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.
Alicia says
I’m on week 8 of my SD journey. This recipe was shared with my by a friend. I have since shared it 6x. It is by far the best recipe. I make 6 LARGE bagels because my 6’2 teen boys eat 2 at a time. I made a double batch today!! 1 batch with blueberries! Thank you !!
Jessica Vogl says
Love to hear it! Those are some big bagels 🙂
Jennifer says
Jess truly makes some of the best recipes!!! They came out so lovely! ❤️❤️
Jessica Vogl says
You're so sweet - thank you!!
Mozhdeh Strawderman says
Any way to use less discard???
Jessica Vogl says
Not as written! Almost all of my recipes use 200g of discard, as typically bakers have a lot of it and are looking to use it up!
Dietrich says
Baked these today. The process is easy and the results are great. Shaping the bagels was a breeze. And I feel great not having to chuck the discard down the drain. My discard is generally about 270g. Next time I will adjust the volumes accordingly so as not to waste any.
Jessica Vogl says
Love that! So glad these worked well for you!
Julie Burnham says
I have used your recipe many times and I absolutely love how easy it is and how delicious the bagels turn out. I do, however, have one question a couple of times after starting my bagels I realize that my timing has been off and I kind of get in a bind where I have to stay around and finish the process or I’m afraid the bagels won’t turn out, so I guess my question is will you ruin the dough if you leave it longer than 90 minutes and is there someway you could stop the process and start it when you come back?
Jessica Vogl says
If they rise a little extra (let’s say, 30 minutes), it should be fine. Another option would be to put the dough in the fridge while it’s rising, then bring it back to room temp when you’re ready again.
Judy says
I've made your recipe and enjoy them greatly. I do use my Panasonic bread machine and use dough cycle , have found that u had to add more flour at the beginning. I printed the recipe off and because I was finding I had to add more flour as was to wet I went back and looked up your recipe again. To my surprise my printed copy says 3. 3/4 flour but now your recipe says 4 cups flour , did u update your recipe as I see no other way as when I printed it was lower amount. Just wondering .
Anyway I use dough cycle then take it out shape them and continue with the instructions. Works great. I do put ingredient in order that my machine says so in case anyone wanted to try their bread machines. Put it in walk away once the dough cycle done it's done.
Jessica Vogl says
The recipe has been updated, yes!
DeeDee says
Excellent recipe! I boil mine longer (2 mins per side) because I like a chewy crust but otherwise, the basic recipe is perfection. I made it a few times as written and then started messing with flavors.
Working on development of a rye version, it's coming along nicely.
Aimee says
Hey Julie! I make Jess’s recipe often, it’s my go-to. When I’m filling orders, I routinely make my dough the night before and pop it in the fridge to make them the next morning. Just be sure to take it out with enough time for it to warm and rise. Works great!
Sadie says
They came out so good !!! My first sourdough discard recipe and loved it!
Taylor says
Followed the recipe to a t and it came out perfect!!! ( I did green Chile cheese) . Added both the cheese and Chile at the beginning and didn’t burn 🙂
shaunti says
can I substitute active dry yeast for instant yeast?
Jessica Vogl says
You can, but for active dry yeast you’ll need to let it bloom on the liquid before adding to the recipe.
Kay says
Could I substitute more sourdough starter in the place of the Dry active yeast?
Jessica Vogl says
You can use sourdough starter instead of the discard (1:1 substitute) and then omit the commercial yeast. You'll need to adjust the rise times as well.
Kim says
Thank you! I just don't see a spot in the directions saying to actually add the flour and where the other 2 tablespoons of sugar are used?!
Jessica Vogl says
The flour is the very first thing mentioned in step 1. The additional 2 Tbsp of sugar are used in the boiling water (step 4).
Richard Portney says
This recipe is amazing and simple to use. It is consistently delicious.
Alison says
Super excited to make these for the raptors...I mean coworkers ;). I'd like to make some with cheese on top...wondering when that should be added so it doesn't burn while baking? Same time as the other toppings like everything bagel and sesame seeds or later in the baking process?
Jessica Vogl says
I would add cheese just in the last few minutes of baking (perhaps 5 minutes?) so it doesn't burn! Hope the raptors love it 🙂
Alison says
They turned out perfect with adding the cheese in the last five minutes and the raptors loved them...they are now making requests for what they want next after making them your chocolate chip cookie recipe as well!
Judy says
Jess wondering if you updated your recipe. I printed it just fairly presently and made them and agree wonderful bagels. And I used my Panasonic bread machine to make the dough and was perfect. But I made again yesterday with difficulty this time. I wish you had the flour in grams as cups can be different , I tried to convert to grams. I used B flour first time this time I had to use more all purpose as was short in BF. Found it wet and had to keep adding more flour. Went and rechecked your recipe , mine I printed says 3 3/4 C of BF, and now everywhere I find this same recipe by you it says 4 c so can't figure out how I printed from your site my first one with less flour. Then I also tried the cinnamon raisin begals and they also had less flour and I used BF only. And had to add some more flour. Could u update your recipe to grams so it could be more accurate One cup when u Google it in grams is 120 but I feel I need more when u use that. TIA
Jessica Vogl says
Hi Judy! Yes, I did update it just slightly recently (increased the flour slightly). The recipe is available in grams. Click over to "metric" at the top of the ingredients list and you'll see those metric measurements there. Hopefully that will help you!
Natasha says
These are SO good!!! I followed the exact recipe in grams and the flavor and texture were perfect. Thank you for an amazing recipe!
Julie says
Do you have the nutritional facts for each bagel? Assuming you divide the recipe into 10 bagels.
Jessica Vogl says
I don't at the moment!
MariK says
Excellent recipe and the result had the perfect texture and taste. This is a keeper for sure! Thanks so much Jess!
Cindi says
Jess, best bagels, but i have a question. Why is your flour measurement in cups and not grams? It's so hard to get a consistent cup measurement. I have to make these twice a week for grandsons
Jessica Vogl says
I will be adding grams measurements soon!