Sourdough Discard Bagels

Have you ever stared at your sourdough discard, wondering if there’s something magical you could transform it into? Well, friend, I’ve found that magic – these incredibly chewy, absolutely delicious sourdough discard bagels that’ll make your kitchen smell like heaven!

Food memories stick with us, don’t they? I still remember the first time I made these sourdough discard bagels—the way the dough felt, that tangy, yeasty aroma, and the joy of biting into a warm, homemade bagel. That’s the magic of sourdough discard recipes: turning what you’d toss away into something extraordinary. My Grandma always said good cooking means using everything. These bagels carry that spirit and a flavor store-bought ones just can’t match— a depth you’ll also find in our Protein-Packed Cottage Cheese Bagels. Let’s get baking!

Why You’ll Love These Sourdough Discard Bagels

I’ve made a lot of bagels in my day (just ask my husband who happily taste-tests everything!), and these sourdough discard beauties have become our absolute favorite weekend breakfast tradition.

• Perfect Use for Discard: I love how these bagels transform that jar of sourdough discard into something absolutely magical – no waste, just deliciousness!
• Make-Ahead Friendly: You can prepare the dough the night before and finish them in the morning for that fresh-baked joy without the early wake-up.
• Customizable Toppings: From everything bagel seasoning to brown sugar – just like with our Bagel Recipe with Crunchy Topping Like Panera, each family member can have their favorite version from the same batch of dough.
• Incredible Texture: That signature bagel chew with a perfect crust – the boiling step makes all the difference, creating that authentic bagel experience right in your home kitchen.
• Freezer-Friendly: I often double the recipe because they freeze beautifully — just like our 3-Ingredient Cottage Cheese Bagels — giving us homemade bagel joy anytime we want it!

These bagels aren’t just food – they’re the centerpiece of our lazy Sunday mornings, with steaming coffee and the crossword puzzle spread out on the kitchen table.

Ingredient Note List

Sourdough Discard: The star of our show brings a delightful tang and complexity that makes these bagels extra special – I find discard that’s been in the fridge for up to a week works perfectly here.

Active Dry Yeast: While we’re using sourdough discard, the added yeast ensures a reliable rise and that perfect bagel texture – I always proof mine in warm water to make sure it’s alive and ready to work its magic.

Honey or Maple Syrup: I usually reach for local honey, which adds subtle sweetness — a perfect complement in recipes like our Greek Yogurt Blueberry Bagel Recipe.

Unbleached All-Purpose Flour: This creates the perfect chewy texture while still keeping the bagels light – I prefer unbleached for its better flavor and less processing.

Salt: Don’t skimp here! Salt enhances all the flavors and controls the yeast activity – I use kosher salt in my kitchen for its clean taste and easy measuring.

Baking Soda: This alkaline ingredient in the boiling water creates that distinctive bagel crust we all love – it’s the secret to that beautiful golden color and signature chew.

Brown Sugar: Adding this to the boiling water creates a subtle sweetness and helps with browning – I love the depth it brings compared to regular sugar.

Optional Toppings: This is where you can really make these bagels your own – everything bagel seasoning is my family’s favorite, but sesame seeds and cinnamon-brown sugar are close runners-up!

How to Cook Sourdough Discard Bagels?

Step 1. I always start by activating the yeast in warm water (about 110°F) until it gets foamy and fragrant – my Grandma taught me that this little head start ensures perfect bagels every time.

Step 2. In my stand mixer, I combine the bubbly yeast mixture with sourdough discard, honey, salt, and flour, mixing first on low to avoid the dreaded flour cloud that once covered my entire kitchen!

Step 3. My husband says the kitchen sounds like a wrestling match when I’m making bagels, but that 5-10 minutes of kneading creates the elastic, smooth dough that’s absolutely essential for that perfect bagel chew.

Step 4. After the first rise, I’ve found that dividing the dough into equal pieces (I use a kitchen scale for perfect uniformity) makes for the most professional-looking bagels – and don’t be shy when poking those holes!

Step 5. I prepare my boiling water while the shaped bagels are resting, adding brown sugar and baking soda once it reaches a rolling boil – this bath is what gives bagels their distinctive texture and shine.

Step 6. When boiling the bagels, I discovered that one minute per side is the sweet spot – any less and they don’t get that signature chew, any more and they can get too tough.

Step 7. Before baking, I sprinkle on toppings while the bagels are still slightly wet from boiling – this helps everything stick perfectly without needing any egg wash.

Step 8. I watch them like a hawk in the oven, looking for that gorgeous golden-brown color that tells me they’re done – usually around 22 minutes in my slightly temperamental oven.

How to Store & Reheat

I’ve learned through many batches that fresh sourdough discard bagels are best stored in an airtight container or bag at room temperature, where they’ll stay delicious for about 2-3 days. For longer storage, I slice them first, then store in the freezer – this makes it so much easier to grab just what you need!

When it comes to freezing, I wrap each bagel individually in plastic wrap then place them all in a freezer bag, squeezing out as much air as possible. In my experience, they maintain their quality for up to 3 months this way, though they rarely last that long in our house!

For reheating, I’ve found that a quick toast in the toaster works perfectly for room-temperature bagels. For frozen bagels, I don’t even thaw them – straight from freezer to toaster gives the best results. If you want that “fresh from the oven” experience, I sometimes wrap them in foil and warm them in a 350°F oven for about 10 minutes.

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What to Serve with Sourdough Discard Bagels

Cream Cheese Varieties: In my kitchen, we always have at least two kinds of cream cheese ready to go – plain for the purists and a homemade veggie version that disappears way too quickly on these bagels. For something a little different, try them with our Jalapeño Cheddar Bagels as a spicy side or mix and match with a Cottage Cheese Bagel (Gluten-Free) for variety.

Smoked Salmon with Capers: When we’re feeling fancy (usually Sunday mornings), nothing beats thin slices of smoked salmon, cream cheese, capers, and thinly sliced red onion – this combination on a homemade sourdough discard bagel makes me feel like I’m at a fancy brunch spot!

Egg and Cheese Sandwich: My husband’s favorite weekend treat is these bagels sliced and toasted, then stuffed with a fried egg and melty cheddar cheese – sometimes simple really is best. Or, for a higher-protein twist, try it with our 2-Ingredient Protein Bagels or Quick Protein Bagels.

Fresh Fruit Platter: The tanginess of these bagels pairs beautifully with a colorful fruit platter – berries and melon are our go-to choices, especially when enjoyed alongside something subtly sweet like our Greek Yogurt Bagels (No Boiling).

Hot Coffee or Tea: There’s something magical about the combination of a fresh bagel and your morning coffee or tea – I prefer a strong black coffee with mine, but my daughter loves hers with herbal tea.

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