Healthy Sourdough Discard Yogurt Bagels

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Here is my go-to recipe for sourdough discard yogurt bagels, with a simple no-waste approach that turns your extra starter and plain yogurt into chewy, fresh-baked bagels you can enjoy any day of the week.

These bagels have become my morning ritual whenever I feed my sourdough starter. Instead of tossing the discard, I mix up a batch and the whole house fills with that wonderful fresh-baked smell. Plus, they freeze really well, so I always make extra for busy weekday breakfasts.

What Kind of Sourdough Discard Should I Use?

Your sourdough discard can be either fresh from a recent feeding or stored in the fridge for up to a week – both will work great in these bagels. If you’re using discard that’s been in the fridge, just let it come to room temperature before mixing it into your dough. The discard doesn’t need to be at its peak activity since we’re also using commercial yeast in this recipe. Some bakers prefer to use discard that’s a bit more acidic (3-5 days old) as it adds more of that classic sourdough tang to the bagels, while others opt for fresher discard for a milder flavor. As long as your discard doesn’t show any signs of mold or an off-putting smell, you’re good to go.

Options for Substitutions

Let’s talk about what you can swap in this bagel recipe, though keep in mind some ingredients are key for that classic bagel texture:

• Bread flour: While bread flour is really best for that chewy bagel texture, you can use all-purpose flour in a pinch. Just know your bagels might be a bit less chewy. Avoid using whole wheat flour as the main flour, but you can replace up to 1/3 of the bread flour with it.
• Sourdough discard: If you don’t have sourdough discard, you can replace it with 100g flour and 100g water (about 1/2 cup water), but you’ll miss out on that nice tangy flavor. The texture will still be good though!
• Sugar: For the dough, you can use honey or maple syrup instead of sugar. For the boiling water, the sugar can be replaced with honey, or you can use 2 tablespoons of barley malt syrup for a more traditional bagel flavor.
• Yeast: If using active dry yeast instead of instant, just proof it in the warm water first before mixing with other ingredients.

Watch Out for These Mistakes While Baking

The biggest challenge when making sourdough discard bagels is getting the dough consistency right – it should be firm and slightly tacky, not wet and sticky, so start with less water and add more only if needed. A common mistake is not kneading the dough long enough – you’ll want to knead for at least 10-12 minutes by hand (or 7-8 minutes in a stand mixer) until the dough passes the windowpane test, which ensures proper gluten development for that classic chewy texture. When it comes to boiling, don’t skip this crucial step or rush it – each bagel needs exactly 1 minute per side in the simmering water (not rapidly boiling) for that signature glossy exterior and chewy interior. For the best results, let the shaped bagels rest for 15-20 minutes before boiling, and make sure to pat them dry before adding any toppings – this helps the toppings stick better and ensures a crispy crust when baked.

What to Serve With Sourdough Bagels?

Fresh bagels are perfect for creating all sorts of tasty breakfast and lunch combinations! The most classic way to enjoy these sourdough bagels is with a generous spread of cream cheese – either plain or flavored varieties like chive or veggie. For a more substantial breakfast, try topping your bagel with smoked salmon, cream cheese, capers, and thin-sliced red onion. If you’re making these for lunch, they’re great with deli meats, lettuce, tomato, and a swipe of mayo or mustard. These bagels also pair really well with a hot cup of coffee or tea for a simple morning treat.

Storage Instructions

Keep Fresh: These sourdough bagels stay fresh at room temperature for 2-3 days when kept in a paper bag or bread box. For longer storage, pop them in an airtight container or zip-top bag and keep them in the fridge for up to a week. The paper bag method helps maintain that perfect chewy crust!

Freeze: These bagels are perfect for freezing! Let them cool completely, then slice them before freezing (this saves time later). Place them in a freezer bag, squeeze out the air, and they’ll keep for up to 3 months. I like to freeze them in pairs so I can grab just what I need.

Revive: To enjoy your frozen bagels, no need to thaw – just pop them straight into the toaster! If they’re not sliced, let them thaw at room temperature for about 30 minutes, then warm them in a 350°F oven for 5 minutes. They’ll taste almost as good as fresh-baked.

Preparation Time	30-45 minutes
Cooking Time	18-22 minutes
Total Time	90-120 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1500-1700
• Protein: 45-50 g
• Fat: 5-10 g
• Carbohydrates: 300-320 g

Ingredients

• 450 grams bread flour (or 3 3/4 cups)
• 1 tablespoon sugar
• 1 teaspoon yeast
• 2 teaspoons salt
• 200 grams sourdough discard
• 1 1/4 cups water
• Non-stick cooking spray
• 2 quarts water
• 2 tablespoons sugar

Step 1: Prepare the Dough

In a KitchenAid stand mixer, combine 450 grams of bread flour (or 3¾ cups), 1 tablespoon of sugar, 1 teaspoon of yeast, and 2 teaspoons of salt.

Mix the dry ingredients well.

Add 200 grams of sourdough discard to the mixture.

Step 2: Mix and Knead the Dough

Start the KitchenAid mixer on low and gradually add 1¼ cups of water until a dough ball forms.

If the dough is too thick, you can add more water; if it’s too thin, add more flour, adjusting by 1 tablespoon at a time.

Knead the dough using the mixer for 4 to 5 minutes until it’s smooth and elastic.

Step 3: Let the Dough Rise

Spray a bowl with non-stick cooking spray and form the dough into a ball.

Place it in the prepared bowl and cover it with a towel or plastic wrap.

Allow the dough to rise for 90 minutes or until it’s doubled in size.

Step 4: Shape the Bagels

Once the dough has risen, remove it from the bowl and divide it into 8 to 10 equal pieces (about 92 grams each if making 10).

Roll each piece into a smooth ball by tucking the edges underneath.

Create a hole in the center of each ball using your thumb and index finger, then gently stretch the hole to make it larger.

Let the shaped bagels rest on the countertop for 20 minutes.

Step 5: Boil the Bagels

Preheat your oven to 425°F (220°C) and line two baking pans with parchment paper.

Prepare a simmering water bath by bringing 2 quarts of water to a simmer and adding 2 tablespoons of sugar.

Depending on the size of your pot, gently add 1 to 3 bagels at a time to the simmering water and cook them for 30 to 60 seconds on each side.

Step 6: Bake the Bagels

After boiling, place the bagels onto the parchment-lined baking pans.

You can season them with toppings like sesame seeds, poppy seeds, or everything bagel seasoning if desired.

Bake the bagels in the preheated oven for 18 to 22 minutes until they are golden brown.

Once baked, remove them from the oven and allow them to cool before serving.