These Sourdough Discard Everything Bagel Bites are chewy, fluffy, and full of savory flavor from everything bagel seasoning. By combining sourdough discard with commercial yeast, you get all the flavor of sourdough with a much shorter rise time.
This recipe makes 48 bite-sized pieces, making it perfect for a breakfast board, brunch spread, game day snacks, tailgate party or any gathering where you want an easy appetizer that everyone will love.
This Bite-Sized Snack Captures Everything You Love About an Everything Bagel
You guys love it when I make bite-size snacks like my sourdough pigs in a blanket and sourdough discard pretzel bites, and these Sourdough Discard Everything Bagel Bites are another fun recipe that's perfect for sharing.
One of my favorite parts of sharing recipes is reading the kind comments you leave and hearing how much you love baking recipes you can enjoy with the people you love. This recipe makes 48 soft, fluffy bagel bites, making it a great choice for after-school snacks, baking with kids, or finger food for your next potluck.
These little bites capture everything you love about a classic everything bagel: a shiny, chewy crust, a soft and tender interior, and plenty of savory flavor from everything bagel seasoning. Sourdough discard adds a subtle tang that makes them taste even better, while a little yeast ensures they bake up quickly with a light and airy texture.
Key Ingredients
Use high-protein bread flour: I used King Arthur Bread Flour, which has a protein content of 12.7%, for this recipe. Using a high-protein bread flour helps build a stronger gluten network, giving these bagel bites their soft, fluffy interior and signature chewy, shiny crust.
Sourdough discard adds flavor: Sourdough discard is what makes these bagel bites stand out. If you've ever added it to bread recipes, you know it brings a subtle tang, extra depth of flavor, and a pleasantly chewy texture. I always notice the difference when I leave it out.
Active dry yeast speeds up the rise: Commercial yeast speeds up proofing and fermentation, which means you can make these bagel bites in a single afternoon instead of stretching the process over two days. If you leave it out, the dough will still rise, but you'll need to substitute active sourdough starter and extend the proofing time from minutes to several hours.
How to Make Soft, Fluffy Everything Bagel Bites
The best thing about these bagel bites is how quickly they come together in a stand mixer. Since the dough is leavened with commercial yeast, you can make them from start to finish in just a few hours. Follow a few simple steps, and you'll have all the flavor and texture of a classic everything bagel in bite-sized form.
Make the dough
Whisk the active-dry yeast, brown sugar and water together. Let the yeast bloom until fragrant and foamy. In the bowl of a stand mixer, combine the ingredients with the yeast mixture. Knead on medium speed using a dough hook until the dough looks cohesive and smooth, about 5 to 10 minutes. Cover the bowl and let the dough rest for 15 minutes.
Shape the bagel bites
Using a bench scraper, divide the dough into 8 equal portions. Working with one portion at a time, roll the dough into a 6-inch rope.
The secret to "bagel" texture and flavor
Using a bench scraper, divide the dough into 6 equal pieces. Dissolve the baking soda in a large pot of boiling water. Working in batches of 8 to 12 pieces, boil the dough for 1 minute. Use a slotted spoon or spider strainer to transfer the bagel bites to a wire rack and let any excess water drain off.
The baking soda bath is what gives these bagel bites their signature texture and flavor. Boiling the dough gelatinizes the exterior, which helps create a shiny, browned crust, chewy bite, and that characteristic bagel flavor.
Bake the bagel bites
Arrange the portions on a parchment-lined baking sheet. Sprinkle everything bagel seasoning on top of the dough. I tend to go easy on the seasoning because I find that a thick coating makes the bagel bites a little too salty. Bake at 400 F for 20 to 25 minutes.
BONUS: Make an everything cream cheese dip
Serve these bagel bites with a quick and easy dip. With just a handful of ingredients, a mixing bowl, and a hand mixer, you can whip up a creamy, savory spread that takes them over the top and an even bigger hit at your next get together.
How to Prep These Bagel Bites in Advance
Freeze the dough: Make and shape the dough as directed, then arrange the bagel bites on a parchment-lined baking sheet. Freeze until solid, at least 2 hours, then transfer them to a zip-top bag and store for up to 3 months. When you're ready to bake, boil and bake them straight from frozen according to the recipe instructions.
Freeze the bagel bites: Bake the bagel bites and let them cool completely. Transfer them to a zip-top bag and freeze for up to 3 months. To serve, reheat in a 350°F oven or air fryer for 10 to 15 minutes, or until warmed through.
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Sourdough Discard Everything Bagel Bites
Equipment
- Large Pot
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Ingredients
Dough
- 282 grams water
- 7 grams active-dry yeast
- 28 grams light or dark brown sugar
- 113 grams sourdough discard
- 480 grams bread flour
- 9 grams kosher salt Morton's
- 25 grams everything bagel seasoning
Baking Soda Bath
- 10 grams baking soda
Everything Bagel Cream Cheese Dip
- 113 grams cream cheese softened
- 75 grams sour cream
- 5 grams everything bagel seasoning
- 1 teaspoon dehydrated chives optional
- ¼ teaspoon paprika
- Salt and pepper to taste
Click US Customary to view volume measurements
Instructions
- Activate the yeast: In a large glass measuring cup or small mixing bowl, whisk the water, yeast and brown sugar together until the sugar is dissolved. Cover with plastic wrap and let the yeast bloom until fragrant and foamy, about 10 to 15 minutes.282 grams water, 7 grams active-dry yeast, 28 grams light or dark brown sugar
- Make the dough: In the bowl of a stand mixer fitted with the dough hook, combine the yeast mixture and sourdough discard. Mix at medium speed until no traces of starter remain.113 grams sourdough discard
- With the mixer running on low speed, add the bread flour one-third at a time. Mix until a cohesive dough forms, then add the kosher salt and continue kneading for 5 to 10 minutes, or until the dough is smooth and elastic. It should pull away from the sides of the bowl and cling to the dough hook. Be patient, a strong gluten network is what gives these bagel bites their soft, fluffy interior and chewy, shiny crust.480 grams bread flour, 9 grams kosher salt
- Working in the bowl, gather the dough into a tight ball. Cover the bowl with plastic wrap and let the dough rest for at least 15 minutes. This short rise gives the dough time to relax and puff up slightly without overproofing.
- Prep: Line 3 large baking sheets (18 by 13 inches) with parchment paper.
- Shape the dough: Using a bench scraper, divide the dough into 8 even portions. Cover the dough with plastic wrap to prevent it from drying out. Working with one portion at a time, roll the dough into a 6-inch rope.
- Using a bench scraper, divide the dough into 6 even pieces. Repeat with the remaining portions of dough. Arrange the dough on the prepared baking sheet with at least 1 inch of space in between. Cover the baking sheets with plastic wrap.
- Prep your boiling station: Bring a large pot of water to a boil. Place one of the baking sheets with the shaped dough next to the stove. On the other side, set a wire rack over a clean kitchen towel to catch any excess water after boiling. This process goes quickly and having everything set up ahead of time will help you work efficiently.
- Boil the bagel bites: Dissolve the baking soda in the boiling water. Drop 8 to 12 pieces of dough into the water. Boil for 1 minute. Fish the dough out using a slotted spoon or spider. Transfer the dough to the wire rack to drain excess moisture. Repeat with the remaining portions of dough.10 grams baking soda
- Add seasoning: Arrange 16 bagel bites on each prepared baking sheet, spacing them at least 1 inch apart. Coat the dough with as much everything bagel seasoning as you like. Since some blends can be quite salty, start with a light sprinkle and add more to taste.25 grams everything bagel seasoning
- Bake the bagel bites: Bake the bagel bites for 20 to 25 minutes or until golden brown. Transfer to a wire rack.
- Make the cream cheese dip: Combine the cream cheese and sour cream in a medium-sized mixing bowl. Beat the mixture with a hand mixer fitted with beaters until light and fluffy.113 grams cream cheese, 75 grams sour cream
- Add the seasonings and continue mixing until evenly distributed. Season with salt and pepper to taste. Store in the refrigerator until ready to serve.5 grams everything bagel seasoning, 1 teaspoon dehydrated chives, ¼ teaspoon paprika, Salt and pepper to taste
- Enjoy and store: These are best enjoyed fresh from the oven, store any leftovers in a ziplock bag for up to 3 days. Reheat in the oven or an airfryer at 350 F for 8 to 10 minutes or until warmed through.
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.
I am not a nutritionist or dietitian, any nutrition information provided is an estimate.
Did you make this recipe? Do you have questions? Let me know below!