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 Sourdough Discard  {Ready in 2 Hours!}


This New York Style sourdough discard bagels recipe is straightforward and accessible for newbies and sourdough veterans alike! Ready in two hours or less, sourdough discard bagels are a super flavorful and rewarding recipe.





Minutes prep



all  purpose flour

sourdough  discard

Warm  Water

Instant yeast



Step 1

Combine wet ingredients in one bowl and dry ingredients in another.


make sure that your instant yeast isn’t expired or the bagels won’t rise properly

Step 2

If using a stand mixer, install your dough hook attachment and set on the lowest setting for 5-6 minutes. If kneading by hand, mix and knead for 10 minutes. Add extra flour if needed

Step 3

Place the discard bagel dough into a lightly oiled bowl and cover with saran wrap until it has doubled in size.

Step 4

Divide the dough into 10 equal pieces and form into loose balls by tucking the edges under (like you would with buns) until they are relatively round.

Step 5

Turn it over and create surface tension by turning and dragging the seam of the dough in between your palms.

Step 6

Use your thumb to poke a hole through the center of the dough ball. Gently stretch the center by twirling it around your fingers until the hole is at least 1 inch in diameter.


To help make sure that your holes don’t close in: fully preheat your oven, avoid over proofing or under proofing your dough, make sure that the holes you make are large enough to accommodate rising.

Step 7

While the bagels are sitting for a brief rise, preheat your oven to 425°F. Fill a large pot with water and sugar. Bring to a boil. Transfer your slightly puffy bagels into the water, top side down, 2-3 at a time. Boil for 30 seconds on each side .

Step 8

Sprinkle "everything bagel spice" or your favorite toppings onto the bagels and place them into your oven on the middle rack for 25 minutes.