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. And if you'd like a high-protein version of this recipe, try these Sourdough Discard Protein Bagels!
I make these bagels multiple times per week and they are gone within minutes of coming out of the oven!
- Kennedy
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.
- You can also make these bagels with active sourdough starter.
- 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 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! In a savory mood? Try these Sourdough Discard Rosemary Salt Bagels, too!
Jump to:
Ingredients
As long as you have sourdough discard, the other ingredients are pantry staples you likely already have at home.
- 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.
- Learn more about making a homemade sourdough starter.
- Interested in making a loaf of bread with your sourdough discard? Try this easy Sourdough Discard Bread recipe!
- 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.
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 to make sourdough bagels, you can! To do so, omit the yeast and replace the sourdough discard with active sourdough starter (200g). 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!
- Make stuffed bagels: Try these Sourdough Discard Stuffed Bagels, too!
- If you're in the mood for a Fall flavor, try these Sourdough Discard Pumpkin Bagels.
How to Make Sourdough Discard Bagels
These Sourdough Discard Bagels only need one rise, and the recipe is pretty forgiving. The full recipe with detailed directions is at the bottom of this post.
- Step 1: 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.
- Step 2: 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.
- Step 3: 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).
- Step 4: 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.
- Step 5: Boil each bagel for 15-30 seconds on each side. Use a slotted spoon to transfer the bagels to the prepared baking sheet.
- Step 6: Brush each bagel with egg wash, then dip or sprinkle with your desired toppings (optional).
- Step 7: Bake the bagels until they are golden brown. Let cool, then slice and serve!
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 smooth and soft, 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!
- Looking for more sourdough discard breakfast recipes? Try these Sourdough Discard Cinnamon Rolls and Sourdough Discard Scones.
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." This is the same process you would use if you were making Sourdough Discard Pretzels.
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.
Storage
Room Temperature Storage: Homemade 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 FAQs
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 (top to bottom and front to back) while baking so the bagels on each pan bake evenly!
More Sourdough Discard Bagel Recipes
If you tried these Sourdough Discard Bagels or any other recipe on my website, please leave a ⭐ star rating and let me know how it went in the comments below. I'd love to hear from you! Happy Baking!
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.
Ross says
These are absolutely the best bagels! I live pretty remotely and one of the things I miss most is a good bagel and now I make, freeze and can have anytime we want.
I don’t have enough discard but want to make more bagels. If using sourdough starter, approximately what will be the rise time? Do any other adjustments need to be made? Thank you!
Jessica Vogl says
So glad you like them! Unfortunately I don't have those times for you, as this is designed to be a discard recipe. But you won't need to make any other adjustments to the recipe.
MP says
Amazing! Such an easy recipe and they turn out great every time. It is a great way to use up sourdough discard. Everyone in my family loves these. Thanks for the recipe!
Elle P. says
10/10! Loved this recipe especially since it's a great way to use extra sourdough discard. It was my first time making homemade bagels and I was pleasantly surprised at how easy it is. Will definitely be using this recipe again in the future!
Patti Hinton says
I thought these would be so much harder than they were! I need to work on my holes a little bit -- but otherwise they turned out perfect. Look like bakery bagels, were the perfect texture and so yummy. I did some plain and some with Everything seasoning and both were delicious. Excited to try your cinnamon raisin bagels next! I am so thankful I found your site -- I have LOVED every one of your recipes that I have tried. Thank you!
Silke Schmidt says
When I use a sourdough starter made with rye flour, does the bagel turn out fluffy? Can I put butter in the dough mix as well?
Jessica Vogl says
This isn't something I've tried, but rye bagels are on my "to test" list! I wouldn't recommend adding butter to the recipe without making changes to other ingredients (again, something that would need to be tested). What you could do is brush the bagels with melted butter when they come out of the oven (and sprinkle with some more toppings, if needed).
Brian says
These were super easy to make and surprise my wife with, she loves bagels and we've never really tried homemade ones. It got her expert seal of approval. I can't believe how great they turned out! I'll definitely be doing this again, great way to use up the discard.
Jennifer Davis says
These are our go to bagel recipe! I’ve done all kinds of add ins to really customize. Our current favorite is orange cranberry. I’ve also done lemon blueberry, plain and cinnamon cranberry. They are so delicious!! We haven’t bought bagels from the store in a year, and plan to never do it again! Thank you for such an easy to follow and delicious recipe.
Char says
When do you add the inclusions?
Michelle says
These bagels are excellent!! Easy and actually faster than I thought they would be. I’ve made them 3 times and again today and they always come out beautiful! Thank you!!
Jen :) says
First time making bagels and these were easy and so delicious! Perfect the first attempt, will definitely be my go to discard bagel recipe from now on 🙂
Sandy Upperman says
Easy recipe and delicious bagels. Panera, who? Thank you, Jess!
Alexia says
What if you have active yeast not instant?
Jessica Vogl says
To use active yeast, you'll need to let it bloom on the warm water for about 5 minutes before you continue adding the other ingredients (use the same amount of yeast as is listed in the recipe). The yeast should foam. If it does not, your yeast is dead and you'll need to start over with fresh yeast.
Ava R Blankenship says
Holy cow they are great. Look what's for Sunday breakfast!
LFF says
Please tell me how I can use Costco/Kirkland 11.5% protein flour. These look amazing and the reviews are off-the-charts…I would love to bake them!
Jessica Vogl says
You should be able to use the recipe as written, just with that flour! If anything, you might need a little extra liquid in the dough (you'll feel it while kneading).
Michele Durnin says
Hi. How can I incorporate Asiago cheese?
Jessica Vogl says
You can either shred some on top (if you want a cheese-on-top kind of bagel), or you can shred some into the dough as you're kneading! I haven't tested this, but you should be able to shred and incorporate about 8 ounces of cheese without needing to change other ingredients!
Madeline says
This is such a good recipe! I have messed up my measurements, left them sitting a little too long due to things coming up, and they still turn out great! I am so glad I found it and you should definitely try it out!
Bridget Knaebel says
Super easy to make a delicious!
Jodi says
I made these about a month ago in a single batch and they were terrific. I am making a double batch today and realized after mixing dry ingredients that I should have done one at a time as it’s really too big to mix. However, I a, confused about the sugar. The ingredients list says 6 tblspn divided and the instructions say add 2 tablespoons to the flour mixture. Did I miss where the additional sugar gets added? I’ve tried to look through the whole page. It didn’t seem to have an impact for the single batch but it’s a lot less sugar. Thank you
Jessica Vogl says
If it's a single batch, you'd put 1 Tbsp sugar in the dough, and 2 Tbsp sugar in the water for boiling. You can adjust from there!
Julie E says
My friend gifted me some of his sourdough starter. I fed it and tried this recipie. It was super straight forward and easy to follow even for this newbie! My rise times were way longer but I'm learning that my house is too cold so I need to make adjustments (its barely 65 with the wood burning stove going) other than that it was exactly as stated. They passed the float test on the first try. I made half everything and the other half cinnamon & sugar. Super yummy. They were all eaten that day! Last weekend I made the discard cinnamon rolls and this weekend I'm trying a double batch of the bagels so I have some to share. I wish there was an option for overnight instructions bc even though these are ‘same day’ with just under 3 hours totally time (if your rises go as stated..) you’d have to get up REALLY early to eat these for breakfast the same day. My first try I got up at 6 a.m and we had bagels at 1 pm. 😉
Jessica Vogl says
Welcome to the sourdough world, and thanks for the feedback! For breakfast recipes, you can always let the first rise happen in the fridge overnight, then continue with the recipe in the morning! That will cut down on some of that time. The cinnamon rolls also have some further directions in the recipe post about how to make overnight cinnamon rolls!
Taylor Archibald says
I just tried making these yesterday and realized I used active yeast instead of instant. Oops, but I just let them rise longer. We topped them with different cheeses and they crisped up perfectly! My husband says it's the best bagel he's ever had! Thank you for the recipe 🙂
Beverly T says
They are delicious. I made 8.
Big and fluffy bagels.
No more store bought bagels.
I made 4 everything and four cheese and black pepper.
My husband had two for dinner. One with egg salad and one with cream cheese.
Thank you for a great recipe.
Bella Jaafri says
How can I make these as egg bagel flavor?
Jessica Vogl says
That would be a totally different recipe, but one that I plan on testing!