Sourdough Discard Bagels

So much better than store-bought, these Sourdough Discard Bagels gives this breakfast classic a tangy, sourdough twist. This recipe combines leftover sourdough starter with the convenience of commercial yeast for flavorful bagels that are quick and easy to make. 

This recipe is another collaboration with Mimi Council! Each month, we develop creative ways to use sourdough in delicious bakes. Check out our recipes for Sourdough Discard Hot Dog Buns, Sourdough Pop Tarts and Sourdough Lemon Lavender Cake. 

What makes bagels unique? 

Before baking, bagels are boiled in an alkaline solution of baking soda and water. This step gelatinizes the dough's surface, creating a shiny, browned, and chewy crust. Additionally, it helps prevent excessive expansion in the oven, maintaining a tight crumb that's both soft and fluffy. This baking soda solution also contributes to the characteristic bagel flavor, similar to the way baking soda creates a unique taste in my Sourdough Discard Soft Pretzels.

Ingredients and substitutions

Bread flour: High protein content (at least 11.5%) of bread flour results in chewy bagels with a shiny crust. Do not substitute all-purpose flour or your bagels will be more like dinner rolls.
Active-dry yeast: You can also use instant yeast for this recipe, feel free to skip the blooming step if you choose to do so.
Sourdough discard: Both active starter and sourdough discard work for this recipe. Starter made with white flour will work as well as a rye starter. If you don’t have a sourdoughs starter, add 56 grams flour and 56 grams water to your dough.

See recipe card for detailed ingredient information. 

Baking with sourdough discard

Sourdough Discard Bagels are much quicker to make than my original Sourdough Bagel recipe because the dough relies on commercial yeast for rising instead of an active sourdough starter. 

The addition of sourdough discard contributes a rich and nuanced flavor to these bagels. Since the sourdough starter is used solely for flavor enhancement, there's no need to activate or feed it and you can use it directly from the refrigerator. 

How to make Sourdough Discard Bagels

STEP 1: Make the dough

Bloom the yeast. Fold the remaining ingredients in. Mix until a cohesive dough forms. Knead the dough until it looks completely smooth. 

Secret to Shiny Bagels

Building a strong gluten network is essential for achieving shiny bagels with a plush interior. Kneading the dough by hand can take 15 to 20 minutes. Initially, the dough should feel tight and perhaps a bit bumpy. After kneading, let it rest for 10 minutes, then knead for an additional 3 to 5 minutes until the dough is completely smooth.

STEP 2: Divide the dough

Divide the dough into 8 or 10 portions (depending on how large you want your bagels). Round each portion of dough into a tight ball. 

STEP 3: Shape the bagels

There are two methods for shaping bagels. 

Method 1: Poke a hole in the center of each dough ball. Use your fingertips to widen the hole.

Method 2: Roll the dough into a 10-inch rope. Wrap the rope around your palm, and pinch the seam closed.

STEP 4: Boil the dough

Bring a large pot of water with baking soda and brown sugar to a boil. Boil bagels for 1 minute, flip halfway through boiling. Transfer to a wire rack. 

STEP 5: Bake

Dust a parchment-lined baking sheet with cornmeal. Top with toppings of choice. Bake at 420 F for 25 to 30 minutes.  

Recipe FAQs

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Sourdough Discard Bagel Recipe

Hannah Dela Cruz

So much better than store-bought, these Sourdough Discard Bagels are a delicious twist on a breakfast classic. This recipe combines leftover sourdough starter with the convenience of commercial yeast for flavorful bagels that are quick and easy to make.

5 from 1 vote

Print Recipe

Cook ModePrevent your screen from going dark

Prep Time 1 hour hr

Cook Time 30 minutes mins

Rest Time 1 hour hr

Total Time 2 hours hrs 30 minutes mins

Course Breakfast

Cuisine American

Servings 10 bagels

Calories 245 kcal

Equipment

• ▢
  Kitchen scale
• ▢
  spider
• ▢
  Stock pot

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Ingredients

 

MetricUS Customary

 

1x2x3x

Dough

• ▢ 28 grams brown sugar sub. honey
• ▢ 7 grams active-dry yeast
• ▢ 310 grams water
• ▢ 113 grams sourdough discard
• ▢ 600 grams bread flour
• ▢ 12 grams salt

Baking Soda Bath

• ▢ 96 oz water
• ▢ 14 grams brown sugar
• ▢ 28 grams baking soda

Toppings

• ▢ 10 grams cornmeal
• ▢ sesame seeds
• ▢ everything bagel seasoning
• ▢ poppy seeds

Click US Customary to view volume measurements

Instructions

 

• Bloom the yeast: Whisk brown sugar, yeast and water together in a large bowl. Cover and let the yeast bloom until foamy, about 15 minutes.
  28 grams brown sugar, 7 grams active-dry yeast, 310 grams water
• Make the dough: Add sourdough discard into the yeast mixture and stir until dissolved. Fold the remaining dough ingredients in until no traces of dry flour remain. You may need to switch to your hands to ensure the dough comes together.
  113 grams sourdough discard, 600 grams bread flour, 12 grams salt
• Working in the bowl, continue to knead until a cohesive dough forms. The dough should feel stiff and it may feel difficult to incorporate all of the flour in, but continue working it until most of the flour is incorporated. Add up to 1 tablespoon of water only if absolutely necessary, you want your dough to be pretty stiff.
• Knead the dough: Turn the dough out on a clean surface (you shouldn’t need to use any flour). Knead the dough for 15 to 20 minutes or until the dough is tight and a little bumpy (this is an indication that gluten is forming).
• Bench rest: Return the dough to the bowl and let it rest for 15 minutes. Knead the dough for another 3 to 5 minutes until it looks completely smooth.
• Prep: Preheat the oven to 420 F and line an 18 by 13-inch baking sheet with parchment paper.
• Shape: Divide the dough into 10 even portions (about 100 grams each). Round each portion of dough into a tight ball, don’t use any bench flour or your dough will not be able to adhere to itself or hold its shape.
• Easy shaping: Starting with the first portion of dough you shaped, poke a hole in the center and stretch it out into a large hole. Make the hole larger than you think you need to (about 2 inches). Place the shaped dough on the prepared baking sheet. Continue with the remaining portions.
• New York Style shaping: Roll one ball of dough into a 10-inch rope. Wrap the rope around your palm, and pinch the seam closed.
• Poach the bagels: Boil water in a large pot. Whisk brown sugar and baking soda in.
  14 grams brown sugar, 28 grams baking soda, 96 oz water
• Once the water gets to a rolling boil, drop 3 bagels into the water. Cook for 30 seconds and flip. Transfer poached bagels to a wire rack. Repeat with remaining portions.
• Dust prepared baking sheet with cornmeal. Return the poached bagels to the baking sheet. Top with sesame seeds or everything bagel seasoning (if using).
  10 grams cornmeal, sesame seeds, everything bagel seasoning, poppy seeds
• Bake: Bake bagels for 25 to 30 minutes or until golden brown.
• Transfer to a wire rack and allow the bagels to cool for 15 minutes. Enjoy!

Tips

These recipes were developed and tested using grams for precise measurements. To increase your chances of success, I recommend investing in a kitchen scale. I've included rough volume estimates (in tablespoons and cups), but they might not be totally accurate.

Remember all ovens are unique, these recipes were tested in my oven which runs cooler than others. You might need to lower the temperature if your bake appears to be browning too quickly. Monitor your bake closely and make adjustments if needed.

Notes

• Both sourdough discard and active sourdough starter will work for this recipe.
• Don’t let your dough overproof. Letting your dough rise too much will result in dull, overly chewy, and lumpy bagels.
• The best way to determine whether your bread is baked is with a digital thermometer. The internal temperature of the bread should be between 190 to 200 F.
• The best way to keep these bagels fresh is to freeze them. Split bagels in half, wrap in plastic wrap and freeze for up to 1 month. Simply toast frozen bagels to enjoy. 

Nutrition

Calories: 245kcal | Carbohydrates: 50g | Protein: 8g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.1g | Sodium: 581mg | Potassium: 72mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1IU | Vitamin C: 0.002mg | Calcium: 14mg | Iron: 1mg

I am not a nutritionist or dietitian, any nutrition information provided is an estimate.

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