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This sourdough discard bagel recipe uses 150 g of unfed discard, 360 g of bread flour, and 180 g of water to make eight chewy bagels with a short proof, a brief baking-soda boil, and a crisp, browned crust.
📋 Table of Contents
Sourdough Discard Bagels at a Glance
| Detail | Amount or cue |
|---|---|
| Yield | 8 bagels, approximately 105–110 g each |
| Unfed sourdough discard | 150 g, assumed to be 100% hydration |
| Flour | 360 g strong bread flour |
| Water | 180 g, plus up to 10 g if needed |
| Hydration | Approximately 57% baker’s hydration, including the discard |
| Salt | 10 g fine salt |
| Sweetener | 20 g barley malt syrup, honey, or brown sugar |
| Boiling time | 45–60 seconds per side |
| Baking time | 20–24 minutes at 220°C / 425°F |
Because the discard is included for flavor rather than primary leavening, this recipe also uses 7 g of instant yeast. The result is more predictable than relying on an unfed starter to raise a low-hydration dough.
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View on AmazonIngredients
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- 150 g unfed sourdough discard, ideally 3–7 days old and refrigerated
- 360 g bread flour, preferably with 12–14% protein
- 180 g lukewarm water, approximately 30–35°C / 86–95°F
- 7 g instant yeast
- 20 g barley malt syrup, honey, or brown sugar
- 10 g fine salt
- 1 teaspoon neutral oil for the bowl
For the boiling water, use 2.5–3 litres of water and add 1 tablespoon of barley malt syrup, honey, or brown sugar. If you prefer a more pronounced pretzel-like crust, add 1 tablespoon of baking soda instead, but do not use both a large amount of sweetener and baking soda; the surface can brown too quickly.
Why the Measurements Matter
Bagel dough is intentionally stiff. The combined flour in this formula is about 435 g: 360 g from the added flour plus approximately 75 g from 150 g of 100%-hydration discard. The combined water is about 255 g: 180 g added water plus approximately 75 g from the discard. That gives roughly 59% total hydration before accounting for small differences in flour absorption.
This relatively low hydration makes dough that is firm enough to hold a hole during boiling. Adding much more water can produce softer, puffier rolls rather than dense, chewy bagels. Flour varies, however, so reserve 10 g of the water and add it only if the dough remains dry after several minutes of kneading.
How to Make the Sourdough Discard Bagel Recipe
1. Mix and rest the dough
Combine the discard, 170 g of the water, yeast, and sweetener in a large bowl. Add the bread flour and mix until no dry patches remain. Cover and rest for 10 minutes. This short rest hydrates the flour and reduces the effort needed to knead the stiff dough.
Add the salt and knead by hand for 8–10 minutes, or in a stand mixer fitted with a dough hook for 6–8 minutes on low speed. The finished dough should feel smooth, dense, and only slightly tacky. If it crumbles or will not come together, add the reserved water 5 g at a time.
2. Bulk proof
Shape the dough into a ball, place it in a lightly oiled bowl, and cover it. Let it proof at approximately 24–27°C / 75–81°F for 60–90 minutes.
Do not wait for the dough to double. A 30–50% increase in volume, a smoother surface, and a little spring when pressed are better cues. Cold discard can lengthen this stage by 15–30 minutes. If your kitchen is cool, place the covered bowl in a switched-off oven with the light on, provided the oven is not warm enough to melt or heat the dough.
3. Divide and shape
Turn the dough onto a clean work surface and divide it into eight pieces. For consistent bagels, weigh the entire dough and divide the total by eight; the target will usually be about 105–110 g per piece.
Shape each piece into a tight ball. Push a thumb through the centre, then rotate the dough around two fingers until the opening is approximately 3–4 cm wide. Make the hole slightly larger than you think necessary because it will narrow during proofing and boiling.
Set the shaped bagels on a parchment-lined tray lightly dusted with flour or cornmeal. Cover them and proof for 25–40 minutes at room temperature. They should look slightly puffy but still feel resilient. Overproofed bagels may wrinkle or collapse when moved; underproofed bagels often float poorly and bake up dense.
4. Check the proof with a float test
Place one shaped bagel in a bowl of cool water. If it floats within about 10 seconds, the batch is ready to boil. If it sinks, dry it carefully, return it to the tray, and proof for another 10 minutes before testing again.
The float test is useful but not absolute. A bagel can float because of a trapped air pocket, so also consider its volume and spring. If the dough has expanded dramatically and feels fragile, begin boiling rather than extending the proof.
5. Boil briefly
Heat the water to a steady simmer, not a violent boil. Stir in the malt syrup, honey, or brown sugar. Boil two or three bagels at a time so the water temperature does not drop sharply.
Boil for 45–60 seconds on the first side, turn with a slotted spoon, and boil for another 45–60 seconds. A shorter boil gives a thinner crust and more oven expansion; a longer boil produces a more substantial, chewy exterior. Drain each bagel well before returning it to the lined tray.
6. Add toppings and bake
While the bagels are wet, add sesame seeds, poppy seeds, dried onion, coarse salt, or an everything-style seasoning. Toppings adhere better before the surface dries.
Bake at 220°C / 425°F for 20–24 minutes, rotating the tray after 12 minutes if your oven browns unevenly. The bagels should be deeply golden and feel firm when lifted. For a more reliable doneness check, aim for an internal temperature of approximately 93–96°C / 200–205°F.
Cool on a rack for at least 20 minutes before slicing. Cutting immediately can compress the interior and make it seem gummy even when the bagels are fully baked.
Timing Choices for Different Schedules
| Schedule | Method | Expected result |
|---|---|---|
| Same morning | Mix, proof 60–90 minutes, shape, proof 25–40 minutes, boil, and bake | About 3–4 hours including cooling |
| Overnight | After shaping, cover and refrigerate for 8–16 hours | More developed flavor and convenient morning baking |
| Longer cold rest | Refrigerate shaped bagels up to 24 hours | Stronger sourdough character, but greater risk of overproofing |
For an overnight batch, refrigerate the shaped bagels promptly rather than leaving them at room temperature first. In the morning, test one cold bagel in water. If it floats, boil directly from the refrigerator. If it sinks, let the tray sit at room temperature for 20–40 minutes and test again.
Common Problems and Adjustments
- Bagels are dense inside: The dough may have been underproofed, the yeast may be old, or the water may have been too hot and damaged the yeast. Allow a clear 30–50% rise during bulk proof.
- Bagels lose their shape in the water: They may be overproofed or too wet. Reduce the added water by 10–15 g next time and handle them gently.
- The crust is pale: Check that the oven is fully preheated and that the boiling water contains a little malt syrup, honey, or sugar. Bake until deeply golden rather than stopping at light tan.
- The crust is tough: The bagels may have boiled too long or baked too far. Try 30–45 seconds per side and check them a few minutes earlier.
- The flavour is sharply sour: Older discard contributes more acidity. Use fresher discard, shorten the refrigerator rest, or replace 25–50 g of the discard with active starter or water.
Storage, Freezing, and Cleanup
Store cooled bagels in an airtight bag or container for up to 2 days at room temperature. For longer storage, slice them before freezing and use them within approximately 2–3 months for the best texture. Toast directly from frozen; thawing at room temperature can make the crust leathery.
The most troublesome cleanup usually comes from the boiling pot, where malt syrup or sugar can stick to the sides. Soak the cooled pot in hot water before scrubbing. Parchment can be reused for the same batch if it remains clean, but discard it if it is saturated with syrup or scorched. A wire rack prevents condensation from softening the bottoms while the bagels cool.
Frequently Asked Questions
Can I make these bagels without yeast?
Yes, but the result will be less predictable. Use mature, active sourdough starter in place of unfed discard and allow a substantially longer bulk fermentation, often 4–8 hours depending on temperature and starter strength. The dough is ready when visibly expanded and aerated, not according to the clock alone.
Can I use all-purpose flour?
Yes. The bagels will usually be a little less chewy because all-purpose flour often contains less protein than bread flour. Hold back 10 g of the water at mixing, then add it only if the dough feels excessively dry.
Is sourdough discard bagel dough suitable for pets?
No. These bagels are a human food, and the raw dough is particularly unsafe for dogs and cats because fermenting dough can expand and produce alcohol. Keep discard, raw dough, boiling water, sweeteners, and finished bagels away from pets, and contact a veterinarian promptly if an animal eats raw yeast dough.
