Dinner

Sourdough Discard Bagels Recipe

ByLana Polati January 31, 2026January 31, 2026

Introduction

Sourdough discard bagels are a fantastic way to use up your unfed starter while enjoying fresh, chewy bagels at home. These bagels have a delightful crust and a tender crumb, perfect for toasting and topping as you like.

A close-up image of five freshly baked bagels placed closely together on white parchment paper inside a white tray with a blue rim. The bagels show a golden brown crust with different toppings: one sprinkled with black poppy seeds, another topped with white sesame seeds, and the central bagel covered in a mix of sesame seeds, black seeds, and toasted bits of seasoning. The textures appear soft and slightly chewy with a round shape and a hole in the middle of each bagel. The background is a white marbled surface, and some crumbs are scattered around the tray. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 cups bread flour
3 Tablespoons granulated sugar (divided)
1 teaspoon instant yeast
2 teaspoons kosher salt
200 grams (about ¾ cup) sourdough discard (unfed, at room temperature)
1 ¼ cups warm water
1 egg white (for egg wash)
1 Tablespoon water (for egg wash)
Toppings (optional, such as sesame seeds, poppy seeds, or everything bagel seasoning)

Instructions

Step 1: In the bowl of a stand mixer fitted with a dough hook, combine the bread flour, 1 tablespoon of granulated sugar, instant yeast, and kosher salt. Mix briefly to combine.
Step 2: On low speed, add the sourdough discard and warm water until the dough comes together. Increase to medium speed and knead for 4-5 minutes until you form a smooth, non-sticky ball. Adjust with a tablespoon of flour or water as needed to reach the right consistency.
Step 3: Lightly grease a large bowl, transfer the dough to it, and cover with plastic wrap. Let the dough rise for 90 minutes or until doubled in size.
Step 4: Turn the dough onto a clean surface and divide it into 8 to 10 equal pieces depending on your preferred bagel size. Roll each piece into a smooth ball, then use your thumb to poke through the center, stretching the hole to form a bagel shape. Cover with a kitchen towel and rest for 20 minutes.
Step 5: Preheat your oven to 425°F. Line two baking sheets with parchment paper or silicone mats. Bring a large pot of water (about 2 quarts) to a boil with 2 tablespoons of granulated sugar.
Step 6: Boil the bagels in batches for 15-30 seconds on each side. They should float; this helps develop their chewy crust. Remove with a slotted spoon and place on the prepared baking sheets. Reshape if needed once cooled slightly.
Step 7: Whisk together the egg white and 1 tablespoon of water to make an egg wash. Lightly brush the bagels with the egg wash, then add toppings if using.
Step 8: Bake for 18-22 minutes until golden brown. Allow the bagels to cool completely before slicing and serving.

Tips & Variations

If your bagels are sticky, gradually add flour during kneading until the dough feels firm but pliable.
Experiment with different toppings like coarse salt, dried onion flakes, or sunflower seeds for variety.
Use a slotted spoon to gently remove bagels from boiling water to prevent deflating them.

Storage

Store cooled bagels in an airtight container at room temperature for up to 2 days. For longer storage, freeze them in a sealed bag for up to 3 months. To reheat, toast slices directly from frozen or warm whole bagels in a preheated oven at 350°F for 5-7 minutes.

How to Serve

A close-up image shows four round bagels on white parchment paper inside a white tray with a dark rim, placed on a white marbled surface. The bagels have a smooth golden-brown crust; two are sprinkled with black poppy seeds, one with white sesame seeds, and one with a mix of white sesame seeds, black seeds, and spices. The bagel in the center front has a swirl shape with the mixed seed topping, showing a slightly textured and fluffy bread inside the swirl. Small seed crumbs are scattered around the bagels and tray. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fed sourdough starter instead of discard?

For this recipe, unfed sourdough discard works best because it’s less active and helps keep the dough from overproofing. Using fed starter may require adjusting yeast amounts or rise times.