I still remember the first time I turned a jar of leftover sourdough starter into chewy, glossy bagels — the kitchen smelled like a bakery and nothing went to waste. These Homemade Sourdough Discard Bagels use two cups of discard to make a buoyant, slightly tangy dough that’s perfect for toasting and piling high with cream cheese. They’re an easy, satisfying way to use up starter and get bakery-level results at home.
Why you’ll love this dish
These bagels are a small win for busy home bakers: they rescue sourdough discard, come together quickly with instant yeast, and bake into crisp, shiny rounds with a chewy interior. They’re ideal for weekend brunches, school lunch prep, or any time you want a better-than-store-bought bagel without a multi-day fermentation schedule.
“Perfect balance of tang and chew — the crust blisters just right after a quick soda boil. My family ate theirs hot with smoked salmon.” — home baker review
Benefits at a glance:
- Zero-waste: uses 2 cups of discard you might otherwise toss.
- Faster than a full sourdough bagel: instant yeast speeds proofing.
- Customizable: swap toppings or mix-ins for breakfast to everything-bagel vibes.
How this recipe comes together
This recipe follows a straightforward flow: mix the discard with flour, sugar, salt, yeast and warm water into a workable dough; knead until smooth; proof until doubled; shape into bagels; boil briefly in a baking-soda bath for that classic shiny crust; top and bake until golden. Expect about 1 hour of active hands-on time plus rising and baking — great for a lazy morning or a focused baking session.
What you’ll need
- 2 cups sourdough discard (unfed or recently fed — either works; very watery discard may need an extra tablespoon or two of flour)
- 4 cups all-purpose flour (about 480–520 g; AP works fine — bread flour gives chewier crumb)
- 1 tablespoon sugar (white or brown)
- 1 tablespoon salt
- 1 tablespoon instant yeast (approx. 9–10 g)
- 1 cup warm water (about 110°F / 43°C; adjust slightly depending on discard temperature)
- 1 tablespoon baking soda (for the boiling water)
- Toppings: sesame seeds, poppy seeds, flaky sea salt, everything bagel seasoning, etc.
Notes and substitutions:
- For a chewier interior, use half bread flour / half AP.
- If you prefer no yeast, you can try a 100% sourdough-only approach, but expect much longer proofing and flavor differences.
- Add-ins like dried onion, cinnamon-sugar, or raisins can be folded into the dough or sprinkled on top.
Step-by-step instructions
- Combine the discard, flour, sugar, salt, instant yeast and warm water in a large bowl. Stir until the dough forms.
- Turn the dough onto a lightly floured surface and knead for about 10 minutes until smooth and elastic. (Or use a stand mixer with a dough hook for 6–8 minutes.)
- Lightly grease a bowl, place the dough inside, cover with a towel or plastic wrap, and let it rest about 1 hour until roughly doubled in size.
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Divide the dough into about 8 equal pieces (roughly 120–150 g each). Roll each piece into a tight ball.
- Shape each bagel: either poke a hole through the center and gently stretch it, or roll into a 10–12 inch rope and join the ends to form a ring.
- Bring a large pot of water to a rolling boil and add 1 tablespoon baking soda (careful — it will foam). Reduce to a gentle boil.
- Boil each bagel for about 1 minute, flipping halfway so both sides get a brief dunk. Remove with a slotted spoon and place on the prepared baking sheet.
- Lightly brush bagel tops with water or an egg wash for deeper color. Sprinkle toppings as desired.
- Bake 20–25 minutes until golden brown and the crust feels firm. Rotate the pan halfway if your oven has hot spots.
- Let bagels cool on a rack for at least 15 minutes before slicing and enjoying.
Best ways to enjoy it
- Classic: split and toast, smear with cream cheese, and top with smoked salmon, thin red onion, capers and dill.
- Breakfast sandwich: layer with scrambled eggs, cheddar and avocado.
- Savory snack: serve with herbed butter or garlic-cheese spread.
- Sweet: toast and spread with nut butter and honey, or mascarpone and fresh fruit.
- Plating tip: halve bagels and serve on a wooden board with small bowls of spreads and pickled vegetables for a brunch party.
How to store & freeze
Short-term storage:
- Room temp: store fully cooled bagels in a paper bag inside a plastic bag for 1–2 days to preserve crust and crumb.
- Refrigerator: avoid if possible — refrigeration can stale bread faster, but it’s okay for up to 4 days if wrapped tightly.
Freezing:
- Slice bagels, place parchment between halves, and freeze in an airtight bag for up to 3 months.
- To reheat: toast from frozen or warm at 350°F (175°C) for 8–12 minutes. Slicing before freezing makes quick toasting easier.
Food safety:
- Cool completely before sealing to prevent condensation.
- Consume within recommended times; discard if mold appears.
Pro chef tips
- Weigh your flour if you can — 4 cups of AP can vary. Target about 480–520 g for consistent results.
- Dough temperature matters: if your kitchen is cold, use slightly warmer water and allow longer proofing.
- Boiling time controls chew: 30–45 seconds gives a lighter crust; 60–90 seconds creates a chewier, denser bagel.
- Add 1–2 teaspoons of barley malt syrup or honey to the dough for a deeper color and slightly sweeter crust.
- Use an egg wash (1 beaten egg + 1 tsp water) for a shiny, brown finish; water works if you want less sheen.
- If toppings won’t stick, brush with water or egg wash, then gently press seeds into the surface.
- For a bakery-style bottom crust, bake on a preheated baking stone or preheated heavy sheet pan.
Creative twists
- Everything Bagel: top with store-bought or homemade everything seasoning.
- Onion Cheddar: fold in caramelized onion and top with shredded cheddar before baking.
- Cinnamon-Raisin: add 1/2 cup raisins and 1 tsp cinnamon to the dough; top with a little coarse sugar.
- Whole wheat swap: replace up to half the AP flour with whole wheat for nuttier flavor.
- Vegan: use water wash instead of egg wash and favorite dairy-free spreads.
- Slow-proof option: after shaping, refrigerate bagels overnight (covered) for enhanced flavor; boil and bake next day.
Your questions answered
Q: Can I use fed starter instead of discard?
A: Yes. Fed starter will be more active and slightly milder; you may notice a bit less tang. If your starter is very bubbly and warm, shorten the bulk proof slightly.
Q: Why add baking soda to the boiling water?
A: Baking soda raises the water’s alkalinity and helps develop that shiny, deeply browned crust and distinctive bagel flavor via Maillard reactions. It also helps the surface set quickly so the interior stays chewy.
Q: Can I skip the boil step?
A: Skipping it will produce more of a roll than a classic bagel. The short boil (with soda) is what creates the chewy exterior and characteristic texture.
Q: How many bagels does this make and can I halve the recipe?
A: This recipe yields about 8 medium bagels. Yes, you can halve all ingredients and follow the same method.
Q: My dough was sticky — how do I fix that?
A: Add flour a tablespoon at a time while kneading until the dough is tacky but not sticky. Humidity and discard hydration change outcomes, so adjust as needed.
Conclusion
If you love the idea of turning leftover starter into an irresistible brunch staple, these Homemade Sourdough Discard Bagels are a win. For more inspiration and alternate methods, check this handy guide to Sourdough Discard Bagels from Jess C. and another approachable take on Easy Sourdough Discard Bagels from Farmhouse on Boone.
Sourdough Discard Bagels
Ingredients
Dough Ingredients
- 2 cups sourdough discard (unfed or recently fed) Very watery discard may need an extra tablespoon or two of flour.
- 4 cups all-purpose flour Target about 480–520 g; bread flour gives a chewier crumb.
- 1 tablespoon sugar White or brown sugar works.
- 1 tablespoon salt
- 1 tablespoon instant yeast Approx. 9–10 g.
- 1 cup warm water About 110°F / 43°C; adjust slightly based on discard temperature.
- 1 tablespoon baking soda For the boiling water.
Toppings
- sesame seeds, poppy seeds, flaky sea salt, everything bagel seasoning Customize as desired.
Instructions
Preparation
- Combine the discard, flour, sugar, salt, instant yeast and warm water in a large bowl. Stir until the dough forms.
- Turn the dough onto a lightly floured surface and knead for about 10 minutes until smooth and elastic. (Or use a stand mixer with a dough hook for 6–8 minutes.)
- Lightly grease a bowl, place the dough inside, cover with a towel or plastic wrap, and let it rest about 1 hour until roughly doubled in size.
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Divide the dough into about 8 equal pieces (roughly 120–150 g each). Roll each piece into a tight ball.
- Shape each bagel: either poke a hole through the center and gently stretch it, or roll into a 10–12 inch rope and join the ends to form a ring.
Cooking
- Bring a large pot of water to a rolling boil and add 1 tablespoon baking soda. Reduce to a gentle boil.
- Boil each bagel for about 1 minute, flipping halfway so both sides get a brief dunk. Remove with a slotted spoon and place on the prepared baking sheet.
- Lightly brush bagel tops with water or an egg wash for deeper color. Sprinkle toppings as desired.
- Bake for 20–25 minutes until golden brown and the crust feels firm. Rotate the pan halfway if your oven has hot spots.
- Let bagels cool on a rack for at least 15 minutes before slicing and enjoying.
