Sourdough Discard Bagels

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These sourdough discard bagels are fluffy and flavorful, use up your sourdough discard, and can be made the same day!

If you want to long ferment these bagels instead of using yeast, you can absolutely do that using this recipe for long-fermented sourdough bagels.

Related: Sourdough Pretzel Recipe

Related: Zaatar Sourdough Bagels

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What are Sourdough Discard bagels

Sourdough discard bagels are bagels made using unfed, not active, sourdough starter.

Sourdough starter that is inactive is called sourdough discard. It’s convenient to use sourdough discard in baking since you have to discard your sourdough starter anyways – you may as well use it for delicious bagels!

The way you can make bagels rise if using sourdough discard is by adding a pinch of commercial yeast.

Equipment You’ll Need

• Sourdough Starter – My favorite kitchen “tool” is my active sourdough starter! Learn how to make a sourdough starter in 7 days right here.
• Stand Mixer – This isn’t necessary but makes the process so nice! Double the kneading time if using your hands. Find a stand mixer here.
• Large Non-Reactive Bowl – I like using glass or ceramic for sourdough foods so the metal doesn’t kill off my yeast.
• Water Filter – Super important to use filtered water for sourdough so the contaminants in tap water don’t kill off your yeast. We use a Berkey water filter and LOVE it! Get a discount using my link.
• Baking Sheet – even though my food rarely touches the actual metal, I like stainless steel instead of aluminum.
• Dough scraper – optional
• Parchment paper – What I cover my baking sheets with if I’m not using silicone mats.
• Large dutch oven – or heavy-bottomed pot.
• Slotted spoon – to scoop out the bagels after boiling.

Recipe Highlights

• Uses up sourdough discard
• Same day recipe
• Tastes like a bagel from a bakery
• Has a slight tang from the sourdough starter
• Endless customizable topping options
• Freezable for later
• Dough is easy to work with

How to Make Sourdough Discard Bagels

Top these bagels with your favorite toppings, smother them with cream cheese and butter or make a delicious sandwich out of them. The options are truly endless with these sourdough discard bagels.

Ingredients

• Yeast – if you want to make this a same-day recipe, you’ll either use an active sourdough starter or yeast.
• Warm filtered water – you’ll use this for the bagel dough and to boil the bagels. Filtered water is important when baking any sort of bread so that the contaminants in tap water don’t kill your yeast.
• Sourdough discard – this is just your unfed sourdough starter. You can use active sourdough starter for this recipe by omitting the yeast and feeding your starter several hours before making the dough.
• Coconut sugar – You’ll use this for the dough and for the water bath in which you’ll boil the bagels.
• Sea salt – Using high-quality sea salt is best.
• Flour – all-purpose flour works great.
• Baking soda – this will be used in the water bath and helps to give the bagels that classic sheen on the outside.
• Favorite seasonings – the choice is yours! I list tons of ideas in the “topping ideas” section below.

Step by Step Instructions (with photos)

Whisk warm water and yeast in the bowl of a stand mixer and let sit for 5 minutes.

Add the rest of the dough ingredients (minus flour and salt) and whisk until combined.

Add 2 cups flour and knead with the dough hook attachment for 2 minutes until incorporated.

Let sit for 15 minutes.

Add the rest of the flour and salt then knead for 5-10 minutes on low speed.

Transfer the dough to a greased bowl and let it rest for about 1-2 hours until doubled.

Prep a baking sheet with parchment paper, then grab your bowl of dough and punch the dough down to remove the air.

Turn dough out onto a floured work surface and divide into about 8-10 pieces.

Shape pieces into bagels

Place bagels on the parchment-lined baking sheet, evenly spaced, cover with a tea towel and let rise again while you prep the water bath.

Boil a large pot of water and preheat your oven to 425 degrees F.

Once your water has come to a boil add your baking soda and coconut sugar.

Place bagels into the boiling water (only about 3 at a time) and boil for 1-2 minutes on each side.

Remove the bagels from the water and place on a parchment-lined baking sheet and sprinkle toppings overtop.

Once all bagels have been boiled and topped, bake them for about 15-20 minutes until golden brown.

Remove from oven, let cool, and serve.

How to Store Sourdough Discard Bagels

Just like any bread, these sourdough discard bagels are best day of, however, they can be stored and refreshed using the methods below.

Room temperature

Store leftover sourdough bagels in an airtight container, or bread box, for up to 3 days.

How to freeze sourdough discard bagels

To freeze sourdough discard bagels, simply let them cool completely and place them in a plastic bag and freeze for up to 3 months.

Pull them out as needed and let them defrost at room temperature, then place in a 200-degree oven until heated to your liking.

In a Pinch Ideas

To make sourdough discard bagels in a pinch, you’ll want to make a batch and freeze them for later so you can easily pull them out of the freezer whenever you want one!

By using 2 full tsp of yeast, you’ll be able to make these bagels same-day. However, if you just use a pinch of yeast, you’ll need to let them rise longer.

Sourdough Discard Bagel Tips

1. Big holes – Make the holes bigger than you think you need to make them when you’re shaping your bagel dough. The hole will shrink as they start to puff up and if it isn’t big enough your hole will completely disappear.
2. Boil the bagels – The boiling step helps the outside of the bagels to cook quickly enough to help the bagels hold their shape during the baking step. Secondly, it helps the seasoning to stick better. Lastly, it gives the bagel a shiny and crisp coating making them absolutely delicious and gorgeous.
3. Don’t skip the baking soda and sugar in the boiling water – this is used to increase surface gelatinization by breaking down some starch in the bagel dough, and also gives the bagels a “pretzely” taste. 
4. Rest before adding salt – Be sure to let the dough rest for 15 minutes before adding the salt. If not, the salt will kill the yeast before it has a chance to activate.

How to Shape Bagels

1. Take each piece and shape it into a ball by gathering up the sides and pinching them together in the center.
2. Turn the dough over so that the seam side is down on the work surface and gently form a smooth ball. This helps to develop the gluten structure.
3. Then, using your thumb to poke a hole in the middle rotate your dough around your thumb as you smooth and shape the ring. The hole will need to be bigger than you think since it will shrink as the dough performs its second rise.

How to Make Sourdough Bagels Healthier

1. Use healthier toppings – no matter the recipe, the toppings will get ya! Be sure to use healthy toppings if you want to make these bagels as healthy as possible.
2. Long ferment the dough – instead of using yeast, consider using an active sourdough starter and long fermenting the dough before shaping the bagels. This makes them more digestible.
3. Use natural sweetener – Using coconut sugar or honey in the dough is a much healthier option than refined sugar.
4. Quality ingredients – using quality ingredients when it comes to sea salt, flour, and even your water is important for healthy cooking.

Baker’s Timeline

This timeline allows you to break “bagel” by 9am – adjust as needed:

6 am – make the bagel dough

8 am – shape bagels

8:30 am – boil and bake

Sourdough Discard Bagel Serving Suggestions

Here are tons of ideas for how you can enjoy your sourdough discard bagels when they’re baked and ready to eat!

• Deli Sandwich – you can do many variations of a deli bagel sandwich, but simply slice your bagel in half and put your favorite sandwich toppings on it, close it up and eat it like a sandwich!
• Breakfast sandwich – Same idea as above, except this time you’re making your bagel into a breakfast sandwich. You can put eggs and bacon, sausage, hashbrowns, or whatever else you like on this bagel breakfast sandwich.
• Classic – Bagel with cream cheese (or butter AND cream cheese – real winner).
• Simple – Sourdough discard bagel with just butter. This is especially great if you have a delicious topping on your bagel like cheddar cheese or everything bagel seasoning.
• Sweet – Topping your bagel with something sweet like butter and cinnamon sugar, cream cheese and jam, or slices of fruit is delicious! Be sure to use plain bagels for this option.
• Avocado toast – instead of using a slice of bread to make avocado toast, use a bagel!
• Smoked salmon – Smoked salmon and cream cheese is another great option.
• Tuna salad – my southern tuna salad recipe would go great on these bagels!

Sourdough Discard Bagels Topping Ideas

The topping options for your bagels are endless, here are my top suggestions.

• Jalapeno Cheddar
• Everything bagel seasoning
• Zaatar seasoning
• Sesame seeds
• Cheese (use your favorite shredded cheese)
• Coarse sea salt
• Dehydrated onions
• Poppy seeds

The following ideas would be worked into the dough:

• Cinnamon and raisins
• Chocolate chips
• Roasted garlic cloves
• Blueberries

Shop This Post

(These affiliate links help to support this blog at no extra cost to you. Your support means the world to me!)

• Berkey water filter (we use the Royal because we drink an insane amount of water!)

• Thrive Market – 25% off & free gift! (where I get a ton of my ingredients)
• Azure Standard: $25 off your order. Code kyrieluke1
• Dutch oven
• Stand mixer
• Stainless steel baking sheet
• Dough scraper
• Parchment paper 
• Large dutch oven
• Slotted spoon
• Glass or ceramic bowl

More Sourdough Recipes

Roasted Garlic Sourdough Bread

Sourdough Discard Focaccia Bread

Sourdough Discard Muffins

Sourdough Starter from Scratch

Shop my Six Month Meal Plans

Shop for my six-month meal plans here. These will help give you a restful dinner-time routine by giving you all your recipes laid out in a weekly meal plan format for 6 months.

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