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My homemade sourdough discard bagels are soft and chewy on the inside and crispy on the outside topped with anything you want for a quick breakfast or satisfying snack! They are a delicious satisfying way to use up your leftover discard.
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At Sweet C’s, I add lots of tips in all of my recipes – because I am a home cook without any formal training, and I find I am more confident making dishes when I understand why it works, and what each ingredient means to the flavor of a recipe – my goal is for even the most beginner home cook to feel empowered in the kitchen.
I want each reader to walk away with a solid knowledge of each recipe, with all of the tips I’ve gathered from extensive testing of each recipe. I also answer questions my friends and family have asked about my recipes, to help everyone better understand the processes we use – and why!
Table of Contents
Yeast and Sourdough Discard Bagels
I love a good brunch, and no brunch is complete without a dozen of my homemade sourdough bagels. I love making bagels, they make great sandwiches and since you are making them you can make some with cheese on top, some with sesame seeds, basically one of each! For this recipe I use a mixture of two raising agents – yeast and sourdough discard. Some people say that using yeast with sourdough discard is “cheating” but I think its just smart! Sourdough can be used as a raising agent on its own but it results in a denser texture than you want for chewy crispy bagels. The sourdough discard adds a slightly tangy texture to the bagels but and the yeast makes them light but chewy. Be careful making your own bagels, once you taste them you wont be able to go back to the store brand!
My Pro Tip
Scaling Tip
If you have a lot of discard, I recommend you double or triple the recipe as you can and once the dough has undergone its first rise simply portion off the dough you don’t need and freeze it in a Ziplock bag. Make sure you leave at least half the bag empty (press out all the air) and don’t overfill it since the dough will rise when you want to use it later and thaw it in the fridge overnight. You don’t want the dough to burst out of the bag and make a mess.
How to Make One Day Sourdough Discard Bagels
First assemble the following ingredients:
- All-purpose flour (4 cups) – Provides the structure and chewiness of the bagels, making them sturdy yet soft inside.
- Granulated sugar (4 tbsp) – Adds a touch of sweetness and helps activate the yeast for a balanced flavor.
- Instant yeast (1 tsp) – Speeds up fermentation, complementing the sourdough discard for a reliable rise.
- Sea salt (2 tsp) – Enhances the flavor and strengthens the gluten for a well-textured bagel.
- Sourdough discard (¾ cup) – Contributes a subtle tangy depth and boosts fermentation activity.
- Warm water (1 ¼ cup) – Helps hydrate the dough and activate the yeast for proper fermentation.
- Egg wash (1 egg white and 1 tbsp water) – Creates a glossy, golden-brown crust when baked.
- Optional toppings – Customize with everything seasoning, poppy seeds, jalapeño and cheese, or blueberries for unique flavor variations.
Use this Method
Combine Ingredients. Combine flour, 1 tbsp sugar, instant yeast, and salt in a standard mixer with a dough hook attachment. On low speed, combine sourdough discard. Increase speed and knead for 4-5 minutes.
First Rise. Transfer dough to a greased large bowl, cover with cling wrap. Let rise on counter for 90 minutes (dough size should double).
Shape. Divide dough into 8-10 even pieces. Shape individual pieces into balls and then use thumb to poke in the middle and rotate dough around to make a bagel shape. Do this for all the pieces.
Second Rise. Cover bagels with a damp kitchen towel and leave on the counter for 20 minutes.
Boil. Preheat oven to 425ºF. Bring a pot of water with 2 tbsp sugar to a boil. Place bagels in water one at a time and let boil for 30 seconds on each side. Remove and transfer to a lined baking sheet.
Steam. Place a sheet pan with about two cups of water in it into the preheated oven. This will help create steam and a nice crust.
Add Toppings. Create egg wash and lightly brush bagels with egg wash and sprinkle desired toppings.
Bake. Bake for 18-22 minutes or until desired golden brown color. Enjoy!
Tips and Tricks for Sourdough Bagels
Use High-Protein Flour: Bread flour (or high-gluten flour) gives bagels their signature chewiness.
Knead Well: Develop strong gluten by kneading the dough for at least 8–10 minutes until it passes the “windowpane test.
Resting Matters: Give the dough adequate time to ferment and proof—overnight cold fermentation enhances flavor.
Shape Properly: Roll dough into a ball, poke a hole in the center, and gently stretch it out for even bagels.
Use Active Discard: Slightly bubbly discard gives the best flavor and texture.
Cold Ferment for Depth: A slow, overnight rise in the fridge enhances the sourdough tang.
Adjust Hydration as Needed: Sourdough discard varies in thickness—adjust flour or water to get a firm, workable dough.
Malt Syrup Magic: Adds classic bagel flavor—mix into the dough and the boiling water.
Toppings Stick Better: Brush boiled bagels with egg wash before adding toppings like sesame, poppy seeds, or everything seasoning.
Double Boiling for Chew: A longer boil (60–90 seconds per side) creates extra chewy bagels.
Steam for a Crisper Crust: Place a pan of hot water in the oven for a professional-style crust.
FAQs
Yes! However, it will take much longer to ferment and rise—typically 8–12 hours at room temperature or overnight in the fridge. You may need an active, bubbly discard for the best results.
Use unfed, room-temperature discard for a tangy flavor. If your discard has been in the fridge for a while, bring it to room temperature before using.
Use high-protein flour (like bread flour), knead well, and boil the bagels for at least 30–60 seconds per side before baking. Adding malt syrup to the water enhances chewiness and flavor.
Sourdough discard varies in hydration. If the dough is too sticky, add a little more flour; if it’s too dry, add a tablespoon of water at a time until it becomes smooth and firm.
Yes! Boiling gelatinizes the outer starches, giving bagels their signature chewy crust. For an extra chewy texture, boil for 60–90 seconds per side.
Overproofing can cause bagels to collapse. Make sure they are slightly puffy but still firm before boiling. Also, avoid over-kneading, which can weaken gluten structure.
Yes! Cold fermentation (8–24 hours) enhances the tangy sourdough flavor and improves texture. Shape bagels before refrigeration, then boil and bake straight from the fridge.
Store at room temperature in an airtight container for up to 3 days. For longer storage, freeze them sliced in a sealed bag and toast when ready to eat.
Yes! I frequently freeze extra bagels. If you are going to use them in a hurry from the freezer, let them cool, slice them, then freeze so you can pop them straight in the freezer.
What to Enjoy with Sourdough Discard Bagels
Classic Cream Cheese – Plain, whipped, or flavored (chive, garlic & herb, or honey walnut).
Hummus – Classic, roasted red pepper, or garlic hummus for a savory option.
Smoked Salmon & Cream Cheese – With capers, red onion, and fresh dill.
Coffee or Espresso – A perfect morning match.
Chai Latte – Spiced and cozy, great with a toasted bagel.
Fresh Juice or Smoothies – A refreshing, fruity option.
Try these sourdough recipes next:
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Sourdough Discard Bagels
Equipment
Ingredients
- 4 cups all-purpose flour
- 4 tbsp granulated sugar, divided
- 1 tsp instant yeast
- 2 tsp sea salt
- 200 grams sourdough discard, room temp
- 1 ¼ cup warm water, 110 – 115 degrees F
- 1 egg, mixed with 1 tbsp of water for egg wash
- Optional toppings: everything but the bagel seasoning, poppyseed, mix in jalapeno and cheese, blueberries, etc.
Instructions
- Combine flour, 1 tbsp sugar, instant yeast, and salt in a standard mixer with a dough hook attachment. On low speed, combine sourdough discard. Increase speed and knead for 4-5 minutes.
- Transfer dough to a greased large bowl, cover with cling wrap. Let rise on counter for 90 minutes (dough size should double).
- Divide dough into 8-10 even pieces. Shape individual pieces into balls and then use thumb to poke in the middle and rotate dough around to make a bagel shape. Do this for all the pieces.
- Cover bagels with a damp kitchen towel and leave on the counter for 20 minutes.
- Preheat oven to 425ºF. Bring a pot of water with 2 tbsp sugar to a boil. Place bagels in water one at a time and let boil for 30 seconds on each side. Remove and transfer to a lined baking sheet.
- Place a sheet pan with about two cups of water in it into the preheated oven. This will help create steam and a nice crust.
- Create egg wash and lightly brush bagels with egg wash and sprinkle desired toppings.
- Bake for 18-22 minutes or until desired golden brown color. Enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
