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Easy Sourdough Bagels: The Best Way to Use Your Starter or Discard

Easy sourdough bagels with everything seasoning on cooling rack, golden brown and freshly baked
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Incredibly chewy and flavorful sourdough bagels perfect for using up discard or active starter. Beginner-friendly recipe with no special equipment required.

Ingredients

Scale
  • 1 cup (227g) unfed sourdough discard or active starter
  • 1/2 cup (113g) warm water
  • 3 cups (360g) bread flour, plus more for dusting
  • 2 tablespoons (25g) granulated sugar
  • 1 1/2 teaspoons fine sea salt
  • 1 tablespoon baking soda (for the water bath)
  • Your choice of toppings (everything bagel seasoning, sesame seeds, poppy seeds, coarse salt)
  • Optional: 1 egg whisked with 1 tablespoon water for egg wash

Instructions

  1. In a large bowl or stand mixer bowl, combine sourdough starter, warm water, bread flour, sugar, and salt. Mix on low speed or with a wooden spoon until a shaggy dough forms.
  2. Knead for 5-7 minutes by hand or with a dough hook on medium-low speed until the dough is smooth and elastic. It should be slightly tacky but not overly sticky. Add flour one tablespoon at a time if too wet.
  3. Place dough in a lightly greased bowl, cover, and let it rise at room temperature for 6-8 hours, or until roughly doubled in size. In cooler kitchens (below 70°F), this may take 8-10 hours.
  4. Gently deflate the dough and turn out onto a lightly floured surface. Divide into 8 equal pieces (approximately 100-105g each).
  5. Shape each piece into a smooth ball. Poke your thumb through the center of each ball and gently stretch the opening to about 1.5-2 inches in diameter (roughly the size of a walnut). Place shaped bagels on a parchment-lined baking sheet.
  6. Cover bagels loosely and let rest for 30-60 minutes, until slightly puffy. Gently press with your finger – if the indent slowly springs back, they’re ready.
  7. Preheat oven to 425°F (220°C). Bring a large pot with at least 3 quarts of water to a rolling boil and add the baking soda (it will foam up).
  8. Working in batches, boil bagels for 1-2 minutes per side. Use a slotted spoon to remove them and place back on the parchment-lined baking sheet.
  9. If using toppings, brush bagels with egg wash and sprinkle generously with desired toppings.
  10. Bake for 20-25 minutes, or until deep golden brown.
  11. Transfer baked bagels to a wire rack to cool for at least 10 minutes before slicing.

Notes

  • The dough should be firm enough to hold its shape. If too sticky, add flour one tablespoon at a time during kneading.
  • Do not skip the boiling step – this creates the signature chewy crust of a bagel.
  • For deeper flavor, let dough rise in the refrigerator overnight (12-24 hours), then bring to room temperature for an hour before shaping.
  • Use a kitchen scale for most accurate and consistent results.
  • Older discard (5-7 days) adds more pronounced sourdough flavor than fresh starter.

Nutrition

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