Sourdough Discard Bagels
Easy Sourdough Discard Bagels 🥯(That Might Just Change Your Life)
I don’t mean to be dramatic… but these Sourdough Discard Bagels changed my life. Yep, right up there with my sourdough discard sandwich bread (if you know, you know). They’re chewy, golden, ridiculously tasty—and the best part? You can make them in one day!
This recipe is perfect if you’re swimming in sourdough discard and wondering what to do with it. Instead of tossing it, turn that tangy gold into something irresistible: bagels!
❤️ Why You’ll Love Sourdough Discard Bagels
I’ve tried many bagel recipes before landing on this one, and when I finally got it right I was shocked at just how easy it is to make bagels at home. The best part is that you can make it all in the same day. There is no need for a second rise, and you can top it with just about anything. One recipe essentially makes 4 different bagels.
🍲 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.
👩🍳 How to Shape Sourdough Discard Bagels
You can shape bagels in two easy ways.
The simplest method is to shape each portion into a tight ball, then press your thumb through the center. Gently stretch the opening until it's about 1 1/2–2 inches wide.
For a more traditional look, roll each portion into a rope, wrap it around your hand, overlap the ends, and roll the seam against the counter to seal.
For beginner bakers, I prefer the ball-and-poke method. It's easy and helps the bagels keep a nice round shape.
🪄 Tips and Tricks
Keep the Dough Stiff
Bagel dough should be noticeably firmer and less sticky than traditional bread dough. Don't be tempted to add extra water just because the dough feels stiff at first.
As you knead, the flour will continue to hydrate, and the dough should become smoother and more elastic. A lower-hydration dough is part of what gives bagels their signature dense, chewy texture.
Make the Hole Bigger Than You Think
The hole will shrink as the bagels proof, boil, and bake.
If you start with a tiny opening, there's a good chance you'll end up with a bun instead of a bagel! Stretch the center opening a little larger than you think you need.
The Float Test
If you're unsure whether your shaped bagels are ready to boil, test one first.
Place one bagel into the water. It should float or rise to the surface fairly quickly. If it sinks and stays there, let the remaining shaped bagels rest a little longer before trying again.
Can You Make Sourdough Discard Bagels Overnight?
Yes, and this is a great option if you want fresh bagels in the morning.
After shaping, cover the bagels well and refrigerate them overnight. In the morning, you can boil and bake them according to your recipe.
The cold rest can also give the sourdough discard more time to contribute flavor, so you'll often get a little more sourdough character than with a same-day bagel.
Why Did My Bagels Sink?
Don't panic if a bagel sinks when it first hits the water. Sometimes it takes a few seconds before it rises to the surface.
If it stays at the bottom, however, the shaped dough may need a little more proofing time.
You can actually use one bagel as a test before boiling the whole batch. If it floats fairly quickly, move ahead with the rest.
Why Did My Bagels Turn Out Flat?
Flat bagels can usually be traced back to a few common issues.
Over proofing can make the dough too fragile to withstand boiling. The bagels may look beautifully puffy before they hit the water and then wrinkle or collapse.
The hole can also be stretched too aggressively during shaping, or the dough may not have developed enough gluten during kneading.
You want the shaped bagels to look puffy before boiling, but they should still feel sturdy.
More bagel recipes to try!
Funfetti Mini Bagels – Acts of Sourdough
Strawberry Bagel Bombs – Acts of Sourdough
Cinnamon Crunch Bagel Bombs – Acts of Sourdough
Sourdough Discard Bagels
Courtney Cotromano
8
15 minutes
25 minutes
236
American
Breakfast
Quick and easy bagel recipe that uses your sourdough discard.
Ingredients
3 ¾ cup all-purpose flour
2 tbs sugar
- 1 tsp salt
- 2 ¼ tsp active yeast
- 1 cup sourdough discard
- 1 cup warm water
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- 1 egg for egg wash
add your favorite toppings over the egg wash!
Directions
Add the flour, yeast, sugar, and salt to the bowl of a stand mixer fitted with the dough hook attachment. Mix on low speed just until combined.
Stir the sourdough discard into the warm water until mostly combined. With the mixer running on low, slowly pour the discard mixture into the dry ingredients.
Increase the mixer to medium-low speed and knead for 4–5 minutes, or until the dough is smooth and begins to pull away from the sides of the bowl. Bagel dough is naturally a stiff, sturdy dough, but if it seems overly dry or isn't coming together, add additional water 1 tablespoon at a time. Avoid adding too much—you don't want a soft or sticky dough.
Transfer the dough to a lightly greased bowl and cover with plastic wrap or a clean kitchen towel. Let rise at room temperature for 90 minutes to 2 hours, or until approximately doubled in size.
Turn the dough onto a lightly floured work surface and divide it into 8 equal portions. For evenly sized bagels, use a kitchen scale to weigh each portion. Shape each piece into a smooth, tight ball. Press your thumb or finger through the center, then gently stretch and rotate the dough to create a hole about 1½–2 inches wide. Remember, the hole will shrink as the bagels rise and bake!
Preheat the oven to 425°F and line a large baking sheet with parchment paper. Bring a large pot of water to a boil. Once boiling, carefully stir in 1 tablespoon baking soda and 1 tablespoon sugar.
Working in batches so you don't overcrowd the pot, carefully lower the bagels into the boiling water. Boil for 30–60 seconds per side. A shorter boil will produce a slightly softer crust, while a longer boil will give you a chewier bagel.
Use a slotted spoon to remove the bagels from the water, allowing any excess water to drain off. Transfer them to the prepared baking sheet. You don't need to let them fully cool before moving on to the toppings.
Whisk together your egg wash and generously brush it over the tops and sides of each bagel. Immediately add your favorite toppings. I used shredded mozzarella, everything bagel seasoning, and cinnamon sugar to make a variety from one batch.
Bake at 425°F for about 20–25 minutes, or until the bagels are beautifully golden brown. Keep an eye on them toward the end of baking, especially if using cheese or cinnamon sugar, as toppings can brown more quickly.
Bake at 425°F for about 20–25 minutes, or until the bagels are beautifully golden brown. Keep an eye on them toward the end of baking, especially if using cheese or cinnamon sugar, as toppings can brown more quickly.
Transfer the bagels to a wire rack and allow them to cool for at least 15–20 minutes before slicing. Serve toasted with cream cheese, butter, or your favorite bagel toppings, and enjoy!
