Easy Sourdough Bagels (Using Discard or Starter) Recipe
This easy sourdough bagel recipe is perfect for using up your sourdough starter or discard. These homemade bagels are simple to make, chewy, and flavorful, much better than store-bought options. Whether using an active starter or discard with yeast, this recipe provides clear instructions for delicious American-style bagels.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 50 minutes (using yeast) or up to overnight for sourdough starter method
- Yield: 10-12 bagels 1x
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Dough Ingredients
- 100g Sourdough Starter (bubbly fed starter or discard)
- 500g Bread Flour
- 250g Water
- Pinch of yeast (only if using sourdough discard)
- 30g Sugar
- 10g Salt
For Boiling
- 2 quarts Boiling Water
- 1 tbsp Honey
Optional Toppings
- Everything Bagel seasoning
- Sesame seeds
- Dried onions
- Parmesan cheese
- Cinnamon sugar
- Minced onion
- Asiago cheese
Instructions
- Prepare Dough: Using a stand mixer, combine water, sourdough starter, yeast (if using discard), and sugar. Mix to roughly combine. Add bread flour and salt, mixing on low speed until combined. Increase to medium speed and knead for 2 minutes, then reduce speed and knead for 8-10 minutes until dough is smooth and elastic.
- First Rise (if using yeast): Place dough in a covered container in a warm place and let it rise until doubled in size, approximately 1-2 hours. For fed sourdough starter, let dough bulk ferment overnight at room temperature wrapped in a container with a lid.
- Shape Bagels: Divide dough into 10-12 equal portions (about 80g each for 12 bagels). Roll each piece into a round ball. Using your thumb, poke a hole through the center and gently stretch the dough to form a bagel shape.
- Second Rise: Place shaped bagels on a baking sheet lined with parchment or silicone mat. Cover with plastic wrap or towel and let them rise until nearly doubled in size, about 1 to 1.5 hours in a warm area.
- Boiling Preparation: Preheat the oven to 400°F (204°C). Bring 2 quarts of water and 1 tablespoon honey to a boil in a large pot.
- Boil Bagels: Gently place two bagels at a time into the boiling water to avoid deflation. Boil for 20-30 seconds for regular chewiness or up to 2 minutes for chewier bagels. Remove with a slotted spoon and place on a greased baking sheet or silicone mat.
- Add Toppings: While still wet, sprinkle your desired toppings such as everything bagel seasoning, sesame seeds, dried onions, parmesan cheese, or cinnamon sugar over the bagels.
- Bake: Bake bagels in the preheated oven at 400°F for 20-25 minutes or until golden brown and cooked through.
- Cool and Store: Allow bagels to cool completely on a cooling rack before slicing. Store in a plastic bread bag for 3-4 days or freeze for longer keeping.
Notes
- If using sourdough discard, add a pinch of yeast to help with rising.
- The dough requires a longer fermentation if using a fed sourdough starter; plan ahead for an overnight bulk ferment.
- Boiling time controls chewiness; boil longer for chewier bagels.
- Experiment with toppings for flavor variations.
- Use a stand mixer with a dough hook for best kneading results.
- Store cooled bagels in an airtight container or freezer to maintain freshness.
Keywords: bagel recipe, bagels, sourdough bagels, homemade bagels, easy bagels, sourdough starter recipes
