That jar of sourdough discard on your counter doesn't have to feel like a daily chore, you know. It can be the secret to your new weekend obsession.
Let's turn that tangy, unfed starter into something spectacular, warm, and chewy. Something that makes your kitchen smell like a proper bakery.
There's something deeply satisfying about giving your discard a glorious purpose. You’re not just baking, you’re rescuing ingredients.
It feels thrifty and clever, transforming what might have gone down the drain into golden, puffy bagels. These bagels come together in one afternoon, with just one rise.
The timeline is friendly, truly. You can start after breakfast and be slathering cream cheese on your own creation by lunch.
Honestly, once you realize how simple the process is, that store-bought bagel run might just disappear from your routine.
Gathering what you need is half the battle, and here, it's wonderfully simple. Everything is a pantry staple, aside from your precious discard.
The journey from bowl to beautiful bagel is a series of small, satisfying steps. Just follow along, it’s easier than you think.
Combine your dry ingredients right in the bowl of a stand mixer fitted with a dough hook. Give them a quick stir to get acquainted.
With the mixer on low, pour in the water and add your sourdough discard. Let it all come together into a shaggy mass, then bump the speed to medium.
Knead for a good 4 to 5 minutes, until the dough forms a smooth, cohesive ball that pulls away from the sides of the bowl. It should feel soft, but not sticky.
Place this ball into a lightly greased bowl, cover it tightly with plastic wrap, and find a cozy spot for it. Let it rise and double in size, which takes about 90 minutes.
Once risen, turn the puffy dough out onto a clean, un-floured surface. Divide it evenly into 8 pieces for standard bagels, or 10 for slightly smaller ones.
Roll each piece into a tight ball using the palm of your hand, creating a smooth top. This little seam on the bottom is perfectly fine, it’s the “ugly” side that no one will see.
Now for the fun part. Press your thumb straight through the center of each ball. Gently stretch the hole with your fingers, rotating to make it about 1.5 to 2 inches wide.
Place your shaped bagels on a surface, cover them with a clean kitchen towel, and let them rest for 20 minutes. This short rest is important, I promise.
While they rest, preheat your oven and bring a wide pot of water to a boil, stirring in some sugar. This is the bagel magic trick.
Gently lower a few bagels into the boiling water—don’t crowd them. They should float to the top! Boil for 15-30 seconds per side for your desired chewiness.
Use a slotted spoon to lift the bagels out, letting excess water drip away. Place them on a parchment-lined baking sheet.
Brush each warm bagel lightly with the egg wash. This is the glue for your toppings, so sprinkle or dip your chosen seeds and seasonings now.
Slide the baking sheets into your hot oven. Bake until the bagels are a deep, irresistible golden brown all over.
The smell will be incredible. Let them cool completely on a rack before you slice—this patience prevents a gummy interior.
The plain bagel is a beautiful canvas, but sometimes you want to paint with flavor. A few simple additions can transform your whole batch.
For a cinnamon-raisin version, knead a tablespoon of cinnamon and a handful of plump raisins into the dough during the final minute of mixing. Blueberries, tossed in a light dusting of flour, can be folded in for a sweet, juicy burst in every bite.
And for a savory, aromatic treat, finely chopped fresh rosemary mixed into the dough along with a coarse salt topping is absolutely heavenly. The possibilities are truly endless, and entirely up to you.
That moment when you slip a bagel into the boiling water and it bobs right back up is pure baking satisfaction. It has a name: passing the float test.
This little float is a crucial signal. It tells you the bagels have proofed just enough, trapping the right amount of air inside for a light, airy crumb.
If a bagel sinks and doesn't want to float, don't worry. It's simply not ready yet. Just lift it out, let all the bagels rest for another 10 minutes under the towel, and try again.
That extra rest gives the yeast a bit more time to work, creating the bubbles needed for lift. Patience here guarantees a perfect texture.
Let's be real, they're best the day they're made, still slightly warm. But they store wonderfully for future breakfasts, too.
Once completely cool, pop them into a plastic bag or airtight container at room temperature. They'll stay lovely for up to three days.
For longer-term keeping, the freezer is your best friend. Wrap each bagel individually and freeze them for up to three months.
When a craving hits, just take one out and warm it straight from frozen in the microwave, or toast it for that just-baked crispness. It’s a little gift from your past self.
If you're maintaining a sourdough starter, you likely have plenty of sourdough discard—and these Sourdough Discard Bagels are the perfect way to use it up! They're soft, chewy, and customizable with your favorite toppings like sesame seeds, poppy seeds, or everything bagel seasoning. Ready in just a few hours with less than 30 minutes of active prep, this same-day recipe is an easy weekend bake that yields bakery-quality results at home.
Servings 8
Serving Size 1 bagel
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.