Easy Sourdough Bagel Recipe with Discard
This easy, homemade sourdough bagel recipe uses active sourdough starter and an overnight rise. Customize with everything bagel spice and more!
Equipment
- 1 Mixing bowl Large
- 1 Wooden spoon or dough hook if using mixer
- 1 Kitchen scale for best accuracy
- 1 Baking sheet lined with parchment paper
- 1 Slotted spoon for boiling
- 1 Large pot for boiling water
- 1 Cooling rack for post-bake resting
Ingredients
- 1 cup sourdough discard unfed, from refrigerator
- 1 cup warm water around 100°F (38°C)
- 2¼ tsp active dry yeast or instant yeast
- 1 tbsp sugar helps yeast activate
- 3½ cups bread flour plus extra as needed
- 1½ tsp salt
- 2 tbsp honey for boiling water
- toppings sesame, poppy, everything seasoning (optional)
Instructions
- Activate Yeast: In a large bowl, mix warm water, sugar, and yeast. Let sit for 5–10 minutes until foamy.
- Make the Dough: Add sourdough discard, flour, and salt. Mix until a dough forms, then knead for 8–10 minutes until smooth and elastic.
- Rest & Shape: Cover the dough and let it rest for 60–90 minutes until puffy (not necessarily doubled). Divide into 8 balls, poke a hole in the center, and gently stretch to form bagels.
- Boil the Bagels: Bring a large pot of water to a boil and add honey. Boil each bagel for 30 seconds per side. Place on a parchment-lined baking sheet and sprinkle with toppings if desired.
- Bake & Cool: Bake at 425°F (220°C) for 20–25 minutes until golden brown. Cool on a wire rack before slicing.
Notes
- These bagels freeze beautifully—just slice before freezing for easy toasting.
- You can mix everything seasoning into the dough for a flavorful twist.
- Using discard adds subtle tang and reduces waste—win-win!