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Sourdough Discard Bagels

Transform your leftover sourdough starter into crisp, chewy bagels perfect for brunch or a quick breakfast.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 8 bagels
Course: Breakfast
Cuisine: American
Calories: 200
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 cup active sourdough discard
  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 tablespoon honey or sugar
  • 1 teaspoon instant yeast
  • 1/2 cup warm water
  • 1 tablespoon baking soda for boiling

Equipment

  • Mixing bowl
  • Stand mixer with a dough hook (optional)
  • Baking sheet
  • Parchment paper
  • Large pot for boiling
  • Slotted spoon
  • Cooling rack

Method
 

  1. In a mixing bowl, combine the sourdough discard, all-purpose flour, salt, honey, and instant yeast until mixed thoroughly.
  2. Slowly add the warm water and mix until a dough forms.
  3. Knead the dough for about 10 minutes until it is smooth and elastic.
  4. Place the dough in a greased bowl, cover, and let it rise in a warm place for about 1 hour or until doubled in size.
  5. Punch down the dough, divide into 8 equal pieces, shape into balls, and poke a hole through the center to form bagels.
  6. Let the shaped bagels rest on a parchment-lined baking sheet for about 20 minutes.
  7. Bring a large pot of water to a boil, add the baking soda, and boil each bagel for about 1 minute on each side.
  8. Bake at 425°F (220°C) for 20 minutes or until golden brown.

Notes

For extra flavor, add toppings like everything bagel seasoning or sesame seeds before baking. Store leftovers in an airtight container for up to 3 days or freeze for up to 3 months.