Sourdough Discard Bagels (Easy Chewy Homemade Bagels)

Name: Greek Yogurt Bagels
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 cup plain Greek yogurt (full-fat or low-fat both work); 1 cup self-rising flour (or 1 cup all-purpose flour plus 1.5 tsp baking powder and 0.25 tsp salt); 1 egg (for brushing (optional)); everything bagel seasoning (or sesame seeds, optional topping)

Introduction: Why You’ll Love These Sourdough Discard Bagels

If you’re holding a jar of sourdough discard and wondering what to do with it, here’s your answer. These sourdough discard bagels deliver that classic chewy crust with a subtle tang that only natural fermentation brings. No waste. No complex steps. Just golden, bakery-style results from ingredients you already have.

Close-up of golden sourdough discard bagels topped with everything seasoning on a cooling rack — Golden sourdough discard bagels cooling fresh out of the oven

Jump to Recipe

Whether you’re a seasoned sourdough keeper or just tired of tossing your discard, this recipe gives it new purpose. It’s easy enough for beginners, flexible enough for flavor lovers, and satisfying enough to make again and again. Expect chewy outsides, tender insides, and the kind of homemade aroma that makes it hard to wait for them to cool.

Ingredients for Sourdough Discard Bagels

To get the signature chew and subtle tang of sourdough discard bagels, these ingredients are all you need:

1 cup sourdough discard, unfed and at room temperature
1 cup warm water, around 100°F
2 teaspoons active dry or instant yeast
4 cups bread flour
2 tablespoons granulated sugar
2 teaspoons salt
1 tablespoon neutral oil, such as vegetable or canola
Water for boiling
2 tablespoons honey or barley malt syrup for boiling water
Optional toppings like sesame seeds, poppy seeds, or everything seasoning

Bread flour is key to creating the strong gluten network that gives bagels their dense yet springy structure. The honey or barley malt syrup in the boiling water helps with both crust color and flavor depth.

If you want to try sourdough discard everything bagels or other flavor variations, this base gives you room to experiment.

How To Make Sourdough Discard Bagels Step by Step

Making sourdough discard bagels is a straightforward process that combines traditional bagel shaping with a few sourdough techniques. Follow these steps for chewy, golden perfection.

Mix the Dough

In a large bowl, stir together the sourdough discard, warm water, sugar, and yeast. Let it sit for five minutes until foamy. Add the bread flour, salt, and oil. Mix until a shaggy dough forms. Knead by hand or with a mixer until smooth and slightly tacky.

Let the Dough Rise

Place the dough in a lightly oiled bowl. Cover with a towel and let it rise in a warm spot for one hour or until doubled in size.

Shape the Bagels

Punch down the dough and divide into eight equal pieces. Roll each into a ball, then poke a hole through the center with your thumb. Gently stretch to form a ring. Let the shaped bagels rest on a parchment-lined sheet for fifteen minutes.

Boil for Crust and Chew

Bring a large pot of water to a gentle boil. Stir in honey or barley malt syrup. Boil the bagels in batches for thirty seconds per side. This step sets the crust and helps create the dense, chewy texture that defines sourdough discard bagels.

Bake Until Golden

Place boiled bagels back on the baking sheet. Add toppings while still damp. Bake in a preheated oven at 425°F for twenty to twenty-two minutes, rotating the tray halfway for even color. Let them cool before slicing.

Fresh sourdough discard bagels with everything topping cooling on wire rack — Chewy sourdough discard bagels cooling on a rack after baking

Tips for Perfect Sourdough Discard Bagels Every Time

Getting sourdough discard bagels just right comes down to a few small details. These tips help you avoid common mistakes and boost your chances of chewy, bakery-style results.

Use bread flour instead of all-purpose. The extra protein gives structure and chew, which is what sets bagels apart from regular rolls.

Boil the shaped dough before baking. This step is not optional. It locks in the bagel shape, sets the crust, and helps form that shiny exterior.

Do not overproof the dough. If your bagels puff up too much before boiling, they can collapse or turn flat in the oven. Keep an eye on rising times and test the dough with a gentle poke.

Weigh your ingredients. Measuring by grams gives more consistent results, especially when working with sticky discard and flour types that absorb moisture differently.

Let the bagels cool on a wire rack. Cutting too early can lead to gumminess inside and a soggy crust outside. Give them at least ten minutes to settle.

Variations: Sourdough Discard Everything Bagels and More

Once you master the base recipe for sourdough discard bagels, you can get creative with flavors and textures. These simple variations let you customize your batch to suit different cravings or dietary needs.

Sourdough Discard Everything Bagels
Before baking, press each boiled bagel into a mix of sesame seeds, poppy seeds, dried garlic, onion flakes, and coarse salt. This classic blend adds crunch and bold flavor with minimal effort.

Cinnamon Raisin Bagels
Mix half a cup of raisins and one teaspoon of ground cinnamon into the dough before the first rise. These pair perfectly with butter or a swipe of cream cheese.

Cheddar Jalapeño Bagels
Fold in shredded cheddar and finely chopped jalapeño for a savory version that works well as a breakfast sandwich base.

Whole Wheat or Healthy Twist
Swap out up to half of the bread flour for whole wheat flour. The texture becomes heartier, and the flavor has a wholesome nutty depth. Add flaxseed or rolled oats for extra fiber.

No matter which variation you try, the base recipe stays the same. That is what makes sourdough discard bagels a reliable go-to whether you want sweet, savory, or somewhere in between.

FAQ: What To Make With Discard Sourdough

If you keep a sourdough starter, chances are you have discard piling up after each feeding. While sourdough discard bagels are a top choice, there are plenty of other ways to use that tangy leftover starter.

What else can I make with sourdough discard?

Besides bagels, you can use discard in pancakes, waffles, muffins, crackers, pizza dough, and quick breads. It adds depth of flavor and helps reduce waste in everyday baking.
Looking for a quicker alternative without sourdough? Try these soft and protein-packed Greek yogurt bagels for a no-rise option that comes together in under 30 minutes.

Can I make sourdough discard bagels without yeast?

Yes, but the texture will be different. You can let the dough ferment overnight at room temperature to develop lift from the natural wild yeast in your discard. This method takes longer and may result in a denser crumb.

Why are my bagels flat?

Flat bagels often mean the dough was overproofed or lacked strong gluten development. Be sure to knead long enough and monitor rise times closely. Bread flour and proper boiling also play a key role.

How do I store leftover bagels?

Cool them completely and store at room temperature for up to two days. For longer storage, slice them and freeze. Toast straight from frozen for best texture.

Nutrition and Storage for Homemade Bagels

Sourdough discard bagels are satisfying and easy to portion. On average, one bagel contains around 210 calories, 7 grams of protein, 1 gram of fat, and 43 grams of carbohydrates. Exact numbers may vary based on toppings or flour blends, but they remain a solid option for a filling breakfast or midday snack.

If you plan to store them, let the bagels cool completely before placing them in an airtight container. They stay fresh at room temperature for up to two days. For longer storage, slice and freeze the bagels individually. You can reheat them directly in the toaster without thawing.

These bagels freeze well and maintain their chewy texture when toasted, making them a reliable choice for meal prep or busy mornings.

Pile of sourdough discard bagels topped with seasoning and cooling on a dark surface — Sourdough discard bagels stacked high, fresh from the oven

Why This Sourdough Discard Bagel Recipe Works

This recipe combines the flavor benefits of sourdough with the structure and speed of traditional bagel making. The discard adds a gentle tang that gives depth without overpowering the dough. Using a small amount of commercial yeast helps the dough rise predictably and keeps the process beginner-friendly.

Boiling the bagels in water with honey or malt syrup creates the classic chewy crust that sets real bagels apart from bread rolls. Bread flour provides enough gluten to hold the shape and achieve the signature texture. Together, these choices create sourdough discard bagels that feel artisanal without being complicated.

Even if you are new to working with sourdough, this recipe gives reliable results. You can also adapt it to your preferences without sacrificing quality. That balance of flavor, texture, and simplicity is what makes it worth keeping in your regular baking rotation.

Conclusion: Try These Homemade Sourdough Discard Bagels Today

Making sourdough discard bagels is more than a smart way to reduce waste. It is a chance to turn your extra starter into something warm, chewy, and deeply satisfying. With just a few ingredients and a little time, you can create bakery-quality bagels in your own kitchen.

Whether you keep them simple or load them with seeds, these bagels offer flavor and texture that store-bought versions cannot match. Once you try them fresh from the oven or toasted from the freezer, you might never go back.

If this recipe helps you use your discard or sparks a new baking habit, consider sharing your version or leaving a comment. Every batch tells a story, and yours is just getting started.

Greek Yogurt Bagels

Emily Wilson

These Greek yogurt bagels are soft, chewy, and ready in under 30 minutes. Made with just a few ingredients and no yeast, they’re perfect for a quick and healthy homemade breakfast or snack. Enjoy them plain, topped with everything seasoning, or stuffed into your favorite bagel sandwich.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 20

Total Time 30

Course Breakfast

Cuisine American

Servings 4 bagels

Calories 165 kcal

Equipment

Mixing bowl
Baking Sheet
Parchment paper
Oven

Ingredients

Bagel Dough

1 cup plain Greek yogurt full-fat or low-fat both work
1 cup self-rising flour or 1 cup all-purpose flour plus 1.5 tsp baking powder and 0.25 tsp salt
1 egg for brushing (optional)
everything bagel seasoning or sesame seeds, optional topping

Instructions

Preheat your oven to 375°F and line a baking sheet with parchment paper.
In a mixing bowl, combine the Greek yogurt and self-rising flour. Mix until a sticky dough forms.
Lightly flour a clean surface. Knead the dough for 1 to 2 minutes until smooth and no longer sticky.
Divide the dough into 4 equal pieces. Roll each into a rope and connect the ends to form a bagel shape.
Place the shaped bagels on the prepared baking sheet. Brush with beaten egg and sprinkle with toppings if desired.
Bake for 20 to 22 minutes or until golden brown and cooked through. Let cool slightly before serving.

Notes

For softer bagels, do not overbake. Store in an airtight container for up to 2 days or freeze for longer storage. Toast before serving for best texture.

Nutrition Facts (per serving):