Sourdough Discard Bagels

So, you’ve been feeding your sourdough starter like it’s a tiny, demanding pet, and now you’ve got a whole jar of discard staring at you. Sound familiar? Well, don’t even think about throwing it out! That liquid gold can turn into something way better—Sourdough Discard Bagels.

Unlike regular bagels, these guys have a deep, slightly tangy flavor that makes every bite irresistible. They’re chewy on the outside, soft on the inside, and perfect for everything from a classic lox-and-cream-cheese combo to a melty breakfast sandwich. And the best part? You don’t need to be a pro baker to pull them off.

Nutritionally, these bagels pack a solid punch. Thanks to the sourdough discard, they come with natural fermentation benefits, like improved digestion and better nutrient absorption. Bread flour adds protein for a sturdier structure, while a little honey or sugar gives them that signature golden-brown crust. Plus, boiling them before baking locks in the chewiness that bagel lovers crave.

Once you try homemade Sourdough Discard Bagels, there’s no going back to store-bought. Ready to bake? Let’s get rolling (literally).

Homemade Sourdough Discard Bagels aren’t just a breakfast staple—they’re a game-changer for brunch! Pair them with savory spreads, smoked salmon, or even something unexpected like Smoked Hot Dog Burnt Ends for a meal that’ll wow everyone at the table.

Why You’ll Love These Bagels

Let’s be real—there’s nothing like a fresh, homemade bagel. And when you add Sourdough Discard Bagels to your breakfast lineup, you’re in for a treat. These bagels are everything you want: chewy, golden, and packed with just the right amount of tangy goodness. Plus, they’re a great way to use up that sourdough discard sitting in your fridge.

1. Waste Less, Enjoy More

If you’ve been baking with sourdough, you know how much discard piles up. Instead of tossing it, put it to good use! These bagels let you turn that extra starter into something delicious—no waste, no guilt.

2. Unmatched Flavor

Sourdough discard adds a deep, slightly tangy taste that you won’t get from regular bagels. It’s like that perfect balance of savory and sweet, making every bite ridiculously good.

3. The Perfect Chew

A good bagel has to be chewy, and these deliver. The magic happens when you boil them before baking—that quick dip in hot water gives them their signature bite.

4. Easier Than You Think

You don’t need fancy skills to make these. If you can mix dough and shape a ball, you can make bagels. The process is simple: mix, rest, shape, boil, and bake.

5. Customize Your Way

Go classic with sesame seeds, get bold with everything seasoning, or make them sweet with cinnamon and raisins. The possibilities are endless.

6. Freezer-Friendly

Make a batch now, freeze for later, and you’ve got homemade bagels ready whenever you want. Just pop one in the toaster, and you’re good to go!

Once you try Sourdough Discard Bagels, there’s no turning back. Trust me—your breakfast will never be the same!

Ingredients for Sourdough Discard Bagels

Making Sourdough Discard Bagels at home is easier than you think, and you probably have everything you need already. Here’s what goes into these perfectly chewy bagels:

The Essentials:

• 2 cups (500g) sourdough discard – This is the star of the show, adding that signature tangy flavor and helping with fermentation.
• 4 cups (500g) bread flour – Bread flour gives these bagels structure and chewiness. You can use all-purpose, but the texture won’t be as firm.
• 1 tablespoon sugar or honey – Just a touch of sweetness helps balance the tang and encourages browning.
• 1 ½ teaspoons salt – Because no one wants a bland bagel.
• 2 teaspoons instant yeast – Yes, even though we’re using sourdough discard, we need yeast to help with rise and structure.
• 1 cup warm water – Hydrates the dough and activates the yeast.

For Boiling:

• 8 cups water – Boiling the bagels before baking gives them that classic chewy crust.
• 1 tablespoon baking soda – Helps with browning and enhances chewiness.
• 1 tablespoon honey or malt syrup – Adds a slight sweetness and deepens the golden color.

Toppings (Get Creative!):

• Sesame seeds
• Poppy seeds
• Everything bagel seasoning
• Cinnamon sugar
• Cheddar and jalapeño

Once you’ve got your ingredients ready, it’s time to bring these bagels to life. Grab your discard, roll up your sleeves, and let’s get baking!

hese bagels aren’t just for breakfast—serve them with a cozy meal like Swiss Chicken Casserole for the ultimate comfort food experience. A warm, cheesy casserole with a chewy, freshly baked bagel? Yes, please!

How to Make Sourdough Discard Bagels

Now that we’ve got everything ready, let’s break it down step by step. Making Sourdough Discard Bagels is a fun process, and trust me, once you do it, you’ll never look at store-bought bagels the same way again!

Step 1: Mix the Dough

In a large mixing bowl, combine your sourdough discard, warm water, sugar (or honey), and yeast. Stir until everything is dissolved. Add the bread flour and salt, then mix until a shaggy dough forms.

Step 2: Knead and Rest

Turn the dough onto a floured surface and knead for about 8-10 minutes, until it becomes smooth and elastic. If you have a stand mixer with a dough hook, let it do the work for about 5 minutes. Once kneaded, place the dough in a lightly greased bowl, cover it with a kitchen towel, and let it rise for 90 minutes, or until it doubles in size.

Step 3: Shape the Bagels

Punch down the dough and divide it into 8 equal pieces. Roll each piece into a ball, then poke a hole in the center with your finger. Gently stretch it into a ring shape, keeping the hole about 1.5 inches wide (it will shrink when rising). Place the shaped bagels on a parchment-lined baking sheet. Cover them and let them rest for another 30 minutes.

Step 4: Boil for That Signature Chew

Bring a large pot of water to a gentle boil, then add baking soda and honey (or malt syrup). Drop in 2-3 bagels at a time and boil for 30 seconds per side. Remove with a slotted spoon and place them back on the baking sheet.

Step 5: Add Toppings and Bake

Brush each bagel with an egg wash (1 beaten egg + 1 tablespoon water), then sprinkle on your favorite toppings. Bake in a preheated 425°F oven for 20-25 minutes, until golden brown.

Let them cool slightly (if you can resist!), then slice, schmear, and enjoy!

Swaps and Substitutions for Sourdough Discard Bagels

One of the best things about Sourdough Discard Bagels is how adaptable they are. Whether you need a gluten-free option, want to tweak the flavor, or just don’t have a specific ingredient on hand, there’s always a way to make these work. Here’s how you can switch things up without sacrificing flavor or texture.

1. Flour Swaps

• Whole Wheat Flour: Swap up to 50% of the bread flour with whole wheat flour for a heartier, nuttier taste.
• All-Purpose Flour: If you don’t have bread flour, you can use all-purpose, but the bagels may be slightly less chewy.
• Gluten-Free: Use a high-protein gluten-free flour blend (like Bob’s Red Mill 1:1 Baking Flour). You may need to add a binding agent like xanthan gum for structure.

2. Yeast Alternatives

• No Yeast? No Problem! If you want to rely solely on your sourdough discard for leavening, you can. Just let the dough ferment in the fridge overnight instead of using instant yeast for a deeper sourdough flavor.

3. Dairy-Free Modifications

• Most bagel recipes don’t use dairy, but if you want an extra soft crumb, replace water with almond milk or oat milk.
• Skip the egg wash and brush the tops with olive oil or a mix of plant-based milk + maple syrup for a glossy finish.

4. Sweet vs. Savory Adjustments

• Want a sweet bagel? Add 2 teaspoons of cinnamon and ¼ cup raisins, dried cranberries, or even chocolate chips to the dough.
• Looking for something extra savory? Mix shredded cheddar and diced jalapeños into the dough for a spicy-cheesy twist.

With these easy swaps, you can customize your Sourdough Discard Bagels however you like. Now, let’s talk about what to serve them with!

If you’re looking for a new way to enjoy your Sourdough Discard Bagels, try using them as a sandwich base! Fill them with leftover stir-fry, like the bold flavors from Mongolian Ground Beef Noodles—it’s a game-changer for quick, hearty lunches.

What to Serve with Sourdough Discard Bagels

You’ve got fresh, homemade bagels—now what? Whether you’re craving a classic breakfast or something a little extra, here are some perfect pairings to take your Sourdough Discard Bagels to the next level.

1. Classic Bagel Combos

• Cream Cheese & Smoked Salmon – You can’t go wrong with this deli-style favorite.
• Peanut Butter & Banana – Sweet, creamy, and packed with energy.
• Butter & Honey – Simple, but oh-so-good.

2. Ultimate Breakfast Sandwiches

• Egg & Cheese – Add crispy bacon or avocado for extra deliciousness.
• Turkey Sausage & Egg White – A high-protein, lighter option.
• Scrambled Tofu & Spinach – Perfect for a plant-based breakfast.

3. Sweet Bagel Creations

• Nutella & Strawberries – Dessert for breakfast? Yes, please!
• Maple Cream Cheese & Pecans – A cozy, fall-inspired twist.
• Apple Butter & Cinnamon Sugar – Warm, spiced, and totally addicting.

4. Savory Toppings

• Avocado & Red Pepper Flakes – Because everything is better with avocado.
• Hummus & Cucumbers – Light, refreshing, and packed with flavor.
• Pesto & Mozzarella – Like a bagel version of a caprese sandwich.

Once you try these, you’ll want to make Sourdough Discard Bagels every weekend. And honestly, I don’t blame you!

FAQs About Sourdough Discard Bagels

Sourdough Discard Bagels

Print Recipe

Homemade Sourdough Discard Bagels with a chewy crust and a soft, flavorful interior. A perfect way to use up extra sourdough discard!

• Author: Julie
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 2 hours
• Yield: 8 bagels 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

• 2 cups (500g) sourdough discard
• 4 cups (500g) bread flour
• 1 tablespoon sugar or honey
• 1 ½ teaspoons salt
• 2 teaspoons instant yeast
• 1 cup warm water
• 8 cups water (for boiling)
• 1 tablespoon baking soda
• 1 tablespoon honey or malt syrup
• Optional toppings: Sesame seeds, poppy seeds, everything seasoning, cinnamon sugar

Instructions

1. Mix sourdough discard, warm water, sugar (or honey), and yeast until dissolved.
2. Add bread flour and salt, mixing until a dough forms.
3. Knead for 8-10 minutes until smooth. Let rise for 90 minutes.
4. Divide dough into 8 pieces, shape into bagels, and let rest for 30 minutes.
5. Boil bagels for 30 seconds per side in water with baking soda and honey.
6. Brush with egg wash, add toppings, and bake at 425°F for 20-25 minutes.

Notes

Store bagels in an airtight container for up to 3 days or freeze for longer storage.

Nutrition

• Serving Size: 1 bagel
• Calories: 250
• Sugar: 2g
• Sodium: 450mg
• Fat: 1g
• Saturated Fat: 0g
• Unsaturated Fat: 0.5g
• Trans Fat: 0g
• Carbohydrates: 50g
• Fiber: 2g
• Protein: 8g
• Cholesterol: 0mg

Keywords: sourdough, bagels, discard, homemade

Making Sourdough Discard Bagels at home is hands down one of the best ways to use up your extra sourdough starter. They’re chewy, flavorful, and surprisingly easy to make—even if you’re new to baking. Plus, they freeze well, so you can always have fresh bagels on hand.

So, the next time you’re about to pour out that sourdough discard, stop right there! Instead, whip up a batch of these golden, chewy bagels. Trust me, once you try them, you’ll never let your discard go to waste again.

Have you made Sourdough Discard Bagels before? Drop a comment with your favorite toppings—I’d love to hear your go-to combos!