Chewy, golden, and perfectly tangy, these Sourdough Bagels Using Starter or Discard are a great way for me to put my sourdough starter—or even my discard—to delicious use. Whether I want them for breakfast, lunch, or a snack, these homemade bagels hit the spot every time. With no special equipment needed and just a bit of hands-on time, I always end up with bakery-worthy bagels from the comfort of my kitchen.
Why You’ll Love This Recipe
I love that this recipe works with either active sourdough starter or discard, so nothing ever goes to waste in my kitchen. The overnight fermentation gives these bagels their signature chew and subtle tang, and the boiling step helps me get that classic shiny, golden crust. With just a few pantry staples, I can customize these with my favorite toppings like sesame, poppy seeds, or everything bagel seasoning. They’re the kind of bake that feels special but is easy enough to make anytime.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 cup sourdough starter or discard (unfed or active)
1 1/4 cups warm water
3 3/4 cups bread flour (plus extra for kneading)
1 tablespoon honey (for dough)
1 1/2 teaspoons salt
Optional toppings: sesame seeds, poppy seeds, everything bagel seasoning, sea salt
1 tablespoon sugar (for boiling water)
Directions
I start by mixing the sourdough starter, warm water, and honey in a large bowl until fully combined.
I add the salt and bread flour, then stir with a spoon or dough hook until I get a rough, shaggy dough.
Then I knead the dough for about 8–10 minutes, either by hand or using my stand mixer, until it becomes smooth and elastic.
I cover the bowl with a damp towel and let the dough rise at room temperature for 8–12 hours until it doubles in size.
Once risen, I divide the dough into 8 equal pieces and shape each into a smooth ball.
To shape the bagels, I poke a hole through the center of each ball and gently stretch them into rings.
I place the shaped bagels on a parchment-lined baking sheet, cover them, and let them rest for 30 minutes.
Meanwhile, I preheat the oven to 425°F (218°C).
I bring a large pot of water to a boil, stir in 1 tablespoon of sugar, and boil the bagels (2–3 at a time) for 1 minute per side.
After boiling, I return them to the baking sheet and sprinkle on any toppings I want.
I bake the bagels for 20–25 minutes until they’re golden brown, then cool them on a wire rack before serving.
Servings and timing
Servings: 8 bagels
Prep Time: 25 minutes (plus rise time)
Cook Time: 25 minutes
Total Time: Approximately 10 hours (including overnight proof)
Calories: Around 230 kcal per bagel
Variations
There are so many ways I like to switch these up:
Whole wheat twist: I sometimes swap out 1 cup of bread flour for whole wheat flour for a nuttier taste.
Sweet version: I add cinnamon and raisins to the dough for a breakfast-style bagel.
Savory flavors: I knead in shredded cheese, chopped jalapeños, or roasted garlic for extra flavor.
Mini bagels: I divide the dough into 12 smaller pieces for snack-sized bagels.
Storage/Reheating
I store leftover bagels in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days. To keep them longer, I freeze them individually wrapped for up to 3 months. When I’m ready to enjoy, I reheat them in a toaster or a 350°F oven for about 10 minutes.
Related Recipes:
FAQs
What’s the difference between using starter and discard?
Using an active starter gives the bagels a stronger rise and more chew, while discard still works great but might result in a slightly denser texture. I use whichever I have on hand.
Do I have to boil the bagels?
Yes, boiling is what gives bagels their iconic chewy crust. Skipping this step would turn them into more of a regular bread roll.
Can I make the dough ahead of time?
Absolutely. I sometimes shape the bagels, cover them, and refrigerate overnight after the first rise. I let them come to room temperature before boiling and baking.
Why are my bagels flat after baking?
If the dough was over-proofed or the gluten wasn’t developed enough during kneading, they can flatten. I make sure to knead well and keep an eye on the rise time.
Can I use all-purpose flour instead of bread flour?
I can, but bread flour gives better chew and structure. If I only have all-purpose, I reduce the water slightly and expect a softer bagel.
Conclusion
Making sourdough bagels at home with either starter or discard is one of my favorite baking projects. It’s rewarding, cost-effective, and the results are so delicious. Whether I’m going classic with sesame seeds or getting creative with fillings and flavors, this is a recipe I keep coming back to.
📖 Recipe:
Print
Sourdough Bagels Using Starter or Discard
- Total Time: 10 hours
- Yield: 8 bagels
- Diet: Vegetarian
Description
Chewy, golden, and tangy, these sourdough bagels are made using either active starter or discard. With an overnight rise and classic boiling step, they’re easy to make and full of flavor—perfect for breakfast, lunch, or a snack.
Ingredients
1 cup sourdough starter or discard (unfed or active)
1 1/4 cups warm water
1 tablespoon honey (for dough)
1 1/2 teaspoons salt
3 3/4 cups bread flour (plus extra for kneading)
1 tablespoon sugar (for boiling water)
Optional toppings: sesame seeds, poppy seeds, everything bagel seasoning, sea salt
Instructions
- In a large bowl, mix the sourdough starter, warm water, and honey until combined.
- Add salt and bread flour, stirring with a spoon or dough hook to form a rough dough.
- Knead the dough for 8–10 minutes until smooth and elastic.
- Cover the bowl with a damp towel and let the dough rise at room temperature for 8–12 hours, or until doubled.
- Divide the dough into 8 equal pieces and shape each into a smooth ball.
- Poke a hole in the center of each ball and gently stretch into a ring shape.
- Place the shaped bagels on a parchment-lined baking sheet, cover, and let rest for 30 minutes.
- Preheat oven to 425°F (218°C).
- Bring a large pot of water to a boil, add 1 tablespoon of sugar, and boil the bagels 2–3 at a time for 1 minute per side.
- Return boiled bagels to the baking sheet and add desired toppings.
- Bake for 20–25 minutes until golden brown.
- Cool on a wire rack before serving.
Notes
Use active starter for more rise or discard for a denser, tangier texture.
Customize with sweet or savory add-ins like cinnamon raisins or shredded cheese.
To store, keep at room temperature for 2 days, refrigerate for 5 days, or freeze for up to 3 months.
For mini bagels, divide the dough into 12 smaller portions.
Make-ahead tip: shape and refrigerate bagels overnight, then bring to room temp before boiling and baking.
- Prep Time: 25 minutes (plus rise time)
- Cook Time: 25 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bagel
- Calories: 230
- Sugar: 2g
- Sodium: 350mg
- Fat: 0.5g
- Saturated Fat: 0g
- Unsaturated Fat: 0.5g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 0mg
