Discard Bagels

Sourdough Discard Bagels and My Work Lunch Wake-Up Call

Sourdough discard bagels became my accidental solution to a disturbing discovery at work. When I got promoted, I toured our company’s kitchen, and what I saw was horrifying. Dirty counters, wilting produce, and even rats after hours. It made me rethink every meal I’d eaten from that cafeteria. That day, I made a personal promise: never again. I started prepping lunches at home and discovered something unexpectedly satisfying—making homemade bagels using leftover sourdough discard.

Sourdough discard bagels quickly became part of my weekly meal prep. They’re chewy, tangy, and incredibly easy to make. With no added sugar and a protein boost from high-gluten flour, they’re a healthier, smarter swap for store-bought bagels. One batch fuels my week and freezes perfectly for quick breakfasts or satisfying lunchbox meals. If you’re also avoiding cafeteria roulette or just love a smart, homemade snack, this recipe might just change your lunch game.

Looking for more quick lunch recipes? Try my Banana Bread Cinnamon Crunch Bagels for another reliable office meal.

Why You’ll Love Sourdough Discard Bagels

Sourdough discard bagels are everything you want in a weekday staple: simple, tasty, and time-saving. You don’t need special tools, and the dough comes together in one bowl. The rise is forgiving, and you’ll only spend about 30 minutes hands-on. This is the ultimate make-ahead recipe that keeps your mornings easy and your lunches fuss-free.

They bake up chewy and golden, just like a bakery bagel—but without the sugar spike. These are naturally tangy, hearty, and freezer-friendly. Want to change it up? Add sesame, poppy seeds, or everything bagel seasoning for variety. Whether you’re prepping for the week or craving a weekend brunch, this recipe fits. And best of all, you’re putting the discard to good use instead of letting it go to waste.

If you like this, check out my Double Chocolate Chip Sourdough Bagels to pair with these bagels.

Ingredients & Nutritional Notes

Sourdough discard bagels require just a few pantry basics—and your sourdough discard, of course. The discard should be unfed and at room temperature, ideally from a 1:1 flour-to-water starter. If you’re using a thicker or thinner version, just adjust your water or flour slightly.

Core Ingredients:

• Bread Flour (4 cups) – High protein makes bagels chewy and satisfying.
• Sourdough Discard (200g) – Adds mild tang and cuts food waste.
• Instant Yeast (1 tsp) – Gives a predictable, consistent rise.
• Kosher Salt (2 tsp) – Balances and deepens flavor.
• Warm Water (1 ¼ cups) – Activates yeast and hydrates dough.
• Optional Toppings – Try sesame, poppy, or everything bagel mix.

These sourdough discard bagels are naturally free from added sugar if you skip the boil-stage sweetener—perfect if you’re following a low-sugar or diabetic-friendly plan. Want to go full King Arthur-style? Use their bread flour for the best structure and crumb.

Curious about sourdough discard cinnamon recipes, too? Don’t miss my Sourdough Discard Sandwich Bread.

How to Make Sourdough Discard Bagels (Step-by-Step)

Sourdough discard bagels are a low-fuss, high-reward bake—perfect for busy days. You only need one rise and a short boil before they hit the oven. The dough is forgiving and adapts to your starter’s texture. Here’s the process I use every week:

1. Mix the Dough: In a bowl or stand mixer, combine 4 cups bread flour, 1 tsp instant yeast, 2 tsp kosher salt, and 200g sourdough discard. Add 1¼ cups warm water. Mix until a smooth dough forms.
2. Knead: Knead for 4–5 minutes until the dough is smooth, elastic, and not sticky. You may add extra water or flour, one tablespoon at a time, based on your dough’s consistency.
3. First Rise: Transfer to an oiled bowl, cover, and let rise for 90 minutes or until doubled in size.
4. Shape: Divide into 8–10 equal portions. Roll into balls and poke a hole through each, gently stretching to form a bagel.
5. Second Rest: Cover the shaped bagels with a kitchen towel. Let it rest for 20 minutes.
6. Boil: Bring water and 2 tbsp sugar to a boil. Drop each bagel in for 15–30 seconds per side. They should float—this is called “passing the float test.”
7. Top & Bake: Transfer to a lined sheet. Brush with egg wash and add your toppings. Bake at 425°F for 18–22 minutes or until golden brown.

The chewy crust and soft interior make these bagels ideal for slicing and storing. Want a foolproof version? Check out my Sourdough Discard Banana Bread for beginners.

Essential Tools for Baking Sourdough Discard Bagels

Sourdough discard bagels don’t demand a lot of gear, but a few key tools make the job faster and cleaner. Here’s what I always use:

• Large Bowl or Stand Mixer – Either works. A mixer saves time, but hand mixing gives you a better feel for dough texture.
• Dough Scraper – Helps with cleaning, shaping, and portioning.
• Slotted Spoon – Crucial for handling bagels in boiling water.
• Parchment Paper or Silicone Baking Mat – Keeps the bagels from sticking.
• Cooling Rack – Allows even cooling to prevent sogginess.
• Kitchen Scale (Optional) – For precision. Especially helpful if making mini bagels.

For that rustic farmhouse on bagels look, hand-shape your dough and skip perfection. Let it be rough around the edges—it adds charm. If you’re just starting, browse my Breakfast Category.

Substitutions and Swaps for Sourdough Discard Bagels

Sourdough discard bagels are super adaptable. Whether you’re out of yeast, avoiding eggs, or want to customize toppings, this recipe bends easily:

• No Yeast? Use active sourdough starter (1:1 swap for discard) and extend rise times by 1–2 hours.
• No Egg? Skip the egg wash. Use water, melted butter, or plant milk to help toppings stick.
• Gluten-Free? This version isn’t tested gluten-free, but a 1:1 GF blend with xanthan gum may work.
• No Sugar? Yes, you can make sourdough discard bagels with no sugar, skip the boiled sugar, and don’t add any to the dough.
• Flavor Ideas: Cinnamon-raisin, garlic-onion, blueberry, everything bagel, just fold in ingredients during shaping or sprinkle toppings after boiling.

Making a variety for the freezer? Try my Quick Dessert to round out your lunch stash.

What to Serve with Sourdough Discard Bagels

Sourdough discard bagels are a blank canvas for delicious combinations, savory or sweet. Whether for lunch, breakfast, or post-workout fuel, they fit seamlessly into your routine.

• Protein-Packed Lunch: Pair with egg salad, tuna, or smoked salmon and arugula. Add a pickle on the side for crunch.
• Classic Breakfast: Toast and top with cream cheese, peanut butter, or a fried egg for a high-protein breakfast.
• Quick Snack: Spread hummus or avocado, sprinkle some microgreens, and you’ve got a mid-day energy boost.
• Soup Companion: Serve with winter soups like tomato or lentil to soak up every drop.
• Family Lunch: Slice into sandwiches with roasted veggies and tahini dressing.

These bagels are also perfect for lunchbox meals. Prep and freeze them ahead so you always have a tasty base ready to go. For more ideas, try my blackseed bagels or Mini Pancakes for variety.

Sourdough Discard Bagels: A Smart, Budget-Friendly Way to Bake Better

Sourdough discard bagels are proof that you don’t need fancy ingredients or hours to make bakery-style bread at home. With just flour, water, discard, and yeast, you’ll bake golden, chewy bagels that taste like weekend indulgence but cost next to nothing.

They freeze well, adapt to your flavor cravings, and make every lunch feel homemade—because it is. You’ll love the texture, the tang, and the satisfaction of turning “discard” into something special. Plus, you’ll never need to waste your starter again.

If you’re new to sourdough, start here. And for more ways to use discard, check out my Rise Bagel or bagel crust.

FAQ: Sourdough Discard Bagels