Easy Sourdough Discard Bagels {Homemade Bagels in 2 Hours!}
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Easy Sourdough Discard Bagels are chewy, golden brown homemade bagels made with unfed sourdough starter and instant yeast — ready from the bowl of a stand mixer to your plate in about 2 hours, no overnight dough rest required.
This easy sourdough bagels recipe uses unbleached bread flour and a quick boil in a large pot of water to give you that classic chewy crust and sturdy dough that holds up to your favorite toppings like sesame seeds, poppy seeds, cream cheese, or bagel seasoning. Unlike my classic Sourdough Bagels, these come together in a fraction of the time — and they taste just as good as a trip to the bagel shop, but you can make them at home any day of the week.
Quick Look: Sourdough Discard Bagels
- Prep Time: 10 minutes
- Rise Time: 1 hour 30 minutes
- Cook Time: 20 minutes
- Total Time: 2 hours
- Servings: 8 bagels
- Calories: ~268 kcal per bagel
- Cook Method: Boiled, then baked
- Flavor Profile: Soft and chewy with a golden, slightly crisp exterior and a mild sourdough tang. Delicious plain or topped with everything bagel seasoning, sesame seeds, or cheese.
- Difficulty: Easy — Quick to mix, a short rise, and ready to enjoy in just 2 hours!
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Why You’ll Love These Sourdough Discard Bagels
- Ready in Just 2 Hours, Start to Finish: Commercial yeast gives the bagel dough a quick first rise, so you skip the overnight rest that true sourdough bagels need. Mix the dough, shape, boil, and bake — all in one afternoon. No baking soda or baking powder needed. If you love this speed but want a version with active starter instead, try my Sourdough Bagels which use a longer fermentation for deeper flavor.
- Endless Topping Options: These homemade sourdough discard bagels are a blank canvas for your favorite toppings. Press sesame seeds, poppy seeds, or everything bagel seasoning into the top and bottom of the bagel while they’re still damp from the water bath. For a sweet version, try a cinnamon sugar crunch topping with brown sugar, butter, and vanilla. If you love cinnamon raisin flavors, check out my Sourdough Cinnamon Raisin Bagels.
- Uses Up Sourdough Discard Effortlessly: Instead of throwing away your unfed sourdough starter, turn it into chewy bagels with great flavor. The sourdough discard adds a subtle tang and chewier texture that traditional bagels made with only commercial yeast can’t match. You can use discard straight from the fridge at room temperature — it works perfectly with the instant yeast to create a sturdy dough that bakes up golden brown every time.
Ingredients & Substitutions
* To find precise measurements, scroll to the bottom of this post to find the recipe card*
- Sourdough Discard- I used fresh, room temperature sourdough discard that’s no older than 2 days. Using discard straight from the fridge will slow down the rise time. By the way, you can swap in the same amount of active starter (grams).
- Instant Yeast – I used instant yeast for this recipe, not active dry yeast. Active dry yeast needs to be dissolved in liquid to activate and takes longer to rise dough. Instant yeast, in contrast , can be added directly to dry ingredients, and it works much faster.
- Bread Flour – You can use all-purpose flour for this recipe, but I suggest making it with bread flour, as it has a higher protein percentage. Its higher protein content makes a stronger dough that can handle a longer rise and gives you that chewy, satisfying bagel texture you’re craving.
- Sugar –I used white sugar for a little sweetness, but you could swap in cane sugar or honey if you want.
- Honey – Adding a little bit of honey to the boil bath gives your Sourdough Discard Bagels the perfect golden brown, chewy crust once they are baked. This can be substituted with brown sugar or maple syrup.
Baker’s Schedule
|
Time |
Process |
|---|---|
|
3:00 PM |
Mix and knead the dough |
|
3:10 PM |
First Rise |
|
4:30 PM |
Shape & Second Rise |
|
5:00 PM |
Boil & Bake |
How to Make Sourdough Discard Bagels
- To the bowl of a stand mixer, add the discard, water and sugar. Mix until smooth.
- To the wet ingredients, add the flour, instant yeast, and salt. Mix again on low speed until everything is incorporated, then knead the dough on medium speed for 6-8 minutes.
- Remove the dough and place it in a lightly greased bowl. Cover and wait until it doubles in size.
- Once the dough has doubled in size, punch it down to remove all of the air bubbles. Then, place the dough on a lightly floured work surface.
- Using a bench scraper, divide the dough into 8 equal pieces.
- Pull the corners of each piece toward the center, flip, and then roll each piece of dough into a tight, round dough ball. Use your thumb to punch a hole in the middle of the dough ball. Stretch the dough ball with both thumbs, then place each bagel on a baking sheet. Repeat with the remaining pieces of dough.
- Cover the baking sheet with this plastic cover and let the dough rest for its second rise. The final proof is complete when the bagels have grown and look puffy.
- Prepare the boil bath. Boil 2-3 bagels at a time, 30 seconds on each side. Drain and place on a wire rack. Top with your favorite toppings, if desired.
- Bake at 425°F for 20-25 minutes, or until golden brown. Cool slightly before slicing. Enjoy!
Topping Ideas We Keep Coming Back To
- Everything Bagel Seasoning-This is a mix of sesame seeds, garlic flakes, onion flakes, poppy seeds, and a little flaky sea salt.
- Poppy seeds– For crunch. They’re great on their own or mixed in with Everything Seasoning.
- Sesame seeds-Toasty, nutty, and always good-looking after baking. Use white, black, or a mix of both, whatever you have on hand.
- Garlic or onion flakes-Super flavorful, especially if you like a savory bagel with cream cheese or egg.
- Shredded cheese-I love Asiago cheese. I press it into the top and bottom of the bagel so it bakes up extra crispy and golden.
- Cinnamon crunch– This one’s my kid’s favorite, and honestly, I haven’t met a kid who doesn’t love it. I mix brown sugar, white sugar, sparkling sugar, cinnamon, a little flour, vanilla, and butter for a sweet, crunchy topping that bakes up golden and irresistible.
McKenna’s Helpful Tips
- Use instant yeast, not active dry yeast: Instant yeast can be added directly to the dry ingredients and works much faster than active dry yeast, which needs to be dissolved in warm water first. This keeps the rise time short and gets you to shaped bagels faster. The combination of instant yeast and sourdough discard gives you a good bagel with great flavor in a fraction of the time.
- Keep the dough stiff for the best bagel shape: Bagel dough should be firm — around 60% hydration or less. A stiff dough holds its bagel shape during shaping and boiling. If your dough feels sticky or too wet, add a little bit more bread flour. Knead on medium speed with a dough hook attachment for 6-8 minutes until the dough pulls away from the sides of the bowl.
- Don’t over-proof before boiling: The second rise should only last until the shaped bagels look puffy — not doubled. Over-proofed bagels can wrinkle and collapse in the boiling water. If you’re unsure about timing, a kitchen scale can help you verify equal pieces of dough (about 115g each) for consistent results.
- Press toppings on while bagels are still damp: After the boil bath, place bagels on a wire rack and immediately press your favorite toppings into the top and bottom of the bagel while they’re still wet. This is the only way to get toppings to stick without an egg wash. For a heartier option with whole grains, try my Sourdough Whole Wheat Bagels.
- Swap in active starter if you prefer: You can use the same amount of active sourdough starter (grams) in place of discard — just know the dough rise may be slightly faster and the flavor a little more tangy. For a fruit-filled version using active starter, my Sourdough Blueberry Bagels are a delicious option.
How to Store
These delish sourdough bagels vanish the same day they come out of the oven. At least, that’s their fate at our house. But if you manage to hide a few for later, here’s how to keep them fresh:
- Short-term storage: For room-temperature storage, pop the cooled bagels into a plastic bag and leave them on the counter. They’ll stay soft and chewy for about 2–3 days.
- Freezing leftover bagels: Toss whole or sliced bagels into a gallon-size freezer bag and freeze for 2 to 3 months. I like to pre-slice them so I can pull one out and pop it straight into the toaster.
- Reheating: Microwave them for about 10 seconds to soften them up, or just let them sit on the counter until thawed. If they’re already sliced, slice and toast like usual. Mine are always warm, crispy, and just as good as fresh.
Sourdough Discard Bagels FAQs
Can I use active sourdough starter instead of discard in this Sourdough Discard Bagels Recipe?
Yes, you can swap in the same amount of active starter (grams). The dough rise may be slightly faster since a fed starter has more active wild yeast. The flavor will be a bit more tangy, and the texture can be slightly lighter compared to using discard with the instant yeast combo. If you want a full active-starter bagel experience without commercial yeast, try my Sourdough Bagels which use a longer overnight fermentation.
Why do I need to boil my Sourdough Discard Bagels before baking them?
Boiling sets the outside of the dough, which gives these homemade bagels their chewy crust and helps them hold their bagel shape in the oven. It also prevents the shaped bagels from puffing up too much during baking, so you get that dense, satisfying bite instead of a fluffy bread texture. Boil 2-3 at a time in a large pot of water for 30 seconds on each side, then drain on a wire rack.
Why did my Sourdough Discard Bagels turn out wrinkly after boiling?
Wrinkly bagels are usually a sign of over-proofing. If the dough gets too puffy during the second rise before boiling, it can collapse in the water bath and wrinkle. Bagel dough should also be firm and stiff — around 60% hydration or less. Sticky, high-hydration dough is harder to shape and more likely to puff and collapse in the boil. Keep your rise time short and your dough sturdy.
Can I use all-purpose flour instead of bread flour in this Sourdough Discard Bagels Recipe?
You can use purpose flour, but bread flour is strongly recommended. Bread flour has a higher protein percentage that creates a stronger, stiff dough capable of handling the boil and producing that chewy texture you want in a good bagel. All-purpose flour will give you a softer, less chewy result. For the best bagel texture, stick with unbleached bread flour.
If you tried this Sourdough Discard Bagels recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the📝 comments below. Thanks for visiting!
Sourdough Discard Bagels Recipe
Yield: 8 bagels
Perfectly chewy Sourdough Discard Bagels ready to enjoy in just 2 hours! This recipe is easy – simply mix all of the ingredients in a mixer or by hand, rise, shape, boil and bake. Keep them plain or top them with your favorite savory or sweet toppings.
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Equipment
- Large Pot
Ingredients
Sourdough Discard Bagels
- 100 grams sourdough discard, room temperature 1/3 cup
- 250 grams water, warm 1 cup + 1 Tablespoon
- 500 grams bread flour 3 1/2 cups
- 40 grams sugar 3 Tablespoons
- 11 grams salt 1 1/2 teaspoons
- 7 grams instant yeast 2 teaspoons
Boil Bath
- 24 grams honey 1 Tablespoon
Instructions
Make Dough
- To the bowl of a stand mixer, add all of the ingredients and mix again on low speed for 5-6 minutes. The dough should be smooth and tacky to the touch.My water was 110 degrees F. The water shouldn't be hotter than 120 degrees F – otherwise this can kill the instant yeast.100 grams sourdough discard, room temperature, 250 grams water, warm, 500 grams bread flour, 40 grams sugar, 11 grams salt, 7 grams instant yeast
- Remove the dough and knead until smooth. Do so by folding a portion of the dough towards the center and pressing down with the heel of your hand. Repeat about 20 times, then place it in a lightly greased, straight-edged bowl. Cover and wait until it doubles in size, typically 1-1½ hours, depending on the temperature of your dough and environment.
- Once the dough has doubled in size, punch it down to remove all of the air bubbles. Then, place the dough on a clean work surface.
- Using a bench scraper, divide the dough into 8 equal pieces, about 112 grams each.
- Pull the corners of each piece toward the center, flip, and then roll each piece of dough into a tight, round dough ball. Use your thumb to punch a hole in the middle of the dough ball. Stretch the dough ball with both thumbs about 2 inches, then place each bagel on a baking sheet lined with parchment paper. Repeat with the remaining pieces of dough.
- Cover the baking sheet with this plastic cover and let the dough rest for its second rise, about 30-45 minutes. The final proof is complete when the bagels have grown and look puffy.
- Once the second rise is almost complete, prepare the boil bath. Once the water is boiling, add the honey and stir until it is dissolved. Boil 2-3 bagels at a time, 30 seconds on each side. Use a slotted spoon to remove each bagel and place them on a wire rack. Immediately top with any toppings while they are still damp, if desired. Press firmly so the topping adheres to the bagel dough. Repeat with the remaining bagels.24 grams honey
- Once all of the Sourdough Discard Bagels have been boiled, place them on a parchment paper lined baking sheet. Preheat the oven to 425 degrees F.
- Bake the bagels for 20-25 minutes or until golden brown.
- Cool slightly before slicing. Enjoy!
Notes
Topping Ideas We Keep Coming Back To
- Everything Bagel Seasoning-This is a mix of sesame seeds, garlic flakes, onion flakes, poppy seeds, and a little flaky sea salt.
- Poppy seeds– For crunch. They’re great on their own or mixed in with Everything Seasoning.
- Sesame seeds-Toasty, nutty, and always good-looking after baking. Use white, black, or a mix of both, whatever you have on hand.
- Garlic or onion flakes-Super flavorful, especially if you like a savory bagel with cream cheese or egg.
- Shredded cheese-I love Asiago cheese. I press it into the top and bottom of the bagel so it bakes up extra crispy and golden.
- Cinnamon crunch– This one’s my kid’s favorite, and honestly, I haven’t met a kid who doesn’t love it. I share the recipe & step-by-step process on my Sourdough Pumpkin Bagels recipe.
Ingredients & Substitutions
- Sourdough Discard- I used fresh, room temperature sourdough discard that’s no older than 2 days. Using discard straight from the fridge will slow down the rise time. By the way, you can swap in the same amount of active starter (grams).
- Instant Yeast – I used instant yeast for this recipe, not active dry yeast. Active dry yeast needs to be dissolved in liquid to activate and takes longer to rise dough. Instant yeast, in contrast , can be added directly to dry ingredients, and it works much faster.
- Bread Flour – You can use all-purpose flour for this recipe, but I suggest making it with bread flour, as it has a higher protein percentage. Its higher protein content makes a stronger dough that can handle a longer rise and gives you that chewy, satisfying bagel texture you’re craving.
- Sugar –I used white sugar for a little sweetness, but you could swap in cane sugar or honey if you want. Use the same amount in grams.
- Honey – Adding a little bit of honey to the boil bath gives your Sourdough Discard Bagels the perfect golden brown, chewy crust once they are baked. This can be substituted with brown sugar or maple syrup.
Nutrition
Serving: 1g | Calories: 268kcal | Carbohydrates: 56g | Protein: 8g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 0.1g | Sodium: 537mg | Potassium: 73mg | Fiber: 2g | Sugar: 8g | Vitamin A: 1IU | Vitamin C: 0.02mg | Calcium: 11mg | Iron: 1mg
Tried this recipe?Please leave a comment on the blog or share a photo on Instagram!
Can this recipe be adapted to make egg bagels?
I haven’t personally tested this recipe as egg bagels, so I can’t say for sure how it would affect the texture. Eggs can change the chew and softness of the dough.
If you’d like to experiment, you could try adding 1 egg and slightly reducing the liquid as needed, but I recommend treating it as a test batch. If you try it, I’d love to hear how they turn out!
Which did you actually use for your recipe, the grams or cups? A cup of flour is approximately 125 grams, so 500 grams is 4 cups of flour, not 3.5. I’d like to try your recipe but need to know which you used. Thanks. 😊
Great question! Cup measurements can vary a lot depending on how flour is scooped (scooped vs. spooned vs. packed), which is why the grams are the best guide. I personally measure 1 cup of flour closer to 140g, which is why the cup conversion may look different.
So for best results, I definitely recommend following the 500g flour measurement. Happy baking!
Thank you these bagels are fantastic! Wondering if you could make them and put in fridge before baking?
Yes, absolutely! You can shape the bagels and place them in the fridge to slow down the final proof. I recommend covering them well so they don’t dry out.
When you’re ready to bake, you can boil and bake them straight from the fridge (or let them sit at room temp for a bit if they seem under-proofed). It’s a great way to make them fit your schedule!
Best Bagels ever, everyone loved them and I love that I could start them after dinner and have them ready for dessert! Will make agian because it was so incredibly easy!! Thank you for the recipe. This was my first discard recipe too!!
That makes me so happy to hear! I’m extra thrilled this was your first sourdough discard recipe… what a great one to start with! Thank you so much for taking the time to share this, and I hope you make them many more times.
Made these this morning, ate one for lunch, and froze the rest in individual plastic sandwich bags. These are delicious. Will make again. I need to work on my forming abilities! They weren’t pretty, but they were sure tasty. Thanks for recipe! Great use for discard!
This makes me so happy to hear—thank you for sharing! And honestly, pretty bagels come with practice, but delicious ones are the real win (and it sounds like you nailed that part!). Freezing them individually is such a great idea, too. I’m so glad you enjoyed the recipe and found it a good use for discard. Thanks so much for baking along and taking the time to leave a comment!
I used active starter as I don’t have any discard as I bake too much to have discard. They turned out amazing. I’m actually going to make some cinnamon raisin bagels this way for my kids for school tomorrow
So thrilled to hear that! Hope the family loves the cinnamon raisin bagels just as much!
Hi! Is is possible to make them without a mixer?
Absolutely! You can also mix and knead by hand, about 5-6 minutes.
It worked! And they taste good
So thrilled you found success and enjoyed them!
Great recipe!
Thank you so much for sharing!
They are so good! My husband said he cannot eat a store bought bagel ever again.
The best kind of compliment! So glad you both loved them so much.
How big are these bagels? Huge like in a bagel shop or something smaller? I’m trying to decide if I should make 12 instead of 8.
Thanks
They’re a pretty standard homemade bagel size—chewy and hearty, but not quite as giant as the ones you might get at a New York–style bagel shop. If you prefer something smaller (more like a store-bought bagel), you can definitely divide the dough into 10–12 instead of 8. Just keep in mind the bake time may be a couple minutes shorter since they’ll be smaller.
Made these this week for the first time after having made and loved the sourdough bagel recipe. This recipe was so easy and fast! I loved how quickly everything came together and the bagels were fantastic, slightly less chewy than the full sourdough version and maybe even a little tastier. So good and highly recommended!
Do these have a similar taste and texture to the original sourdough bagels that you make?
Since the dough isn’t fully fermented, these bagels aren’t as tangy, but they are just as fluffy and chewy as my 100% sourdough bagels!
Hi! I was wondering if I could use this same recipe to make cinnamon raisin bagels or egg bagels? Thank you !
You can certainly use this recipe for cinnamon raisin bagels! Refer to my Sourdough Cinnamon Raisin Bagel recipe – https://simplicityandastarter.com/homemade-sourdough-cinnamon-raisin-bagels-recipe/, for how much and when to add the inclusions! I haven’t tested this recipe for egg bagels. Egg yolks would add additional moisture, so some water would need to be removed. If you give either of these recipes a go, please let me know how they turn out!
Very easy and great step by step instructions. Bagels came out awesome! Thank you
This just made my day! Thank you so much for taking the time to share! Love how easy and quick this recipe is for the most delicious bagels.