Homemade Sourdough Discard Bagels For Beginners Recipe

I’m sharing an Easy Sourdough Bagel Recipe that uses leftover sourdough discard to make New York style homemade bagels for beginners, works with active starter or discard, and keeps fresh all week.

I never tossed my sourdough discard again once I learned to turn it into chewy New York style bagels. This recipe is shockingly simple, even for first timers, and it sings with little help from bread flour and your discard.

You get that glossy crust, a toothsome chew, and flavors that actually improve over the week. I messed up a few times and found easy shortcuts I share, so you’re not starting cold.

If you want a low fuss win try this one, it’s one of my Easy Beginner Sourdough Recipes and it might change your weekend baking.

Ingredients

• Bread flour: High in protein for strong gluten, gives chew and good rise, not whole grain.
• Sourdough discard: Adds tangy sour flavor, some acidity helps gluten, has wild yeast and bacteria.
• Water: Hydrates dough, controls stiffness and crumb, plain water or lukewarm to activate yeast.
• Salt: Enhances flavor, tightens gluten for better shape, helps control fermentation.
• Barley malt syrup: Adds mild sweetness and brown crust color, feeds yeast for better oven spring.
• Baking soda: Optional, boosts browning and chew by increasing alkalinity during boiling.
• Sesame seeds: Provide nutty crunch, tiny boost of healthy fats and minerals, great on top.

Ingredient Quantities

• 500 g (about 4 cups) bread flour, plus extra for dusting
• 200 g (about 1 cup) sourdough discard or active starter, 100% hydration
• 230 g (about 1 cup) lukewarm water, plus a splash if needed
• 1 teaspoon (3 g) instant yeast, optional but helps the rise
• 10 g (about 1 3/4 teaspoons) fine sea salt
• 1 tablespoon (about 20 g) barley malt syrup or honey or light brown sugar (for dough)
• 1 large egg, beaten with 1 tablespoon water for egg wash
• 2 to 3 liters water for boiling (enough to cover the bagels)
• 1 to 2 tablespoons barley malt syrup or brown sugar for the boiling water
• 1 to 2 tablespoons baking soda for the boiling water, optional to boost color and chew
• 2 to 3 tablespoons neutral oil or melted butter for greasing the baking sheet, optional
• semolina or extra flour for dusting the work surface and sheet, a few tablespoons
• 1/4 cup sesame seeds for topping, optional
• 1/4 cup poppy seeds for topping, optional
• 1/4 cup everything bagel seasoning, optional
• coarse sea salt for sprinkling, optional

How to Make this

1. In a large bowl stir together the bread flour, 200 g sourdough discard or active starter (100% hydration), 230 g lukewarm water and 1 tablespoon barley malt syrup or honey or light brown sugar until a shaggy dough forms; sprinkle in 1 teaspoon instant yeast if you want a faster, more reliable rise. Let the mixture sit 20 to 30 minutes for an autolyse.

2. After autolyse add 10 g fine sea salt and knead about 8 to 10 minutes by hand or 5 to 7 minutes in a stand mixer until the dough is smooth and slightly tacky; add a splash more water only if the dough feels dry. Tip: use a few stretch and folds during the first hour of bulk ferment if you dont want to fully knead.

3. Bulk ferment the dough in a lightly oiled bowl until slightly puffy and some air bubbles appear, about 1 to 2 hours at warm room temperature or refrigerate overnight for better flavor and easier handling. If you used the instant yeast it will be faster.

4. Turn the dough onto a semolina or lightly floured surface, divide into 8 to 10 equal pieces, pre-shape into tight balls and let rest 15 to 20 minutes. Grease a baking sheet with 2 to 3 tablespoons neutral oil or melted butter and dust the sheet with semolina or extra flour so the bagels wont stick.

5. Shape each ball into a bagel ring by rolling into a rope about 20 to 25 cm long and joining the ends, or poke a hole through the center of the ball with your finger and stretch to a 4 to 5 cm hole. Seal the join well so the ring doesnt open while boiling.

6. Cover the shaped bagels and proof about 30 to 60 minutes until puffy but not overproofed. Meanwhile preheat the oven to 230 C 450 F and bring a large pot with 2 to 3 liters of water to a gentle boil; add 1 to 2 tablespoons barley malt syrup or brown sugar to the water and 1 to 2 tablespoons baking soda if you want extra color and chew.

7. Boil the bagels in batches, 1 to 2 minutes per side for a nice chew or 2 to 3 minutes per side for an even chewier, denser crumb; dont crowd the pot, use a slotted spoon to flip and remove, and drain briefly on the side of the pot.

8. Transfer boiled bagels to the prepared semolina dusted baking sheet, brush each with the beaten egg plus 1 tablespoon water for a glossy crust, then sprinkle with sesame seeds, poppy seeds, everything bagel seasoning or coarse sea salt as you like. Press toppings gently so they stick.

9. Bake on the middle rack at 230 C 450 F for about 18 to 25 minutes until deep golden brown and glossy; rotate the pan halfway if your oven runs hot on one side. Reminder: the baking soda in the boil helps get that classic dark New York color.

10. Cool on a wire rack at least 30 minutes before slicing so the crumb sets. Store in a paper bag or airtight container; these sourdough discard bagels will stay good for several days and actually taste better the next day if you cold retarded the dough earlier.

Equipment Needed

1. Kitchen scale for weighing flour, starter and water
2. Large mixing bowl (4 to 6 quart)
3. Dough whisk or wooden spoon and a bench scraper
4. Stand mixer with dough hook optional, or just your hands for kneading
5. Large pot (2 to 3 liters) for boiling
6. Slotted spoon or spider skimmer to flip and lift bagels
7. Baking sheet dusted with semolina or lined with parchment
8. Pastry brush and a small bowl for the egg wash
9. Wire cooling rack for resting the bagels

FAQ

Homemade Sourdough Discard Bagels For Beginners Recipe Substitutions and Variations

• Bread flour (500 g): use high gluten flour if you can, or swap for all purpose plus 1 1/2 to 2 tbsp vital wheat gluten per cup to lift protein, or try 25% whole wheat + 75% AP for a nuttier chew. Not exactly the same chew, but works.
• Sourdough discard (200 g): replace with 200 g active fed starter, or if you have no starter use 160–200 g lukewarm water plus an extra 1 to 1 1/2 tsp instant yeast and 1 tbsp yogurt or vinegar for a bit of tang. It’ll still make bagels.
• Barley malt syrup / honey / light brown sugar (1 tbsp): swap with maple syrup, malt powder dissolved in a tsp water, or plain granulated sugar; molasses also works but gives a stronger, darker flavor.
• Egg wash (1 large egg + 1 tbsp water): for egg-free use aquafaba (chickpea liquid) for shine, or brush with milk/cream for a softer crust, or a little oil mixed with water for light gloss.

Pro Tips

1) Work the dough until it feels smooth but still a little tacky, not rock hard. If it seems dry add a splash of water, if it gets super sticky wet your hands and do stretch and folds instead of full kneading, they save time and still build structure. Dont overdo flour when shaping or you’ll get dense bagels.

2) Cold retard in the fridge overnight whenever you can, it gives way more flavor and makes the dough way easier to handle the next day. If you used the instant yeast, shorten the fridge time or the dough will overproof, watch for a slight puff and a gentle spring back when poked.

3) Make the center hole bigger than you think you’ll need because it shrinks during boil and bake. Seal the join well by pinching and rolling the seam under the ring, or the bagel will open in the boil and look messy.

4) Boil longer for chewier, denser bagels and shorter if you want a lighter crumb. Always add malt syrup or a little sugar to the boil for better color and flavor, and a small scoop of baking soda if you want that darker New York crust. Drain well before egg wash, press toppings so they stick, and cool at least 30 minutes before slicing or the crumb will be gummy.