Sourdough Discard Bagel Recipe
These sourdough discard bagels are the real deal. Chewy crust, soft crumb, and that unmistakable sourdough tang that makes store-bought bagels feel like a sad afterthought. Made with active sourdough starter, bread flour, and a honey boil bath, these bagels take the slow road to incredible flavor. The overnight bulk ferment does most of the heavy lifting while you sleep, and the honey water boil gives them that classic golden, chewy exterior you can't get any other way. Perfect plain, loaded with everything seasoning, or topped with melty asiago cheese. Make a batch on the weekend and eat like royalty all week.
Ingredients
- 250g warm water
- 150g active sourdough starter (at peak)
- 40g sugar (or honey)
- 500g bread flour
- 10g salt
- 20g honey (for boil bath)
- Toppings of choice: everything bagel seasoning, sesame seeds, asiago cheese
Instructions
- Combine water, starter, and sugar in a bowl. Mix until milky white.
- Add flour and salt. Mix until a shaggy dough forms.
- Knead by hand for 5 to 6 minutes. The dough will feel stiff.
- Cover and rest for 60 minutes.
- Knead for 20 more seconds until smooth.
- Cover and bulk ferment 8 to 12 hours until doubled.
- Divide into 8 pieces of roughly 115g each. Shape into tight dough balls.
- Poke and stretch each ball into a ring with a 2-inch hole. Rest 20 to 60 minutes.
- Boil a pot of water with 20g honey. Boil each bagel 30 seconds per side.
- Dip in toppings while still damp. Bake at 425°F for 20 to 25 minutes.
Video
Notes
- Your starter must be active and at peak. Don't use discard that has already fallen.
- For cheese-topped bagels, sprinkle cheese under each bagel on the parchment before baking for a crispy bottom.
- Slice before freezing for easy toast-from-frozen storage for up to one month.