Carrot Cake Sourdough Discard Bagels
Sourdough discard carrot cake bagels are a perfect addition to your spring brunch spread! Combining the wholesome flavors of grated carrot, warm spices, and sweet raisins, these bagels are not only delicious but also a fun and simple way to use your sourdough discard.
Whether you’re baking for Easter, Mother’s Day, or a cozy weekend at home, this recipe is a beautiful addition to your seasonal traditions. Serve them fresh from the oven with cream cheese or your favorite spread for a soft, flavorful bagel everyone will love.
❤️ Why You’ll Love Carrot Cake Sourdough Discard Bagels
These carrot cake sourdough discard bagels are soft, chewy, and filled with warm spices, fresh carrots, and optional mix-ins like raisins or walnuts. A cozy and creative way to use sourdough discard making it perfect for spring baking, brunch, or a homemade breakfast treat. Save this easy sourdough bagel recipe for later!
🍲 Ingredients
Sourdough Discard – This is just inactive sourdough starter that hasn’t been fed. It is equal parts flour and water that has already risen and fallen and now can be added to a multitude of recipes.
Flour – All-purpose flour, which I have learned is not only a kitchen staple, but a kitchen necessity.
Yeast - Active yeast
Honey - this activates the yeast! and adds a hint of flavor.
Salt - a necessity.
Water - Warm, filtered water.
Carrots - Grated carrots, with most of the moisture squeezed out
Raisins - your favorite raisins!
👩🍳 How to Make Carrot Cake Sourdough Discard Bagels
1. Make the Dough
In a large mixing bowl, add your flour, yeast, and salt. Mix together water and sourdough discard and honey and slowly add in your wet ingredients.
When your dough starts to form and with your mixer on slow, add in your carrots and raisings.
2. Knead
Knead for 8–10 minutes until smooth and slightly tacky.
Cover and let rest for 1–2 hours (this is not a full rise—just a rest).
3. Shape
Divide into 8 pieces.
Roll into balls, then poke a hole in the center and gently stretch into bagel shapes.
4. Boil
Bring water + baking soda to a boil.
Boil each bagel for 30–60 seconds per side.
5. Bake
Place on lined baking sheet.
Bake at 425°F for 18–22 minutes until golden.
6. Add Glaze (Optional but SO good)
Whisk cream cheese, powdered sugar, milk, and vanilla until smooth.
Spread or drizzle over cooled bagels.
🪄 Tips and Tricks
- When making your bagel shape, stretch the hole in the middle wider than you think you’ll need. It will shrink during the boiling and baking process.
- Add your toppings to a different dish and dip your bagels into them, instead of sprinkling the toppings on top. It makes for a more even distribution on top.
Carrot Cake Sourdough Discard Bagels
Courtney Moody
10
1 hours 30 minutes
25 minutes
293
American
Breakfast
There’s something about spring baking that calls for warm spices, fresh flavors, and a little creativity in the kitchen. These carrot cake sourdough discard bagels are exactly that—soft, chewy, and lightly sweet with all the cozy flavors you love in a classic carrot cake.
Made with simple ingredients and your leftover sourdough discard, this recipe turns everyday bagels into something extra special. Whether you’re baking for a slow weekend morning, prepping a spring brunch, or just looking for a new way to use your discard, these bagels are one of those recipes that feels both comforting and fun.
Ingredients
4 cups all-purpose flour
2 tsp active dry yeast
1 tsp salt
1 cup warm water, (110°F to 115°F) - not too hot to touch
1 cup sourdough discard
2 tbsp honey
3/4 cup grated carrot
3/4 cup raisins
Directions
In a large mixing bowl, combine 4 cups of all-purpose flour, 2 teaspoons of active dry yeast, and 1 teaspoon of salt. Mix well to distribute the yeast and salt evenly among the flour.
In a separate bowl, combine 1 cup of warm water (110°F to 115°F), 1 cup of sourdough discard, and 2 tablespoons of honey. Stir until the honey is dissolved and the mixture is well combined.
Pour the wet ingredients into the dry ingredients. Mix with a wooden spoon or your hands until a rough dough forms. The dough will be slightly sticky but manageable.
Add 3/4 cup of grated carrot and 3/4 cup of raisins into the dough. Knead the dough in the bowl or on a lightly floured surface for about 5-7 minutes, until it is smooth and elastic. If the dough is too sticky, sprinkle in a little more flour as needed.
Shape the kneaded dough into a ball and place it in a lightly greased bowl, turning it to coat. Cover the bowl with a clean kitchen towel and let it rise in a warm place for about 1 hour, or until doubled in size.
Once the dough has risen, punch it down gently to release the air. Divide the dough into 10 equal pieces. Roll each piece into a ball, then use your finger to poke a hole in the center to form a bagel shape. Stretch the hole gently to make it larger, as it will shrink during cooking.
Preheat your oven to 425°F (220°C) and bring a large pot of water to a boil. Once boiling, carefully place 2-3 bagels at a time into the water, cooking for about 1 minute on each side. Use a slotted spoon to remove them and place them on a parchment-lined baking sheet.
Bake the boiled bagels in the preheated oven for 20-25 minutes, or until they are golden brown and sound hollow when tapped on the bottom. Let them cool on a wire rack before serving.
