I’ve been making sourdough discard bagels on Sunday mornings for years — they’re chewy, slightly tangy, and a brilliant way to use up active starter. This version uses a cup of starter plus a bit of instant yeast so you get that classic bagel texture without the long cold ferment. They’re great for brunch, lunch sandwiches, or freezing for quick breakfasts.
Why you’ll love this dish
These bagels give you all the chew and crust of a bakery bagel with minimal fuss. Using sourdough starter adds depth and subtle tang, while the instant yeast speeds things up so you don’t need multi-day planning. They’re budget-friendly (starter = free flavor), kid-approved, and flexible — top them with everything seasoning, sesame, poppy, or leave plain for cream cheese.
“Perfectly chewy, easy enough for a weeknight bake, and the discard tang makes them addictively flavorful.” — a Sunday-morning review from my kitchen
Reasons to try them:
- Quick-ish: Make from bowl to oven in about 2 hours active time.
- Waste-not: Puts your sourdough discard to delicious use.
- Customizable: Endless topping and sandwich possibilities.
- Freezable: Bake once, enjoy bagels all month.
Step-by-step overview
Before you start, here’s the simple flow: mix starter, warm water, sugar, and yeast → add flour and salt → knead until smooth → rise until doubled → shape into bagels → proof 30 minutes → boil briefly → top → bake. Expect about 2–2.5 hours total from start to finish (mostly hands-off), plus cooling.
Key Ingredients
- 1 cup sourdough starter (active and bubbly) — you can use discard, but active starter gives a bit more lift
- 3 cups all-purpose flour (substitute part whole wheat for nuttiness)
- 1 tablespoon salt
- 1 tablespoon sugar
- 1 tablespoon instant yeast
- 1 cup warm water (about 100–110°F / 38–43°C)
- Toppings: sesame seeds, everything bagel seasoning, poppy, coarse salt, etc.
Notes: If using discard that’s not active, the instant yeast here compensates. For a more glossy crust, brush with an egg wash before baking or stir 1–2 tablespoons barley malt syrup into the boiling water.
Step-by-step instructions
- In a large mixing bowl, stir together the sourdough starter, warm water, sugar, and instant yeast until smooth.
- Add the flour and salt. Mix with a wooden spoon or dough hook until a rough dough forms.
- Turn the dough onto a lightly floured surface and knead for about 8–10 minutes until the dough is smooth, elastic, and slightly tacky.
- Place the dough in a lightly oiled bowl, cover, and let rise in a warm spot for about 1 hour, or until doubled in size.
- Preheat your oven to 425°F (220°C) while you shape and proof the bagels.
- Punch down the dough, divide it into 8 equal pieces, and shape each into a tight ball. Create the bagel hole by poking through the center and stretching gently, or roll into a rope and join the ends.
- Place shaped bagels on a parchment-lined baking sheet, cover, and let rise for 30 minutes while you bring a large pot of water to a rolling boil.
- Boil each bagel for 1–2 minutes per side (longer boiling = chewier crust). Remove with a slotted spoon and return to the baking sheet.
- Immediately sprinkle or press on your chosen toppings.
- Bake for 20–25 minutes until the bagels are deep golden brown and sound hollow when tapped.
- Transfer to a wire rack and let cool completely before slicing and serving.
Best ways to enjoy it
- Classic: Split and toast, smear with cream cheese, and add smoked salmon, capers, and red onion.
- Breakfast sandwich: Layer bacon or sausage, fried egg, and cheddar.
- Sweet option: Toast, butter, and jam or cinnamon-sugar butter.
- Brunch platter: Serve with assorted spreads (hummus, labneh, herbed ricotta), sliced tomatoes, cucumbers, and greens.
Pair with coffee, a strong black tea, or a bright citrusy smoothie to balance the bagel’s richness.
Storage and reheating tips
- Room temp: Store in a paper bag inside a bread box for 1–2 days to keep crust texture.
- Short-term fridge: Refrigeration will dry bread faster — only use if you plan to toast soon.
- Freezing: Slice and freeze individually in a zip-top bag for up to 3 months. Toast from frozen or thaw and reheat at 350°F (175°C) for 8–10 minutes.
- Reheat: Split and toast or warm in a 350°F oven for 7–10 minutes wrapped in foil for a softer crumb.
Food safety: Let bagels cool to room temp before sealing to avoid condensation, and discard any that smell off or show mold.
Pro chef tips
- Knead by feel: Properly kneaded bagel dough should be smooth and slightly springy. If it rips easily, knead a few more minutes.
- Water temp matters: Warm water activates yeast but shouldn’t be hot — 100–110°F is ideal.
- Boiling tricks: Add 1 tablespoon sugar or barley malt syrup to the boiling water for better color and sheen. A splash of baking soda (1–2 tsp) slightly raises pH and gives a deeper brown crust.
- Consistent sizes: Use a kitchen scale to divide dough into 8 equal pieces for even baking.
- Timing: If your kitchen is cold, create a warm proofing spot (oven with light on or a turned-off warm oven) to get a reliable rise.
Creative twists
- Everything-seasoning bagels: Mix poppy, sesame, onion, garlic, and coarse salt on top.
- Savory add-ins: Fold in 1/4–1/2 cup finely shredded cheddar, chopped scallions, or sundried tomatoes.
- Sweet cinnamon raisin: Add 1/3 cup raisins and 1 tsp cinnamon to the dough; brush with butter once baked.
- Gluten-light swap: Try a portion of bread flour for more chew; for gluten-free, this recipe needs major adjustments (use a GF flour blend and xanthan gum; expect different texture).
- Overnight option: After shaping, refrigerate bagels overnight on a tray covered lightly with plastic; boil and bake the next day for deeper flavor.
Your questions answered
Q: Can I use sourdough discard instead of active starter?
A: Yes. This recipe includes instant yeast so discard works fine. If your discard is active and bubbly, you’ll get a bit more lift and sourness.
Q: Do I have to boil the bagels?
A: Yes — boiling gelatinizes the starches on the surface and gives a shiny, chewy crust. Shorter boils = softer crust; longer boils = chewier, denser crust.
Q: Can I make fewer bagels?
A: Absolutely. Divide the dough into 4 or 6 pieces and adjust baking time slightly if they’re larger (add a few minutes).
Q: How do I get a shiny, brown crust?
A: Brushing with an egg wash before baking or adding a tablespoon of barley malt syrup to the boiling water helps achieve gloss and color.
Q: Can I freeze before or after baking?
A: Both work. Freeze shaped, boiled bagels on a tray then bag them for up to 3 months. Alternatively, freeze fully baked bagels; reheat from frozen in a toaster/oven.
Conclusion
If you want other approaches to sourdough discard bagels or variations to compare, check out this detailed version from Sourdough Discard Bagels – This Jess Cooks. For an easy, family-tested take with different shaping tips, see Easy Sourdough Discard Bagels – Farmhouse on Boone.
Enjoy the bake — and don’t forget to save a few for sandwiches later in the week!
Sourdough Discard Bagels
Ingredients
For the Bagel Dough
- 1 cup sourdough starter (active and bubbly) You can use discard, but active starter gives a bit more lift.
- 3 cups all-purpose flour Substitute part whole wheat for nuttiness.
- 1 tablespoon salt
- 1 tablespoon sugar
- 1 tablespoon instant yeast
- 1 cup warm water (about 100–110°F / 38–43°C)
For the Toppings
- sesame seeds, everything bagel seasoning, poppy, coarse salt, etc.
Instructions
Preparation
- In a large mixing bowl, stir together the sourdough starter, warm water, sugar, and instant yeast until smooth.
- Add the flour and salt. Mix with a wooden spoon or dough hook until a rough dough forms.
- Turn the dough onto a lightly floured surface and knead for about 8–10 minutes until the dough is smooth, elastic, and slightly tacky.
- Place the dough in a lightly oiled bowl, cover, and let rise in a warm spot for about 1 hour, or until doubled in size.
Shaping and Proofing
- Preheat your oven to 425°F (220°C) while you shape and proof the bagels.
- Punch down the dough, divide it into 8 equal pieces, and shape each into a tight ball. Create the bagel hole by poking through the center and stretching gently, or roll into a rope and join the ends.
- Place shaped bagels on a parchment-lined baking sheet, cover, and let rise for 30 minutes while you bring a large pot of water to a rolling boil.
Boiling and Baking
- Boil each bagel for 1–2 minutes per side (longer boiling = chewier crust). Remove with a slotted spoon and return to the baking sheet.
- Immediately sprinkle or press on your chosen toppings.
- Bake for 20–25 minutes until the bagels are deep golden brown and sound hollow when tapped.
- Transfer to a wire rack and let cool completely before slicing and serving.
