If you love the chewy texture and golden crust of classic Sourdough Discard Bagels but want to use up your sourdough discard, this recipe is perfect. These sourdough discard bagels combine the best of both worlds the tangy flavor of your sourdough with a soft, chewy, traditionally boiled bagel crust all ready in just about 2 hours.
Suppose you’re a seasoned baker or a beginner looking to try homemade bagels. In that case, this quick recipe cuts out the long overnight fermentation that typical sourdough bagels require by adding a bit of instant yeast for a faster rise. The result? Fresh, delicious bagels with a slight sourdough tang and the perfect chew, enjoyed plain or with your favorite toppings.
Ingredients & Substitutions
* To find precise measurements, scroll to the bottom of this post to find the recipe card*
- Sourdough Discard- I used fresh, room temperature sourdough discard that’s no older than 2 days. Using discard straight from the fridge will slow down the rise time. By the way, you can swap in the same amount of active starter (grams).
- Instant Yeast – I used instant yeast for this recipe, not active dry yeast. Active dry yeast needs to be dissolved in liquid to activate and takes longer to rise dough. Instant yeast, in contrast , can be added directly to dry ingredients, and it works much faster.
- Bread Flour – You can use all-purpose flour for this recipe, but I suggest making it with bread flour, as it has a higher protein percentage. Its higher protein content makes a stronger dough that can handle a longer rise and gives you that chewy, satisfying bagel texture you’re craving.
- Sugar –I used white sugar for a little sweetness, but you could swap in cane sugar or honey if you want. Use the same amount in grams.
- Honey – Adding a little bit of honey to the boil bath gives your Sourdough Discard Bagels the perfect golden brown, chewy crust once they are baked. This can be substituted with brown sugar or maple syrup.
Baking Time For Sourdough Discard Bagels
| Time | Process |
| 3:00 PM | Mix and knead the dough |
| 3:10 PM | First Rise |
| 4:30 PM | Shape & Second Rise |
| 5:00 PM | Boil & Bake |
How to Make Sourdough Discard Bagels
- To the bowl of a stand mixer, add the discard, water and sugar. Mix until smooth.
10. Cool slightly before slicing. Enjoy!
Topping Ideas We Keep Coming Back To
- Everything Bagel Seasoning-This is a mix of sesame seeds, garlic flakes, onion flakes, poppy seeds, and a little flaky sea salt.
- Poppy seeds– For crunch. They’re great on their own or mixed in with Everything Seasoning.
- Sesame seeds-Toasty, nutty, and always good-looking after baking. Use white, black, or a mix of both, whatever you have on hand.
- Garlic or onion flakes-Super flavorful, especially if you like a savory bagel with cream cheese or egg.
- Shredded cheese-I love Asiago cheese. I press it into the top and bottom of the bagel so it bakes up extra crispy and golden.
- Cinnamon crunch– This one’s my kid’s favorite, and honestly, I haven’t met a kid who doesn’t love it. I mix brown sugar, white sugar, sparkling sugar, cinnamon, a little flour, vanilla, and butter for a sweet, crunchy topping that bakes up golden and irresistible.
How to Store
Leftover sourdough discard bagels should be stored in an airtight container at room temperature for up to 12-24 hours to maintain freshness. After that, they can be frozen in a freezer-safe bag or container for up to 3 months. It’s best to let them cool completely before freezing, and you can freeze them whole or sliced—just reheat and toast as desired for the best texture.
For More Guidance:
Why You’ll Love These Sourdough Discard Bagels
They’re ready in two hours, start to finish:
These sourdough discard bagels are quick and easy, ready in just 2 hours. They use sourdough discard and a bit of instant yeast for a faster rise, giving you chewy, flavorful bagels without the long wait. Boiling them before baking creates that perfect crust. Plus, they’re a great way to reduce waste and enjoy fresh homemade bagels anytime.
Dress them up however you like them:
Dress your sourdough discard bagels however you like! Try classic toppings like sesame seeds, poppy seeds, or everything bagel seasoning for a savory crunch. For a sweeter twist, sprinkle cinnamon sugar or brush with honey before baking. These bagels are versatile, so get creative with your favorite herbs, seeds, or even cheese toppings to make them uniquely yours.
Not flatbread-easy, but still simple to pull off:
These sourdough discard bagels aren’t as simple as flatbreads, but still easy enough to make at home without fuss. The process involves shaping, boiling, and baking—giving you authentic bagel texture and flavor. With just a little effort, you get a delicious, chewy bagel that’s well worth the extra step. It’s an accessible baking project that fits nicely into a couple of hours.
FAQs
How should I store leftover bagels?
Store cooled bagels in an airtight container at room temperature for up to 24 hours for best texture. For longer storage, freeze bagels in a freezer-safe bag or container for up to 3 months; slice beforehand for quick reheating.
Can I freeze the dough for later?
Yes! After the first rise, wrap dough tightly in plastic and foil, then store in an airtight freezer bag for up to 3 months. Thaw overnight in the fridge and proceed with shaping and baking.
Why are my bagels dense?
Bagels may be dense if the dough was under-proofed or not kneaded enough to develop gluten. Make sure dough doubles in size and knead until smooth before shaping.
Do sourdough discard bagels need to be refrigerated?
Refrigerating baked bagels is not recommended, as it can dry them out. Stick to room temperature or freezing for best results.
How long do homemade bagels last?
At room temperature in a sealed container, bagels stay fresh for 1–2 days; in the freezer, up to 3 months.
Sourdough Discard Bagels Recipe
Equipment
- Stand Mixer
- Straight Edge Bowl
- Large Pot
- Large Baking Sheet
Ingredients
- 100 grams sourdough discard room temperature 1/3 cup
- 250 grams water warm 1 cup + 1 Tablespoon
- 500 grams bread flour 3 1/2 cups
- 40 grams sugar 3 Tablespoons
- 11 grams salt 1 1/2 teaspoons
- 7 grams instant yeast 2 teaspoons
Instructions
Make Dough
- To the bowl of a stand mixer, add all of the ingredients and mix again on low speed for 5-6 minutes. The dough should be smooth and tacky to the touch.
- My water was 110 degrees F. The water shouldn’t be hotter than 120 degrees F – otherwise this can kill the instant yeast.
- 100 grams sourdough discard, room temperature,250 grams water, warm,500 grams bread flour,40 grams sugar,11 grams salt,7 grams instant yeast
- Remove the dough and knead until smooth. Do so by folding a portion of the dough towards the center and pressing down with the heel of your hand. Repeat about 20 times, then place it in a lightly greased, straight-edged bowl. Cover and wait until it doubles in size, typically 1-1½ hours, depending on the temperature of your dough and environment.
- Once the dough has doubled in size, punch it down to remove all of the air bubbles. Then, place the dough on a clean work surface.
- Using a bench scraper, divide the dough into 8 equal pieces, about 112 grams each.
- Pull the corners of each piece toward the center, flip, and then roll each piece of dough into a tight, round dough ball. Use your thumb to punch a hole in the middle of the dough ball. Stretch the dough ball with both thumbs about 2 inches, then place each bagel on a baking sheet lined with parchment paper. Repeat with the remaining pieces of dough.
- Cover the baking sheet with this plastic cover and let the dough rest for its second rise, about 30-45 minutes. The final proof is complete when the bagels have grown and look puffy.
- Once the second rise is almost complete, prepare the boil bath. Once the water is boiling, add the honey and stir until it is dissolved. Boil 2-3 bagels at a time, 30 seconds on each side. Use a slotted spoon to remove each bagel and place them on a wire rack. Immediately top with any toppings while they are still damp, if desired. Press firmly so the topping adheres to the bagel dough. Repeat with the remaining bagels.
- 24 grams honey
- Once all of the Sourdough Discard Bagels have been boiled, place them on a parchment paper lined baking sheet. Preheat the oven to 425 degrees F.
- Bake the bagels for 20-25 minutes or until golden brown.
- Cool slightly before slicing. Enjoy!
Topping Ideas We Keep Coming Back To
- Everything Bagel Seasoning-This is a mix of sesame seeds, garlic flakes, onion flakes, poppy seeds, and a little flaky sea salt.
- Poppy seeds– For crunch. They’re great on their own or mixed in with Everything Seasoning.
- Sesame seeds-Toasty, nutty, and always good-looking after baking. Use white, black, or a mix of both, whatever you have on hand.
- Garlic or onion flakes-Super flavorful, especially if you like a savory bagel with cream cheese or egg.
- Shredded cheese-I love Asiago cheese. I press it into the top and bottom of the bagel so it bakes up extra crispy and golden.
- Cinnamon crunch– This one’s my kid’s favorite, and honestly, I haven’t met a kid who doesn’t love it. I share the recipe & step-by-step process on my Sourdough Pumpkin Bagels recipe.
Ingredients & Substitutions
- Sourdough Discard- I used fresh, room temperature sourdough discard that’s no older than 2 days. Using discard straight from the fridge will slow down the rise time. By the way, you can swap in the same amount of active starter (grams).
- Instant Yeast – I used instant yeast for this recipe, not active dry yeast. Active dry yeast needs to be dissolved in liquid to activate and takes longer to rise dough. Instant yeast, in contrast , can be added directly to dry ingredients, and it works much faster.
- Bread Flour – You can use all-purpose flour for this recipe, but I suggest making it with bread flour, as it has a higher protein percentage. Its higher protein content makes a stronger dough that can handle a longer rise and gives you that chewy, satisfying bagel texture you’re craving.
- Sugar –I used white sugar for a little sweetness, but you could swap in cane sugar or honey if you want. Use the same amount in grams.
- Honey – Adding a little bit of honey to the boil bath gives your Sourdough Discard Bagels the perfect golden brown, chewy crust once they are baked. This can be substituted with brown sugar or maple syrup.
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