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A metal baking tray holds seven assorted bagels: three cheese-topped, two plain, and two everything bagels, next to a folded red and white towel.

Sourdough Discard Bagels

I make these Sourdough Discard Bagels whenever I want something cozy and homemade without wasting my starter. They’re firm on the outside, soft inside, and have that perfect chew you expect from a good bagel. They make mornings feel a little more special.
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Course: bread
Cuisine: American
Ingredients Method Notes

Ingredients
  

For the Dough:
  • 250 g warm water
  • 100 g sourdough discard unfed
  • 20 g honey or sugar
  • 8 g salt
  • 7 g instant yeast
  • 450 g bread flour
For Boiling:
  • 2 L water
  • 20 g honey or brown sugar
  • 5 g baking soda

Method
 

  1. In a bowl, combine the warm water, sourdough discard, and honey or sugar. Add the bread flour, yeast, and salt, and mix until a stiff dough forms.
  2. Knead the dough for 8–10 minutes, either by hand or in a stand mixer, until smooth and strong. The dough should feel firm and not sticky.
  3. Cover the dough and let it rise for 60–90 minutes, until slightly puffy but not doubled in size.
  4. Divide the dough into 8 equal pieces, about 100–105g each. Roll each piece into a tight ball and let them rest for 20 minutes. Poke a hole in the center of each ball and stretch into a bagel shape.
  5. Place the shaped bagels on a parchment-lined tray, cover, and let rest for 30–45 minutes, until slightly puffy.
  6. Bring the water, honey or brown sugar, and baking soda to a boil. Boil the bagels for 30–60 seconds per side.
  7. Bake at 425°F (220°C) for 20–25 minutes, until deep golden.

Notes

  • The dough should be stiff, as this creates the classic chewy bagel texture.
  • Do not overproof; the bagels should feel slightly puffy, not airy.
  • The boiling step is essential for achieving a shiny crust and chewy bite.
  • Add toppings such as everything seasoning or sesame seeds immediately after boiling.
  • The dough will feel very firm and dense, which is normal for bagels.
  • It may be harder to knead than standard dough but should become smooth while remaining firm.
  • If using a stand mixer, pause occasionally if it struggles, then continue mixing.
 
Made this recipe? Come back and leave a rating to let me know how it turned out. I ❤️ hearing from you!