: You can easily make these bagels different by changing your choice of toppings. These bagels are great with sesame seeds, poppy seeds, everything bagel seasoning, flaky sea salt, and more! Feel free to get creative here with whatever sounds good to you.
- Try these Sourdough Discard Bagels in a variety of different flavors:
- Egg Substitute: If you're not baking with eggs, you can use water or melted butter in place of the egg wash. The purpose is to help the toppings stick to the bagel, so this is easy to replace!
- If you're looking for a version of this recipe that does not use sourdough, try these Homemade Everything Bagels.
I have not tested this recipe with other variations, but if you do, let us know how it turns out in the comments! I always love to hear how you're adapting these recipes and use those as ideas for future recipes as well!
How to make Sourdough Discard Bagels
These Sourdough Discard Bagels only need one rise, and the recipe is pretty forgiving. Keep in mind that you may need to adjust the amounts of water and flour in your recipe, depending on your sourdough starter.
Combine all ingredients in a stand mixer fitted with a dough hook. Mix until a smooth ball forms, kneading on a work surface if needed. Transfer to an oiled bowl and cover with plastic wrap to rise for 90 minutes.
After the dough rises, turn it out onto a flat surface and divide it into 8-10 equal pieces. 8 pieces will give you larger bagels compared to 10 pieces.
Roll each piece into a ball using the base of your palm to create friction and form the seal of the dough (this will be the bottom, "ugly" side of the bagel).
Push your thumb through the center of each ball and stretch the hole to form your bagel shape. Cover the bagels with a clean kitchen towel and let rest for 20 minutes.
Boil each bagel for 15-30 seconds on each side. They should float in the water. Use a slotted spoon to transfer the bagels to the prepared baking sheet.
Brush each bagel with egg wash, then dip or sprinkle with your desired toppings (optional).
The bagels are then ready to bake! They're finished when they are golden brown and nicely crusty on the outside. Let them cool fully on a cooling rack before slicing and serving.
Expert Baking Tips
- Make sure to knead the dough long enough. The dough should be completely smooth, not shaggy.
- Once kneaded, the dough will be fairly sturdy and should not be sticky as it goes into the first rise.
- Every sourdough starter (and therefore every sourdough discard) is different. You may need to add some additional flour or water to reach the desired dough consistency. If your dough seems too dry, add more water, 1 Tablespoon at a time. If your dough seems too sticky (wet), add more flour, 1 Tablespoon at a time.
- Make your bagels more or less chewy to suit your taste by boiling them for a shorter or longer amount of time. Boiling for less time will create a less chewy crust. Boiling for longer will create a chewier crust. I like to boil mine for about 30 seconds on each side for a thinner crust.
- Change up the toppings! This is a great base bagel recipe that you can top with your favorite toppings like everything bagel seasoning, poppy seeds, sesame seeds, cinnamon sugar and more!
What is "passing the float test"?
When you put your bagels in the boiling water, they should float (which is called "passing the float test." I recommend doing this with one test bagel first, so you can adjust if needed. If the bagel floats, it has passed the float test! And if the bagel does not float, then they're not yet ready to boil and need to take a bit more time to rise.
If the bagels float: This indicates that the dough has risen enough and the bagels will be light and airy once they're baked. Go ahead and boil and bake the bagels as directed!
- A bagel is considered "passing the float test" if it floats right away, or even if it sinks to the bottom, then slowly floats back up to the top. Both of these options pass!
If the bagels do not float: This indicates that the dough is too dense. If you boil and bake them now, your final bagels will be too dense and chewy. Cover the unboiled bagels with a clean kitchen towel again, and let sit for 10 more minutes to let the dough rise more. Then, try again.
What is sourdough discard?
Sourdough discard is what you have left over after you have fed your sourdough starter. So let's break that down. When you are making a sourdough starter, part of the process is that you need to feed the starter. To do so, you take out a certain amount, then "discard" what is left over (this is normally about half the volume).
The amount that you took out gets fed, which means you add fresh flour and water to the mixture to let it sit. The discard, or the leftover part, can be used for sourdough discard recipes like this one, or it can be thrown away (literally discarded). It has a few interesting properties, which can make it fun to bake with. It has started fermenting, so you'll get a bit of the sour tang that you would in sourdough bread. Also, as part of the fermenting process, you'll get a bit of lift from the natural yeast that has formed. You'll still need to use yeast in a sourdough discard recipe to help the dough rise predictably.
To note, sourdough discard doesn't last forever. You should store it in the refrigerator and I recommend only keeping it for about a week. If at any point you start to see signs of mold (this could be traditional green or black fuzzy mold, or pink or orange streaks), it's time to throw it away.
If you're looking for more information on working with sourdough starter, check out these in-depth posts on how to feed sourdough starter, how to use sourdough discard, and tips for struggling sourdough starter.
Equipment
I recommend using a stand mixer (I use a KitchenAid 5 Quart Stand Mixer), but you can also mix these by hand with a large mixing bowl and a wooden spoon. Use a kitchen scale to measure the sourdough discard.
To boil the bagels, you'll need a large pot (such as this Staub Cocotte), a slotted spoon or spatula, and two half-sheet baking pans lined with parchment paper or Silpat mats. Use a silicone brush for the egg wash.
kitchen essentials
My Favorite Baking Sheets
Perfect for everything from bagels to cookies to sheet pan dinners!
Do I need to use a stand mixer?
I like to use a stand mixer to make the dough, but you don't have to! You can also easily mix the dough in a large bowl with a wooden spoon, then knead by hand.
Kneading by hand allows you more control over the dough, and you can really feel when it is smooth and reaches the texture you're looking for. Even if I start with the stand mixer, I always do some kneading by hand as well!
Storage
Room Temperature Storage: These bagels are best fresh, of course! Once cooled, they can be stored in a sealed plastic bag at room temperature for up to three days. Reheat the bagels in the microwave for about 30 seconds to make them warm and soft again.
Freezer Storage: These bagels freeze well! Once fully cooled, transfer the bagels to a freezer-safe plastic bag or container and freeze for up to 3 months. I like to freeze them in individual plastic bags so I can reheat just one bagel whenever I like. Reheat frozen bagels in the microwave for about 60 seconds until warm and soft again.
Recipe FAQ
Yes, you can! To do so, omit the yeast and replace the sourdough discard with active sourdough starter (1:1 substitute). You will also need to adjust the rise times.
Sourdough discard is what you have leftover after feeding your sourdough starter. You can either make your own sourdough starter (be prepared this is a process that can take 2+ weeks), buy a sourdough starter, or get one from a friend who already has a starter!
I don't have a recipe for sourdough starter at the moment, but it's something I am working on!
You can use any toppings that sound good to you! Sesame seeds, poppy seeds, and other seed mixes (like everything bagel seasoning) all work well. You can also never go wrong with flaky sea salt!
Sourdough Discard Bagels are best fresh within 1-2 days. If you'd like to store longer, I recommend freezing!
Once fully cooled, transfer the bagels to a freezer-safe plastic bag or container and freeze for up to 3 months. I like to freeze them in individual plastic bags so I can reheat just one bagel whenever I like. Reheat frozen bagels in the microwave for about 60 seconds until warm and soft again.
There are a few things that could cause this. First, make sure to shake off the excess water after boiling the bagels. Excess water can make the bagels sticky.
If you have excess egg wash pooling beneath the bagels, this can also make them sticky. You only need to use enough egg wash for the toppings to stick to the bagels.
Check the type of parchment paper you're using. Some are not designed for higher baking temperatures (and we're baking at a high temperature for this recipe!). I recommend using this parchment paper or a silicone baking mat (such as a Silpat mat).
Lastly, some ovens (like mine) heat unevenly and are hotter on the top or the bottom. Make sure to flip and rotate your pans while baking so the bagels on each pan bake evenly!
Sourdough Discard Bagels
Ingredients
For the Bagels
- 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 cups warm water
For Topping
- 1 egg white for egg wash
- 1 Tablespoon water for egg wash
- Toppings (optional)
Instructions
- Combine flour, 1 Tablespoon granulated sugar, instant yeast and salt in the bowl of a stand mixer fitted with the dough hook attachment. Mix to combine. On low speed, add the sourdough discard and water until combined. Increase speed to medium and knead for 4-5 minutes until a smooth ball forms*. This will be a fairly sturdy dough 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.
- Grease a large bowl, transfer the dough to the bowl, and cover with plastic wrap. Let the dough rise for 90 minutes or until doubled in size.
- Turn the dough out onto a smooth surface and divide into 8-10 equal pieces. 8 pieces will give you 8 large bagels; 10 pieces will give you 10 smaller bagels. Roll each piece in your palm to form a smooth ball, then use your thumb to press through the center of each ball, stretching the hole to form your bagel. Cover the bagels with a clean kitchen towel and let rest for 20 minutes while you prepare the next step.
- Preheat oven to 425°F. Prepare 2 baking sheets lined with parchment paper or a silicone baking mat and set aside. Bring a pot with 2 quarts of water and 2 Tablespoons granulated sugar to boil.
- Place your bagels in the boiling water for 15-30 seconds on each side**. The bagels should float (if not, see notes below). You can likely fit 2-3 bagels in the pot at a time, just make sure there is enough room for them to float openly as they will expand. Remove from the boiling water using a slotted spoon and transfer to the prepared baking sheets. If needed, you can reshape the bagels a little after they've cooled.
- Whisk together the egg white 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 fully before slicing and serving.
J West says
I used honey also and have made them five or six times. Very reliable and delicious recipe. I have better luck weighing flour. I use about 120 grams for each cup in the recipe. I make mine a little smaller—about 65 grams of dough each to make a dozen. That makes a great snack size bagel!
Thanks for a great ‘go to’ for sourdough discard!
Sarah says
Absolutely yummy and very easy recipe. I used honey for the water, as I don't eat refined sugar and they were delicious