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.