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A golden-brown batch of freshly baked Homemade Sourdough Discard Bagels is displayed on a rustic cooling rack as the featured image for this recipe.
Isabella

Best Homemade Sourdough Discard Bagels

Transform your leftover sourdough starter into professional-quality bagels with a chewy texture and a deep, tangy flavor. This recipe combines the convenience of commercial yeast with the complex taste of sourdough for a perfect New York-style breakfast.
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Prep Time 2 hours
Cook Time 25 minutes
Total Time 2 hours 25 minutes
Servings: 8
Course: Breakfast, Brunch
Cuisine: American
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

  • 2 teaspoons instant yeast
  • 1 tablespoon honey or barley malt syrup for dough
  • 2 teaspoons fine sea salt
  • 1 tablespoon baking soda for boiling water
  • 1 tablespoon honey or barley malt syrup for boiling water bath
  • Everything bagel seasoning, sesame seeds, or poppy seeds optional for topping
  • Neutral oil for greasing the bowl

Equipment

  • Stand mixer with dough hook attachment
  • Large pot (for boiling)
  • slotted spoon
  • Baking sheets
  • parchment paper
  • Large mixing bowl
  • measuring cups and spoons
  • Kitchen towel or plastic wrap
  • wire cooling rack

Method
 

  1. In the bowl of your stand mixer, whisk together the warm water, honey, and instant yeast until combined.
  2. Add the sourdough discard to the yeast mixture and stir well to break up the starter.
  3. Add the bread flour and salt to the bowl. Attach the dough hook and mix on low speed until a shaggy dough forms.
  4. Increase the mixer speed to medium and knead for 8 to 10 minutes. The dough should be stiff, smooth, and elastic, clearing the sides of the bowl.
  5. Transfer the dough to a lightly greased bowl, cover with a damp cloth or plastic wrap, and let it rise in a warm spot for 60 to 90 minutes until doubled in size.
  6. Gently punch down the dough and turn it out onto a very lightly floured surface. Divide into 8 equal portions.
  7. Roll each piece into a tight, smooth ball. Poke your thumb through the center of a ball and gently stretch the ring until the hole is approximately 2 inches wide.
  8. Place the shaped bagels onto a baking sheet lined with parchment paper. Cover and let them rest for 20 to 30 minutes.
  9. While the bagels rest, preheat your oven to 425°F (218°C) and bring a large pot of water to a rolling boil.
  10. Add the baking soda and the second tablespoon of honey (or malt syrup) to the boiling water.
  11. Carefully drop 2-3 bagels into the boiling water at a time. Boil for 45 to 60 seconds per side, then remove with a slotted spoon and place back on the parchment-lined tray.
  12. Immediately sprinkle your chosen toppings onto the bagels while they are still wet and tacky from the boil.
  13. Bake for 20 to 25 minutes, or until the bagels are a deep, rich golden brown and sound hollow when tapped on the bottom.
  14. Transfer to a wire rack to cool completely before slicing and serving.

Notes

For a chewier crust, boil the bagels for the full 60 seconds per side. If the dough is too sticky during kneading, add bread flour one tablespoon at a time until firm. Perform the 'float test' by placing a shaped bagel in room temperature water; if it floats, it's ready for the boiling step. Store leftovers in an airtight container for up to 3 days or freeze for up to 3 months.