If you love my classic 100% sourdough bagels but don’t always have the time, these sourdough discard bagels are about to be your new go-to. This recipe is adapted from that beloved version, but with a little boost from instant yeast, you can have fresh, homemade bagels in as little as 2 hours.
Prefer a slower schedule? You can easily let the dough ferment overnight in the fridge for added flexibility. The result is everything you want in a bagel—soft, flavorful, and perfectly chewy with that classic bakery-style bite.
Why You’ll Love This Recipe
- Ready in just 2 hours (or overnight option!) – Thanks to a boost of instant yeast, you get quick homemade bagels without sacrificing flavor—or pop them in the fridge overnight for flexibility.
- Perfect use for sourdough discard – No waste here! This recipe gives your discard new life in the most delicious way.
- Soft, chewy, bakery-style texture – That classic bagel chew on the outside with a soft, fluffy interior—exactly what you want in a homemade bagel.
FAQ
Can I make these without instant yeast?
This version is designed to be quick and reliable, so the instant yeast really helps with that 2-hour timeline. If you’d prefer no yeast, stick with my 100% sourdough bagel recipe instead.
Can I ferment the dough overnight?
Yes! After mixing and kneading, cover the dough and place it in the fridge overnight. The next day, let it sit at room temperature for 30–60 minutes before shaping if needed, then proceed as directed.
Do I have to boil the bagels?
Yes—this step is key for that classic chewy crust. Skipping the boil will result in more of a bread roll than a true bagel.
Can I freeze these?
Absolutely! Let the bagels cool completely, then store in an airtight bag and freeze for up to 2 months. Toast or reheat straight from frozen.
How do I know when they’re done baking?
They should be golden brown on the outside and feel firm. For extra accuracy, the internal temperature should be around 200–205°F.
Can I add toppings or mix-ins?
Yes! You can top with everything seasoning, sesame seeds, or poppy seeds after boiling. Mix-ins like cheese, jalapeños, or cinnamon raisins can be added during shaping.
How to make easy sourdough discard bagels: step by step
Baker’s schedule: Mix the dough and let it rise for about 1 hour in a warm spot. Shape the bagels and let them rest for 20 minutes, boil, and bake.
Need more time? Sourdough discard bagels can be shaped and placed in the fridge overnight to boil/bake for the following day.
Ingredients:
- 255 grams of warm water
- 30 grams sugar
- 7 grams (2 & 1/4 teaspoons) instant yeast (active dry can be used but it will take longer)
- 150 grams sourdough discard (room temperature, active starter can be used)
- 500 grams bread flour
- 10 grams of salt
- 10 grams olive oil (this helps keep the bagels fresh)
- For boiling the bagels: 6 cups of water & 1 tablespoon of sugar
- Optional: seeds for topping the bagels (sesame, everything bagel seasoning, poppy seeds, etc.)
Equipment
- Mixing bowl
- Food scale
- Large baking sheet
- Parchment paper
- Bench/dough scraper
- Large pot for boiling
- Slotted spoon
Instructions
This recipe works best with instant yeast. If using active dry yeast, be sure to bloom it in warm liquid before adding.
This dough can be mixed by hand or a stand mixer.
- Combine the warm water and sugar in a bowl and pour the insant yeast over top and let it sit for a few minutes.
- Next, whisk in the sourdough discard until combined.
- Lastly, add the bread flour, salt, and olive oil and mix until a stiff dough is formed. Cover the bowl and let the dough rest for 15-20 minutes.
Knead the dough
- After the dough has rested, knead the dough on a floured surface until its smooth and elastic (6-8 minutes). You shouldn’t need too much extra flour during this step.
- Once complete, place the dough in a bowl coated with butter, cover it, and allow it to rest until double in size (60-90 minutes). Tip: a warm spot like your oven will help the dough rise faster.
Shape the sourdough discard bagels
- Line a large baking sheet with parchment paper and spray a little non-stick oil on it.
- After the dough has doubled in size, turn the dough out and divide it into 8 equal protions (using a food scale helps with accuracy). Each peace should weigh around 120 grams.
- Shape each dough piece into a ball, cover them with a towel and let them rest for 10 minutes.
- After they have rested, take each piece and use your thumb to indent the dough ball in the middle.
- Start to make a hole by pushing your finger through. Work the hole by rounding it out with your finger.
- The hole should be a bit larger than the size of a quarter. The larger you make them the less likely they will close up.
- After rounding out the bagel, you can stretch them a bit to ensure the hole is large enough.
- Once all 8 bagels have been shaped. Cover the pan with oiled plastic wrap or a towel and let them rest for 20 minutes. Simultaneously bring a pot of water to boil (about 6 cups) adding the tablespoon of sugar to the water.
Boil and bake the sourdough discard bagels
Why do we boil bagels? So that the outside crust sets before it goes in the oven. It makes for a chewier, thicker, bagel and is necessary!
- Preheat the oven to 425 degrees F. Pro tip: Cut the parchment paper into individual squares to make transferring the bagels into the boiling water quick and easy.
- Once the water is brought to a boil, place 2-3 bagels in the pot at a time and boil for 30-60 seconds on each side. Place them back on the pan once done. Using a large slotted spoon for easy transfer works best
- If you are using seeds. Pour them on a plate and dip your bagel in the seeds after you have boiled them. Allow it to cool so it is comfortable to handle, but it should be a bit wet so the seeds will stick.
- Place the pan in the oven and bake the bagels for 20-25 minutes. Once done, you can allow them to cool on a cooling rack, but these can be enjoyed right away if desired!
- You can store any leftovers in a bread bag for up to 2 days on your countertop.
More sourdough recipes like this
- Sourdough Discard Protein Bagels with Greek Yogurt
- Homemade Sourdough Bagels (made easy!)
- High Protein Sourdough Discard Pizza Bagel Bites
- Sourdough Bagel Chips
Easy Sourdough Discard Bagels (2 hour recipe!)
Soft, chewy sourdough discard bagels ready in 2 hours! Use instant yeast for a quick rise or ferment overnight for flexibility.
Equipment
- Mixing bowl
- Food scale
- Large baking sheet
- Parchment paper
- Bench/dough scraper
- Large pot for boiling
- Slotted spoon
Ingredients
- 255 grams water
- 30 grams sugar
- 7 grams (2 & 1/4 teaspoons) instant yeast (or active dry but it will take longer to rise)
- 150 grams sourdough discard (room temperature, active starter can be used )
- 500 grams bread flour
- 10 grams salt
- 10 grams olive oil (to help preserve the bagels)
For boiling the bagels
- 6 cups water
- 1 tablespoon sugar
- sesame seeds, everything bagel seasoning, poppy seeds, etc. (optional for topping the bagels)
Instructions
-
This recipe works best with instant yeast. If using active dry yeast, be sure to bloom it in warm liquid before adding.
This dough can be mixed by hand or a stand mixer.
-
Combine the warm water and sugar in a bowl and pour the instant yeast over top and let it sit for a few minutes.
-
Next, whisk in the sourdough discard until combined.
-
Lastly, add the bread flour, salt, and olive oil and mix until a stiff dough is formed. Cover the bowl and let the dough rest for 15-20 minutes.
Knead the dough
-
After the dough has rested, knead the dough on a floured surface until its smooth and elastic (6-8 minutes). You shouldn't need too much extra flour during this step.
-
Once complete, place the dough in a bowl coated with butter, cover it, and allow it to rest until double in size (60-90 minutes). Tip: a warm spot like your oven will help the dough rise faster.
Shape the sourdough discard bagels
-
Line a large baking sheet with parchment paper and spray a little non-stick oil on it.
-
After the dough has doubled in size, turn the dough out and divide it into 8 equal portions (using a food scale helps with accuracy). Each piece should weigh around 120 grams.
-
Shape each dough piece into a ball, cover them with a towel and let them rest for 10 minutes.
-
After they have rested, take each piece and use your thumb to indent the dough ball in the middle.
-
Start to make a hole by pushing your finger through. Work the hole by rounding it out with your finger.
-
The hole should be a bit larger than the size of a quarter. The larger you make them the less likely they will close up.
-
After rounding out the bagel, you can stretch them a bit to ensure the hole is large enough.
-
Once all 8 bagels have been shaped. Cover the pan with oiled plastic wrap or a towel and let them rest for 20 minutes. Simultaneously bring a pot of water to boil (about 6 cups) adding the tablespoon of sugar to the water.
Boil and bake the sourdough discard bagels
-
Why do we boil bagels? So that the outside crust sets before it goes in the oven. It makes for a chewier, thicker, bagel and is necessary!
-
Preheat the oven to 425 degrees F. Pro tip: Cut the parchment paper into individual squares to make transferring the bagels into the boiling water quick and easy.
-
Once the water is brought to a boil, place 2-3 bagels in the pot at a time and boil for 30-60 seconds on each side. Place them back on the pan once done. Using a large slotted spoon for easy transfer works best
-
If you are using seeds. Pour them on a plate and dip your bagel in the seeds after you have boiled them. Allow it to cool so it is comfortable to handle it, but it should be a bit wet so the seeds will stick.
-
Place the pan in the oven and bake the bagels for 20-25 minutes. Once done, you can allow them to cool on a cooling rack, but these can be enjoyed right away if desired!
-
You can store any leftovers in a bread bag for up to 2 days on your counter-top.
Notes
Baker’s schedule: Mix the dough and let it rise for about 1 hour in a warm spot. Shape the bagels and let them rest for 20 minutes, boil, and bake.
Need more time? Sourdough discard bagels can be shaped and placed in the fridge overnight to boil/bake for the following day.
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