Easy Sourdough Discard Bagels

A Little Bagel Magic

Let’s make some bagels. This recipe is perfect for your sourdough discard. It feels like a little kitchen miracle.

You get to make something wonderful from something you might have thrown away. I love that. It teaches us not to waste. That matters more than you think.

Getting Your Dough Ready

First, mix your warm water and yeast. Watch it get all frothy. It’s like a tiny science experiment in your bowl.

Then add your discard, honey, salt, and flour. Let your mixer do the kneading. The dough will become smooth and soft. I love how it feels in my hands.

The Patient Part

Now, let the dough rise. Cover it and find a warm spot. This is the hardest part for me. I always want to peek!

Waiting for the dough to grow teaches you patience. Good things take time. My grandson once poked it to see if it was alive. I still laugh at that.

Shaping and the Big Bath

Divide the dough into eight pieces. Poke a hole in each ball and stretch it. Now they look like real bagels!

Here comes the fun part. You boil them. This is the secret to a chewy bagel. *Fun fact: The quick boil seals the outside before baking!* Doesn’t that smell amazing?

Time to Bake

Pop them in the hot oven. In about 20 minutes, they will be golden brown. Your whole house will smell like a bakery.

Let them cool on a rack. I know, it’s so hard to wait. But a warm, fresh bagel is worth it. What is your favorite bagel topping?

Your Turn in the Kitchen

There you have it. Homemade bagels from your own discard. It feels so good to make them yourself.

Did you try this recipe? I would love to hear how it went. What other recipes do you wish were this easy? Share your kitchen stories with me.

Ingredients:

Ingredient	Amount	Notes
Active dry yeast	3 teaspoons (9 grams)
Warm water	1 cup (236 grams)
Sourdough discard	1 cup (285 grams)
Honey or maple syrup	2 tablespoons (42 grams)
Salt	2 teaspoons (14 grams)
Unbleached all purpose flour	4 cups (560 grams)
Water (for boiling)	2 quarts
Baking soda	1 tablespoon
Brown sugar	1 tablespoon

My Favorite Sourdough Discard Bagels

I love finding a good home for my sourdough discard. It feels like a little kitchen rescue mission. This recipe makes the chewiest, most wonderful bagels. They fill the house with the coziest smell. It reminds me of my own grandma’s kitchen.

Making bagels is easier than you think. You just need a little patience. The best part is shaping them. Poking that hole in the middle never gets old. I still laugh at the first time I made them. They came out a little lopsided, but still so tasty.

Ingredients

• 1 ½ cups warm water
• 2 ¼ teaspoons active dry yeast
• 1 cup sourdough discard
• 2 tablespoons honey
• 1 ½ teaspoons salt
• 4 ½ to 5 cups all-purpose flour
• 1 tablespoon baking soda (for boiling)
• 1 tablespoon sugar (for boiling)

Instructions

Step 1: Start with your mixer bowl. Pour in the warm water and yeast. Let it sit for about 5 minutes. You want to see it get all frothy and bubbly. This means your yeast is awake and happy. (Hard-learned tip: If it doesn’t foam, your water was too hot or cold. Start over!).

Step 2: Now add your sourdough discard, honey, salt, and flour. Use the dough hook to mix it. Let the machine knead it for 5 to 10 minutes. The dough will become a smooth, soft ball. You can also knead it by hand on a floured counter. It’s a great way to get your hands busy.

Step 3: Put your dough ball into a greased bowl. Cover it with a clean tea towel. Let it rest in a warm spot for up to 90 minutes. It needs to double in size. This is a good time to tidy up. What’s your favorite thing to do while dough rises? Share below!

Step 4: Punch the dough down gently. Then, divide it into 8 equal pieces. Shape each piece into a ball. Flatten it a bit and poke a hole right through the middle. Stretch the hole gently with your fingers. Cover them again and let them get puffy for another half hour or so.

Step 5: Get a big pot of water boiling. Add the baking soda and sugar. This makes the bagels chewy. Gently drop each bagel into the boiling water. Cook for one minute on each side. Then, scoop them out with a slotted spoon. Doesn’t that smell amazing?

Step 6: Place the boiled bagels on a baking sheet. Now you can add toppings if you like. Bake them for 20 to 25 minutes. They will turn a beautiful golden brown. Let them cool on a rack before you slice them. The waiting is the hardest part!

Cook Time: 25 minutes
Total Time: About 3 hours
Yield: 8 bagels
Category: Breakfast, Snack

Three Tasty Twists to Try

Once you master the plain bagel, you can have so much fun. Try one of these easy twists next time. They make your bagels extra special. My grandson loves the everything bagel version. It’s his absolute favorite.

Everything But The Bagel: Right after boiling, dip the top in an “Everything Bagel” seasoning mix. It’s so savory and good.

Cinnamon Sugar Swirl: Roll out each dough piece before shaping. Sprinkle with cinnamon and sugar, then roll it up. It makes a sweet, swirled treat.

Cheesy Garlic Delight: Mix some grated cheese and garlic powder. Press it onto the bagels before baking. The cheese gets all bubbly and golden. Which one would you try first? Comment below!

Serving Your Beautiful Bagels

A warm, fresh bagel is a perfect breakfast. I love mine sliced and toasted until just golden. A thick layer of cream cheese is a must. For a real treat, add some smoked salmon and thin slices of red onion. It feels so fancy.

You could also make a simple egg and cheese sandwich. Just fry an egg and melt a slice of cheese inside. It’s the best way to start a weekend morning. For a drink, a tall glass of cold orange juice is perfect. A warm cup of tea with honey is lovely, too. Which would you choose tonight?

Keeping Your Bagels Fresh

Let’s talk about keeping your bagels yummy. Once they are cool, pop them in a plastic bag. They will stay fresh on your counter for two days. For longer storage, the freezer is your friend. Just slice them first so they are ready to toast.

I remember my first batch of bagels. I left them all out on the counter. They went stale so fast. Now I always freeze what we won’t eat right away. This saves you time and food. It means a quick, homemade breakfast is always waiting for you.

To reheat, toast a frozen bagel slice directly. No need to thaw it. You will get a warm, crusty bagel. It tastes just-baked. Have you ever tried storing it this way? Share below!

Simple Fixes for Bagel Troubles

Sometimes our baking does not go as planned. Do not worry. Here are some easy fixes. If your dough won’t rise, check your yeast. Your water might have been too hot. It should feel warm on your wrist, not hot.

I once killed my yeast with water that was boiling. My bagels were so flat. Getting this right matters for fluffy bagels. It also makes you a more confident baker. If your bagels taste bland, you may have forgotten the salt.

Salt makes all the flavors pop. If your bagels are too dense, you may have used too much flour. Fun fact: a cup of flour can weigh different amounts depending on how you scoop it! Which of these problems have you run into before?

Your Bagel Questions Answered

Q: Can I make these gluten-free? A: You can try a 1-to-1 gluten-free flour. The texture might be a little different.

Q: Can I make the dough ahead? A: Yes. Let it rise in the fridge overnight. Shape your bagels in the morning.

Q: What can I use instead of honey? A: Maple syrup works great. So does brown sugar.

Q: Can I make a smaller batch? A: Of course. Just cut all the ingredients in half. You will get four lovely bagels.

Q: Are the toppings necessary? A: No, they are just for fun. A simple egg wash makes seeds stick well. Which tip will you try first?

From My Kitchen to Yours

I hope you love making these bagels. There is nothing better than a warm kitchen. The smell of baking bread is pure happiness. I would love to see your creations.

Share a picture of your golden brown bagels. It makes me so happy to see you baking. Have you tried this recipe? Tag us on Pinterest!

Happy cooking!

—Olivia Hartwell.