Can I use active sourdough starter instead of discard?

Yes, you can! Your bagels might rise a bit faster with an active starter, but the flavor, taste, and recipe steps remain the same. Keep a close eye on rise times, as they might be shorter, and you want to avoid over-proofing your bagels.

Can I make these sourdough bagels without commercial yeast?

Absolutely! You’ll need to use an active, bubbly starter that doubles within 4-6 hours of feeding. Ensure your starter has been fed within the past 12-24 hours. To omit the yeast, you’ll also need a longer rise time (with the first rise). This first rise typically takes 8-12 hours with sourdough.

Can I use all-purpose flour instead of bread flour for sourdough bagels?

Yes, but your bagels will have a slightly different texture. They will be a little less dense and chewy.

Sourdough Bagels Recipe

Turn your sourdough discard into chewy homemade bagels in under 3 hours! This beginner-friendly recipe makes 8 perfect bagels with simple ingredients.

Ingredients

For the dough:

• ¾ cup sourdough discard (200g, room temperature)
• 1 cup warm water (240g, 95-110°F)
• 4 cups bread flour (500g, see notes for substitution)
• 3 tablespoons granulated sugar (40g, or honey)
• 2 teaspoons kosher salt (10g)
• 2 ¼ teaspoons instant yeast (7g)

For the boiling water bath:

• 8 cups water
• 2 tablespoons honey or sugar
• 1 tablespoon baking soda

For the egg wash:

• 1 large egg
• 1 tablespoon water

Optional toppings:

• Everything bagel seasoning
• Sesame seeds
• Poppy seeds
• Dried onion flakes
• Flaky sea salt
• Shredded cheddar cheese

Instructions

1. Combine the sourdough discard and warm water in the bowl of a stand mixer fitted with the dough hook. Whisk together until the mixture turns milky. Next, add the bread flour, sugar, salt, and instant yeast. Mix on low speed for 2 minutes until the ingredients come together into a shaggy dough.
2. Increase the speed to medium and let the stand mixer knead the dough for 6-8 minutes until the dough is smooth and slightly tacky to the touch. The dough will be quite stiff and may pull away from the sides of the bowl. This is normal for bagel dough. If kneading by hand, turn the dough out onto a lightly floured surface and knead for 8-10 minutes.
3. Lightly oil a large bowl and place the dough inside. Turn to coat all sides with oil. Cover with a damp kitchen towel or plastic wrap. Let it rise in a warm spot for 90 minutes to 2 hours, until nearly doubled in size.
4. Line a baking sheet with parchment paper and lightly dust with cornmeal or flour. Turn the dough out onto a clean work surface. Divide into 8 equal pieces (each piece should weigh about 125g or 4.4 oz). Roll each piece into a smooth ball.
5. To shape each bagel, poke your thumb through the center of the dough ball to create a hole. Gently stretch and rotate the dough around your pointer fingers to create a ring about 2-3 inches in diameter. Place shaped bagels on the prepared baking sheet, spacing them about 2 inches apart.
6. Cover the shaped bagels loosely with a damp towel and let rest for 15-20 minutes while you preheat the oven and prepare the boiling water.
7. Preheat your oven to 425°F. Line a second baking sheet with parchment paper. In a large pot, bring 8 cups of water to a rolling boil. Add the honey (or sugar) and baking soda. The water will bubble up, so be careful.
8. Working with 2-3 bagels at a time, carefully lower them into the boiling water using a slotted spoon. Boil for 30-45 seconds on the first side, flip, and boil for another 30-45 seconds on the second side. Remove with the slotted spoon, letting excess water drain, and place on a parchment-lined baking sheet.
9. While the bagels are still wet from boiling, brush with egg wash (1 egg beaten with 1 tablespoon water). Immediately sprinkle with your desired toppings. The wet surface help the toppings stick.
10. Bake for 20-25 minutes, rotating the pan halfway through, until the bagels are deeply golden brown on top. For extra browning, you can turn on the broiler for the last 1-2 minutes, watching carefully to prevent burning.
11. Transfer bagels to a cooling rack and let cool for at least 10 minutes before slicing. Serve warm or at room temperature.

Recipe Notes

• Nutritional facts calculated without toppings
• Bread flour is recommended for the best chewy texture, all-purpose flour can be substituted but may result in a slightly less chewy bagel

Discard notes:

• Older, tangier discard will give more sourdough flavor
• Fresh discard will be milder
• Can use discard straight from the fridge (may slow rise time slightly)
• Can substitute with active, fed starter for more rise without yeast, will require a longer rise time, typically 8-12 hours.

Recipe tips:

• Yeast activation: No need to bloom the instant yeast separately. It can go right into the dough with the other dry ingredients.
• Kneading test: The dough should feel smooth and spring back when poked. It won’t be as elastic as pizza dough, but it shouldn’t be crumbly and dry.
• Shaping tip: Make the holes bigger than you think you need to. They will close up significantly during boiling and baking.
• Water test: To check if your bagels are ready to boil, place one in a bowl of cold water. If it floats, they’re ready. If it sinks, let them rest a bit longer.
• Even browning: Rotate the baking sheet halfway through baking for even color on all bagels.
• Don’t skip the boil: Boiling is what gives bagels their signature chewy crust and shiny exterior.

Storage instructions:

• Room temperature: Store in an airtight container or bread bag at room temperature for up to 2 days. They’re best eaten fresh.
• Refrigerator: Not recommended, as bagels will dry out and become stale faster in the fridge.
• Freezer: Slice bagels in half before freezing. Place in a freezer bag with parchment paper between layers. Freeze for up to 3 months. Toast directly from frozen.
• Reheating: Toast sliced bagels or warm whole bagels in a 350°F oven for 5-7 minutes.