sourdough discard Bagel recipe​

If you’re looking for the perfect sourdough discard bagel recipe, you’re in the right place! These homemade bagels are chewy, golden brown, and packed with flavor, making them an excellent way to use up your leftover sourdough starter. Unlike traditional sourdough bagels, this recipe is quick and easy, thanks to the addition of yeast alongside the sourdough discard.

Boiled and baked to perfection, these chewy bagels have a slightly crisp crust and a soft, fluffy interior. Whether you enjoy them plain, topped with sesame seeds, poppy seeds, or cinnamon sugar, or turned into a delicious breakfast sandwich, this bagels recipe is a must-try!

In this guide, we’ll cover:
✔️ How to make bagel dough with bread flour or all-purpose flour
✔️ The importance of boiling water and how it affects texture
✔️ Shaping techniques, including how to poke a hole in the middle
✔️ Topping ideas like sesame seeds, poppy seeds, and cinnamon sugar

Want a delicious meal idea to pair with your bagels? Try this crispy and juicy thin-sliced chicken breast in the air fryer. It makes the perfect protein-packed sandwich filling!

Ingredients for sourdough discard Bagel recipe​

Before you begin, gather the following ingredients:

For the Dough:

• 1 cup (240g) sourdough discard (unfed, at room temperature)
• 3 ½ cups (420g) bread flour (or all-purpose flour)
• ¾ cup (180ml) warm water
• 1 ½ teaspoons salt
• 2 tablespoons sugar or honey
• 2 teaspoons instant yeast

For Boiling:

• 8 cups water
• 1 tablespoon molasses, honey, or brown sugar
• 1 teaspoon baking soda

For Topping (Optional):

• Sesame seeds, poppy seeds, everything bagel seasoning, or coarse salt

Step-by-Step Guide to Making Sourdough Discard Bagels

Step 1: Prepare the Dough

1. In a large bowl, combine the sourdough discard, warm water, sugar (or honey), and yeast. Stir until dissolved.
2. Add the bread flour and salt. Mix until a shaggy dough forms.
3. Knead the dough on a floured surface for 8-10 minutes until smooth and elastic. (If using a stand mixer, knead on medium speed for 6-8 minutes.)
4. Place the dough in a greased bowl, cover with a damp towel, and let it rise for 1-2 hours or until doubled in size.

Step 2: Shape the Bagels

1. Divide the dough into 8 equal pieces.
2. Roll each piece into a ball, then use your thumb to poke a hole in the center, gently stretching it to form a ring.
3. Place the shaped bagels on a parchment-lined baking sheet, cover lightly, and let them rest for 30 minutes.

Step 3: Boil the Bagels for a Chewy Texture

1. In a large pot, bring 8 cups of water to a boil. Add molasses (or honey) and baking soda.
2. Gently drop bagels into the boiling water, 2-3 at a time, for 30 seconds per side.
3. Remove and place back on the baking sheet.

Step 4: Bake the Bagels

1. Preheat oven to 425°F (220°C).
2. If using toppings, brush each bagel with an egg wash and sprinkle toppings on top.
3. Bake for 18-22 minutes, or until golden brown.
4. Let cool on a wire rack before slicing and serving.

Yeast and Sourdough Discard Bagels

Traditional sourdough bagels rely on a long fermentation process, often taking 24-48 hours. However, when using sourdough discard, we need an extra leavening agent—commercial yeast—to help the dough rise more predictably.

Why Use Yeast with Sourdough Discard?

• Faster rise time: Instead of waiting overnight, these bagels can be made in just a few hours.
• Consistent results: Sourdough discard alone won’t provide enough strength to make bagels rise properly.
• Balanced flavor: You still get the classic sourdough tang, but with a more controlled process.

If you want a more traditional fermented sourdough bagel, you can omit the yeast and let the dough rise in the fridge overnight. However, this recipe is designed for a faster process with the same great taste.

Scaling Tip

Want to make more or fewer bagels? Here’s how to adjust the recipe:

Bagel Count	Flour (g)	Sourdough Discard (g)	Water (ml)	Yeast (tsp)	Salt (tsp)	Sugar (tbsp)
4 Bagels	210g	120g	90ml	1 tsp	¾ tsp	1 tbsp
8 Bagels	420g	240g	180ml	2 tsp	1 ½ tsp	2 tbsp
12 Bagels	630g	360g	270ml	3 tsp	2 tsp	3 tbsp

Tip: If you want to make mini bagels, divide the dough into smaller portions (around 50g per bagel) and adjust the baking time by reducing it by 3-5 minutes.

Tips for the Best Sourdough Discard Bagels

• For extra chewiness, refrigerate the dough overnight before shaping.
• Want a stronger sourdough flavor? Let the shaped bagels proof for a few hours before boiling.
• Use bread flour instead of all-purpose flour for a more authentic, chewy texture.
• Experiment with flavors! Add cinnamon and raisins, cheddar and jalapeño, or garlic and herb seasoning.

What to Enjoy with Sourdough Discard Bagels

Sourdough bagels are incredibly versatile. Here are some delicious ways to enjoy them:

1. Classic Bagel Sandwiches

• Lox & Cream Cheese – Smoked salmon, capers, red onion, and cream cheese.
• Avocado & Egg – Smashed avocado, fried egg, and microgreens.
• Turkey & Swiss – Sliced turkey, Swiss cheese, and Dijon mustard.

2. Sweet Combinations

• Peanut Butter & Banana – Drizzle with honey for extra flavor.
• Nutella & Strawberries – A decadent treat for breakfast or dessert.

3. Toasted & Buttered

• Simply toast and slather with butter for an easy, comforting snack.

Pair your homemade bagels with a crispy side! Check out this air fryer frozen sweet potato fries recipe for a quick and healthy side dish.

Sourdough Discard Bagels Recipe (Quick Summary)

Ingredient	Amount
Bread Flour	3 ½ cups (420g)
Sourdough Discard	1 cup (240g)
Warm Water	¾ cup (180ml)
Instant Yeast	2 teaspoons
Salt	1 ½ teaspoons
Sugar (or Honey)	2 tablespoons

Instructions:

1. Mix ingredients and knead for 8-10 minutes.
2. Let rise for 1-2 hours.
3. Shape into bagels and rest for 30 minutes.
4. Boil for 30 seconds per side.
5. Bake at 425°F for 18-22 minutes.

Common Questions About Sourdough Discard

Can I use discard to make sourdough bread?

Yes! While sourdough discard lacks the leavening power of active starter, it can be used in recipes with commercial yeast, like these bagels, pancakes, or muffins.

What can you make with sourdough starter discard?

Sourdough discard is great for making crackers, pancakes, waffles, muffins, biscuits, and even cakes. It adds a mild tangy flavor and improves texture.

Is sourdough discard still gut healthy?

Yes! Even though it’s unfed, sourdough discard retains beneficial bacteria and prebiotics, making it easier to digest than regular flour-based doughs.

Do you always discard when feeding sourdough?

Most bakers discard a portion of their starter before feeding to control growth and prevent over-fermentation. However, instead of throwing it away, you can use it in recipes like this one!

Can I just bake my sourdough discard?

Not on its own—discard lacks the strength to rise by itself. However, when combined with yeast or baking powder, it works beautifully in baked goods.

Can you make sourdough sandwich bread with discard?

Absolutely! Sourdough discard can add flavor to sandwich bread when combined with commercial yeast or a long fermentation process.

Conclusion

Making homemade sourdough discard bagels is a fun and rewarding way to use your starter waste. These bagels are chewy, flavorful, and easy to customize with different toppings and flavors. Plus, they’re a great introduction to sourdough baking without the long fermentation process.

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