These sourdough discard bagels are the BEST way to use up discard and a create mouth-watering breakfast with everyone’s favorite toppings. Read more to learn about these super simple and fun bagels!
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You’ll Never Buy Bagels from the Store Again
Yes, they’re that good. Better in fact. It’s got sourdough without all the wait time, customizable toppings like cinnamon crunch, blueberry, and everything bagel seasoning, and fresh chewy bagels that stay fresh for a few days after (if any make it that long).
I first discovered this type of recipe where all great recipes are found…on Pinterest. But after trying 2 or 3 I didn’t have one that I really really liked. So, what next? Well naturally, you take the best of all the recipes and create a new one.
So what are those “best parts”? First, I like to boil my sourdough discard bagels in baking soda and not sugar. I don’t have anything against sugar except that I don’t think it needs to be added in every single part of cooking. If I can make a healthier swap and not add more sugar then I’m going to do that.
Second, this recipe lets the sourdough discard do most of the leavening, while other recipes just add the discard for flavor and include a lot more instant yeast. I like the composition of sourdough and the phytic acid that helps break down the yeast during digestion. Adding too much instant yeast makes the bagels rise yes, but doesn’t really help with the whole purpose of using sourdough.
And last, this recipe can be done in one day. When it comes to sourdough discard, that’s key. I’m willing to wait for a good loaf of sourdough bread, but I’m also really excited about the idea of making some sourdough discard bagels on Sunday afternoon and having them for breakfast during the work week.
Bonus! I’ve also found that this recipe doubles well. Some recipes just get too big for a mixer or take too long with rise times etc, but this recipe does well. I made a double batch of Asiago cheese sourdough discard bagels (drool) for a camping trip and it was perfect.
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How to Make Sourdough Discard Bagels
Before you get all excited about the toppings (although it’s hard not to) you’ve got to make the actual bagels first.
Ingredients
- 3 3/4 cup flour
- 1 tbsp sugar
- 1 t instant yeast
- 2 t salt
- 3/4 cup sourdough discard
- 1 1/4 cup warm water
- 2 tbsp baking soda
- 1 egg white (plus 1 T water for egg wash)
Recommended Equipment
- Stand mixer with dough hook attachment
- Large stock pot for boiling bagels – I use my Dutch oven (here’s a similar one)
- 2 Cookie sheets
- Parchment paper
- Digital scale
- Plastic wrap (or my favorite baking hack, a plastic shower cap)
- Slotted spoon
Instructions
Combine the flour, 1 tbsp sugar, instant yeast, and salt in the bowl of stand mixer with dough hook attachment.
Using a low speed, add the sourdough discard and water until combined. Increase speed to medium (3 or 4) and knead for 5 mins until a smooth dough forms and pulls away from the sides of the bowl. You may need to add 1 tbsp of water or flour to reach the consistency you need. The dough should not be sticky!
Put the dough in a large greased bowl and cover with plastic wrap or a plastic shower cap. Let the dough rise until it is doubled in size (about 90 min).
Before rolling it out, place the dough on a digital scale lined with parchment paper. Divide the weight by 8 or 10 depending on how many bagels you want and how large you want them.
Next, roll the dough out on a very lightly floured flat surface and divide into equal pieces. Roll each piece into a ball and weigh on the scale to make sure the bagels will be equal in size. Push your thumb through the ball of dough to create a bagel form.
Place the sourdough discard bagels on a cookie sheet lined with parchment paper. Cover the bagels with a tea towel and let them rest for about 20 min.
While the sourdough discard bagels are resting, bring a pot of 2 quarts of water to a boil with 2 tbsp baking soda.
Place bagels 2 or 3 at a time into the boiling water for 20-30 seconds on each side. Use a slotted spoon to remove bagels and return to the cookie sheet. Some recipes say put them on a new clean cookie sheet but I found that unnecessary (who wants more dirty dishes).
Float Test: If your bagels sink in the water and then rise to the surface they “float”. If, however, your bagels sink to the bottom and do not rise, this means your dough is too dense and the bagels will be too chewy. If your bagels sink, cover the unboiled bagels with a towel for another 10-20 minutes and then try boiling them to see if they float.
You can use the end of your slotted spoon to reshape the center of the bagel if needed. (I like mine to look au natural)
Brush the egg wash on each bagel and add your favorite topping such as everything bagel seasoning, poppy seeds, or a cinnamon sugar mixture- or keep plain.
Bake at 425 for 20-25 until golden brown. Slice before serving 🤤
Variations for Sourdough Discard Bagels
There are so many options when it comes to making your own bagels. Here are a few that we love:
- Cinnamon crunch topping – Mix 1/4 cup brown sugar, 1 tbsp granulated sugar, and 1 t cinnamon in a small bowl and sprinkle liberally on bagels.
- Blueberry bagels – Add 1 cup of frozen blueberries to the dough as the last step before letting double in size. Be careful not to handle the bagels too much or the blueberries will break apart.
- Asiago cheese – A family favorite! Take 3-4 oz of shredded Asiago cheese and sprinkle on top before baking.
- Everything bagel seasoning – If you want to make sure no one else in your family will steal your bagels, add this. This seasoning is cheap and lasts a long time making it a great topper for bagels inside and out.
- Flavored cream cheese – If you like plain bagels, try adding strawberry cream cheese or jalapeno cream cheese for a new variety.
- Bagel Breakfast sandwiches – Make a plain bagel, but toast it. Then add a fried egg, cream cheese, cooked salami, and a pinch of arugula. You’re welcome.
These sourdough discard bagels do not keep for as long as store-bought bagels (no preservatives) so keep in an air-tight container for about 3-4 days. You can also freeze these bagels for up to 3 months. Just thaw to room temperature before toasting.
Be sure to check out our other sourdough discard recipes like my favorite tortillas while you’re here.
Sourdough Discard Bagels
Equipment
- 1 Stand Mixer (this isn't necessary but easier)
- 1 cookie sheet
- parchment paper
- 1 pot
- 1 slotted spoon
- digital scale (this isn't necessary but easier)
Ingredients
- 3 ¾ cup All-Purpose Flour (unbleached)
- 1 tbsp Sugar
- 1 t Instant yeast
- 2 t Salt
- ¾ cup Sourdough discard
- 1 ¼ cup Warm water
- 2 tbsp Baking soda
- 1 Egg wash (one egg white + 1 tbsp water)
Instructions
- Combine flour, sugar, instant yeast, and salt in the bowl of a stand mixer with the dough hook attachment.
- Using a low speed, add the sourdough discard and water until well combined.
- Increase the speed to medium (3 or 4) and knead for 5 minutes until a smooth dough forms and pulls away from the sides of the bowl. (You may need to add one tbsp of water or flour to reach the desired consistency – the dough should not be sticky or shaggy.)
- Place the dough in a large greased bowl and cover with plastic wrap or plastic shower cap. Let the dough rise until doubled in size. (about 90 min)
- Once the dough has doubled, roll it out on a smooth surface and divide into 8-10 equal pieces.
- NOTE: It may be helpful to weigh your dough before rolling out and divide the weight by either 8 or 10 depending on the number of bagels you want. Then you can weigh the small chunks of dough and get equal bagels.
- Roll each piece of dough into a ball and push your thumb through the ball to create a bagel form.
- Place the bagels on a cookie sheet lined with parchment paper. Cover bagles with a towel and let them rest for about 20 minutes.
- Preheat the oven to 425℉.
- While the bagels are resting, bring a pot of 2 quarts of water to a boil with 2 tbsp of baking soda.
- Place the bagels 1 or 2 at a time into the boiling water for 20-30 seconds on each side. Using a slotted spoon, remove the bagels and place back on the cookie sheet. Make sure the bagels float on the top of the boiling water. This ensures that they will rise in the oven. If your bagels aren't floating see notes at the end.You can also use the handle of the slotted spoon to reshape the hole of the bagel if needed.
- Brush the egg wash on each bagel and add your favorite toppings such as everything bagel seasoning, poppy seeds, or a cinnamon crunch mixture (see note).
- Bake at 425℉ for 20-25 minutes until golden brown. Slice before serving and enjoy!
Notes
- Mix 1/4 cup brown sugar, 1 tbsp granulated sugar, and 1 t cinnamon in a small bowl and sprinkle liberally on bagels.
If you make these sourdough discard bagels let us know! Tag us @circlecityhomestead 🙂 Thanks for stopping by the homestead!
