Homemade Sourdough Discard Bagels

🥯 Homemade Sourdough Discard Bagels: Chewy, Golden, & Bursting with Love

Hey there, fellow foodie! Picture this: It’s a lazy Sunday morning. The sun’s peeking through your kitchen window, and the air smells like freshly brewed coffee and… wait, is that the tangy aroma of sourdough? Yep, because today’s the day we transform that lonely jar of sourdough discard into something magical—golden, chewy, straight-from-the-oven bagels that’ll make you feel like a bona fide bakery wizard. 🧙♂️

Let’s get real—bagels are life. But store-bought ones? Meh. They’re like the socks of the bread world: practical, but rarely exciting. Homemade sourdough discard bagels, though? They’re a **flavor party** where chewy crusts and pillowy insides do the tango. Plus, you’re saving that sourdough starter from an untimely demise. Grandma would be *so* proud.

Stick with me, and I’ll show you how to nail these beauties. Spoiler: There’s a 90% chance you’ll start doing a happy dance when they come out of the oven. (The other 10%? You’ll be too busy slathering them with cream cheese.)

👵 The Time My Grandma Taught Me to “Rescue” Dough (And My Ego)

Let’s rewind to my 14-year-old self, covered in flour and teenage angst. My grandma—a tiny Italian woman who could wield a rolling pin like a samurai sword—caught me dumping sourdough discard down the drain. Cue her gasp: “Mio Dio! That’s liquid gold, bambino!”

She marched me to the counter, plopped a jar of discard in front of me, and said, “We fix this. Now.” Two hours later, we’d created the ugliest, lumpiest bagels known to humankind. But when we pulled them from the oven? Pure magic. The crust crackled, the crumb sang with sourdough tang, and my grandma winked: “See? Even mistakes taste good with butter.”

Those lopsided bagels taught me two things:
1. Never waste starter. Ever.
2. Cooking isn’t about perfection—it’s about turning “oops” into “oh heck yeah.”

🛒 What You’ll Need (And Why It All Matters)

• 1 cup sourdough discard – The star! Use it straight from the fridge. Pro tip: If your discard is SUPER old (like, fuzzy-old), maybe skip it. But 1-2 weeks old? Perfect.
• 2 cups bread flour – Higher protein = chewier bagels. All-purpose works, but bread flour’s the MVP here.
• 1/2 cup warm water – Think baby bottle temp (110°F). Too hot, and you’ll murder the yeast. Too cold, and it’ll nap instead of rise.
• 1 tbsp sugar or honey – Feeds the yeast and adds a whisper of sweetness. Maple syrup works in a pinch!
• 1 tsp salt – Balances the tang. Use sea salt for extra pizzazz.
• 1 ½ tsp instant yeast – The discard isn’t active, so yeast gives these babies their lift. No instant? Use active dry, but proof it in the water first.
• Toppings of choice – Everything seasoning? Classic. Flaky salt and rosemary? Chef’s kiss. Rainbows? …Maybe not.

👩🍳 Let’s Get Rolling: Your Foolproof Bagel Blueprint

1. Mix It Like You Mean It: Dump everything into a bowl. No fancy order—just go for it. Mix until a shaggy dough forms. If it’s Sahara-dry, add water 1 tsp at a time. Sticky? Sprinkle flour. Channel your inner dough whisperer.
2. Knead Therapy: 6-8 minutes by hand (or 4-5 in a mixer). Want to know it’s ready? Poke it. If it springs back halfway, you’re golden. If not, knead longer. Pro hack: Crank up your favorite playlist and pretend you’re in a dough-kneading montage.
3. Rise & Shine: Cover the dough and let it double. Timing varies—could be 1 hour in a warm spot or 2 in a chilly kitchen. No peeking! Set a timer and go fold laundry (or binge Netflix).
4. Shape Squad: Divide dough into 6-8 pieces. Roll into balls, then poke a hole and stretch it to 1.5” wide. Too small? The hole disappears while baking. Too big? You’ll get bagel bracelets. Let them rest 15 minutes—they’ll puff up proudly.
5. Boil ‘Em Hot: Bring a pot of water + 1 tbsp baking soda to a simmer. Boil each bagel 30 seconds per side. This is the SECRET to that iconic chewy crust. No skipping!
6. Bake to Glory: 425°F for 20-22 minutes. Rotate the tray halfway for even browning. They’re done when they sound hollow when tapped. Resist eating them immediately (or don’t—we’re not judging).

🍽️ How to Serve These Bad Boys

Slice one open while it’s still warm (dangerous, but worth it). Schmear with:

• Classic cream cheese + smoked salmon + capers
• Avocado mash + chili flakes + fried egg
• Nutella + banana slices (trust me)

Pair with an iced latte or a mimosa if it’s that kind of morning. Stack ‘em high on a wooden board for brunch guests—they’ll think you’re a culinary rockstar.

✨ Mix It Up: 5 Delicious Twists

• Everything Spice: Brush boiled bagels with egg wash and dunk in everything seasoning.
• Cinnamon Raisin: Add 1 tsp cinnamon + 1/3 cup raisins to the dough. Top with cinnamon sugar pre-bake.
• Whole Wheat: Swap 1 cup bread flour for whole wheat. Heartier, nuttier, perfect for avocado toast.
• Vegan: Skip the egg wash for toppings. Use maple syrup instead of honey.
• Cheesy Garlic: Mix 1/2 cup shredded cheddar into dough. Top with garlic powder and parm after boiling.

👨🍳 Chef’s Confessions & Lessons Learned

True story: My first solo bagel batch looked like hockey pucks. Why? I forgot the yeast. Rookie move. Now, I tape a “DON’T FORGET THE YEAST” note to my oven.

Over time, I’ve learned:
– Bagels are forgiving. Misshapen? Call them “artisanal.”
– Sourdough discard strength affects tanginess. For more zip, use older discard.
– Freeze extras! Pop them in the toaster straight from frozen—good as new.

❓ Reader Q&A: Your Bagel Dilemmas, Solved

Q: My bagels are dense. Help!
A: Likely underproofed. Let the dough rise longer next time. If your kitchen’s cold, try proofing in the oven with the light on.

Q: Can I skip the boiling step?
A: Nope! Boiling sets the crust. Without it, you’ll get sad, bread-like rolls. Don’t cheat your bagels!

Q: My discard isn’t sour. Will the bagels taste bland?
A: The yeast and baking soda add flavor too. For extra tang, let the shaped bagels cold-proof in the fridge overnight.

Q: Can I use active dry yeast instead of instant?
A: Yes! Proof it in the warm water + sugar for 5-10 minutes until foamy first.

📊 Nutrition Facts (Because Knowledge Is Power)

Per bagel (based on 8):
Calories: 190 | Protein: 6g | Carbs: 36g | Fat: 1g | Fiber: 1.5g | Sodium: 350mg

Homemade Sourdough Discard Bagels

Print Recipe

• Author: Emily Walker
• Prep Time: 125 minutes
• Rise Time: 1–2 hours
• Cook Time: 20 minutes
• Total Time: 2.5 hours
• Yield: 6 - 8 Bagels 1x

Ingredients

Scale 1x2x3x

1 cup sourdough discard

2 cups all-purpose or bread flour

1/2 cup warm water

1 tbsp sugar or honey

1 tsp salt

1 ½ tsp instant yeast

Optional toppings: sesame seeds, poppy seeds, everything seasoning, coarse salt

Instructions

In a large bowl, mix discard, flour, water, sugar, salt, and yeast until a dough forms.

Knead for 6–8 minutes until smooth. Cover and let rise until doubled (about 1–2 hours).

Divide into 6–8 pieces, roll into balls, and poke a hole in the center of each. Let rest 15 minutes.

Preheat oven to 425°F (220°C).

Boil bagels in water (with 1 tbsp sugar or baking soda) for 30 seconds per side.

Place on a lined baking sheet, add toppings, and bake for 20–22 minutes until golden.

Nutrition

• Calories: 190
• Fat: 1g
• Carbohydrates: 36g
• Fiber: 1.5g
• Protein: 6g

There you have it, friend! Now go forth and conquer those bagels. And when you pull that first batch out of the oven, do a little dance. You’ve earned it. 🕺💛

🥯 Final Thoughts: From Discard to Delicious, One Chewy Bite at a Time

And just like that, you’ve turned what used to be “kitchen waste” into golden, chewy breakfast bliss. There’s something quietly triumphant about baking your own bagels—especially when they start with a spoonful of sourdough discard that would’ve otherwise met the sink. These aren’t just bagels. They’re proof (pun very much intended) that comfort food and sustainability can totally share the same plate.

Whether your first batch comes out beautifully smooth or charmingly rustic, every bite is a celebration of resourcefulness, intention, and just a little flour-dusted joy. One batch might fuel your morning hustle. Another might become the star of a lazy weekend brunch spread. Either way, they’ll make your kitchen smell like a bakery and your heart feel about two sizes warmer.

And don’t stress the process. Forgot the egg wash? Call it “minimalist.” Dough holes disappeared mid-bake? Say they’re “New York-style bagel rolls.” The only real mistake is not making them.

So the next time your sourdough jar gives you that “use me or lose me” look, remember: you’ve got bagel magic up your sleeve. And if you’re anything like me, you’ll be making excuses to bake these again—because there’s no better way to start the day than with a bagel you made with your own two hands (and maybe a little love from Grandma’s ghost).

Now pass the cream cheese, and let’s toast to never tossing out good flavor again. 🥯💛✨