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!
- Try these Sourdough Discard Blueberry Bagels and Sourdough Discard Cinnamon Raisin Bagels, too!
- 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.
- 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.
- 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!
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. 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 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!
- 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.
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!
Recipe FAQs
Yes, 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.
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!
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 (top to bottom and front to back) 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.
Fi says
These were mt 1st time making bagels and they were a great success i need to add more sea salt on the top next time. Already building up my discard! The recipe was easy to follow. I watched tbe video to help along with clarification!
Kristi says
Amazing, delicious, perfect recipe!! Although... even after reading through, I still added the 3 tablespoons of sugar to the dough, LOL! No effect at all, unless it affected their poofiness and deliciousness. They are gorgeous, and taste like I bought them fresh from a bagel shop. Thank you so much!!
Damian says
Wow, these were great! I'm always looking for ways to use up discard and this recipe uses a decent amount. They came out just like a bagel should - Nice skin, chewy inside and lots of flavor from the sourdough. I've made bagels before with an overnight proof in the fridge to improve the flavor, but these definitely don't need it! This will be a go-to recipe from now on, thank you!
Damian says
Ok I just made these again (I had a lot of discard in the fridge), and thanks to a tip from YouTuber Brian Lagerstrom, I cold proved them overnight. Just let them rise for an hour, portioned and shaped them and put them in the fridge. This morning I took them out of the fridge and did the boil and bake, and they are so, so, so good. The crust gets the tiny bubbles like a NYC bagel. No need for an egg wash, I just put hot water in a cast iron skillet in the oven to add steam. I'm making these every time I have enough starter.
Lisa says
I made these bagels today and they are soo good! However my dough was very sticky I just added a tbls at a time as I kneaded it then let it rise still sticky so I just added a bit more flour and it seemed better
Thanks for the recipes!
Alyssa says
Hello I've made these 2x and they are delicious. I'm following the recipe to a T however my bagels turn into more of a bagel ball lol then the actual bagel shape they tend to expand big time during baking am I doing something wrong ?
Jessica Vogl says
Mine tend to get puffy as well! A few ideas: 1) make the center hole bigger than you think it should be as the bagels expand a lot during boiling / baking; 2) make sure you're not letting the dough rise too long and get overly puffy; 3) you can try adding less water to the dough to see if that will help create a firmer "crust" and shape to the bagel.
Ashley says
Tried this recipe for the first time on the weekend and I have already made it 3 times! It's so good and makes me feel super competent haha. I've been showing off my bagels to everyone
Joanne says
Hi Jess,
First time making your bagels but the dough is soooooooooo sticky. Hard to form into a ball and then putting my thumb through it. My small dough balls don't look anything like the ones in the photos. What did I do wrong? Still waiting for them to do the 20 min rise.
Jessica Vogl says
Oh no! That sounds like there is too much liquid in the dough / you need more flour. I highly recommend using the metric measurements for the flour (at least) as there can be such a variation in measuring cups!
S Slade says
I can’t help myself, this recipe is the greatest I’ve found. I found it two weeks ago and have already made 5 batches.
I would like to know if I could make the dough the night before then refrigerate it to boil/bake first thing in the morning. I like them really fresh but will eat them anytime honestly.
Jessica Vogl says
I love to hear that! You could do the first rise in the fridge overnight, then shape / boil / bake in the morning!
Diane says
We are obsessed with these bagels and love sharing them with family and friends. I’ve made them several times and they just keep disappearing. They freeze beautifully too. 20 seconds in the microwave to thaw, then slice and toast.
Jessica Vogl says
Yay! I love to hear that!
Melissa says
Hi Jess! Can I make this dough the night before and put it in the refrigerator to bake the next day? Thank you!
Jessica Vogl says
Yes! Let the first rise happen in the fridge overnight, then you can shape / boil / bake in the morning.
Nicole M Gendron says
What happens if I already did the first rise...can I still refrigerate overnight and bake in the morning?
Jessica Vogl says
You can certainly try it since you're already there! It's not my first recommendation as I'm afraid they may over proof (and ultimately fall flat).
Simone Greenbaum says
how many hours can the first rise be in the fridge overnight?
Jessica Vogl says
An overnight rise is typically considered 8-12 hours. If you needed to go a bit longer, you probably could, but I haven't tested it to find where that "line" is of enough vs. too much time.
Kelly Aitken says
Delicious, and an easy recipe with great instructions. Seriously good!!! It's a keeper.
Luanne Hemann Wesley says
Great treat! The recipe was easy to follow with good instructions and the recipe was loved by everyone in the family. Thank you!!!
Liz says
Just made these bagels! My second batch as the first ones disappeared within 2 days! Very easy, almost foolproof recipe. Used honey in the boiling water instead of sugar. They turn out beautiful every time!
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