Easy Sourdough Discard Bagels for Beginners
If you’ve been saving sourdough discard and wondering what to do with it, these easy sourdough discard bagels for beginners are the perfect place to start. They’re chewy, lightly tangy, and surprisingly simple to make at home — no fancy equipment or advanced bread skills required. This recipe transforms leftover discard into golden, bakery-style bagels that make any breakfast or brunch feel extra special.
Why You’ll Love These Sourdough Discard Bagels
- Beginner-friendly: Clear steps and forgiving dough make this ideal for first-timers
- Great use of discard: No waste, just delicious results
- Classic chewy texture: Crisp outside, soft and dense inside
- Customizable toppings: From everything seasoning to simple sesame
- Perfect for meal prep: Freeze beautifully for busy mornings
Ingredients You’ll Need
- 250 g sourdough discard (100% hydration, unfed)
- 350 g bread flour
- 12 g granulated sugar
- 7 g salt
- 2 tablespoons barley malt syrup or honey
- Water (for dough consistency and boiling)
- Cooking oil (for greasing)
Optional Toppings
- Everything bagel seasoning
- Sesame seeds
- Poppy seeds
- Flaked sea salt
How to Make Sourdough Discard Bagels (Step-by-Step)
Step 1: Mix the Dough
In a large bowl, combine sourdough discard, bread flour, sugar, salt, and barley malt syrup (or honey). Gradually add water just until a stiff dough forms. Bagel dough should feel firm, not sticky.
Step 2: Knead Until Smooth
Turn the dough onto a lightly oiled surface and knead for 8–10 minutes until smooth and elastic. If using a stand mixer, knead on low speed for about 6 minutes.
Step 3: Rest the Dough
Place the dough in a lightly oiled bowl, cover, and let it rest for 30–60 minutes. It won’t double in size, but it should relax and puff slightly.
Step 4: Shape the Bagels
Divide the dough into equal portions (usually 6–8). Roll each piece into a ball, poke a hole in the center, and gently stretch into a bagel shape.
Step 5: Boil for Chewy Texture
Bring a large pot of water to a boil and add a spoonful of sugar or honey. Boil bagels for about 30 seconds per side. This step is what gives bagels their signature chew.
Step 6: Add Toppings & Bake
Place boiled bagels on a lined baking sheet. Sprinkle with your favorite toppings. Bake at 425°F (220°C) for 20–25 minutes until golden brown.
Tips & Variations
- No barley malt? Honey works perfectly
- Extra chew: Use bread flour instead of all-purpose
- Plain bagels: Skip toppings for a classic finish
- Mini bagels: Divide dough into smaller portions for kid-friendly sizes
- Crispier crust: Bake on a preheated baking stone
Serving Ideas & Storage
Serve these sourdough discard bagels warm with cream cheese, butter, or fruit spreads. They’re also delicious as breakfast sandwiches or toasted with eggs and cheese.
To store, keep bagels in an airtight container at room temperature for up to 2 days. For longer storage, slice and freeze for up to 2 months.
Easy Sourdough Discard Bagels for Beginners
- Total Time: 1 hour 35 minutes
- Yield: 8 bagels 1x
- Diet: Vegetarian
Description
Chewy, lightly tangy sourdough discard bagels that are beginner-friendly and bakery-style. Boiled for that classic bagel crust, then baked until golden—perfect for breakfast, brunch, and freezer prep.
Ingredients
250 g sourdough discard (100% hydration, unfed)
350 g bread flour
12 g granulated sugar
7 g salt
2 tbsp barley malt syrup or honey (divided)
90 g water (start with 60 g and add only if needed)
1 tsp cooking oil (for greasing bowl/surface)
For boiling
Large pot of water (about 2–3 quarts / 2–3 liters)
1 tbsp barley malt syrup or honey (from the 2 tbsp above)
Optional toppings
Everything bagel seasoning
Sesame seeds
Poppy seeds
Flaked sea salt
Instructions
1. In a large bowl, mix sourdough discard, bread flour, sugar, and salt. Add 1 tbsp of the malt syrup/honey and most of the water; mix until a stiff dough forms (bagel dough should be firm, not sticky).
2. Knead by hand 8–10 minutes (or 6 minutes on low in a mixer) until smooth and elastic. If the dough feels too dry to come together, add water 1 tsp at a time.
3. Place dough in a lightly oiled bowl, cover, and rest 30–60 minutes until slightly puffy and relaxed.
4. Divide dough into 6–8 equal pieces. Roll each into a tight ball, poke a hole in the center, and gently stretch into a bagel shape.
5. Preheat oven to 425°F / 220°C. Line a baking sheet with parchment paper.
6. Bring a large pot of water to a boil. Stir in the remaining 1 tbsp malt syrup/honey.
7. Boil bagels 30 seconds per side. Remove with a slotted spoon and place on the prepared baking sheet.
8. Immediately add toppings (everything seasoning, sesame, poppy, or flaked salt) while the surface is still tacky.
9. Bake 20–25 minutes until golden brown. Cool 15 minutes before slicing for best texture.
Notes
Water note: The amount of water needed can vary by flour and discard thickness. Start with less and add only until the dough comes together; bagel dough should be stiff.
Discard note: This recipe assumes 100% hydration discard (equal parts flour and water by weight), unfed.
Topping tip: If toppings aren’t sticking, lightly brush boiled bagels with water or egg wash (optional) before sprinkling.
Storage: Keep in an airtight container up to 2 days. For longer storage, slice and freeze up to 2 months; toast from frozen.
Flour swap: All-purpose flour works, but bread flour gives the chewiest bagel texture.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Boil + Bake
- Cuisine: American
Nutrition
- Serving Size: 1 bagel
- Calories: 260
- Sugar: 5 g
- Sodium: 420 mg
- Fat: 2 g
- Saturated Fat: 0.3 g
- Unsaturated Fat: 1.5 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 2 g
- Protein: 9 g
- Cholesterol: 0 mg
Nutrition Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~260 |
| Protein | 9 g |
| Carbs | 48 g |
| Fat | 2 g |
| Fiber | 2 g |
| Sodium | ~420 mg |
Final Thoughts
These sourdough discard bagels prove that homemade bread doesn’t have to be complicated. With simple ingredients and easy steps, you’ll have chewy, flavorful bagels that rival any bakery — all while using up discard you already have. Once you try them, they’ll quickly become a breakfast favorite.