Dinner

Easy Sourdough Discard Bagel Recipe

ByLila Prescott January 31, 2026January 31, 2026

Introduction

Enjoy homemade bagels made easy with this simple sourdough discard recipe. It’s a fantastic way to use up your starter while creating soft, chewy bagels with a golden crust. Perfect for breakfast or a snack, these bagels are surprisingly quick and fun to make.

A close-up of a plain golden-brown bagel with a smooth and slightly shiny crust, held in a woman's hand, showing a soft and fluffy texture with small air pockets. The bagel is round with a hole in the center and a slightly uneven surface. In the background, there are more similarly colored bagels resting on a wooden board, all set against a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup sourdough discard or active starter
3 cups all-purpose flour

1 cup water
1 tbsp sugar

1 tsp salt
Water to fill pot halfway

1 tbsp honey
1 tbsp baking soda
1 egg

2 tbsp water (for egg wash)

Instructions

Step 1: Ensure your sourdough starter is active and mature, or collect your sourdough discard.
Step 2: In a mixing bowl, combine the sourdough discard or starter with 1 cup of water and whisk to combine.

Step 3: Add the flour, sugar, and salt to the mixture and mix thoroughly to form a dough.
Step 4: Knead the dough by hand or with a stand mixer until it forms a smooth ball.
Step 5: Drizzle olive oil over the dough ball, cover with a kitchen towel, and let it rise until it doubles in size.

Step 6: Lightly flour a surface, shape the dough into a log, then divide into equal pieces and form bagel shapes.
Step 7: Place shaped bagels on a baking sheet, cover, and let them rest until they double in size again.
Step 8: Preheat your oven to 425°F (220°C).

Step 9: In a large pot, bring water, honey, and baking soda to a boil. Boil each bagel for 30 seconds to 1 minute, then return them to the baking sheet.
Step 10: Whisk the egg with 2 tablespoons of water and brush the mixture over each bagel to create a shiny, golden crust.
Step 11: Bake the bagels for 15–20 minutes or until golden brown.

Step 12: Transfer baked bagels to a wire rack to cool and prevent sogginess.

Tips & Variations

For extra flavor, add toppings such as sesame seeds, poppy seeds, or everything bagel seasoning before baking.
Use the discard from your starter to reduce waste and create delicious bread products without extra feeding.

If you prefer a softer crust, reduce the boiling time slightly.
Try incorporating whole wheat flour for a nuttier taste and additional nutrition.

Storage

Store cooled bagels in an airtight container at room temperature for up to 2 days. For longer storage, freeze bagels individually wrapped for up to 1 month. Reheat frozen bagels by toasting or warming in the oven until heated through.

How to Serve

A close-up photo shows a woman's hand holding a single round bagel with a slightly golden-brown crust and a small hole in the center. The bagel's surface is smooth with subtle uneven textures and a few light brown spots, indicating it is freshly baked. In the background, out of focus, there are more bagels placed on a wooden board. The whole scene is set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use active sourdough starter instead of discard?

Yes, you can use active sourdough starter in place of discard. It may result in a slightly more vigorous rise and stronger sour flavor.

Do I need to boil the bagels before baking?

Boiling bagels briefly in water with honey and baking soda creates their characteristic chewy texture and shiny crust. Skipping this step will alter the texture and finish.