Go Back
Close-up of homemade sourdough bagels fresh out of the oven

Sourdough Discard Bagels

These bagels are a smart, delicious use of sourdough discard, delivering bakery-quality chew and shine at home.
Print Recipe Pin Recipe
Prep Time 2 hours
Cook Time 25 minutes
Total Time 2 hours 25 minutes
Servings: 8 bagels
Course: Breakfast, Brunch, Snack
Cuisine: American, Baked Goods
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 150 grams Sourdough Discard Use active discard for best results.
  • 150 ml Warm Water Warm, not hot.
  • 400 grams Bread Flour High-protein bread flour is recommended.
  • 1 tablespoon Granulated Sugar
  • 1 teaspoon Salt
  • 1 tablespoon Baking Soda Use pure baking soda.
  • 1 teaspoon Olive Oil For greasing the bowl.
  • 1 egg white Egg White For wash.
Toppings
  • 10 grams Sesame Seeds
  • 5 grams Poppy Seeds
  • 5 grams Dried Minced Garlic
  • 5 grams Dried Minced Onion
  • 5 grams Flaked Sea Salt
  • 2 grams Caraway Seeds

Method
 

Preparation
  1. Combine sourdough discard, warm water, and half of the bread flour in a large bowl. Stir until just combined into a shaggy dough, cover, and let rest for 30 minutes for autolyse.
  2. Add the remaining bread flour, sugar, and salt. Knead the dough for 10–15 minutes by hand or 8–10 minutes in a stand mixer until smooth and elastic.
  3. Lightly oil a clean bowl, place the dough inside, cover tightly, and let rise for 2–3 hours at room temperature. Refrigerate for an overnight cold proof (12–24 hours).
Shaping and Boiling
  1. Gently deflate the dough, divide it into 8–12 equal pieces, roll each into a ball, and make a hole in the center to shape the bagels.
  2. Preheat the oven to 425°F (220°C) and bring a large pot of water to a boil. Add baking soda to the water.
  3. Boil 2–3 bagels at a time for 30–60 seconds per side, then remove with a slotted spoon and drain on a baking sheet.
Baking
  1. Whisk the egg white with water and brush it over the boiled bagels. Add the toppings, pressing them to adhere.
  2. Bake the bagels for 18–25 minutes until golden brown. Cool on a wire rack before serving.

Notes

Bagels can be stored in an airtight container for up to 3 days. For freezing, wrap each bagel tightly in plastic wrap and freeze for up to 3 months. Thaw at room temperature or toast from frozen.