The Best Sourdough Discard Bagels Recipe

Why You’ll Love This Recipe

If you’ve been feeding a sourdough starter, you know how quickly discard accumulates. Instead of throwing it away, why not transform it into delicious, chewy, homemade bagels? This recipe is perfect for reducing waste while making bakery-quality bagels with deep flavor, thanks to the tangy notes from the sourdough discard. No commercial yeast is required, making these truly old-fashioned and flavorful.

These bagels have the perfect balance of chewiness and crispness with a golden-brown crust. They are versatile and can be customized with toppings like sesame seeds, poppy seeds, or even an “everything bagel” mix.

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Ingredients

• 1 cup sourdough discard (unfed)
• ¾ cup warm water
• 2 tablespoons honey or maple syrup
• 3 ½ cups bread flour (plus more for dusting)
• 1 ½ teaspoons salt
• 1 teaspoon baking soda (for boiling water)
• 1 tablespoon sugar (for boiling water)

Optional Toppings

• Sesame seeds
• Poppy seeds
• Everything bagel seasoning
• Coarse salt

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Step-by-Step Instructions

1. Mix the Dough

In a large mixing bowl, combine the sourdough discard, warm water, and honey. Stir well to dissolve. Gradually add the bread flour and salt, mixing until a rough dough forms. Knead by hand for about 8–10 minutes (or 5 minutes with a stand mixer) until smooth and elastic.

2. First Rise

Place the dough in a lightly greased bowl, cover it with a damp towel, and let it rest at room temperature for 8–12 hours (or overnight) until doubled in size.

3. Shape the Bagels

Turn the dough onto a lightly floured surface. Divide it into 8 equal pieces. Roll each piece into a ball, then use your finger to poke a hole in the center and gently stretch it into a bagel shape. Place the shaped bagels on a parchment-lined baking sheet, cover with a towel, and let them rest for 30 minutes.

4. Boil the Bagels

Bring a large pot of water to a gentle boil. Add baking soda and sugar. Boil each bagel for about 30 seconds per side, then remove with a slotted spoon and place back on the baking sheet.

5. Add Toppings

While the bagels are still damp from boiling, sprinkle them with your desired toppings.

6. Bake to Perfection

Preheat your oven to 425°F (220°C). Bake the bagels for 20–25 minutes until golden brown. Let them cool on a wire rack before slicing.

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Variations

• Whole Wheat Bagels – Replace 1 cup of bread flour with whole wheat flour for a nuttier flavor.
• Cinnamon Raisin Bagels – Add 2 teaspoons of cinnamon and ½ cup of raisins to the dough.
• Garlic Parmesan Bagels – Brush with melted butter and sprinkle with garlic powder and grated Parmesan after baking.
• Onion Bagels – Top with dried minced onions for extra flavor.

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Servings and Timing

• Yield: 8 bagels
• Prep Time: 15 minutes
• Rise Time: 8–12 hours
• Boiling Time: 5 minutes
• Baking Time: 20–25 minutes
• Total Time: ~9–13 hours (including overnight proofing)

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Storage and Reheating

Storage

• Store bagels in an airtight container at room temperature for up to 3 days.
• For longer storage, freeze them in a sealed bag for up to 3 months.

Reheating

• Toast in a toaster or oven at 350°F for 5 minutes.
• If frozen, thaw first or bake directly from frozen at 325°F for 10–12 minutes.

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FAQs

How is sourdough discard different from active starter?

Sourdough discard is unfed starter that still has flavor but lacks the leavening power of an active starter. In this recipe, it contributes to the taste while a long fermentation helps with rise.

Can I use all-purpose flour instead of bread flour?

Yes, but bread flour gives the best chewiness. If using all-purpose flour, the texture may be slightly softer.

Why do I need to boil bagels before baking?

Boiling gelatinizes the starch on the surface, creating the classic chewy crust and shiny finish. The addition of baking soda enhances browning.

Can I make these bagels without honey or sugar?

Yes, but the sweetener helps with fermentation and flavor. You can substitute with malt syrup or leave it out for a more neutral taste.

What happens if I skip the overnight rise?

The bagels won’t develop as much depth of flavor. If you’re short on time, let them rise for at least 4 hours in a warm spot.

Can I make these bagels gluten-free?

This recipe relies on gluten development, so a gluten-free version would require special flour blends and modifications.

How can I get a shinier crust?

For extra shine, brush the bagels with an egg wash before baking.

Can I add mix-ins directly to the dough?

Yes! Ingredients like cheese, herbs, or dried fruit can be kneaded into the dough before shaping.

How can I prevent my bagels from becoming too dense?

Make sure the dough is kneaded well and rises fully before shaping. Over-boiling can also cause a dense texture.

What’s the best way to slice bagels evenly?

Use a serrated bread knife and slice with a gentle sawing motion to prevent squishing the bagel.

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Conclusion

Making sourdough discard bagels at home is a rewarding way to use up extra starter while creating bakery-quality bagels with deep flavor. With a bit of patience and a few simple ingredients, you can enjoy fresh, chewy bagels customized with your favorite toppings. Try this recipe and enjoy the delicious results!

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