Sourdough Discard Bagels

Let’s Talk About Sourdough Discard Bagels

Okay, picture this: I’ve got a jar of sourdough discard in the fridge that’s starting to look like it should have its own zip code. It stares me down every time I open the door for milk or, let’s be honest, for a slice of cheese to nibble on. One afternoon—cloudy, nothing on telly—I thought, “What if I make bagels out of this stuff?” I’ve always loved those chewy, slightly tangy bagels from the corner bakery, but New York’s a bit far from where I live (plus, I’m too impatient to wait for shipping). So, sourdough discard bagels were born in my kitchen—kind of by accident but boy, I’m glad for kitchen mishaps sometimes!

Why I Keep Making These Bagels (And Maybe You Will Too?)

I make these when it’s a lazy weekend or when my brain just cannot hack the idea of more pancakes for breakfast. My family goes wild for these, especially toasted with that little puddle of melty butter (my husband does a fist pump and that’s basically high praise in our house). I used to be a bit annoyed at how much discard I was wasting every week—so this feels thrifty, and I’ll admit: smugly resourceful.

Sometimes the dough’s a pain—it’s sticky, or it does this stubborn thing where it pretends it won’t rise, but it pulls through. (And on the off chance things go off the rails, I just call them ‘rustic’ and everyone laughs.)

Bagel Ingredients: Use What You’ve Got

• 1 cup (about 250g) sourdough discard (mine’s sometimes thinner, sometimes thicker; both worked okay)
• 1 cup warm water (though if I forget and use room temp, it’s fine)
• 2 teaspoons instant yeast (I’ve used active dry; just let it proof in water first, or skip the yeast if you’re patient for a longer rise)
• 1 tablespoon sugar or honey (Grandma swore by honey, but regular sugar is just dandy)
• 1 tablespoon olive oil (there was a week I was out, so I used melted butter—yum, but not essential)
• About 4 cups (500g) bread flour (sometimes I sub in up to a cup of all-purpose, or chuck in some whole wheat if I’m feeling virtuous)
• 1.5 teaspoons salt (sea salt, table salt, flaky—honestly, just not the huge crystals)
• For boiling: 2 quarts water + 2 tablespoons barley malt syrup (or sugar, you know, if you don’t have malt syrup at 8 a.m.)
• Toppings: sesame seeds, poppy seeds, dried onion, everything bagel seasoning, whatever is rattling in jars in your cupboard

How I Make Sourdough Discard Bagels (Chaos and All)

1. Get your dough going: In a big-ish bowl, mix up your discard, warm water, sugar or honey, and instant yeast. Let it sit till it foams up (about 5 minutes, or longer if your kitchen’s cold; some days mine looks like a science project—don’t panic). Stir in the olive oil.
2. Add your flour and salt: Chuck in the flour and salt and start mixing—I start with a spoon and then get my hands in there. When it comes together, knead it on a lightly floured counter for about 8 minutes, until it’s smooth-ish. Dough should feel bouncy; if it’s super sticky, add flour a spoonful at a time, but not too much.
3. First rise: Plop dough in a lightly oiled bowl, cover it (sometimes I just drape a tea towel over), and let it rise somewhere warm for an hour, or till doubled. Some days it’s more like “1.5 times bigger”—still works.
4. Shape the bagels: Tip dough onto the counter. Divide into 8 (I eyeball it… some are fatter than others, c’est la vie). Roll each into a ball, poke your thumb through the middle and gently stretch into a bagel shape. Or use the snake-and-circle method—your call.
5. Second rise: Cover the bagels with a towel and let them rest for about 20–30 mins, till they’re puffy. This is where I usually make a cup of tea (and sneak a tiny taste of dough—don’t tell my kids).
6. Boil time: Bring your 2 quarts water and malt syrup (or sugar) to a gentle boil. Preheat your oven to 220°C (425°F). Gently drop bagels into the water, 2-3 at a time. Boil 1 minute per side. They might look a bit wonky at this stage—promise, they’ll bake up fine!
7. Top and bake: Set boiled bagels on a lined baking tray. Sprinkle over your toppings while they’re damp. Bake about 22–24 minutes, rotating once for even bronzing. You want ‘em deep golden and puffed.
8. Cool & eat: Let them cool at least a bit; hot bagel steam is not your friend. But I always sneak the ugliest one for a “quality check.”

Notes From My Many Bagel Experiments

• The dough’s sometimes stickier with a wetter discard—I’ve started adding just a bit more flour till it’s workable, but not dry.
• Swapping honey for sugar gives the crust a slightly different flavor—honey is deeper, sugar’s crisper. Both good.
• I’ve tried letting the shaped bagels sit overnight in the fridge. Honestly? Nice texture, but not radically different, so I don’t always bother.
• It is weirdly satisfying to watch them float and puff while boiling.

Bagel Variations I’ve Tried (The Good, The Odd, The Honest)

• Once I mixed in a handful of chopped sun-dried tomatoes and rosemary—smelled like a pizza. Pretty great with cream cheese.
• I did a cinnamon raisin version, but used a bit too much cinnamon, and they turned out drier than I’d like. Actually, a touch less flour and soaking raisins first fixed it next time.
• One time I tried gluten-free flour and, wow, that was… a chewy, deflated situation. Jury’s out if I can really hack a good GF bagel at home.

The Tools I Use (Plus a Few Workarounds)

• You’ll want a big bowl for mixing. But a saucepan works if that’s all you’ve got (done it, no shame).
• Baking tray lined with parchment. If you don’t have parchment, heavy dusting with flour or a good ol’ greased tray does it.
• A slotted spoon for boiling—though, a fork or mesh strainer works in a pinch.
• If you want to see the actual process, I found the video at The Kitchn pretty handy (they get slightly fancier, but don’t let that scare you).

How I (Try To) Store Any Leftovers

They’re best on the day they’re made. But if you manage to hide a few, toss them in a bread bag or a big jar (I use an ice cream tub). They’ll keep a couple days—though honestly, in my house bagels are a bit like socks in the wash: they just disappear! If they start going stale, toast ’em or turn into bagel chips—waste not, want not.

Serving Suggestions (And My Family’s Bagel Rituals!)

• Toasted with butter and jam—simple, unbeatable. My kids put peanut butter on theirs (is that normal?)
• I layer on smoked salmon and cream cheese, sprinkle of dill, little bit of lemon—makes me feel VERY fancy.
• Breakfast sandwich—egg, bacon, melty cheese. Holds up great; lots of flavor from the sourdough tang.
• Sometimes I just grab one plain and munch as I chase the cat. Life’s like that.

Things I’ve Learned the Hard Way (Pro Tips, But Not Too Serious)

• I once tried using all-purpose flour and skipped the kneading—ended up with sad, flat bagels. Take a minute to knead; your future self will thank you.
• Let the boiled bagels drain for a sec—if they’re puddling too much water, the bottoms get chewy (unless you like chewy… then go wild).
• I was impatient once and shoved hot bagels in a bag—total flop. The steam made them soggy.
• If you don’t see bubbles during the yeast step, your yeast might be kaput. I’ve used this Red Star Yeast FAQ before when troubleshooting yeast disasters.

Bagel FAQs (Things People Actually Ask Me)

Can I skip the instant yeast and just use sourdough?

Sure, if you want a slow, probably all-day process. You’ll get more tang but the dough might not puff as much—I’ve done it when I had time, but I’m not always that patient.

What if I only have active dry yeast?

Yeah, it works. Just let it proof in the warm water with the sugar for about 5 mins till foamy—it’s basically the same deal.

Why do you boil bagels?

This gives them a chewy crust (the best part, right?) and helps with the color. I skipped it once to save time and got weird bread…not really a bagel at all.

How do I know when they’re done baking?

I tap the bottom—they should sound kind of hollow. Or just go with your gut; if they look golden and smell amazing, pull ‘em out.

Can I freeze these?

Totally. Slice first, freeze in a bag, and toast straight form frozen. I forget to do this, so usually eat stale bagels instead, ha!

Oh—and if, like me, you get distracted and the bagels boil a teeny bit too long? They’ll just be a bit more chewy, kind of reminds me of Montreal-style bagels actually. Not a bad thing—call it a variation!

★★★★★ 4.40 from 193 ratings

Sourdough Discard Bagels

yield: 8 bagels

prep: 25 mins

cook: 22 mins

total: 50 mins

Chewy, tangy bagels made with leftover sourdough discard for a delicious homemade breakfast or snack. Perfect for using up your sourdough starter and easy to customize with your favorite toppings.

🖨️ Print Pin Recipe

Ingredients

• 1 cup sourdough discard (unfed, from fridge)
• 3/4 cup warm water
• 2 tablespoons granulated sugar
• 2 teaspoons instant yeast
• 3 1/2 cups bread flour
• 2 teaspoons salt
• 1 tablespoon barley malt syrup (optional, for boiling)
• Toppings as desired (sesame seeds, poppy seeds, etc.)

Instructions

1. 1
   In a large mixing bowl, combine sourdough discard, warm water, sugar, and yeast. Stir until yeast dissolves.
2. 2
   Add bread flour and salt. Mix using a dough hook or by hand until a stiff dough forms. Knead for 8-10 minutes until smooth and elastic.
3. 3
   Cover the bowl and let the dough rise for 1 hour, or until nearly doubled in size.
4. 4
   Divide dough into 8 equal pieces. Shape each piece into a ball, poke a hole in the center, and gently stretch to form a bagel shape.
5. 5
   Bring a large pot of water to a boil and add barley malt syrup. Boil bagels in batches for 1 minute per side, then remove with a slotted spoon.
6. 6
   Place boiled bagels on a parchment-lined baking sheet, add toppings as desired, and bake at 425°F (220°C) for 20-22 minutes until golden and cooked through.

CLICK FOR NUTRITION INFO ↑

Approximate Information for One Serving

Serving Size: 1 serving

Calories: 210cal

Protein: 7 gg

Fat: 1.2 gg

Saturated Fat: 0g

Trans Fat: 0g

Cholesterol: 0mg

Sodium: 0mg

Potassium: 0mg

Total Carbs: 43 gg

Fiber: 0g

Sugar: 0g

Net Carbs: 0g

Vitamin A: 0

Vitamin C: 0mg

Calcium: 0mg

Iron: 0mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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