Sourdough Discard Bagels
Homemade bagels with a chewy crumb and a crisp, golden crust.
These bagels use sourdough discard for a lightly tangy flavor and a satisfyingly chewy texture. They’re simple to shape, boil, and bake, with plenty of room for your favorite toppings.
Equipment
Ingredients
Bagels
bread flour (dry)
480 g
granulated sugar (divided)
38 g
instant yeast (dry)
3 g
kosher salt (dry)
10 g
sourdough discard (unfed, room temperature)
200 g
warm water (warm)
300 ml
Topping
egg white (separated)
1 piece
water (room temperature)
15 ml
optional toppings (optional)
2 tbsp
Instructions
Mix the dough
Combine the dry ingredients, then add the sourdough discard and warm water. Knead until a smooth, sturdy dough forms.
Let the dough rise
Transfer the dough to a greased bowl, cover, and let it rise until doubled in size.
Shape the bagels
Divide the dough into 8 equal pieces, shape each piece into a smooth ball, then poke a hole through the center and stretch gently into a bagel shape.
Prepare the egg wash and preheat
Preheat the oven and whisk together the egg white and water for the topping.
Boil the bagels
Bring a large pot of water to a gentle boil, then boil the bagels in batches until slightly puffed.
Top and bake
Brush the bagels with egg wash, add toppings if using, and bake until deeply golden brown.
Storage
Cool completely before storing. Freeze in a sealed bag with parchment between bagels to prevent sticking.
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