EASY Sourdough Discard Bagel (+Sourdough Starter Recipe)

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Welcome to the world of sourdough bagels! This is an easy sourdough discard bagel recipe that you can use as an active sourdough starter or sourdough discard.

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This comprehensive guide will walk you through creating delicious, chewy, and tangy sourdough bagels. 

We’ll explore the sourdough discard bagel process, from preparing the dough to baking the perfect bagels.

EASY sourdough bagels

Usually, if you keep a sourdough starter, you have the opportunity to save tons of sourdough discard. 

Depending on your personal preference you can put your sourdough discard in the trash or add it to a jar and place it in the fridge.

Table of Contents: Sourdough Discard Bagel

I love saving my sourdough discard in a large mason jar and placing it in the fridge.

You can use this sourdough discard for all types of recipes like sourdough discard bagels and so much more.

Using this homemade sourdough discard bagel recipe will show you how easy it is to make sourdough bagels.

sourdough bagel

In this recipe you can also you active sourdough starter instead if you have it available. 

Don’t be intimidated by the baking process and making sourdough bagels using sourdough discard or active sourdough starter.

Why you should try this recipe

  • You can choose to use a sourdough starter or sourdough discard
  • All you need is a simple ingredient
  • You do not need to use fancy kitchen tools
  • This recipe does not need active dry yeast 
  • They are way better than store-bought bagels
  • Sourdough discard can provide flavor to bagels just like active sourdough starter does.
  • Regardless of whether you are using sourdough discard or active sourdough starter your bagels will still be soft, chewy, and delicious. 

Recipe Ingredients

Use all the ingredients below to make these easy sourdough discard bagels that can also use active sourdough starter in too. 

  • Water

 An essential ingredient to bring all the ingredients together and no need to use special water.

  • Flour

I use organic All-purpose flour, and it works fine to use for this recipe, no need to use bread flour or any specific brand of flour.

I only buy organic flour because non-organic flour has a higher percentage of glyphosate in it.

According to mygenefood.com, “organic crops are not allowed to be treated with glyphosate.”

  • Sourdough Discard

 Adding sourdough discard to your water will add flavor and make your bagels last longer. 

  • Active Sourdough Starter

This is an optional ingredient but will work as well or even better than using a sourdough starter.

If you use an active sourdough starter then your bagel will be a little bit more fuller in size.

  • Honey

Honey helps flavor the water when you boil the bagels to maximize their chewiness. 

  • Sugar

Adding sugar to your dough mixture will give your sourdough bagels some flavor. 

  • Himalayan pink Salt

I use this Himalayan pink Salt to help bring out the flavor of your sourdough bagels.

  • Baking soda

This is used in the water you need to boil to help give your bagels a great chewy texture. 

  • Olive oil

This ingredient is used to keep your dough moist when you are waiting for it to rise. 

Sourdough bagel Toppings: All these toppings are optional: Coarse salt, everything seasoning, poppy seeds, dried onion flakes, any type of cheese, or sesame seeds, 

Tools Used

  • Stainless steel Large bowl 

I love using stainless steel bowls because the material is good to use when making food or baking.

After all, you don’t have to worry about toxic material leaching into your food. 

  • Danish dough whisk

A Danish whisk is an ideal tool to use when making a sourdough recipe because it helps you mix quickly, and easily helps you handle wet dough without any problems. 

  • Measuring cups

Of course, you know using measuring cups when baking is an essential tool, this sourdough recipe does not need you to get out your scale. 

  • Baking Sheet Pan

Use a durable baking sheet pan to place your sourdough bagel dough on to help bake them.

  • Silicone Baking Mat

Get a food-safe silicone mat to help you bake your sourdough bagel that can be reused over and over again saving you money on parchment paper.

  • Kitchen towel/Tea towel 

Using a kitchen towel/tea towel to help cover your dough for rising helps keep your dough from drying out.

You can also use a stylish bowl cover to help you do the same thing.

Step-By-Step Instructions

Step 1

Preparing the Sourdough Starter or discard

active sourdough starter

If you are using a sourdough starter ensure your sourdough starter is active and mature by feeding it the day before.

Feed your sourdough starter regularly for optimal performance.

If you have a sourdough starter discard available instead use that.

adding sourdough starter

Step 2

Mixing the Dough

Combine your sourdough discard or starter in water and mix with your whisk to combine.

mixing water and flour

Then add all the dry ingredients flour, water, salt, and sugar, and mix thoroughly

Achieve a sticky, shaggy mass 

Step 3

Kneading

Large mixing bowl add all your ingredients you will create a dough ball. Use a stand mixer or knead by hand.

Flour being mixed in a stainless steel bowl

Step 4

First rise 

Allow the dough to rest for 1-2 hours, develop flavors and structure, and monitor temperature and time.

Drizzle some olive oil over the dough ball, cover with a kitchen towel, and wait until it doubles in size.

a ball of dough in a bowl

Step 5

Shaping and Second rise

Start with a lightly floured surface and shape dough in a log shape.

sourdough bagel dough in a tube shape
cutting bagel dough

Divide the dough into bagel forms and create round, equal pieces.

rolling bagel shapes
shaping bagel dough

Place your bagel-formed dough on a baking sheet and let the dough rest with a kitchen towel over it.

shaping dough into bagel shapes

Wait till the bagel dough shapes double in size.

bagel shaped dough on a sheet pan

Step 6

Preheat your oven to 425 degrees ferhinhaeite 

Step 7

Pot of water Boiling and Egg Wash

Add water, baking soda, and honey to a boil

bagel dough in a water bath

Dip each bagel one by one into your water bath for 30 seconds to 1 minute. 

When you place the bagels back on the baking tray apply an egg wash to add golden, crispy crust and added shine.

egg wash on bagel dough
bagel dough with a egg wash

Step 8

Baking

Bake bagels for 15-20 minutes or until golden. Place them in a wire rack to cool without them getting soggy. 

sourdough bagel

Enjoy your freshly baked sourdough bagels!

Creative Sourdough Bagel toppings

sourdough bagels

Are you wondering what you can serve bagels on? Below are some great creative yummy ideas.

  • Cheeder and jalapeno
  • Ricotta and Strawberries
  • Apple and honey
  • Cream cheese and dill
  • Avocado and everything bagel seasoning
  • Sprouts and chicken with cheese of choice
  • Prosciutto and tomato with cream cheese

Sourdough Discard Bagel Tips 

sourdough bagel
  • Do not soil your bagels for more than 1 minute as they can lose their structure can be a doughy mess
  • Use your finger to poke a hole in the middle of the dough ball to make a perfect bagel shape.
  • To avoid proofing making your bagel flat  don’t let your dough get too big when it’s resting
  • Using honey instead of table sugar in the boiling water will help caramelize your bagels when you bake them
  • Place your dough in a warm spot in your kitchen when it’s resting to rise. 

Storage Tips

sourdough bagels
  • You can freeze your bagels and throw them out when you need to toast them
  • To Freeze be sure to wrap your bagel in freezer wrap and place them in a freezer bag/plastic bag, or an airtight container
  • Bagels in the freezer can last from 3-6 months. 
  • Keep your sourdough baels in a bread bag to help with them molding quickly
  • Homemade sourdough labels can last 3-5 days on your kitchen counter.

Sourdough Discard Bagel FAQ

Why do bagels have to be boiled?

It keeps homemade bagels soft and chewy while they are baking.

As long as you place your bagels in the boiling water for at least 30 seconds they will be chewy, but 1 minute is ideal. 

Why do you add sugar to the boiling water for bagels?

This helps give bagels a golden brown color when they are ready to bake.

sourdough bagels

Do you have to use a stand mixer?

No, you do not need to use a stand mixer to make sourdough bagels, as long as you have a great whisk like a Danish whisk you should be good to go. 

With patience and practice, you’ll master sourdough bagels. 

Embrace the journey, indulge in the delightful, tangy, chewy creations, and share your bagel-making adventures!

More amazing baking recipes 

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PIN FOR LATER

EASY sourdough bagels
sourdough bagel

EASY Sourdough Discard Bagel (+Sourdough Starter Recipe)

Prep Time 2 hours
Cook Time 20 minutes
Course Breakfast
Cuisine American
Servings 6 people

Ingredients
  

  • 1 cup Sourdough Discard or active starter
  • 3 cups All purpose Flour
  • 1 cup Water
  • 1 tbsp Sugar
  • 1 tsp salt

Water bath

  • Fill a pot half way of water
  • 1 tbsp Honey
  • 1 tbsp Baking Soda

Egg Wash

  • 1 Egg
  • 2 tbsp Water

Instructions
 

  • Ensure your sourdough starter is active and mature or Collect Sourdough Discard
  • Combine your sourdough discard or starter in water and mix with your whisk to combine.
  • Then add all the dry ingredients flour, water, salt, and sugar, and mix thoroughly
  • With a large mixing bowl add all your ingredients you will create a dough ball. Use a stand mixer or knead by hand.
  • Drizzle some olive oil over the ball of dough, cover with a kitchen towel, and wait till it doubles in size.
  • Start with a lightly floured surface and form dough into a log form.
  • Divide the dough into bagel forms and create round, equal pieces.
  • Place your bagel-formed dough on a baking sheet and let the dough rest with a kitchen towel over it. Wait till the bagel dough shapes double in size.
  • Preheat your oven to 425 degrees Fahrenheit.  
  • Add water, baking soda, and honey to a boil. Dip each bagel one by one into your water bath for 30 seconds to 1 minute.
  • Place the bagels back on the baking tray and apply an egg wash to add a golden, crispy crust and added shine
  • Bake bagels for 15-20 minutes or until golden. Place them in a wire rack to cool without them getting soggy. 
Keyword bagel, sourdough
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2 Comments

    1. Hello Carrie, I only have 2 rises in my recipe. The first is when the whole ball of dough doubles and the 2nd is when I shape the bagels straight from the dough that I shaped into a log then into pieces (just like my photos). You are more than welcome to add a rise, but I never do. A video on my channel of the whole process is in the works too. Hope that helps!

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