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