Not to be confused with my homemade sourdough bagel recipe made exclusively with active sourdough starter. These are a little bit of a cheater recipe.
It uses commercial yeast to give them the rise and makes the whole process much quicker, but they still have that classic sourdough tang thanks to the discard.
The only downfall to this recipe is that the grains will not be fermented like most sourdough recipes. But on the other hand, you are only like 2 hours from homemade bagels. Worth it in my opinion.
These are great to make ahead and keep them in the freezer for a quick breakfast or lunch. Bagels are my favorite thing to use for sandwiches, especially if we are on the go or are planning a river day.
Why you will love this recipe:
Fast: Unlike my traditional homemade sourdough bagels that can take at least 11 hours from start to finish, this recipe comes together quickly. You could be biting into a chewy bagel within around 2.5 hours.
Delicious: Just as good, if not better, than any bagel shop.
Customizable: Add your favorite toppings
Great way to use extra discard: I always say… don’t toss the discard when feeding your starter. It can be used in so many recipes.
Tips:
- To achieve that typical chewy crust that bagels are known for, boiling is a must. Seems like a silly step, but they just won’t be the same.
- If you are sensitive to baking soda, you can just boil the bagels in sugar.
- The dough may be hard to mix together, but don’t give up. It will come together eventually.
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Ingredients:
Active dry yeast- Good ol’ commercial yeast. This is what gives these sourdough discard bagels rise since we are using discard rather than active starter.
Warm water – about 95 degrees. Too hot and you run the risk of killing the active dry yeast.
Sourdough discard: Technically you can use an active starter as well. Discard will give you a more sour flavor.
Honey or maple syrup
Salt
Unbleached all purpose flour: Could also substitute with bread flour.
For boiling the bagels
Water
Baking soda – If you are sensitive to baking soda, you can omit.
Brown sugar
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Tools:
Stand mixer with dough hook attachment
Measuring cups and spoons or kitchen scale
Large pot
Baking sheet
FAQ:
Why are my sourdough bagels so dense?
Most likely, they were not allowed to rise enough during the first or second rise.
Can you do anything with sourdough starter discard?How To Make Sourdough Discard Bagels:
Whisk the warm water and yeast together in the bowl of your stand mixer. Cover and allow to sit for 5 minutes. It should get nice and bubbly.
To the bowl of a stand mixer with the dough hook attachment, add the sourdough discard, honey, salt and flour.
Beat on low speed for 2 minutes. This dough is very stiff and will look quite dry since this is a low hydration recipe.
I like to continue kneading it in the mixer, but the smaller models struggle with such a stiff dough. Sometimes I knead for a few minutes on low speed, give the motor a rest and then turn it back on again for a few more minutes.
Knead until it comes together to form a smooth ball. About 5-10 minutes total.
Alternatively, you can turn the dough out onto a lightly floured surface and knead the dough by hand for 5-10 minutes.
After the bagel dough sits for a bit and relaxes it will become softer and more pliable.
Place the dough in a lightly greased bowl. Cover the bowl with aluminum foil, a beeswax wrap, plastic wrap, or a wet tea towel. This keeps it from drying out on top.
First Rise
Allow the dough to rise at room temperature for 60-90 minutes, or until doubled in size. The amount of time can depend on how warm your kitchen is.
After rising, divide the dough into 8 equal pieces. These absolutely do not need to be perfect, but they will each be about 137-140 grams
Roll a piece of dough into balls, flatten them down a bit, and poke a hole in the middle with your finger. Stretch the hole a bit to widen.
Cover with a tea towel and place the dough in a warm spot for 30 minutes – 1 hour or until puffy for the second rise.
Meanwhile, preheat the oven to 425 degrees and prepare your water bath. Place parchment paper onto a baking sheet.
Bring a large pot of water to a boil and add the baking soda and sugar. If you are sensitive to baking soda, you can also just use sugar. The reason you add this to the water is to create the perfectly chewy crust that every good bagel has.
Using a slotted spoon, gently add bagels to the boiling water. Boil for one minute, flip, then boil for another minute.
Shake off excess water and dip into desired toppings (optional).
Place boiled bagels on a parchment-lined baking sheet.
Sprinkle with sesame seeds, everything but the bagel seasoning, or even some brown sugar.
Bake for 20-25 minutes, or until golden brown on top.
Move to a wire rack to cool.
Storage:
Store in an airtight container for up to 5-7 days. Freeze for up to 6 months. Allow to cool completely. Transfer the bagels to a freezer safe container or bag and place in the freezer.
My Favorite Bagel Toppings:
Cream cheese
Jam: Find my strawberry and peach recipes here.
Apple butter
Avocado and a fried egg- Add bacon for extra points
Lunch meat
Cream cheese, avocado, and poppy seeds.
“Cheesecake”: This was a staple in my house growing up. My mom would use rice cakes, but it is absolutely delicious on bagels. Spread a thin layer of cream cheese and top with your favorite jam. Personally, I like strawberry.
Fried eggs and bacon.
Peanut butter or the classic PB&J.
Find More Sourdough Discard Recipes:
- Sourdough Pretzels
- My favorite English Muffins
- Same Day Sourdough Bread
- How To Make A Potato Flake Sourdough Starter
- 6+ Sourdough Cookie Recipes
If you try this recipe and love it, I would love it if you gave it 5 stars! Thank you! Tag me on Instagram @farmhouseonboone.
Sourdough Discard Bagels
Homemade sourdough discard bagels made with sourdough discard have a deliciously chewy texture. The perfect way to start a morning or use it for breakfast sandwiches.
