Let’s Talk Sourdough Discard Bagels (and Why I Can’t Stop Making Them)
So, picture this: a Saturday morning, the kitchen still sleepy, my hair doing that wild thing it does, and there’s a jar of sourdough discard on the counter practically begging to be something better. I never used to get the hype about homemade bagels. But then, after one too many “what do I even do with all this starter?” moments, I tried tossing that tangy discard into a bagel dough. And honestly? It was a revelation. (True story: the first time, I accidentally made a dough volcano—all over the stovetop. Good times…)
Why You’ll Love Making These
I make these when the fridge is starting to look like a science experiment with jars of bubbly discard. (You know what I mean if you bake sourdough. Or, you will soon enough.) My family goes a bit mad for them—especially when they’re still a little warm and the everything seasoning is stuck to my fingers. And sometimes, when I’ve had a rough week, kneading dough is exactly the sort of stress relief I need. No judgment if you sneak a bite of the dough, by the way; it’s basically a rite of passage.
Gather Your Ingredients (Substitutions Welcome!)
- 1 cup sourdough discard (the not-fussy kind—I’ve even mixed starters once or twice; nobody noticed)
- 2 teaspoons instant yeast (active dry is fine, but you’ll need to proof it first in the water)
- 3/4 cup warm water
- 2 tablespoons sugar (honey works if you’re feeling fancy; my neighbor swears by maple syrup but that was a bit sweet for me)
- 3 – 3.5 cups bread flour (I once used all-purpose in a pinch—turned out fine but a bit less chewy)
- 2 teaspoons salt (sometimes I go a little heavy-handed, oops)
- Everything seasoning (I use Trader Joe’s, but honestly, just mix up some sesame, poppy, dried garlic, onion, and a sprinkle of salt and you’re golden)
- 1 tablespoon baking soda (for the water bath)
How I Actually Make Sourdough Discard Bagels (Step by Step)
- Mix the dough: In a big bowl, combine the sourdough discard, yeast, warm water, sugar, and about 3 cups of flour. Add the salt. Give it a good mix with a spoon or your hand—it’ll be sticky, that’s normal. If it still looks more like paste than dough, just add a bit more flour until it comes together. No need to overthink the texture right now.
- Knead: On a lightly floured counter (or straight on your table if you don’t mind a mess), knead the dough for about 8–10 minutes. It should get smooth and a bit springy. If it’s sticking everywhere, dust with more flour. This is where I usually zone out and forget what I was kneading for, but that’s half the fun.
- First rise: Plop the dough into a greased bowl, cover with a tea towel (I use a clean dishcloth—no one needs more laundry), and let it rise until doubled. Usually takes about 1–1.5 hours, but if your kitchen is cold, maybe longer. Or, if you’re like me, you’ll forget and come back three hours later and it’ll still work.
- Shape bagels: Divide into 8 pieces (give or take, I rarely get them all the exact same size). Roll each into a ball, poke a hole through the middle with your finger, and gently stretch into a ring. Don’t stress if they’re wonky; they’re rustic, right?
- Second rise: Let those little dough rings rest, covered, for about 20–30 minutes. They should puff up a bit. Sometimes mine spread out instead of puffing up; if that happens, I just pinch them back together.
- Boil ’em: Bring a big pot of water to a gentle boil, toss in the baking soda (it gets a bit foamy—watch out for that sudden volcano effect). Drop bagels in (maybe 2–3 at a time, depending on your pot) and let them boil for 30–45 seconds per side. They’ll look a little odd and puffy. That’s good! Fish them out with a slotted spoon.
- Season & bake: Place them on a parchment-lined baking sheet. Brush with water or beaten egg if you like things extra shiny (I usually just skip it). Sprinkle a ridiculous amount of everything seasoning on top. Bake at 425°F (220°C) for about 18–22 minutes, or until they’re golden brown and smell absolutely irresistible.
Bagel-Making Notes & Little Life Lessons
- Actually, I find it works better if the dough is on the slightly sticky side—makes for a chewier bagel after baking.
- Sometimes my bagels come out more like bagel-shaped rolls. Still delicious, just don’t serve them to a New Yorker who’s picky about texture.
- If you forget to preheat the oven (yep, been there), just let the bagels rest longer before baking. No harm done.
Variations I’ve Tried (and One That Was a Flop)
- Cheddar jalapeno: scatter cheese and diced jalapeños on top. Tastes even better than it sounds.
- Blueberry: Toss a handful of dried blueberries into the dough. I thought it would be amazing, but the berries got weirdly chewy. Maybe better with fresh?
- Cinnamon sugar: Swap everything seasoning for cinnamon sugar. My kids devour these in seconds, although the sticky sugar gets everywhere.
Equipment: What You Need (and What You Can Improvise)
- Mixing bowl (I’ve used a soup pot in a pinch—works fine)
- Baking sheet
- Parchment paper (or just grease your sheet well; don’t sweat it if you run out)
- Slotted spoon (if you don’t have one, two forks and a steady hand are all you need)
- Oven, obviously
How to Store These (But Good Luck Having Leftovers)
Bagels keep in an airtight container for about 2–3 days at room temp, but honestly, in my house they’re gone in a day. If you do somehow manage to hide a few, they freeze well—just slice before freezing so you can pop them straight in the toaster.
Serving Suggestions: How We Eat Them
I love these with a schmear of cream cheese (classic, right?), but my brother piles on smoked salmon and capers like he’s at brunch in New York. My partner dunks them in soup, which sounded odd, but now I’m kind of into it too. And if you want to make a breakfast sandwich, just do it—no rules here.
Pro Tips (Learned the Hard Way)
- I once tried rushing the first rise by putting the bowl on a radiator. Do not recommend: half the dough got cooked on the bottom. Lesson learned.
- Don’t skip the baking soda in the boiling water. I did it once and the crust was just… sad. Not worth it.
- Actually, if your dough feels tough when you’re shaping, let it rest a few minutes. It’ll relax (and so will you).
FAQ: Your Bagel Questions, Answered
- Can I use all-purpose flour? Yeah, totally. It’ll be a tad less chewy but still tasty. Actually, sometimes I prefer it if I’m craving a softer bite.
- Do I really need to boil them? Yep! That’s what gives them that classic crust. I once skipped it, and they just turned out like weirdly-shaped rolls, so…boil away.
- How do I know if my sourdough discard is “good”? If it smells pleasantly sour (not like old gym socks), you’re good! I’ve used week-old discard with no problem. But, like, maybe don’t use stuff that has mold or looks funky.
- Can I make these vegan? Sure thing. Just skip the egg wash and use maple syrup or sugar in the dough. Easy peasy.
Bonus: My Bagel-Inspired Rabbit Hole
Okay, quick aside—I once spent a whole afternoon going down the rabbit hole of bagel history (procrastibaking at its finest). If you’re curious, there’s actually a great article on Serious Eats about why bagels are boiled. And if you’re new to sourdough, The Perfect Loaf is where I learned not to panic when my starter looks moody.
Alright, that’s it from me. Go make some bagels and let me know how it goes! If you end up with flour everywhere and a kitchen that smells like heaven, you did it right.
Ingredients
- 1 cup sourdough discard (unfed, room temperature)
- 3 1/2 cups bread flour
- 1 cup warm water
- 2 tablespoons granulated sugar
- 2 teaspoons instant yeast
- 1 1/2 teaspoons salt
- 1 tablespoon barley malt syrup (optional, for boiling)
- 1 egg (for egg wash)
- 3 tablespoons everything bagel seasoning
Instructions
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1In a large bowl, combine sourdough discard, warm water, sugar, and instant yeast. Stir until yeast is dissolved.
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2Add bread flour and salt. Mix until a shaggy dough forms, then knead for 8-10 minutes until smooth and elastic.
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3Cover the dough and let it rise in a warm place for 45-60 minutes, or until doubled in size.
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4Divide the dough into 8 equal pieces. Shape each into a ball, poke a hole in the center, and gently stretch to form a bagel shape.
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5Bring a large pot of water to a boil and add barley malt syrup if using. Boil bagels 1-2 minutes per side, then place on a parchment-lined baking sheet.
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6Brush bagels with beaten egg and sprinkle generously with everything bagel seasoning. Bake at 425°F (220°C) for 20-25 minutes, until golden brown. Cool before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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