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.
Tatiyanna Alvarez says
Looking to making this today!!
Nick M. says
Just tried these for the first time - a total success! Soooo happy with them. Can't wait to make more! Definitely in the regular discard rotation 😉 Thanks so much for sharing!
Lisa says
These are delicious! I would like to add chocolate chips to a few of them. What step would you suggest I add them? Thank you for a great recipe.
I also LOVE your pretzels 🙂
Jessica Vogl says
Thank you! I would add chocolate chips when you're kneading the dough. That way they'll get nicely incorporated. I'd probably try about 1/2 cup of chocolate chips.
Darlyne says
If I wanted to make blueberry bagels, would I just add fresh blueberries when doing first knead or include when shaping?
Jessica Vogl says
I recommend using my recipe for Sourdough Discard Blueberry Bagels as it's a bit different! Essentially, blueberries have a lot of water content in them that you have to account for in the recipe: https://www.thisjess.com/blueberry-bagels/
Farinaz Wadia says
Easy, practical recipe, with consistent results every time. This is my go-to bagel recipe. THank you!
Tara Naylor says
How much longer will the rise time extend if you use active starter and no active yeast?
Jessica Vogl says
I don't have those exact times for you since this was designed as a discard recipe, but there might be other notes in the comments here from others who have done it!
W Price says
This is a wonderful recipe, the bagels taste great and the texture is perfect. I did freeze a couple to see how they would taste after being frozen and defrosted and they were still delicious.
Evangelin says
Ive had issues with past recipes leaving me with flat, tough bagels but this recipe had very good results. I kneaded some cinnamon and sugar in half of my batch and divided the dough up for 12 bagels and they came out to the perfect size!
Sam Rose says
Looking forward to trying these! What step am I missing that the sugar is divided?
Jessica Vogl says
There is 1 Tbsp sugar in the dough, then the other 2 Tbsp are in the boiling water for the boiling step!
Linda says
Looking forward to trying your recipe. How would you adjust amounts if I were to use active sourdough? Thanks
Jessica Vogl says
I hope you like it! You would omit the commercial yeast and replace the sourdough discard with active sourdough starter (200g). You'll also need to increase the rise times for the recipe.
Robin says
Does it have to be bread flour? Can I use AP flour instead?
Jessica Vogl says
Bread flour makes a crustier bagel, but AP flour will also work (it just won't be as crusty, more fluffy).
Cindy Plantz says
Easy recipe and they were delicious! I've made quite a few batches of sourdough discard bagels and these were, by far, the very best!
Beth says
Yes! I agree! Perfect every time!!
Jeanette Hammontree says
For the nutrition information provided at the end of the recipe, is that for 8 or 10 bagels?
Jessica Vogl says
The nutritition information is for 8 bagels.
Bailey says
Can I leave the dough to rise in the fridge overnight?
Jessica Vogl says
You could do the first rise in the fridge overnight, yes.
Lorraine McGee says
I just made these, I made cheese and jalapeno and everything but the bagel. I made 42 mini bagels. Simple, easy recipe. I love it, I can't wait to make them again for the family.
Julie says
How did you make the jalapeño cheddar bagels? Would love to try that addition!
Lindsey Burmeister says
What happens if the dough doesn’t double in size like it should?
Jessica Vogl says
It may just need some additional time to rise. There are a lot of factors that can impact rise time (temperature of your room, for example), so if it needs a little extra time, give it!
ADAM CHASE says
I didn’t go through all the comments, so sorry if this has already been asked — but I noticed there’s baking soda in one of the photos, and I didn’t see it mentioned in the recipe or instructions. Just wondering if I might be missing something. Thanks so much!
Jessica Vogl says
Oops, that's a typo on my part! That's actually sugar in the image. I'll get that fixed today!
Lisa says
When dividing the dough after it has risen how many grams should 8 pieces weigh or 10?
Jessica Vogl says
I made a similar batch recently (the Sourdough Discard Rosemary Salt Bagels) and they were about 139g each for 8 bagels. I'd expect these are close to that!
Sherri Perfett says
I am new to sourdough baking (about 2 weeks in!). I made these bagels and they were bangin’!!! My family scarfed them up. I made everything seasoning and my son’s favorite, cheddar jalapeño. I’m trying the Garlic Pull-apart bread for dinner tonight, and if it’s half as good as the bagels, it’ll be a new favorite, too. I like that Jess’s recipes are simple and not intimidating, especially for a new sourdough baker like myself. Thanks, Jess!
Jessica Vogl says
I love to hear that! Thanks, Sherri!
Adele Doane says
You can weigh the dough and divide by 8 or 10. My last batch was 122 grams (for 8 bagels).