Easy Sourdough Bagels (Using Discard or Starter) Recipe

Introduction

These easy sourdough bagels are a fantastic way to use your sourdough starter or discard. They’re simple to make at home and taste far better than store-bought bagels. Enjoy chewy, flavorful bagels fresh out of your oven!

Ingredients

• 100g Sourdough Starter (discard or fed starter)
• 500g Bread Flour
• 250g Water
• Pinch of yeast (if using sourdough discard)
• 30g Sugar
• 10g Salt
• 2 Quarts Boiling Water (for boiling)
• 1 tbsp Honey (for boiling water)
• Toppings (optional): Everything Bagel seasoning, sesame seeds, dried onions, parmesan cheese, cinnamon sugar

Instructions

1. Step 1: If using yeast with discard, combine water, sourdough starter, yeast, and sugar in a stand mixer bowl. Mix roughly.
2. Step 2: Add flour and salt. Mix on low speed until combined, then knead on medium for 2 minutes. Lower speed and knead for 8-10 minutes until dough is smooth and elastic.
3. Step 3: Let the dough rise in a warm spot until doubled in size, about 1-2 hours.
4. Step 4: Divide dough into 10-12 equal pieces (about 80g each for 12 bagels). Shape each piece into a ball, then make a hole in the center with your thumb and stretch to form a bagel shape.
5. Step 5: Cover shaped bagels and let rise until almost doubled in size.
6. Step 6: Preheat your oven to 400°F (200°C) and bring the water with honey to a boil.
7. Step 7: Boil two bagels at a time for 20-30 seconds, then remove with a slotted spoon and place on a greased baking sheet or silicone mat. Boil longer (up to 2 minutes) for chewier bagels.
8. Step 8: Add desired toppings to each bagel.
9. Step 9: Bake for 20-25 minutes until golden brown.
10. Step 10: Let bagels cool completely before slicing and serving.

Tips & Variations

• For true sourdough bagels, mix dough the night before and do a slow bulk fermentation overnight. Shape, rise, boil, and bake the next morning.
• You can boil bagels longer for a chewier texture or add your favorite toppings for extra flavor.
• Use fed starter for a tangier sourdough flavor or discard with yeast for a quicker rise.
• To make shaping easier, keep your hands lightly floured and handle dough gently to maintain air bubbles.

Storage

Store cooled bagels in a plastic bread bag at room temperature for 3-4 days. For longer storage, freeze bagels in an airtight container or freezer bag. Reheat by toasting or warming in the oven before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use sourdough discard without adding yeast?

Yes, you can use only fed starter for a true sourdough bagel with a longer fermentation, or add a pinch of yeast if using discard for quicker rising and ease.

How long should I boil the bagels?

Boil for 20-30 seconds for a lighter crust or up to 2 minutes for a chewier bagel. Boiling time affects the texture and chewiness of the finished bagel.

Easy Sourdough Bagels (Using Discard or Starter) Recipe

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★★★★★

4.9 from 252 reviews

• Author: anna
• Total Time: 1 hour 50 minutes (yeast method) to overnight plus 2 hours (sourdough fed starter method)
• Yield: 10–12 bagels 1x

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Description

These easy sourdough bagels are a delightful way to use your sourdough starter or discard, resulting in homemade bagels with a perfect chewy crust and rich flavor that’s far superior to store-bought. With options for both yeast and fed starter methods, these bagels bake up beautifully and can be customized with your favorite toppings.

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Ingredients

Scale 1x2x3x

For the Dough

• 100g Sourdough Starter (discard if using yeast or bubbly fed starter)
• 500g Bread Flour
• 250g Water
• Pinch of yeast (only if using sourdough discard)
• 30g Sugar
• 10g Salt

For Boiling the Bagels

• 2 quarts Boiling Water
• 1 tbsp Honey

Optional Toppings

• Everything Bagel Seasoning
• Sesame Seeds
• Dried Onions
• Parmesan Cheese
• Cinnamon Sugar
• Minced Onions
• Asiago Cheese

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Instructions

1. Mix Ingredients (Yeast Method): In a stand mixer, combine water, sourdough starter or discard, yeast, and sugar. Mix loosely. Add bread flour and salt, combine on low speed, then knead on medium speed for a couple of minutes before reducing to low and kneading for 8-10 minutes until smooth and elastic.
2. First Rise: Allow the dough to rise in a warm place until doubled in size, approximately 1-2 hours.
3. Shape Bagels: Divide the risen dough into 10-12 equal pieces (about 80g each for 12 bagels). Roll each into a ball, then create a hole with your thumb and gently stretch to form a bagel shape.
4. Second Rise: Place shaped bagels on a covered tray and let them rise until nearly doubled, about 30-60 minutes.
5. Prepare for Boiling: Heat water and honey in a large pot until boiling. Preheat oven to 400°F (204°C).
6. Boil Bagels: Carefully drop 2 bagels at a time into boiling water. Boil for 20-30 seconds each side (up to 2 minutes for chewier texture), then remove with a slotted spoon.
7. Apply Toppings: Place boiled bagels on a greased or silicone-lined baking sheet. Add desired toppings such as Everything Bagel seasoning, sesame seeds, dried onions, parmesan, or cinnamon sugar.
8. Bake: Bake bagels in the preheated oven for 20-25 minutes until golden and cooked through.
9. Cool and Store: Let bagels cool completely before slicing. Store fresh bagels in a bread bag for 3-4 days or freeze for longer storage.
10. Alternate Fed Sourdough Starter Method: Mix starter, water, and sugar; add flour and salt; knead for 10 minutes. Bulk ferment overnight at room temperature. In the morning, shape, let rise 1-1.5 hours, boil, top, and bake as instructed above.

Notes

• Boiling time affects chewiness: longer boil equals chewier bagels.
• Use fed sourdough starter for authentic sourdough flavor and slower fermentation.
• You can adjust bagel size by dividing dough into more or fewer pieces.
• Toppings add flavor and texture; feel free to get creative with your favorites.
• Cooling completely before slicing prevents a gummy interior.
• Store bagels in a bread bag to maintain freshness or freeze to extend shelf life.
• Using a stand mixer speeds up kneading but you can knead by hand if needed.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Bread, Breakfast, Main Course
• Method: Baking
• Cuisine: American

Keywords: bagel recipe, bagels, sourdough bagels, homemade bagels, sourdough discard recipes