🛒 Ingredients (Makes 8 Medium Bagels)
For the Dough
- 1 cup active sourdough discard (unfed, room temperature)
- 2 teaspoons instant yeast
- 1¼ cups warm water (slightly warm, not hot)
- 1 tablespoon sugar
- 1 tablespoon honey
- 4 cups bread flour or all-purpose flour
- 2 teaspoons salt
- 1 tablespoon olive oil or melted butter (optional)
For Boiling
- 2 liters water
- 2 tablespoons honey or brown sugar
Optional Toppings
- Sesame seeds
- Poppy seeds
- Dried onion flakes
- Everything bagel seasoning
- Flaky sea salt
👩🍳 Instructions
1️⃣ Activate the Yeast
In a large bowl, combine warm water, sugar, and yeast. Stir gently and let it rest for about 5 minutes until foamy bubbles appear. This shows the yeast is active.
2️⃣ Prepare the Dough
Add the sourdough discard and honey to the yeast mixture. Stir until smooth. Gradually mix in the flour, one cup at a time. Add salt and olive oil, then continue mixing until a rough dough forms.
3️⃣ Knead
Transfer the dough to a clean surface. Knead for 8–10 minutes until it becomes soft, elastic, and smooth. If it feels too sticky, lightly dust with flour. Proper kneading builds gluten, giving bagels their signature chewiness.
4️⃣ First Rise
Shape the dough into a ball and place it in a lightly greased bowl. Cover and allow it to rise for about 1 hour, or until doubled in size.
5️⃣ Shape the Bagels
Press the dough down gently to release air. Divide into 8 equal portions. Roll each into a smooth ball. Use your finger to poke a hole through the center and gently stretch it to form a ring about 2 inches wide.
6️⃣ Second Rest
Arrange the shaped bagels on a parchment-lined baking sheet. Cover loosely and let them rest for 20–30 minutes.
7️⃣ Boil
Bring water to a gentle boil and add honey or brown sugar. Carefully lower 2–3 bagels at a time into the water. Boil each side for about 45 seconds. Remove with a slotted spoon and return to the baking sheet.
8️⃣ Add Toppings
While still damp, sprinkle your preferred toppings over the bagels so they stick well.
9️⃣ Bake
Preheat oven to 400°F (200°C). Bake for 20–25 minutes, or until golden brown. For extra shine, brush with beaten egg before baking.
🔟 Cool
Let the bagels cool on a wire rack for about 10 minutes before slicing. Serve with cream cheese, butter, or your favorite spread.
🌟 Why You’ll Love This Recipe
These bagels combine the classic dense, chewy texture with the slight tang of sourdough. Using discard prevents waste and adds depth of flavor. The fermentation process also helps improve digestibility and enhances taste naturally.
The boiling step creates a glossy crust, while the inside remains tender and airy. They’re versatile—great for breakfast sandwiches, toasted snacks, or even mini pizzas.
💡 Helpful Tips
- Use fresh sourdough discard (a few days old at most) for best flavor.
- Do not skip boiling—it’s essential for texture and shine.
- Add herbs, garlic powder, cheese, or raisins directly into the dough for flavored versions.
- Let shaped bagels rest slightly longer for a softer interior.
- Store cooled bagels in an airtight container for up to 3 days, or freeze for longer storage.
- Bread flour gives a chewier result due to higher protein content.
- Brush with egg wash before baking for a shiny crust.
🥗 Approximate Nutrition (Per Batch & Per Bagel)
Yield: 8 bagels
| Nutrient | Per Batch | Per Bagel |
|---|---|---|
| Calories | 1680 kcal | 210 kcal |
| Carbohydrates | 330 g | 41 g |
| Protein | 56 g | 7 g |
| Fat | 22 g | 2.8 g |
| Fiber | 10 g | 1.2 g |
| Sugar | 20 g | 2.5 g |
| Sodium | 1600 mg | 200 mg |
| Iron | 15 mg | 1.8 mg |
| Calcium | 80 mg | 10 mg |
Values are estimates and may vary depending on flour type, toppings, and portion size.
📝 Final Thoughts
Baking sourdough discard bagels at home is both practical and rewarding. From kneading to boiling to baking, every step brings warmth and satisfaction. The aroma of freshly baked bagels filling your kitchen makes the effort worthwhile. Once you try them, they may become a weekly favorite in your home.
