10 Sourdough Discard Bagels Flavors You'll Actually Want to Make

Imagine waking up to the aroma of freshly baked bagels, knowing you used that jar of sourdough discard sitting in your fridge! These sourdough discard bagels are chewy, flavorful, and surprisingly simple to make. I’ll never forget the first time I made them—my family thought I’d ordered from a fancy bakery.

The tangy undertone from the sourdough starter adds a depth of flavor that regular bagels just can’t match. If you loved my sourdough discard crackers, you’re going to flip for these bagels.

This recipe was produced fully by AI and was not cooked in our own kitchen. Honesty matters to us, and members of our community have shared positive experiences with other recipes on the site.

What are Sourdough Discard Bagels?

Ever wondered what to do with that sourdough starter you feed every week? Sourdough discard bagels are your delicious answer! They’re traditional New York-style bagels made with unfed sourdough starter, giving them that signature chew and subtle tang.

As they say, the way to a person’s heart is through their stomach, and these bagels prove it every single time. Don’t let that precious discard go to waste—turn it into breakfast gold!

Why You’ll Love These Sourdough Discard Bagels

Zero Waste Baking at Its Finest

These bagels transform what you’d normally throw away into something absolutely spectacular. The sourdough discard adds incredible flavor complexity and that perfect chewy texture we all crave in a great bagel.

Budget-Friendly Breakfast Solution

Making bagels at home costs a fraction of what you’d pay at a bakery. With basic pantry ingredients plus your discard, you’re looking at pennies per bagel. Plus, you control exactly what goes into them—no mystery ingredients here!

Endless Flavor Possibilities

From classic everything seasoning to creative sweet options, these bagels are your blank canvas. The mild tanginess of the sourdough pairs beautifully with both savory and sweet toppings. If you enjoyed experimenting with my sourdough discard pizza dough, you’ll love the versatility here. Ready to start your bagel-making adventure?

How to Make Sourdough Discard Bagels

Quick Overview

These bagels are surprisingly straightforward to make, even for beginners. The sourdough discard adds fantastic flavor without the long fermentation time of traditional sourdough. You’ll get chewy, golden bagels with that characteristic dense crumb and shiny crust.

Total Time Needed:

Prep Time: 20 minutes
First Rise: 1 hour
Shaping: 15 minutes
Second Rise: 30 minutes
Boiling & Baking: 25 minutes
Total: About 2.5 hours

Key Ingredients for Sourdough Discard Bagels

For the Base Dough:

1 cup (240g) sourdough discard, unfed
3½ cups (420g) bread flour
1 cup (240ml) warm water
2 tablespoons honey or maple syrup
2 teaspoons instant yeast
2 teaspoons salt
1 tablespoon olive oil

For Boiling:

2 quarts water
2 tablespoons honey or brown sugar
1 tablespoon baking soda (optional, for extra chew)

For Topping:

Your choice of seasonings (recipes below!)

Step-by-Step Instructions

How do I mix the bagel dough properly?

Start by combining your sourdough discard, warm water, and honey in a large mixing bowl. Stir until relatively smooth. Add the instant yeast and let it sit for about 5 minutes until slightly foamy. This activates the yeast and ensures a good rise.

Add the bread flour and salt to your wet ingredients. Mix with a wooden spoon until a shaggy dough forms. Turn the dough onto a lightly floured surface and knead for 8-10 minutes. The dough should be firm and slightly tacky but not sticky. This firmness is crucial for that characteristic bagel texture.

How long should I let the dough rise?

Place your kneaded dough in a lightly oiled bowl, turning once to coat all sides. Cover with a damp kitchen towel or plastic wrap. Let it rise in a warm spot for about 1 hour, or until nearly doubled in size. The sourdough discard slows the rise slightly compared to regular bagels, so be patient.

What’s the best way to shape bagels?

Once risen, punch down the dough and divide it into 8-10 equal pieces (about 110g each for standard-sized bagels). Roll each piece into a smooth ball by tucking the edges underneath.

To shape, poke your thumb through the center of each ball, then gently stretch the hole to about 2 inches in diameter. The hole will shrink during rising and baking, so make it larger than you think necessary. Place shaped bagels on a parchment-lined baking sheet, spacing them 2 inches apart.

Why do we boil bagels before baking?

Cover the shaped bagels and let them rest for 30 minutes. Meanwhile, preheat your oven to 425°F (220°C) and bring a large pot of water to a boil with honey and baking soda.

Boiling is what gives bagels their signature chewy crust and dense interior. Gently lower 2-3 bagels at a time into the boiling water using a slotted spoon. Boil for 30 seconds on each side, then remove and place back on the baking sheet.

How do I get those beautiful toppings to stick?

While the bagels are still wet from boiling, immediately sprinkle or dip them in your chosen toppings. The moisture acts as glue, helping seasonings adhere perfectly. Work quickly before the surface dries.

Bake for 20-25 minutes until deep golden brown. The internal temperature should reach about 200°F. Let them cool for at least 10 minutes before slicing—I know it’s hard to wait!

10 Sourdough Discard Bagel Flavors

Classic Everything Bagel

This is the bagel that started it all for me. The combination of seeds and aromatics creates an irresistible crust.

Topping Mix:

2 tablespoons sesame seeds
2 tablespoons poppy seeds
1 tablespoon dried minced garlic
1 tablespoon dried minced onion
2 teaspoons flaky sea salt

Mix all ingredients together and store in an airtight container. This makes enough for about 12 bagels. Dip the top of each boiled bagel into the mixture before baking.

Cinnamon Raisin Swirl

My kids request these every weekend. The sweet cinnamon sugar pairs beautifully with the tangy sourdough.

Modifications:

Add ½ cup raisins to the dough during the last minute of kneading
Mix 3 tablespoons sugar with 1 tablespoon cinnamon
After boiling, brush tops with melted butter and sprinkle generously with cinnamon sugar

Garlic Herb Paradise

These smell absolutely incredible while baking. Perfect for savory breakfast sandwiches.

Topping:

3 tablespoons dried Italian herbs (basil, oregano, thyme)
2 tablespoons garlic powder
1 tablespoon onion powder
1 teaspoon sea salt
1 teaspoon black pepper

Combine all ingredients. After boiling bagels, brush with olive oil and press the herb mixture onto the tops.

Sesame Seed Classic

Sometimes simple is best. These golden bagels remind me of traditional Jewish delis.

Preparation:

Use ½ cup white sesame seeds (or mix with black sesame for visual interest)
After boiling, roll the entire bagel in seeds or just sprinkle on top
The seeds will toast beautifully during baking, adding a nutty flavor

Jalapeño Cheddar Kick

For those who like a little heat with their breakfast. The cheese melts into crispy pockets of flavor.

Mix-ins:

Fold ¾ cup shredded sharp cheddar cheese into the dough
Add 2 diced jalapeños (seeds removed for less heat)
Top with extra cheese before baking
Watch carefully as cheese can burn—cover with foil if needed

Sweet Cinnamon Sugar

These taste like cinnamon rolls in bagel form. Absolutely divine toasted with cream cheese.

Coating:

Mix ⅓ cup granulated sugar with 2 tablespoons cinnamon
After boiling, brush bagels with melted butter
Roll generously in cinnamon sugar mixture
Add a light drizzle of honey before baking for extra caramelization

Poppy Seed Perfection

An understated classic that lets the sourdough flavor shine through.

Application:

Use ¼ cup poppy seeds
After boiling, brush with beaten egg white
Sprinkle poppy seeds evenly across the top
The egg wash creates a beautiful glossy finish

Rosemary Sea Salt Elegance

These sophisticated bagels feel fancy but require minimal effort. Perfect for brunch gatherings.

Topping:

3 tablespoons fresh rosemary, finely chopped
2 tablespoons flaky sea salt
1 tablespoon olive oil

Mix rosemary and salt. After boiling, brush bagels with olive oil and press the rosemary salt mixture onto tops.

Cranberry Orange Bliss

The bright citrus notes cut through the rich sourdough beautifully. These are my go-to for holiday mornings.

Additions:

Mix 1 tablespoon orange zest into the dough
Fold in ½ cup dried cranberries during final kneading
After baking, brush with a glaze of powdered sugar and orange juice

Za’atar Spice Adventure

This Middle Eastern-inspired flavor is surprisingly addictive. The blend of herbs and sumac creates complex, savory notes.

Topping:

3 tablespoons za’atar spice blend
2 tablespoons olive oil
1 teaspoon flaky salt

Combine za’atar and salt. After boiling bagels, brush generously with olive oil and sprinkle with the za’atar mixture.

What to Serve Sourdough Discard Bagels With

These bagels are incredibly versatile. For breakfast, pair them with cream cheese, smoked salmon, capers, and red onion for a classic lox situation. Scrambled eggs with avocado make another fantastic combination.

For lunch, they’re perfect for sandwiches. Try turkey, bacon, lettuce, and tomato. The everything bagels are particularly good with deli meats and cheese.

Sweet versions like cinnamon raisin are delicious with almond butter and sliced bananas. A simple schmear of butter and honey works beautifully on the plain versions.

Don’t forget beverages! Coffee is the classic pairing, but herbal tea or fresh orange juice complement the tanginess nicely.

Top Tips for Perfecting Sourdough Discard Bagels

Can I use all-purpose flour instead of bread flour?

You can, but bread flour is strongly recommended. The higher protein content creates better gluten development, giving you that characteristic chewy texture. If you must use all-purpose, expect slightly softer bagels.

Why is my dough too sticky or too dry?

Humidity affects flour absorption dramatically. Start with the recipe amounts, then add flour or water by the tablespoon as needed. The dough should be firm enough to hold its shape but not cracking. Trust your hands more than measurements.

How do I prevent the holes from closing up?

Make the holes much larger than seems reasonable—about 2-3 inches in diameter. They’ll shrink significantly during the final rise and baking. Don’t be timid here!

Can I make the dough ahead of time?

Absolutely! After the first rise, you can refrigerate the dough overnight. Let it come to room temperature for 30 minutes before shaping. This actually improves the flavor development.

What if I don’t have instant yeast?

Active dry yeast works too. Dissolve it in the warm water with honey and let it foam for 10 minutes before adding to the discard. You may need to extend rising times by 15-30 minutes.

How do I know when they’re done baking?

Look for a deep golden-brown color and an internal temperature of 200-205°F. They should sound hollow when tapped on the bottom. Underbaked bagels will be doughy in the center.

Storing and Reheating Tips

Store completely cooled bagels in an airtight container or plastic bag at room temperature for 2-3 days. They’ll stay relatively soft during this time, though the crust won’t be as crisp.

For longer storage, slice the bagels in half and freeze them in a freezer bag for up to 3 months. This makes toasting super convenient later. Frozen bagels toast directly from the freezer—no need to thaw.

To refresh day-old bagels, sprinkle them lightly with water and toast in a 350°F oven for 5-7 minutes. This restores some of the original texture and warmth.

Never refrigerate bagels as this accelerates staling. The cold temperature actually crystallizes the starch molecules, making them tough and dry.

For best results when freezing, wrap each bagel individually in plastic wrap, then place all wrapped bagels in a freezer-safe bag. This prevents freezer burn and makes grabbing single servings easy.

Frequently Asked Questions

Can I make bagels without sourdough discard?

You can make traditional bagels without discard, but you’ll lose that wonderful tangy flavor. Simply replace the discard with equal parts flour and water. However, since you’re here, I’m guessing you want to use that discard!

Do I have to boil the bagels?

Yes, boiling is essential for authentic bagel texture. Skipping this step results in bread rolls with holes, not bagels. The boiling gelatinizes the starches on the surface, creating that signature chewy crust.

How can I make my bagels more or less tangy?

The tanginess comes from your sourdough discard. Older, more sour discard creates tangier bagels. For milder flavor, use fresher discard. You can also adjust the amount—use ¾ cup for less tang or up to 1½ cups for more.

Why are my bagels flat and not puffy?

This usually indicates overproofing. Don’t let them rise too long after shaping. They should look slightly puffy but not doubled. Also ensure your yeast is fresh and active.

Can I make mini bagels with this recipe?

Definitely! Divide the dough into 16 pieces instead of 8-10. Reduce boiling time to 20 seconds per side and baking time to 12-15 minutes. Mini bagels are perfect for kids or party appetizers.

What’s the white film on my boiled bagels?

That’s just residue from the baking soda in the boiling water. It’s completely harmless and disappears during baking. If it bothers you, simply reduce or omit the baking soda.

How do I get a shinier crust?

Brush bagels with an egg wash (1 beaten egg with 1 tablespoon water) immediately after boiling and before adding toppings. This creates a glossy, professional-looking finish.

Can I use sourdough starter instead of discard?

Yes, but it’s unnecessary and wasteful of your active starter. Discard works perfectly here since the added yeast does the heavy lifting. Save your fed starter for naturally leavened breads.

Tips for Avoiding Common Bagel Baking Mistakes

Don’t skip weighing your dough portions. Unevenly sized bagels will bake at different rates, leaving some overdone and others underdone. A kitchen scale is your friend here.

Avoid making the dough too soft. Bagel dough should be noticeably firmer than regular bread dough. When in doubt, err on the stiffer side. You can always add a tiny bit more water, but adding flour after rising is problematic.

Don’t overcrowd the boiling pot. Bagels need space to float freely. Boiling too many at once drops the water temperature and prevents proper crust formation.

Never skip the second rise after shaping. Even though it’s short, this rest period allows the gluten to relax and prevents tough, dense bagels.

Resist the urge to open the oven door frequently. Each opening drops the temperature and extends baking time. Use the oven light to check on progress.

Don’t slice bagels while they’re still hot. The interior needs time to set properly. Cutting too early results in a gummy, compressed texture. Wait at least 10 minutes, preferably 20.

Nutrition Information

Nutrient	Per Bagel (Plain)
Calories	245
Protein	8g
Carbohydrates	48g
Fiber	2g
Sugar	4g
Fat	2g
Sodium	390mg

Note: Nutritional values vary based on size and toppings used. These values are estimates for one plain bagel from a batch of 8.

There’s something deeply satisfying about transforming sourdough discard into golden, chewy bagels. Each batch teaches you something new, and every flavor combination opens up possibilities.

Whether you’re team everything bagel or prefer sweet cinnamon sugar, these recipes will keep your discard jar empty and your family happy. Start with your favorite flavor, master the technique, then experiment boldly. Your weekend mornings will never be the same!