How to Make Perfect Sourdough Discard Bagels at Home

If you’ve been baking sourdough, you’ve probably asked yourself: What can I do with all this discard? Instead of tossing it out, why not turn it into something incredibly satisfying like chewy, golden, homemade bagels?This blog walks you through how to make sourdough discard bagels from scratch. With just a few pantry staples and no fancy equipment, you’ll create bakery-style bagels in just a few hours and with zero waste.

What Is Sourdough Discard and Why It’s Perfect for Bagels

Sourdough discard is the portion of starter you remove before feeding. It’s full of flavor but not active enough to rise bread on its own. That’s what makes it perfect for recipes where fermentation time is short, like these bagels.

Using discard:

• Reduces food waste
• Adds sourdough tang
• Boosts nutrition (thanks to fermented flour)
• Saves time (with added yeast for a faster rise)

Ingredients for Sourdough Discard Bagels

Optional Add-Ins: Dried onion, garlic powder, cinnamon, raisins, shredded cheese, etc.

How to Make Sourdough Discard Bagels (Step-by-Step)

Step 1: Activate the Yeast

• Combine warm water (not hot!), sugar/honey, and yeast
• Let sit for 5–10 minutes until foamy

Step 2: Mix the Dough

• In a large bowl, mix:
  • 1 cup sourdough discard
  • 3–3½ cups bread flour
  • Activated yeast mixture
  • 1½ tsp salt
• Knead until smooth, elastic, and slightly stiff

Step 3: First Rise

• Cover the dough
• Let rise 60–90 minutes until doubled

Step 4: Shape Bagels

• Divide dough into 8 equal pieces
• Roll each into a ball, poke a hole, and stretch gently into a ring
• Let rest 20–30 minutes

Step 5: Boil the Bagels

• Boil water with 1 tbsp honey or sugar
• Boil each bagel 30–60 seconds per side
• Remove and drain

Step 6: Add Toppings

• While bagels are still wet, dip or press into toppings

Step 7: Bake

• Preheat oven to 425 °F (220 °C)
• Bake for 20–25 minutes or until golden brown

Step 8: Cool & Enjoy

• Let bagels cool completely on a wire rack before slicing

Pro Tips for Perfect Bagels

• Use bread flour for a chewy texture (all-purpose = softer)
• Stretch holes wide — they’ll shrink as they rise
• Use the float test: If a bagel floats in water, it’s ready to boil
• Don’t over-knead: Bagel dough should be smooth, not sticky
• Want more sour flavor? Refrigerate the shaped bagels overnight before boiling and baking

5. Bagel Flavor Variations

Try these fun additions to customize your bagels:

• Sweet: Cinnamon-raisin, blueberry, chocolate chip
• Savory: Garlic-cheddar, onion, jalapeño
• Toppings: Everything seasoning, sesame, poppy, flaky salt, dried herbs

Storing & Freezing Your Bagels

• Room Temp: Store in an airtight container for 2–3 days
• Freezing: Slice, wrap individually, and freeze up to 3 months
• Reheat: Toast from frozen or warm in a 350 °F oven for 10 minutes

Nutrition Info (Per Bagel, Approximate)

Note: Nutritional values vary by flour, discard type, and toppings.

Watch the Recipe in Action

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Sourdough Discard Bagels

Laura

These sourdough discard bagels are chewy, delicious, and easy to make without a long fermentation. A perfect way to use up sourdough discard while making bakery-style bagels at home!

Print Recipe click

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Course Breakfast, Snack

Cuisine American

Servings 8 bagels

Calories 250 kcal

Equipment

• large mixing bowl
• stand mixer with dough hook (optional)
• Baking Sheet
• parchment paper
• large pot for boiling
• slotted spoon or spider
• Wire Rack

Ingredients

  

• 240 g sourdough discard
• 180 g lukewarm water
• 8 g active dry yeast
• 30 g granulated sugar
• 500 g bread flour
• 10 g kosher salt
• boiling water (for boiling bagels)
• toppings (sesame seeds, poppy seeds, etc.)

Instructions

 

• In a large bowl or stand mixer, combine sourdough discard, lukewarm water, yeast, and sugar. Mix until yeast is dissolved.
• Add flour and salt. Mix and knead until a smooth, elastic dough forms (about 8–10 minutes by hand or 5–6 minutes in mixer).
• Cover dough and let rise in a warm place for 60–90 minutes, until doubled in size.
• Preheat oven to 425°F (218°C). Line a baking sheet with parchment and lightly oil it.
• Divide dough into 8 pieces. Shape each into a ball, then poke a hole in the center and gently stretch into a bagel shape.
• Bring a large pot of water to a boil. Gently lower bagels in (2–3 at a time) and boil for 1 minute per side. Remove and place on baking sheet.
• Sprinkle toppings onto the wet bagels while still warm and moist from boiling.
• Bake bagels for 20–22 minutes until golden brown. Let cool on rack before slicing.

Notes

For an extra glossy crust, add 1 tablespoon of honey or barley malt syrup to the boiling water. You can freeze these bagels after baking — just slice and toast straight from the freezer! Use toppings like sesame seeds, everything bagel seasoning, or poppy seeds.

Keyword bagels, no yeast bagels, sourdough, sourdough discard bagels

FAQs About Sourdough Discard Bagels

Conclusion

Sourdough discard no longer needs to be waste it can become your favorite chewy, golden homemade bagels. Whether you’re a seasoned sourdough baker or just hate throwing out good starter, this recipe is easy, satisfying, and endlessly customizable.