Sourdough Discard Bagels

If you're anything like me, you hate seeing good sourdough discard go to waste. These easy sourdough discard bagels are the perfect solution! With just a few basic ingredients, you can whip up a batch of fresh, chewy, golden bagels—customized exactly how you like them. Think: plain, sesame, poppy, or my personal favorite… everything bagels. 😍

Whether you’re a seasoned sourdough baker or just starting out, this recipe is simple, satisfying, and waste-reducing. Plus, your house is going to smell amazing.

🛒 Ingredients

For the Dough:

• 4 cups bread flour

• 3 tablespoons granulated sugar, divided

• 1 teaspoon yeast

• 2 teaspoons kosher salt

• 200g (about ¾ cup) sourdough discard – unfed and at room temperature

• 1¼ cups warm water

For the Topping (optional):

• 1 egg white

• 1 tablespoon water

• Toppings of choice: sesame seeds, poppy seeds, everything bagel seasoning, etc.

  
  

🥣 Instructions

1. Make the Dough

Combine warm water and yeast. Cover with a towel and let bloom for 5 mins.

In a large mixing bowl, combine bread flour, 1 tablespoon of sugar and salt. Stir to combine.

Add the sourdough discard and warm water/ yeast mixture. Mix until a shaggy dough forms, then knead by hand 8 mins (or with a dough hook) for 4-5 minutes until the dough is smooth and elastic.

Cover and let rise in a warm spot for about 90 minutes, or until doubled in size.

2. Shape the Bagels

Once risen, punch down the dough and divide it into 10 small or 8 large even pieces. I like to use my kitchen scale to ensure equal sizes.

Roll each piece into a ball, poke a hole in the center, and gently stretch it into a ring shape.

Place shaped bagels on a parchment-lined baking sheet. Cover and let rest for 15–20 minutes while you preheat the oven to 425°F (220°C) and line 2 baking sheets with parchment paper.

3. Boil the Bagels

Bring a large pot of water to a boil and add the remaining 2 tablespoons of sugar.

Boil the bagels 2–3 at a time, for about 30 seconds on each side. This gives them that classic chewy crust!

Return them to the baking sheet.

4. Add Toppings & Bake

Whisk together the egg white and 1 tablespoon of water to make your egg wash.

Brush each bagel with the egg wash and sprinkle on your toppings—plain, sesame, poppy, or everything bagel seasoning all work beautifully.

Bake for 20–22 minutes, until golden brown and slightly crisp on the outside.

💡 Tips & Customizations

• No discard? You can sub with more water + flour, but discard adds flavor!

• Want sweet bagels? Leave off savory toppings and mix cinnamon + raisins into the dough.

• Freezing? These freeze perfectly. Just slice before freezing and toast straight from frozen.

  
  

🧺 Final Thoughts

These sourdough discard bagels are so simple and satisfying, you’ll never want to toss that discard again. Whether you go plain or load them up with toppings, they make a perfect breakfast or snack—and your kitchen will smell like a bakery.

Let me know how you top yours in the comments, and don’t forget to pin or share this recipe for later! 💛