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If you love our Sourdough Bagel Recipe but don’t always have an active starter on hand, these sourdough discard bagels are for you! Soft, chewy, and baked to perfection, these bagels are perfect for smothering with cream cheese or using for a quick breakfast sandwhich.

New to sourdough? Check out our How to Make Sourdough Starter Guide!

Sourdough discard bagels, y’all, because sometimes you need bagels when your starter isn’t active enough to make long fermented sourdough bagels.

Yes, sometimes bagels are a need. Usually, when things aren’t going quite the way you want them to, and you think to yourself, “I could knuckle through this if only I had a bagel.”

Nope? Just me? Well, my toddler gets it.

Anyway, whether or not you have bagel emergencies in your home, or you find yourself needing something for a bake sale or get-together lickety split, you’re going to love these sourdough discard bagels. Unlike long fermented sourdough bagels, these come together in about two and a half hours from start to finish, so you can be well on your way to a basket of delicious golden bagels in no time.

Why You’ll Love These Sourdough Discard Bagels

• A delicious, gut-healthy way to use up sourdough discard instead of wasting it.
• Soft, chewy interiors with the beautifully golden, glossy crust everyone loves.
• Simple ingredients and straightforward steps make them perfect for sourdough beginners.
• Ready for endless customization: sweet, savory, seeded, or plain!
• The quick baking-soda water bath gives them a true bagel-shop texture.
• Fresh-baked bagels taste far better than store-bought and freeze well. Prove me wrong.
• Great for breakfast sandwiches, lunches, snacks, or meal prep.

Ingredients You’ll Need for Sourdough Discard Bagels

Here’s everything you need to make the most delicious sourdough discard bagels:

Bagel Dough

• Warm water – Helps activate the yeast.
• Granulated sugar or honey – Feeds the yeast and adds a hint of sweetness.
• Instant yeast – Gives the bagels their rise and structure.
• Sourdough discard – Adds flavor, helps with texture, and puts your leftover starter to good use.
• Flour – Creates a chewy, sturdy bagel.
• Salt – For flavor and dough structure.
• Oil – Just a splash to bring the dough together smoothly and keep it soft.

Water Bath

• Large pot of water
• Baking soda – Helps create that classic shiny crust.
• Brown sugar or honey (optional) – Adds color and subtle sweetness.

Optional Toppings

• Sesame seeds
• Poppy seeds
• Everything bagel seasoning
• Sea salt
• Cinnamon sugar

Tips for the Perfect Bagels

• Use active, foamy yeast. If it doesn’t bubble after a few minutes, your yeast may be dead.
• Don’t skip the kneading. A well-kneaded dough creates the chewy, elastic crumb that bagels are known for.
• Let the dough rise fully. Under-proofed dough yields dense, heavy bagels.
• Boil briefly. 30–45 seconds per side gives the perfect texture. Longer boiling creates a thicker, chewier crust.
• Top immediately after boiling. Wet bagels grab toppings best.
• Bake on parchment. Prevents sticking and helps with even browning.

How to Make Sourdough Discard Bagels (Step-by-Step)

Step 1: Activate the Yeast. In a large bowl, whisk together the warm water and yeast. Let sit for 10 minutes, until foamy.\

Step 2: Add the Discard. Whisk in the sourdough discard until smooth and combined.

Step 3: Mix the Dough. Add the flour, honey, salt, and oil. Stir until a shaggy dough forms.

Step 4: Knead the Dough.

• If using a stand mixer: Knead on medium speed for 6–8 minutes, until smooth and elastic.
• If kneading by hand: Transfer to a lightly floured surface and knead 8–10 minutes, until smooth and cohesive.

Step 5: First Rise: Place the dough into a lightly greased bowl, cover, and let rise for 1½ hours, or until puffy.

Step 6: Shape the Bagels. Punch down the dough and divide into 8 equal pieces. Roll each into a ball, gently flatten, then poke a hole in the center with your finger. Stretch slightly to form a ring.

Step 7: Second Rise. Place shaped bagels on a parchment-lined sheet and let rise for 30 minutes.

Step 8: Boil the Bagels. Bring a large pot of water + baking soda to a boil. Boil each bagel for 30 seconds, flipping halfway through.

Step 9: Bake. Transfer boiled bagels to a baking sheet. Add toppings if desired. Bake at 400°F for 20–25 minutes, or until golden.

Topping Ideas & Serving Suggestions

• Classic: sesame, poppy seed, everything seasoning
• Sweet: cinnamon sugar, mini chocolate chips, or dried fruit mixed into the dough
• Savory: shredded cheddar, garlic flakes, or herbs
  Serve with: cream cheese, butter + honey, avocado, smoked salmon, or use for sandwiches.

Make-Ahead & Storage Tips

• Refrigerate Overnight: After shaping, refrigerate bagels up to 12 hours for a deeper flavor. Boil and bake in the morning.
• Freeze Before Baking: Freeze shaped dough on a tray, then store in a bag up to 2 months. Thaw, rise, then boil and bake.
• Freeze After Baking: Freeze fully baked bagels up to 3 months. Toast from frozen for a fresh-baked texture.
• Store at Room Temp: Best eaten within 2 days.

Variations to Try

• Cinnamon Raisin Bagels: Add 1 tsp cinnamon and ½ cup raisins to the dough when mixing.
• Jalapeño Cheddar Bagels: Mix in diced jalapeños and top with shredded cheese.
• Whole Wheat Bagels: Replace up to 40% of the bread flour with whole wheat.
• Sourdough-Forward Flavor: Add an additional ¼ cup discard and reduce water by two tablespoons.

FAQs about Sourdough Discard Bagels

Can I use instant yeast?

Yes! Instant yeast can be mixed straight into the dough — no activation needed.

Why did my bagels turn out dense?

They may have under-proofed, over-floured dough, or not enough kneading. Make sure the dough doubles before shaping.

How long should I boil the bagel dough?

30–45 seconds per side is perfect. Longer boiling = thicker crust and chewier texture.

Can I skip the water bath?

Boiling is what gives bagels their signature chewy texture and shine. Skipping it will make them more like round bread rolls.

Can I use only sourdough without yeast?

Yes, but your sourdough starter will need to be active, and the dough will need a long fermentation (usually overnight). Check out our recipe for sourdough bagels for the full instructions!

Sourdough Discard Bagels

Soft, chewy, and golden-baked bagels made with your sourdough discard. These homemade bagels are boiled for that classic texture, easy to customize with toppings, and perfect for breakfast, sandwiches, or snacking.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Rise time 1 hour hr 30 minutes mins

Course Bread

Servings 8

Ingredients

  

• 250 grams water (about 1 cup)
• 130 grams sourdough discard (a little more than 1/2 cup)
• 9 grams Instant yeast (3 teaspoons)
• 500 grams all-purpose flour (4 cups)
• 32 grams honey (2 tbs)
• 6 grams salt (1 tsp)
• 23 grams avocado or olive oil (3 tbs)
• oil or butter for greasing the bowl

For the water bath:

• water
• 1 tbs baking soda

Instructions

 

• Activate the yeast: In a small bowl, whisk together warm water and yeast. Let it sit for 10 minutes until foamy.
• Make the dough: Stir in your sourdough discard, then add flour, honey, salt, and oil. Mix until a rough dough forms.
• Knead the dough:

  If using a stand mixer: Knead on medium speed for 6–8 minutes until smooth, elastic, and slightly tacky.

  If kneading by hand: Turn the dough onto a lightly floured surface and knead for 8–10 minutes until smooth and supple.
• First rise: Transfer the dough to a greased bowl, cover, and let rise for 1½ hours, until puffy.
• Shape the bagels: Gently punch down the dough and divide it into 8 equal pieces. Flatten each piece slightly, then poke a hole in the center with your finger to form bagels.
• Second rise: Set shaped bagels aside to rise for 30 minutes while you preheat your oven.
• Boil the bagels :Bring a large pot of water with baking soda to a boil. Boil each bagel for 30 seconds, flipping halfway through. Remove with a slotted spoon and place on a parchment-lined baking sheet.
• Bake: Bake bagels at 400°F (200°C) for 20–25 minutes, until golden brown.
• Cool and enjoy: Let bagels cool slightly before slicing and serving. Perfect for breakfast sandwiches, toasting, or enjoying with cream cheese.

Keyword sourdough discard bagels

You’re going to Love these Sourdough Discard Bagels

Whether you are a sourdough beginner or a seasoned baker, you’re going to love these sourdough discard bagels. They’re so easy to make with just a few pantry staples, and can be used for anything from a simple breakfast side to a full-on bagel sandwich. Which up an extra batch to toss in the freezer, and you’ll be on your way to becoming a sourdough bagel master. Happy baking!

For More Sourdough Recipes, Check out:

Sourdough Bagels

Sourdough Discard Pizza Dough

Sourdough Buttermilk Biscuites

Sourdough Hamburger buns

How to Make Sourdough Starter: A Beginner’s Step‑by‑Step + Free Printable!