Sourdough Discard Bagels
These sourdough discard bagels come out beautifully chewy on the inside, with a glossy golden crust that crackles just slightly when you press it. They taste like a proper New York-style bagel, with that mild tang from the discard giving them a depth of flavor you simply can't get from a store-bought bagel.
Equipment
- Stand mixer with dough hook attachment - or large mixing bowl for hand kneading
- Large pot - for boiling bagels
- Baking sheet
- Parchment paper
- Slotted spoon or spider strainer
- Kitchen scale - strongly recommended for accuracy
- Plastic wrap or damp kitchen towel - for covering dough
- Pastry brush - for egg wash
- Large mixing bowl
- Bench scraper - optional but helpful for dividing dough
Ingredients
- 3 cups bread flour - 390g, plus more for dusting
- 1 cup sourdough discard - 100g, unfed, at room temperature
- ¾ cup water - 180ml, warm, around 100°F / 38°C
- 1 tablespoon granulated sugar - 12g
- 1½ teaspoons instant yeast - 5g
- 1½ teaspoons fine sea salt - 9g
- 1 tablespoon honey - 20g, for boiling water
- 1 tablespoon baking soda - 14g, for boiling water
- 1 egg - beaten, for egg wash
- toppings of your choice - everything bagel seasoning, sesame seeds, poppy seeds, or flaky salt
Instructions
- Pour warm water into the bowl of your stand mixer, add granulated sugar and stir to dissolve. Sprinkle instant yeast over the surface and let sit for 5 minutes until foamy.
- Add the sourdough discard to the yeast mixture and stir well until fully dissolved with no lumps remaining.
- Add bread flour and fine sea salt to the bowl. Mix with dough hook on low for 2 minutes until shaggy, then increase to medium and knead for 8-10 minutes until smooth, stiff, and slightly tacky but not sticky.
- Shape the dough into a smooth ball and place in a lightly oiled bowl. Cover with plastic wrap or a damp towel and let rise at room temperature for 1 to 1.5 hours until doubled in size.
- Turn risen dough onto a lightly floured surface and divide into 8 equal portions of about 95-100g each using a bench scraper or knife.
- Roll each portion into a smooth ball, then poke your finger through the center to create a hole and stretch it to about 1.5 to 2 inches in diameter. Place on a parchment-lined baking sheet.
- Cover shaped bagels loosely with plastic wrap and let them rest for 20 to 30 minutes at room temperature until slightly puffy. Perform a float test if desired.
- Preheat oven to 425°F (220°C). Fill a large pot with 4 inches of water and bring to a rolling boil. Add honey and baking soda and stir briefly.
- Using a slotted spoon, lower 2-3 bagels at a time into boiling water. Boil for 45 seconds per side, then remove and drain briefly on the baking sheet.
- Brush each boiled bagel generously with beaten egg and immediately sprinkle with chosen toppings, pressing gently to adhere.
- Bake for 20-25 minutes until deep golden brown and hollow-sounding when tapped. Let cool on baking sheet for at least 10 minutes before slicing.
Notes
- Weigh your flour for best results. Bagel dough is low-hydration and even a tablespoon of extra flour can change the texture.
- Don't skip the boiling step - it creates the chewy crust and prevents bagels from puffing up like dinner rolls.
- Make the hole larger than you think you need, as it will shrink during proofing and baking.
- Keep the dough stiff. If it feels soft or sticky after kneading, add flour one tablespoon at a time until it firms up.
- Don't overproof during the second rise. Overproofed bagels will wrinkle when boiled.
- Use bread flour for best results. All-purpose flour works but produces a less chewy texture.
- Store at room temperature in an airtight container for up to 2 days. Toast to refresh the crust.
- Freeze sliced bagels in a zip-top bag for up to 3 months. Toast directly from frozen.
- For a chewier crust, boil for up to 1 minute per side.
- Add-ins like raisins, cheese, or herbs can be folded into the dough during the final minute of kneading.