After perfecting this sourdough bagel recipe through countless test batches in our kitchen, I'm excited to share our tried-and-true method. Max calls these "chewy bread donuts," and they've become our weekend baking tradition.
More Than Just Regular Bagels
This sourdough discard bagel recipe evolved from my search for the perfect way to use extra starter. The result? Bagels with that distinctive sourdough tang and perfect chewy texture that'll make you forget about store-bought versions.
Why You Will Love This Recipe
What makes these bagels special:
- Uses active starter or discard
- Perfect chewy texture
- Crispy crust
- Customizable toppings
- Make-ahead friendly
Mom Note: Max loves helping shape the bagel holes - though sometimes they end up more square than round!
Jump to:
- More Than Just Regular Bagels
- Why You Will Love This Recipe
- Ingredients for Sourdough Bagels Recipe
- How To Make Sourdough Bagels
- Substitutions for Sourdough Bagels
- Sourdough Bagels Recipe Variations
- Equipment for Sourdough Bagels
- Storage Tips
- Rachel's Sourdough Secret
- Time for Some Bagel Magic!
- Frequently Asked Questions
- Related
- Pairing
- Easy sourdough bagel Recipe
Ingredients for Sourdough Bagels Recipe
For the Dough:
- Active sourdough starter
- Bread flour
- Water
- Salt
- Honey or malt syrup
- Vital wheat gluten (optional)
For Boiling:
- Large pot of water
- Baking soda
- Honey or malt
Topping Options:
- Everything bagel seasoning
- Sesame seeds
- Poppy seeds
- Dried onion/garlic
- Sea salt flakes
Why These Ingredients Matter:
Your sourdough bagel recipe needs high-protein bread flour for proper chewiness. The active starter provides flavor and lift, while boiling in honey water creates that signature crust. Max's favorite part? Sprinkling "all the seeds on top!"
See recipe card for quantities.
How To Make Sourdough Bagels
Start Time: Evening Before
- Mix & Initial Rise:
- Combine starter, flour, water
- Knead 10-12 minutes
- Rest 30 minutes
- Add salt, honey
- Bulk ferment 4-12 hours
Morning Steps:
- Shape Bagels:
- Divide into 8 pieces
- Form tight balls
- Poke holes, stretch
- Place on parchment
- Rest 1-2 hours
- Boiling Process:
- Heat water, add honey
- Boil 1 minute each side
- Remove with strainer
- Add toppings quickly
- Baking:
- 425°F oven
- 20-25 minutes
- Rotate halfway
- Cool on rack
Pro Tip: Watch the boiling time carefully - longer means chewier crust. Max uses his timer and announces "bagel fishing time!" when each batch needs flipping.
Substitutions for Sourdough Bagels
Flour Options:
This sourdough bagel recipe works with:
- Bread flour → All-purpose (reduce water)
- White flour → Whole wheat (up to 25%)
- Regular flour → High-protein flour
- Specialty flours → Mixed ratios
Starter Variations:
Your sourdough discard bagel recipe can use:
- Active starter → Discard (longer ferment)
- Fresh starter → Refrigerated (bring to room temp)
- 100% hydration → Adjust water accordingly
- Rye starter → White starter
Sweetener Options:
- Honey → Barley malt syrup
- Malt → Molasses
- Sugar → Maple syrup
- Liquid → Dry malt powder
Boiling Additions:
For classic sourdough bagels:
- Regular water → Mineral waterer with a similar recipe that fits a different diet.
- Baking soda → Lye (professional method)
- Honey → Malt syrup
- Plain water → Beer
When adapting this sourdough bagel recipe, maintain total hydration levels for proper texture. As my Sister says, "The dough should feel like play-dough, Sis!"
Sourdough Bagels Recipe Variations
Classic Favorites:
- Everything Bagel: • Garlic and onion • Poppy and sesame • Salt flakes • Dried herbs
- New York Style: • Plain with salt • Double seeds • Extra chewy crust • Dark exterior
Savory Spins:
For unique sourdough bagel recipe ideas:
- Jalapeño Cheddar
- Sundried Tomato
- Rosemary Garlic
- Everything Seasoning
Sweet Options:
Transform your sourdough bagels:
- Cinnamon Raisin
- Blueberry
- Chocolate Chip
- Apple Cinnamon
Pro Tip: For the best sourdough discard bagel recipe results, add mix-ins during final kneading. Max's current favorite? Our "pizza bagels" with herbs and cheese!
Equipment for Sourdough Bagels
Must-Have Tools:
- Stand mixer with hook (or strong arms!)
- Large mixing bowl
- Digital scale
- Parchment paper
- Large pot for boiling
- Baking sheets
- Spider strainer
- Cooling rack
Pro Equipment:
- Dough scraper
- Banneton baskets
- Lame for scoring
- Pizza stone
- Spray bottle
- Thermometer
- Dutch oven
For Your Sourdough Bagel Recipe Success:
- Digital scale (crucial for sourdough accuracy)
- Spider strainer (for safe bagel fishing)
- Sharp blade (for scoring)
- Heavy-bottom pot (prevents burning)
Mom's Story: Our spider strainer has a special name - Max calls it the "bagel fishing net" after watching me rescue floating sourdough bagels one morning!
Storage Tips
Fresh Storage:
- Room temp: 1-2 days
- Paper bag storage
- Avoid plastic bags
- Cut side down
Freezing Options:
- Same Day:
- Cool completely
- Slice first
- Double wrap
- Freeze up to 3 months
- Individual Bagels:
- Wrap separately
- Freezer bag
- Label with date
- Thaw as needed
Reheating:
- Frozen: Toast directly
- Room temp: Light toast
- Sliced before freezing
- Avoid microwave
Pro Tip: These sourdough bagels freeze beautifully. I always make a double batch - half for now, half for those "Mom, I need breakfast!" emergencies.
Rachel's Sourdough Secret
Let me share something special about this sourdough bagel recipe that my sister Rachel discovered during a FaceTime baking session. While teaching me her technique, she accidentally left her dough in a steamy bathroom after someone's shower. The extra humidity created the most amazing texture we'd ever seen!
Now, whenever I make these sourdough bagels, I place the covered dough bowl in our bathroom during Max's shower time. The steam helps develop a beautiful gluten structure that makes the bagels extra chewy. Rachel calls it our "spa treatment for happy bagels."
Here's the technique: Let the dough rest in the steamy room for 20 minutes during its final rise. The moisture in the air helps create that perfect New York-style crust that makes these sourdough discard bagels so special.
Time for Some Bagel Magic!
Now you've got all the secrets for perfect sourdough bagels - from Rachel's steam trick to that crucial boiling technique. Whether you're a sourdough beginner or seasoned baker, these bagels will make your kitchen smell like a cozy bakery.
For more baking adventures, try our Banana Bread Recipe 2 bananas , Homemade Gluten-Free Zucchini Bread, or the flaky and buttery Swiss Gipfeli Recipe.
Follow us on Social Media and Share your bagel creations with us, My Family loves seeing your "bagel donuts" (especially the slightly wonky ones!)
Rate this sourdough bagel recipe and join our baking family!
Need answers about sourdough baking? Check our FAQ section below.
Frequently Asked Questions
Are sourdough bagels healthy?
Yes, sourdough bagels can be a healthier option compared to regular bagels! The natural fermentation process of sourdough breaks down gluten and phytic acid, making it easier to digest and increasing nutrient absorption. Plus, sourdough has a lower glycemic index, which helps maintain stable blood sugar levels.
Are sourdough bagels a thing?
Absolutely! Sourdough bagels are a delicious twist on the classic bagel, combining the chewy texture of a traditional bagel with the tangy flavor of sourdough. They’ve gained popularity among home bakers and bagel enthusiasts alike.
What toppings go on a sourdough bagel?
The possibilities are endless! Classic toppings include cream cheese, smoked salmon, avocado, or butter. For a sweeter option, try almond butter, honey, or jam. You can also go gourmet with toppings like everything bagel seasoning, sun-dried tomatoes, or herbed goat cheese.
How many carbs are in sourdough bagels?
A typical sourdough bagel contains around 50-60 grams of carbs, depending on the size and ingredients used. While they are carb-dense, the fermentation process makes them easier to digest and more nutrient-rich than regular bagels.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with sourdough bagel recipe:
Easy sourdough bagel Recipe
Equipment
- 1 Stand mixer with hook (Optional but helps with kneading)
- 1 Large mixing bowl (For dough mixing and fermentation)
- 1 Digital scale (For precise ingredient measurements)
- 1 Parchment paper (Prevents sticking)
- 1 Large pot (For boiling bagels)
- 1 Spider strainer (Helps lift bagels from boiling water)
- 1 Baking Sheet (For baking)
- 1 Cooling rack (Ensures bagels cool evenly)
Ingredients
- 100 g Active sourdough starter - Or discard (adjust fermentation time)
- 500 g Bread flour - High-protein flour for chewiness
- 250 g Water - Adjust as needed based on hydration
- 10 g Salt - Fine sea salt works best
- 15 g Honey - Or malt syrup for deeper flavor
- 5 g Vital wheat gluten - Optional for extra chewiness
- 2 tablespoon Baking soda - For boiling water enhances crust
- 1 tablespoon Honey - For boiling water adds color & shine
Instructions
Mix Dough:
- Combine sourdough starter, flour, water, and honey in a mixing bowl.
- Knead by hand for 10-12 minutes or use a stand mixer for 5-6 minutes.
- Let rest for 30 minutes.
Bulk Fermentation:
- Add salt and knead for another minute.
- Cover and ferment at room temperature for 8-12 hours, until dough has doubled.
Shape Bagels:
- Divide dough into 8 equal pieces and roll into tight balls.
- Poke a hole in the center of each ball and stretch into a bagel shape.
- Place on parchment-lined baking sheet and let rest for 1-2 hours.
Boil Bagels:
- Bring a large pot of water to a rolling boil.
- Add honey and baking soda.
- Boil bagels for 1 minute per side.
- Remove with spider strainer and place back on the sheet.
Add Toppings:
- While bagels are still wet, sprinkle desired toppings.
Bake:
- Preheat oven to 425°F (220°C).
- Bake for 20-25 minutes, rotating halfway for even browning.
- Remove and cool on a wire rack.
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