Sourdough Discard Bagels Recipe

Sourdough Discard Bagels Recipe

These chewy, golden sourdough discard bagels are packed with flavor and perfect for using up extra starter. Made with a touch of yeast for a quicker rise, they’re boiled then baked for that classic bagel texture. Customize the toppings and enjoy fresh or freeze for later!

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Course: Breakfast

Cuisine: American

Keyword: sourdough discard

Prep Time: 15

Cook Time: 22

Rise Time: 1

Total Time: 1 37

Servings:

Calories: 231kcal

Author: lynsey.kmetz

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.

Notes

This recipe uses a mix of sourdough discard (for flavor) and active dry yeast (for a faster, more reliable rise). If you want to skip the yeast, use 150g of bubbly, active starter instead of discard. Be sure to extend the rise times—4–6 hours for bulk ferment and 1–2 hours after shaping—or let the dough rise overnight in the fridge.

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