Dessert

Easy Sourdough Bagels Using Discard or Starter Recipe

ByLila Prescott February 1, 2026February 1, 2026

Introduction

These easy sourdough bagels are a fantastic way to use up your sourdough starter or discard. They deliver a chewy, flavorful bagel that’s so much better than store-bought and perfect for breakfast or any time of day.

The image shows several plain bagels with a golden brown crust topped with a mix of seeds and seasoning including white sesame seeds, black poppy seeds, and small flakes of toasted onion or garlic, creating a textured and colorful topping. The bagels are resting on a wooden surface, with one bagel leaning on another, showing a soft light beige inside and a smooth but slightly firm dough texture on the outside. The mixture of toppings covers the top surfaces densely, giving the bagels a crunchy appearance. photo taken with an iphone --ar 4:5 --v 7

Ingredients

100g Sourdough Starter (discard or bubbly fed starter)
500g Bread Flour

250g Water
Pinch of yeast (if using sourdough discard)

30g Sugar
10g Salt

2 Quarts Boiling Water (for boiling bagels)
1 tbsp Honey (for boiling water)

Instructions

Step 1: If using yeast, combine water, sourdough starter, yeast, and sugar in a stand mixer. Mix to combine roughly.

Step 2: Add flour and salt, mix on low until combined. Increase speed to medium and knead for 2 minutes, then knead on low for 8-10 minutes until dough is smooth and elastic.
Step 3: Let dough rise in a warm spot until doubled, about 1-2 hours.
Step 4: Divide dough into 10-12 equal pieces (about 80g each for 12 smaller bagels). Roll into balls, then poke a hole through the center and shape into bagels.

Step 5: Cover shaped bagels and let rise until nearly doubled in size.
Step 6: Preheat oven to 400°F. Bring water and honey to a boil in a large pot.
Step 7: Boil 2 bagels at a time for 20-30 seconds without deflating them. For chewier bagels, boil up to 2 minutes.

Step 8: Remove bagels with a slotted spoon, place on a greased baking sheet or silicone mat, and add toppings if desired (e.g., Everything Bagel seasoning, sesame seeds, dried onions).
Step 9: Bake for 20-25 minutes until golden brown.
Step 10: Let cool completely before slicing and serving.

Alternative for fed starter: Mix dough ingredients in the evening, knead, and let ferment overnight. Shape and rise in the morning, then boil and bake as above. This timeline creates a true sourdough flavor.

Tips & Variations

For a more authentic flavor, use a fed sourdough starter and allow an overnight bulk ferment.
Boil bagels longer (up to 2 minutes) for chewier texture.

Try different toppings like asiago cheese, cinnamon sugar, or minced onion for variety.
Use a scale to divide dough evenly for uniform bagels.
If you don’t have a stand mixer, knead the dough by hand until smooth and elastic.

Storage

Store bagels in a plastic bread bag at room temperature for 3-4 days. For longer storage, freeze them wrapped tightly. To reheat, toast or warm in the oven until crisp on the outside and soft inside.

How to Serve

The image shows several round bagels piled together, each with a smooth, light golden-brown dough base. The top layer of each bagel is thickly covered with a mix of white sesame seeds, black poppy seeds, coarse salt, bits of dried garlic, and small orangeish-brown crunchy flakes, creating a textured and colorful sprinkle. The bagels have a soft, slightly shiny surface and a visible hole in the center. The bagels rest on a warm-toned wooden board with a subtle grain, and the background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use sourdough discard instead of a fed starter?

Yes, you can use discard but adding a pinch of yeast helps the dough rise faster. The flavor will be slightly different but still delicious.

How can I make my bagels more chewy?

Boiling the bagels for up to 2 minutes instead of 30 seconds increases chewiness. Also, using bread flour and kneading well helps develop gluten for that signature bagel texture.