Sourdough Discard Bagel Recipe
If you’ve been looking for a way to use up extra starter, this sourdough discard bagels recipe is the answer. It’s easy, satisfying, and gives you that classic chewy texture with rich, sourdough flavor. Once you try this homemade bagel recipe at home, you’ll never want store-bought bagels again.
This month, I challenged myself to a no-waste discard month, which basically means I’m still feeding my sourdough starter daily, but nothing is going in the garbage. Everything that would’ve been tossed is getting turned into something homemade and delicious.
I decided to try my hand at making bagels – something I have purchased almost every week from the grocery store for years – just to see how close I could come to my favorite breakfast meal.
I made them once, and now I’m ruined for store-bought bagels forever. Soft and chewy, and they have that sourdough tang that I have come to love so much since starting my sourdough journey. Plus, the fact that they use up a full cup of discard means I can stick to my no-waste goal.
If you’re trying to bake more from scratch, reduce waste, or just want breakfast to taste better, this recipe is the perfect go-to.
A Few Things Before You Start
This recipe makes 12 bagels that can be eaten fresh or easily frozen for a quick breakfast on the go. I slice them before freezing so I can pop one straight into the toaster.
They also boil in baking soda water (just like soft pretzels), which is what gives them that golden crust and chew. Do not skip that step! I tried that once and the results were… well, weird.
Also, don’t be shy with the toppings. My favorites include a simple coarse sea salt or everything but the bagel seasoning, but I have also experimented with garlic parmesan, Italian seasoning, poppy seeds, and even blueberries!
Wait… Why Is There Yeast in a Sourdough Recipe?
Great question. This recipe uses sourdough discard for flavor, and commercial yeast for rise. Since discard is technically inactive (or at least a little sleepy), it doesn’t have the rising power on its own to make the bagels rise in a predictable, timely way. The added yeast gives you consistent results and speeds the process up so that you can have bagels today, not two days from now.
Think of it as a hybrid recipe: you get the depth of sourdough flavor, with the reliability of active yeast. Best of both worlds.
Want to Go Full Sourdough?
You totally can. Just know it’s going to take longer… like, slow living longer. But if you’re up for it, here’s how to make this recipe without commercial yeast:
1. Use active sourdough starter, not discard. Your discard doesn’t have enough yeast power. Use a bubbly, freshly-fed starter instead. If it passes the float test, it’s ready.
2. Replace the yeast with 150g of active starter. You can reduce the water in the recipe slightly (try using 1 ⅓ cups instead of 1 ½) to account for the hydration in the starter.
3. Increase rise times. You’ll need a bulk fermentation of 4–6 hours at room temp, or overnight in the fridge. The shaped bagels will also need a second rise. 1–2 hours at room temp or again overnight in the fridge.
4. Watch the dough, not the clock. This version is all about timing by feel. You want the dough to double during bulk fermentation, and the shaped bagels should be puffy and airy before boiling.
Want More Discard Recipes?
If you’re doing a no-waste discard challenge too—or just want to make more with what you’ve got—check out my sourdough discard biscuits and sourdough discard chocolate chip cookies. Both are simple and delicious and work great when you’re trying to stretch your flour and feel like a competent human in the kitchen.
Once you make these sourdough discard bagels, you’ll understand why I’m never buying bagels from a big box store again.
Sourdough Discard Bagels Recipe
Ingredients
- 1 ½ cups warm water
- 1 tbsp dark brown sugar
- 1 tsp salt
- ¾ tbsp active dry yeast
- 1 cup sourdough discard
- 4 cups all-purpose flour
- 4 tbsp butter melted
- ¾ cup baking soda for boiling
- 1 egg yolk
- 1 tbsp coarse sea salt or toppings of choice
Instructions
- In a large bowl, combine warm water, brown sugar, and salt. Whisk well. Sprinkle yeast on top and let sit 5–10 minutes, until foamy.
- Add sourdough discard, flour, and melted butter. Mix until a dough ball forms.
- Transfer to an oiled bowl. Cover and let rise 1 hour or until doubled.
- Divide the dough into 12 equal pieces. Shape into bagels and set on parchment. Let rise for 30 minutes.
- Preheat oven to 450°F. Bring a large pot of water to a boil and add baking soda.
- Boil each bagel for 1 minute (About 30 seconds on each side). Remove with a slotted spoon and place on a wire rack set over a baking sheet.
- Whisk egg yolk with a splash of water. Brush on each bagel. Add coarse salt or toppings.
- Bake for 22 minutes or until golden brown and cooked through.
