Custom image created by FDL with AI

Sourdough Discard Bagels

Name: Sourdough Discard Bagels
Total time: 900 s
Yield: 1
Cuisine: International
Ingredients: Sourdough starter discard; Warm water; Granulated sugar; Bread flour; Sea salt; Honey; Poppy seeds

24 Feb 2026

Fine Dining Lovers

Editorial Staff

Copy link

Difficulty

Easy

Total Time

15H 0MIN

Cuisine

International

Ingredients

Sourdough starter discard: 5 oz

Warm water: 9 oz

Granulated sugar: 2 tbsp

Bread flour: 18 oz

Sea salt: 1 tsp

Honey: 1 tbsp

Poppy seeds: 2 tbsp

Chewy and packed full of flavor, sourdough discard bagels made without yeast are an easy way to transform leftover sourdough starter. Find our top sourdough discard bagel recipe below

Serves 8

01.

Whisk the sourdough starter discard, warm water, and granulated sugar in a large bowl. Add the bread flour and salt to form a rough, stiff dough. Cover with a damp towel and let rest for 1 hour. After resting, form the dough into a semi-smooth ball.

02.

Cover the bowl with plastic wrap coated in olive oil and let rise until doubled in size, around 12 hours.

03.

Line a baking tray with parchment paper. Turn the dough out onto a floured work surface and flatten into a rectangle. Divide into 8 pieces and roll each piece into a ball. Let the dough rest for 15 minutes on the lined tray.

04.

Poke a hole into the center of each ball of dough using a finger, and move it around in a circular motion to stretch the dough until the hole is the size of a walnut.

05.

Cover the dough for a third time with a damp towel and let rest at room temperature for 20 minutes. Boil a saucepan of water, add the honey and whisk to dissolve. Preheat the oven to 425°F and add the poppy seeds to a shallow bowl.

06.

Add 3 bagels to the saucepan and let boil for 30 seconds. Once floating, use a slotted spoon to transfer the bagels back to the baking tray. Dip the rounded side of the bagels into the poppy seeds to coat. Repeat until all the bagels have been boiled and seeded.

07.

Bake the bagels in the oven for 20 minutes, until light golden brown. Transfer to a wire rack to cool or enjoy warm from the oven.

Tips & Tricks

The tastiest sourdough discard bagels are made with the best starter and we have all the tips and tricks you need to make yours as perfect as possible in this guide. You can also take a look at our top sourdough starter recipe including how to make it from scratch at home.

It’s preferable to use a discard that’s been recently fed to add a tangy flavor to the bagels. When forming the dough, make sure it’s stiff and dense, and not sticky. If the dough is too dry, however, you can add a splash of water to reach the right consistency.

Some chefs will use yeast in recipes for sourdough discard bagels, but yeast-free bagels tend to have a more complex flavor. Not using yeast also gives you more flexibility over the baking schedule, as yeast can push a fast rise and cause dough to overproof if left for too long.

Shaping and Boiling Bagels

The easiest way to shape bagels is by using the method in the recipe above. Roll the dough into balls and form a hole in each bagel using your finger. The hole will shrink slightly during the cooking process, so you can make this a little wider than you think it needs to be.

It’s important not to skip the step of boiling the bagels, as this sets the crust so the dough doesn’t rise as high as bread would in the oven. It also gives the bagel crust its signature chewy texture and glossy appearance when boiled with honey in the water.

Toppings and Flavor Variations

We’ve shared a simple topping for your discard bagels in this recipe, using poppy seeds to finish the dough. However, you can vary the toppings as desired. Sesame seeds are another classic finish for a bagel, bringing a crunchy texture and nutty flavor to the dough.

For a sweeter approach to this recipe, top your bagels with cinnamon sugar or even mix raisins into the dough.

How to Store Homemade Bagels

Any leftover bagels can be stored in an airtight container at room temperature for up to two days. Bagels are best enjoyed fresh on the day of making, as they will turn rubbery over time. Or you can freeze them whole and reheat from frozen using a toaster.