Sourdough discard bagels recipe is the perfect way to use up your starter leftovers while still baking something delicious and satisfying. If you’re tight on time or don’t want to wait for long fermentation, this recipe is a shortcut to homemade bagels with a subtle sourdough kick. If you’re looking for another special sourdough discard breakfast idea, try these Sourdough Discard Bagels no yeast.
These bagels are chewy on the outside, soft on the inside, and freeze like a dream—perfect for breakfast sandwiches or a quick bite. No starter waste, no hassle, just real bagels with great texture and flavor.
Looking for more ways to enjoy discarded? Check out our chicken fajita wrap for lunch or pair these with Alexia sweet potato fries for a quick weekend brunch.
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Why You’ll Love These Sourdough Discard Bagels
Sourdough discard bagels recipe saves time and ingredients. Instead of tossing your discard, you turn it into fresh, flavorful bagels in under a day. The recipe skips slow fermentation by using a touch of instant yeast for a faster rise.
You still get that signature chew, thanks to the boil-and-bake method. And you can customize them with seeds, cheese, or whatever toppings you like. They’re great for freezing, meal prepping, or just eating warm with cream cheese. If you are looking for ideas, check out my Banana Bread Cinnamon Crunch Bagels or my Chocolate Chip Sourdough Bagels.
For a full-flavored breakfast, serve with our crispy chicken wrap or try it as a base for your next brunch sandwich.
Ingredients You Need for Sourdough Discard Bagels
Sourdough discard bagels recipe comes together with pantry staples and your leftover starter. Here’s what you’ll need:
- Sourdough discard: Use chilled or fresh discard. Older discard adds more tang.
- Bread flour: For the right structure and chew. All-purpose works in a pinch with added wheat gluten.
- Instant yeast: Helps the dough rise quickly. Active dry can be substituted with activation.
- Maple syrup: Adds a hint of sweetness and activates the yeast.
- Diastatic malt powder: Optional, but gives color and boosts texture.
- Brown sugar (for boiling): Adds shine and chewiness to the crust.
- Optional toppings: Sesame seeds, shredded cheese, everything seasoning, etc.
For more savory baking inspiration, don’t miss our Cornmeal Pancakes recipe.
Sourdough Discard Bagels Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 10 bagels
- Category: Breakfast
- Method: Bake
- Cuisine: American
Description
Chewy, soft, and freezer-friendly sourdough discard bagels recipe made with your leftover starter. A no-waste recipe that’s full of flavor and perfect for breakfast or brunch.
Ingredients
- Sourdough discard – chilled or fresh
- Bread flour – or all-purpose with added gluten
- Instant yeast – or active dry (activated)
- Maple syrup – adds sweetness and boosts yeast
- Diastatic malt powder – optional, improves crust color
- Brown sugar (for boiling) – adds shine and chew
- Optional toppings – sesame seeds, shredded cheese, everything seasoning, etc.
Instructions
- Mix discard, warm water, maple syrup, and yeast. Add flour, salt, and malt powder. Knead until smooth and tacky.
- Let rise in a covered bowl for 1–2 hours until doubled.
- Divide dough into 10 pieces, shape into balls, poke and stretch a center hole.
- Let shaped bagels rise overnight in the fridge or 30–60 minutes at room temperature.
- Boil bagels in water with brown sugar, 40 seconds per side. Drain well.
- Add toppings, place on parchment-lined sheet, and bake at 425°F for 25–30 minutes.
- Cool before slicing. Freeze leftovers and reheat in toaster as needed.
Notes
Use discard for flavor, but adjust yeast for rise. Sub maple syrup with honey or malt. If skipping malt powder, add more sugar for browning. Customize with your favorite toppings. Perfect for meal prep or weekend brunch.
Nutrition
- Serving Size: 1 bagel
- Calories: 220
- Sugar: 3g
- Sodium: 290mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 0.5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 0mg
Tools You’ll Need for Making Sourdough Discard Bagels
The sourdough discard bagels recipe doesn’t require fancy equipment, but a few kitchen basics make the process smoother. Here’s what helps most:
- Stand mixer: Speeds up kneading and produces a smooth, elastic dough.
- Large pot: For boiling bagels before baking, a key to a chewy texture.
- Baking sheets + parchment paper: Prevent sticking and ensure even baking.
- Slotted spoon or spider: Helps lift boiled bagels without breaking them.
- Cooling rack: Dries the bagels slightly after boiling before baking.
Want to keep it simple? Try batch baking with our air fryer sweet potato fries while the bagels rise.
How to Make Sourdough Discard Bagels Recipe
The sourdough discard bagels recipe is easier than you might think. Here’s the step-by-step process:
- Mix the dough: Combine the discard, warm water, maple syrup, and yeast. Add salt, flour, and malt powder. Knead until smooth and tacky.
- First rise: Let the dough rise in a covered bowl until doubled, about 1–2 hours.
- Shape bagels: Divide dough into 10 portions. Roll each into a ball, poke a hole in the middle, and stretch gently.
- Second rise: Chill the shaped bagels in the fridge overnight (or let rise on the counter for faster baking).
- Boil: Drop bagels in boiling water with brown sugar. Boil 40 seconds per side. Remove and let dry.
- Top and bake: Add seeds or cheese. Bake at 425°F for 25–30 minutes until golden brown.
Let cool before slicing. For savory breakfast ideas, pair with our buffalo chicken wrap.
Substitutions for Sourdough Discard Bagels Recipe
The sourdough discard bagels recipe is flexible. Here’s how to adjust ingredients based on what you have:
- Active starter: If you don’t have discard, active sourdough starter works. Just reduce the yeast slightly.
- Maple syrup: Substitute honey or barley malt syrup for a different flavor profile.
- Bread flour: If using all-purpose, add 1 tsp vital wheat gluten per cup to mimic the protein content.
- Malt powder: Optional. If you skip it, add a little extra sugar and bake at the same temperature.
- Toppings: Anything goes—try flaky salt, herbs, or even a cinnamon sugar blend for sweet versions.
Love variety? These swaps make it easy to keep your discard fresh and your breakfast interesting. For lunch, try our chicken Caesar salad wrap.
Final Thoughts on Sourdough Discard Bagels Recipe
Sourdough discard bagels recipe is a great way to turn something you’d normally toss into something you’ll want to make again and again. They’re chewy, customizable, and surprisingly easy to fit into your baking routine—even during the week.
Whether you keep them plain or load them up with toppings, this recipe helps you make the most of your sourdough journey. Store extras in the freezer and reheat in a toaster for bagels anytime.
Looking for more ways to reduce food waste? Browse our quick meals like Strawberry Blondies and see what else you can build from scratch.
FAQ on Sourdough Discard Bagels Recipe
Can you use sourdough discard for bagels?
Yes! Sourdough discard adds flavor and moisture to bagels. It’s a great way to avoid waste while still getting that signature sourdough depth.
Are sourdough bagels healthier than regular bagels?
Sourdough bagels are often easier to digest thanks to natural fermentation. They may also have a lower glycemic index and better nutrient absorption.
Can sourdough discard be used for bread?
Absolutely. You can use discard in quick breads, pancakes, pizza dough, and other recipes that don’t rely on the starter’s rising power alone.
Is eating sourdough discard healthy?
In cooked recipes, yes. Discard contains beneficial acids and flavors. Just avoid eating it raw as it’s still unfermented flour and water.
Can I eat sourdough discard raw?
No. Raw discard hasn’t been cooked, so it still contains raw flour and may carry bacteria. Always bake or cook before eating.
Is it okay to eat sourdough bread every day?
Yes—if it fits your diet. Sourdough is easier to digest for many people and can be part of a healthy meal plan, especially when made with whole grains.
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