Description
These sourdough discard bagels are chewy, golden, and meal-prep friendly—made with simple pantry staples and no added sugar. A smarter lunch upgrade from your leftover starter.
Ingredients
Scale
- 4 cups bread flour (high protein for best chew)
- 200g sourdough discard (unfed, room temp)
- 1 tsp instant yeast
- 2 tsp kosher salt
- 1¼ cups warm water
- 2 tbsp sugar (for boiling stage – optional)
- Optional toppings: sesame seeds, poppy seeds, everything bagel seasoning
Instructions
- In a large bowl or mixer, combine flour, yeast, salt, sourdough discard, and warm water. Mix into a soft, smooth dough.
- Knead for 4–5 minutes until elastic. Adjust with water/flour if needed.
- Transfer to a greased bowl, cover, and let rise for 90 minutes or until doubled.
- Divide into 8–10 pieces, roll into balls, poke holes, and stretch gently into bagels.
- Cover and rest for 20 minutes.
- Bring water and sugar to a boil. Boil bagels 15–30 seconds per side until they float.
- Place on lined baking sheet. Brush with egg wash (or alternative) and add toppings.
- Bake at 425°F for 18–22 minutes until golden. Cool on rack before slicing.
Notes
These bagels freeze well, are sugar-optional, and ideal for batch prepping lunches. Want to go rustic? Hand-shape and top with flaky salt for that farmhouse finish. Use King Arthur Bread Flour for optimal texture.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Lunch
- Method: Bake
- Cuisine: Homemade
Nutrition
- Serving Size: 1 bagel
- Calories: 210
- Sugar: 2g
- Sodium: 270mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 0.5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 0mg
Keywords: sourdough discard bagels, work lunch, bagel prep, discard recipe, bakery-style bagels, homemade bagels