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!
- 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.
Leah Bloom says
What changes should I make if I feed my starter at a 1:2:2 ratio?
Jessica Vogl says
You're still feeding your starter equal parts flour and water, so you can use the recipe as written.
Megan says
I’ve made these bagels 3 times now, and every time they are DELICIOUS, but always end up coming out looking like rolls instead of bagels. They go in the oven looking like bagels and come out round! I don’t mind because they still taste amazing lol, but I’m wondering if I’m doing something wrong?
Jessica Vogl says
You might be overproofing your dough (letting it rise too long). Also, is your discard still fairly active? That will of course add some more rise. Also, when shaping, make sure to make those center holes much larger than you think they should be!
Juliaa says
Hi! I’m wondering if I can use all purpose bleached flour or does it have to be unbleached?
Jessica Vogl says
Either will work.
Megan says
These turned out so great! I️ used semi-active starter because of timing, and let the dough rise for almost 2 hours. Turned out perfect!
Sheri Ikner says
Sooo good! Goodbye store bought bagels! These are the best bagel I have ever had!
Nicole Espaillat says
Hi! So excited to try this recipe! I just realized in the ingredients you have 3 tablespoons of sugar divided. In the recipe it says only to add 1 Tbsp when mixing in the flour and all the ingredients. What do I do with the other 2 tablespoons? I’ve already mixed my dough and it’s rising at the moment. I hope it won’t ruin it now.
Jessica Vogl says
You didn't ruin it, don't worry! 1 Tbsp of sugar goes in the dough, and the other 2 Tbsp go in the boiling water when you get to that step.
Aleyna says
What if I have active dry yeast instead of instant? How much should I use?
Jessica Vogl says
You would use the same amount. But active dry yeast needs to bloom on warm liquid for a few minutes before you continue adding other ingredients (unlike instant yeast). So you'd want to let the active yeast bloom on the warm water for a few minutes before you add the other ingredients in the recipe).
Joanna says
Hi I would like to know if I can mix dough let rise, shape and then put in fridge until next morning?
Jessica Vogl says
I worry that this might be too much rise time, and the bagels may actually fall flat. You could do the first rise in the fridge overnight, then shape / boil / bake in the morning.
Travis says
can i use active dry yeast instead of instant? How long does my discard need to sit out on counter?
Jessica Vogl says
Yes, you can! You'll need to bloom the yeast on the warm water for a few minutes before continuing with adding the other ingredients. Re: discard, you'll want to let it come to room temperature (typically takes 1-2 hours from the fridge).
Travis justin Horness says
Thanks so much ill.poat tonight with results!
Aly says
Hello! I’m getting ready to try this recipe. I don’t have bread flour. Is it OK to use unbleached white flour?
Jessica Vogl says
That will work! Your bagels will be a bit softer and not as crusty, but it will work!
Megan says
I’ve been baking your cinnamon raisin bagels weekly for the past two years; they’re ended every morning. I made these Discard Bagels yesterday, with Everything Bagel on top; I made 6 large bagels for a hearty sandwich ~ perfection! I did notice that the cup vs metric measurements on the flour are off;
Jessica Vogl says
So glad you like them! The measurements aren't off. For me in my kitchen, 1 cup of flour = about 148g, which you see reflected in all of my recipes. Highly recommend the metric measurements if you're unsure!
Anna says
First time making anything with discard and I surprised myself. This recipe is easy and delicious!! Better than any store bought bagel.
Judy says
Recipe looks super easy! Can you use AP flour instead of the bread flour? Thanks
Jessica Vogl says
It'll work! The bread flour will give you a crustier bagel.
Hayley Bennett says
This is the best discard bagel recipe I have found after trying several others- so thank you! Have you ever frozen the dough?? I know I can make the bagels and freeze them but JW if you’ve ever tried freezing the dough? I’m thinking no… thank you!
Jessica Vogl says
So glad you love them! I generally don't find success with freezing yeasted doughs (which this one is) before baking. But they do freeze really well after baking!
Teri says
I am new to sour dough. This was the very first discard recipe I made. These bagels are the best I have ever had! This is also my first review! I feel so accomplished! Thank you!!
Jessica Vogl says
Yayyy! Congratulations!
Aubree says
Just made these and OMG I might never buy a bagel from a store again....these were so good, easy to make and my family loved them...excuse me while I go eat another one!!
Breck says
I follow a SF and (mostly) GF diet, so I made just a few tweaks to this recipe and it turned out amazing!! I subbed the regular bread flour for King Arthur GF bread flour, and the sugar for Whole Earth granular sweetener (monk fruit, stevia, allulose blend).
To account for the change in flour:
I added ~8tbsp warm water.
Before the initial knead, but after the combination of ingredients, I let the dough rest for 20 minutes.
During the initial rise (step 2) I reduced rise time to 45 minutes.
I followed all the other instructions as outlined (I made 8 bagels), and only needed to bake for 18 minutes. At this point the bagels started to get a bit crispy on the bottom. I may try reducing oven temp next time I make these.
Most definitely will be making again soon and doubling the recipe!!!
CHRISTINE B J says
Curious if you think the sugar is even needed or can it be omitted entirely?
Jessica Vogl says
You do want to use the sugar in the boiling water (so it has the exterior taste and feel of a bagel), but technically, you could omit the sugar in the dough.
Angela says
I love these bagels but I can never pass the float test. I feed my active starter wait 6-10 hours, let it rise, the use what I need for whatever I’m baking…then use the discard to make the bagels. They never float right away. I have to help them float. What am I doing wrong ??
Jessica Vogl says
Even if you have to "nudge" them to float, that still counts as floating! So you are passing it!
Cassie says
After I let the dough double in size approx 90 minutes, can I pop it into the fridge if I can’t make them at that moment? If so, dough I need to let it go back to the counter to get to room temperature before the boiling process?
Jessica Vogl says
That depends on how much time you need. If you just need 30-60 minutes, that should be fine, but I wouldn't go longer than that (they will overproof). Yes, you'll want them to come back to room temp before continuing with the recipe.
If you need more time, you could do the first rise in the fridge overnight, then shape / boil / bake the next day.
Sam says
I loved this recipe. It was super easy to make and came together in no time.
Emily Patrick says
I’ve made these bagels so many times they are soooo good!! I’m wondering if I could sub out the bread flour for King Arthur all purpose? I have so much AP flour that I don’t use!
Jessica Vogl says
It will work! Your bagels will be a little less crusty, but that's ok, and it could be a great way to use up some of your flour. If you want another recipe that uses a lot of AP flour, try my Sourdough Discard Focaccia (freezes well, too!): https://www.thisjess.com/sourdough-discard-focaccia/
Hans Grim says
Made these for the first time. They are wonderful! The stand mixer sure makes short work of these. What a great way to use discard. I’ll definitely be making these again.
Vanessa D. says
I made these for the 1st time today and they were Delicious!!!!!!
I doubled the batch and after the bulk rise I decided I wanted to make it be a few different flavors, so I split it into 3 parts,
I added chopped jalapeño and shredded cheese in one of the sections, left one plain, and in the last one added dried cranberries, fresh grated orange peel and chopped pecans.
To add in the extras I flattened each blob of dough into a squarish shape topped with some toppings did a letter fold, added more, and so on till I thought it was enough. Then rounded and cut into 8ths. I topped the jalapeño ones with more cheese after boiling.
Something to learn from my experience;
Do Not do a double batch in a 13 yr old stand mixer! (Im pretty sure I burned up the motor)
So next time I'll do it by hand.
Also don't forget the salt lol, I had to salt each one after the eggwash and after cutting open the done bagel on top of the creamcheese.
I want to try maple pecan next time and add the flavoring etc to the dough while mixing.
Jessica Vogl says
Phew, glad your stand mixer got the job done! 🙂
Jasmine says
I've been using this recipe every weekend for the last several months, and it is amazing! I'm wondering if you've tried it with whole wheat flour?
Jessica Vogl says
It's something on my list to try! If you want to test it out, I would do 50% whole wheat flour and 50% bread flour (by weight), and you'll also likely need to increase the water (whole wheat just soaks up more water). It should work, but I haven't tested yet!
Tom B says
I do a 50/50 whole wheat to bread flour. Definitely need more water. I use honey instead of the sugar to make my wife’s favorite honey whole wheat bagel.