13 Perfect Sourdough Discard Bagels Better Than the Bakery

You probably have a jar of sourdough discard in the fridge right now. What if that leftover starter could make bagels that beat the bakery down the street? These sourdough discard bagels deliver chewy interiors, shiny crusts, and flavors from classic to sweet and savory.

This list gives you 13 perfect sourdough discard bagels you can make at home. Each recipe is tested for realistic times, clear steps, and accessible ingredients. You’ll find everything from classic New York-style bagels to cinnamon-raisin and jalapeño-cheddar twists.

Make a batch for brunch, lunches, or to freeze for later. The recipes use discard in ways that boost flavor and texture, and many include tips to fix common mistakes. Pin a few favorites, try one tonight, and keep your starter happily fed.

1. Sourdough Discard Bagels — Classic Chewy New York-Style

This recipe is your baseline: glossy, chewy, slightly tangy bagels that remind you of a true New York-style chew. The discard adds subtle tang; a brief boost of instant yeast ensures a consistent rise. The crust is shiny after an optional malt or honey boil.

You’ll use simple pantry staples and a little elbow grease. These fit weekend brunches, sandwich-making, or freezing for quick mornings. If you love true bagel texture, this one’s for you.

Prep time: 20 minutes (active), Rise + proof: 3–4 hours total, Bake time: 22–25 minutes
Yields 8 bagels

Ingredients

• 1 cup (240 g) sourdough discard, room temperature
• 1 cup (240 ml) warm water (about 95°F)
• 2 tsp (8 g) instant yeast
• 3 tbsp (45 g) granulated sugar or honey
• 4 cups (500 g) bread flour
• 2 tsp (10 g) fine sea salt
• 1 tbsp (15 ml) vegetable oil
• 2 tbsp (30 ml) barley malt syrup or additional honey for boil
• For boiling: 2 quarts water + 1 tbsp baking soda
• Toppings: sesame seeds, poppy seeds, or kosher salt

Instructions

1. In a large bowl, whisk 1 cup warm water, 1 cup discard, 2 tsp instant yeast, and 3 tbsp sugar until dissolved.
2. Add 4 cups bread flour and 2 tsp salt. Mix until shaggy, then add 1 tbsp oil and knead 6–8 minutes by hand or 4–5 minutes in a mixer. Dough should be smooth and slightly tacky.
3. Place dough in a lightly oiled bowl, cover, and let rest 45–60 minutes until puffy. It should rise about 50%.
4. Turn dough onto a lightly floured surface, divide into 8 equal pieces (~120 g each). Round into tight balls then shape into bagels (poke hole with finger and rotate to widen).
5. Let shaped bagels rest on a parchment-lined tray for 30–45 minutes to puff slightly.
6. Preheat oven to 425°F. Bring 2 quarts water and 1 tbsp baking soda to a boil. Stir in 2 tbsp malt syrup.
7. Boil bagels 2 minutes per side (longer for chewier crust). Remove with slotted spoon, place on baking sheet, and add toppings.
8. Bake 18–22 minutes until golden-brown and glossy. For extra shine, brush with a little remaining malt syrup right after baking.
9. Cool on a wire rack at least 20 minutes before slicing. A toothpick inserted into the side should come out clean and the bagel should sound hollow when tapped.

How to Serve It

Serve halved and toasted, slathered with cream cheese or butter. Garnish with smoked salmon, thin red onion, capers, and dill for a classic combo. Store in an airtight container up to 2 days, or freeze fully cooled bagels for up to 3 months. To reheat, slice and toast from frozen. These bagels shine at brunch or for portable lunches.

2. Everything-Crust Sourdough Bagels with Seeds

This everything bagel packs a punch of savory flavors and crunchy seeds. A heavy seed crust gives texture while the discard contributes subtle tang. The flavor is savory, aromatic, and perfectly balanced.

They’re great for sandwiches or dipping in cream cheese. You’ll love how the seeds crisp in the oven and the interior stays chewy.

Prep time: 25 minutes (active), Rise + proof: 3–4 hours, Bake time: 20–22 minutes
Yields 8 bagels

Ingredients

• 1 cup (240 g) sourdough discard
• 1 cup (240 ml) warm water (95°F)
• 2 tsp instant yeast
• 2 tbsp granulated sugar
• 4 cups (500 g) bread flour
• 2 tsp fine sea salt
• 1 tbsp olive oil
• Seed mix for topping: 2 tbsp sesame seeds, 2 tbsp poppy seeds, 2 tbsp dried minced onion, 1 tsp coarse salt
• For boil: 2 quarts water + 2 tbsp honey

Instructions

1. Combine water, discard, yeast, and sugar in a bowl. Stir until dissolved.
2. Mix in flour and salt until a shaggy dough forms. Add oil and knead 6–8 minutes until smooth.
3. Bulk ferment covered for 45–60 minutes until puffy.
4. Divide into 8 pieces, shape into tight rounds, then form bagels by poking holes and widening to ~2-inch diameter.
5. Rest shaped bagels 30–40 minutes. Preheat oven to 425°F.
6. Boil water with 2 tbsp honey. Boil bagels 90 seconds per side. Remove and immediately press into seed mixture.
7. Bake 20–22 minutes until deep golden. Look for a glossy, crisp crust.
8. Cool 20 minutes on a rack before slicing.

How to Serve It

Serve with plain or herbed cream cheese. Try with sliced turkey, avocado, and arugula for a hearty sandwich. Store cooled bagels in a paper bag inside a zip-top bag for up to 2 days, or freeze up to 3 months. Make-ahead: shape and freeze pre-boil for easy future boiling and baking.

3. Cinnamon-Raisin Sourdough Bagels with Brown Butter Glaze

These sweet bagels use discard to add depth and a hint of tang to the cinnamon-raisins. Brown butter glaze adds nutty caramel notes and glossy appeal. Texture is soft with chewy bite and pockets of plump raisins.

Perfect for weekend breakfasts, brunch spreads, or dessert brunches. If you like warm spice and buttery aromatics, you'll enjoy this one.

Prep time: 25 minutes (active), Rise + proof: 3–4 hours, Bake time: 20–24 minutes
Yields 8 bagels

Ingredients

• 1 cup (240 g) sourdough discard
• 1 cup (240 ml) warm milk (95°F)
• 2 tsp instant yeast
• 3 tbsp brown sugar
• 4 cups (500 g) bread flour
• 2 tsp salt
• 2 tsp ground cinnamon
• 1 cup (150 g) raisins, plumped (soaked in warm water 10 minutes, drained)
• 2 tbsp unsalted butter, softened for dough
• Brown butter glaze: 2 tbsp unsalted butter, browned; 1 cup powdered sugar; 1–2 tbsp milk

Instructions

1. Heat milk to 95°F. Stir in discard, yeast, and brown sugar until dissolved.
2. Combine flour, salt, and cinnamon. Add wet mix and 2 tbsp softened butter. Mix and knead 6–8 minutes until elastic.
3. Fold in drained raisins until even.
4. Bulk rise covered for 45–60 minutes until puffy.
5. Divide into 8 pieces, shape into bagels, and rest 30–40 minutes.
6. Preheat oven to 400°F. Boil bagels 90–120 seconds per side in water (no additives or a splash of honey).
7. Bake 20–24 minutes until golden and springy.
8. Make glaze: brown 2 tbsp butter until nutty, whisk with 1 cup powdered sugar and 1–2 tbsp milk to desired consistency. Drizzle over warm bagels.
9. Cool 20 minutes before slicing.

How to Serve It

Cut warm and serve with extra brown butter glaze, cream cheese, or mascarpone. Pair with coffee or chai. Store at room temperature up to 2 days, refrigerate up to 5 days, or freeze cooled bagels. Reheat briefly in the oven for melting glaze.

4. Jalapeño-Cheddar Sourdough Bagels

These bagels are spicy, cheesy, and slightly tangy from the discard. Chopped jalapeños give bursts of heat, while sharp cheddar melts into crispy pockets. Texture is chewy with crunchy, cheesy crust spots.

Great for savory brunches, sandwich fillings, or as a snack. People who love bold flavors and melted cheese will reach for these first.

Prep time: 25 minutes (active), Rise + proof: 3–4 hours, Bake time: 20–22 minutes
Yields 8 bagels

Ingredients

• 1 cup (240 g) sourdough discard
• 1 cup (240 ml) warm water (95°F)
• 2 tsp instant yeast
• 2 tbsp granulated sugar
• 4 cups (500 g) bread flour
• 2 tsp salt
• 2 tbsp unsalted butter, softened
• 1 cup (100 g) sharp cheddar, grated, plus extra for topping
• 2 jalapeños, seeded and finely chopped (reserve a few slices for topping)
• For boil: 2 quarts water + 1 tbsp honey

Instructions

1. Mix warm water, discard, yeast, and sugar until dissolved.
2. Stir in flour and salt. Add butter and knead 6–8 minutes until smooth.
3. Fold in 1 cup grated cheddar and chopped jalapeños evenly.
4. Bulk ferment covered 45–60 minutes until puffy.
5. Divide into 8 pieces, shape into bagels, and allow to rest 30–40 minutes.
6. Preheat oven to 425°F. Boil bagels 90–120 seconds per side in water with 1 tbsp honey.
7. Remove, top with extra cheddar and jalapeño slices, and bake 20–22 minutes until cheese is browned and bagels are glossy.
8. Cool 20 minutes before slicing. If bagels seem dense, let cool fully — flavor and texture improve as they rest.

How to Serve It

Split and melt more cheddar under a broiler for sandwiches. Pair with cold beer or full-bodied coffee. Store cooled bagels in a paper bag inside a sealed container for up to 2 days, or freeze. Make-ahead: prepare dough and refrigerate overnight for slow flavor development.

5. Blueberry Sourdough Discard Bagels with Lemon Zest

Fruity, bright, and slightly tangy, these sourdough discard bagels mix juicy blueberries with lemon zest for freshness. The discard adds depth to the flavor and keeps the crumb tender. Texture is soft with bursts of blueberry.

Perfect for a sweet brunch or picnic. If you love fruity bagels with a citrus note, you’ll enjoy these.

Prep time: 25 minutes (active), Rise + proof: 3–4 hours, Bake time: 20–24 minutes
Yields 8 bagels

Ingredients

• 1 cup (240 g) sourdough discard
• 1 cup (240 ml) warm water (95°F)
• 2 tsp instant yeast
• 3 tbsp granulated sugar
• 4 cups (500 g) bread flour
• 2 tsp salt
• 2 tbsp unsalted butter, softened
• 1 tbsp lemon zest
• 1 1/2 cups (200 g) fresh blueberries (toss with 1 tbsp flour to prevent sinking)
• For boil: 2 quarts water + 2 tbsp sugar

Instructions

1. Combine water, discard, yeast, and sugar. Stir until yeast dissolves.
2. Add flour and salt; mix until a shaggy dough forms. Add butter and knead 6–8 minutes until smooth.
3. Gently fold in lemon zest and floured blueberries to avoid crushing.
4. Bulk ferment covered for 45–60 minutes until puffy.
5. Divide into 8 pieces, shape bagels, and rest 30–40 minutes.
6. Preheat oven to 400°F. Boil bagels 60–90 seconds per side in sweetened water. This shorter boil helps keep berries intact.
7. Bake 20–24 minutes until golden and springy.
8. Cool 20 minutes before slicing. If blueberries seep out, blot with paper towel before serving.

How to Serve It

Serve with lemon cream cheese or mascarpone and a drizzle of honey. Pair with Earl Grey or fresh juice. Store wrapped at room temperature up to 2 days, or freeze for up to 3 months. Make-ahead tip: shape, freeze on a tray, then bag; boil and bake frozen for fresh results.

6. Everything-But-The-Cheese Sourdough Mini Bagels (Slider Size)

Mini bagels are perfect snack-sized treats. These use discard for flavor and a tight crumb, and everything seasoning for savory crunch. They bake faster and make excellent sliders or party bites.

Great for kids lunches or grazing boards. You’ll love how they toast up crisp while staying chewy inside.

Prep time: 20 minutes (active), Rise + proof: 2.5–3 hours, Bake time: 12–15 minutes
Yields 20 mini bagels

Ingredients

• 1 cup (240 g) sourdough discard
• 3/4 cup (180 ml) warm water (95°F)
• 1 1/2 tsp instant yeast
• 2 tbsp granulated sugar
• 3 1/2 cups (440 g) bread flour
• 1 1/2 tsp salt
• 1 tbsp olive oil
• Everything seasoning: 3 tbsp sesame + poppy + dried onion mix
• For boil: 2 quarts water + 1 tbsp honey

Instructions

1. Mix warm water, discard, yeast, and sugar. Let sit briefly.
2. Add flour and salt, mix until combined, then add oil and knead 6 minutes until elastic.
3. Bulk ferment 45–60 minutes until puffy.
4. Divide into 20 equal pieces (~45 g each). Shape into tight balls and form mini bagels by poking holes.
5. Rest mini bagels 20–30 minutes while preheating oven to 425°F.
6. Boil mini bagels 60 seconds (30 seconds per side) in honey water. Remove and dip tops into everything seasoning.
7. Bake 12–15 minutes until golden. Smaller size means watch closely.
8. Cool 15 minutes before serving.

How to Serve It

Serve warm with herb or plain cream cheese. Mini bagels are great with smoked salmon bites, cucumber rounds, or mini sandwiches. Store in a sealed container up to 2 days, or freeze cooled bagels. To make-ahead, shape and freeze unboiled, then boil and bake straight from frozen.

7. Whole Wheat Honey Sourdough Discard Bagels

These whole wheat bagels use discard for flavor and structure while honey and a touch of molasses add mild sweetness. The crumb is denser but chewy and satisfying. Nutty whole wheat notes come through in every bite.

They’re ideal for hearty sandwiches and breakfast toasts. If you prefer a more wholesome bagel, this one delivers.

Prep time: 25 minutes (active), Rise + proof: 3–4 hours, Bake time: 22–24 minutes
Yields 8 bagels

Ingredients

• 1 cup (240 g) sourdough discard
• 1 cup (240 ml) warm water (95°F)
• 2 tsp instant yeast
• 2 tbsp honey
• 2 cups (250 g) bread flour
• 2 cups (240 g) whole wheat flour
• 2 tsp salt
• 1 tbsp molasses
• 2 tbsp olive oil
• For boil: 2 quarts water + 2 tbsp honey

Instructions

1. Combine warm water, discard, yeast, and honey until dissolved.
2. Mix flours, salt, and molasses. Add wet mix and olive oil; knead 8–10 minutes until elastic. Whole wheat needs longer kneading.
3. Bulk ferment 60–75 minutes until puffed.
4. Divide into 8 pieces, shape, and rest 35–45 minutes.
5. Preheat oven to 425°F. Boil bagels 90–120 seconds per side in honey water.
6. Bake 22–24 minutes until deep golden. Whole wheat darkens more quickly.
7. Let cool 20 minutes before slicing. If crumb seems gummy, extend bake by 3–5 minutes next time.

How to Serve It

Top with smashed avocado, smoked turkey, or nut butter and sliced banana. Pair with black coffee or tea. Store in an airtight container at room temperature up to 2 days; freeze for longer storage. Make ahead by refrigerating shaped bagels overnight for deeper flavor.

8. Garlic-Herb Sourdough Bagels with Parmesan Crust

Garlic and herbs mingle with the tang of discard for a savory, aromatic bagel. A Parmesan crust adds umami and a crisp edge. Expect a fragrant finish and a chewy interior.

These are excellent with soups, sandwiches, or as snackable brunch items. Fans of herby, garlicky breads will be hooked.

Prep time: 20 minutes (active), Rise + proof: 3–4 hours, Bake time: 20–22 minutes
Yields 8 bagels

Ingredients

• 1 cup (240 g) sourdough discard
• 1 cup (240 ml) warm water (95°F)
• 2 tsp instant yeast
• 1 tbsp sugar
• 4 cups (500 g) bread flour
• 2 tsp salt
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 2 tbsp mixed fresh herbs (parsley, rosemary), finely chopped
• 1/2 cup (50 g) grated Parmesan, plus extra for topping
• For boil: 2 quarts water + 1 tbsp honey

Instructions

1. Stir warm water, discard, yeast, and sugar until combined.
2. Mix flour and salt, then add wet mix and 2 tbsp olive oil. Knead 6–8 minutes until smooth.
3. Fold in minced garlic, chopped herbs, and 1/2 cup Parmesan.
4. Bulk ferment 45–60 minutes until puffy.
5. Divide into 8 pieces, shape into bagels, and rest 30–40 minutes.
6. Preheat oven to 425°F. Boil bagels 90 seconds per side in honeyed water. Remove and top with extra Parmesan.
7. Bake 20–22 minutes until cheese is browned and crust is crisp.
8. Cool 20 minutes before slicing.

How to Serve It

Serve with garlic-herb cream cheese or melted butter. Pair with tomato soup or a salad. Store in a paper bag inside a sealed container up to 2 days, or freeze. Make-ahead option: mix dough and refrigerate overnight for stronger herb flavor.

9. Chocolate Chip Sourdough Discard Bagels (Sweet Treat)

This sweet bagel uses discard for depth and slight tang that balances chocolate. Mini chocolate chips distribute evenly for melty pockets. Texture is tender with a chewy bite and bakery-style sweetness.

Perfect for dessert breakfasts or a chocolatey snack. If you love chocolate and soft bagels, this one’s a must-try.

Prep time: 25 minutes (active), Rise + proof: 3–4 hours, Bake time: 20–24 minutes
Yields 8 bagels

Ingredients

• 1 cup (240 g) sourdough discard
• 1 cup (240 ml) warm milk (95°F)
• 2 tsp instant yeast
• 3 tbsp granulated sugar
• 4 cups (500 g) bread flour
• 2 tsp salt
• 2 tbsp unsalted butter, softened
• 1 1/2 cups (225 g) mini chocolate chips, chilled (toss with 1 tbsp flour)
• For boil: 2 quarts water + 2 tbsp sugar

Instructions

1. Warm milk to 95°F and mix with discard, yeast, and sugar.
2. Mix flour and salt. Add wet mix and soften butter; knead 6–8 minutes until smooth.
3. Gently fold in floured chocolate chips to avoid melting.
4. Bulk ferment covered for 45–60 minutes until puffy.
5. Divide into 8 portions, shape bagels, and rest 30–40 minutes.
6. Preheat oven to 400°F. Boil bagels 60–90 seconds per side to keep chips intact.
7. Bake 20–24 minutes until golden. Watch chips; if they burn, tent with foil.
8. Cool 20 minutes before slicing.

How to Serve It

Serve slightly warm with a smear of mascarpone or nutella. Pair with cold milk or coffee. Store in an airtight container for 2 days, or freeze. Make-ahead: shape and freeze; bake from frozen after boiling.

10. Sesame Seed Sourdough Bagels with Honey-Glaze

Simple and classic, these sesame bagels use discard to add tang and chewy texture. A honey-glaze before baking gives color and a touch of sweetness. The sesame adds toasty crunch.

Ideal for toasting or loaded sandwiches. If you prefer understated, perfectly balanced bagels, this is a go-to.

Prep time: 20 minutes (active), Rise + proof: 3–4 hours, Bake time: 20–22 minutes
Yields 8 bagels

Ingredients

• 1 cup (240 g) sourdough discard
• 1 cup (240 ml) warm water (95°F)
• 2 tsp instant yeast
• 2 tbsp honey (plus 1 tbsp for glaze)
• 4 cups (500 g) bread flour
• 2 tsp salt
• 1 tbsp olive oil
• 1/2 cup (80 g) sesame seeds for topping
• For boil: 2 quarts water + 1 tbsp sugar

Instructions

1. Mix warm water, discard, yeast, and 2 tbsp honey until dissolved.
2. Add flour and salt, then oil. Knead 6–8 minutes until smooth.
3. Bulk ferment 45–60 minutes until puffy.
4. Divide into 8 pieces, shape bagels, and rest 30–40 minutes.
5. Preheat oven to 425°F. Boil bagels 90–120 seconds per side.
6. Remove from water, brush with 1 tbsp honey diluted with a little warm water, and press into sesame seeds.
7. Bake 20–22 minutes until golden and glossy.
8. Cool 20 minutes before slicing.

How to Serve It

Great with smoked salmon, avocado, or peanut butter. Sesame adds nutty crunch to any topping. Store cooled in a bag up to 2 days, or freeze. Make ahead by shaping and refrigerating overnight for deeper flavor.

11. Multigrain Seeded Sourdough Discard Bagels

These seeded multigrain bagels combine discard with hearty flours and seeds for a complex flavor and satisfying chew. The seeds add crunch and nutrition, while discard keeps things tangy and moist.

Perfect for lunch sandwiches and open-faced toasts. If you want wholesome, textured bagels, try this mix.

Prep time: 25 minutes (active), Rise + proof: 3–4 hours, Bake time: 22–24 minutes
Yields 8 bagels

Ingredients

• 1 cup (240 g) sourdough discard
• 1 cup (240 ml) warm water (95°F)
• 2 tsp instant yeast
• 2 tbsp honey
• 2 cups (250 g) bread flour
• 1 1/2 cups (180 g) whole wheat flour
• 1/2 cup (60 g) rolled oats
• 2 tsp salt
• Seed mix: 2 tbsp flax seeds, 2 tbsp sunflower seeds, 1 tbsp sesame seeds, 1 tbsp pumpkin seeds
• 1 tbsp olive oil

Instructions

1. Combine water, discard, yeast, and honey; stir until combined.
2. Mix flours, oats, and salt. Add wet mix and oil; knead 8–10 minutes until elastic.
3. Fold in seed mix, reserving some for topping.
4. Bulk ferment 60 minutes until puffy.
5. Divide into 8 pieces, shape bagels, and rest 30–40 minutes.
6. Preheat oven to 425°F. Boil bagels 90–120 seconds per side.
7. Remove and press tops into reserved seeds. Bake 22–24 minutes until golden and seeded crust is toasted.
8. Cool 20 minutes before slicing. If crumb seems very dense, knead slightly longer next time.

How to Serve It

Slice and toast for sandwiches with roasted veggies or hummus. These pair well with strong cheeses and smoked fish. Store in a sealed container up to 3 days, or freeze. Make-ahead: prepare dough and refrigerate overnight for a straighter schedule.

12. Asiago & Black Pepper Sourdough Bagels

Bold and savory, asiago and cracked black pepper create a flavorful crust that caramelizes beautifully. The discard lends subtle sour notes that balance the salty cheese. The crumb is chewy with crisp cheesy bits.

Great for savory sandwiches or paired with breakfast eggs. If you like bold cheese flavors, this is a top pick.

Prep time: 20 minutes (active), Rise + proof: 3–4 hours, Bake time: 20–22 minutes
Yields 8 bagels

Ingredients

• 1 cup (240 g) sourdough discard
• 1 cup (240 ml) warm water (95°F)
• 2 tsp instant yeast
• 2 tbsp granulated sugar
• 4 cups (500 g) bread flour
• 2 tsp salt
• 2 tbsp unsalted butter, softened
• 1 cup (100 g) grated asiago plus extra for topping
• 1 tsp coarsely cracked black pepper, plus extra for sprinkle
• For boil: 2 quarts water + 1 tbsp honey

Instructions

1. Mix water, discard, yeast, and sugar until combined.
2. Add flour and salt; knead with 2 tbsp butter 6–8 minutes until smooth.
3. Fold in 1 cup grated asiago and 1 tsp cracked pepper.
4. Bulk ferment 45–60 minutes until puffy.
5. Divide into 8, shape bagels, and rest 30–40 minutes.
6. Preheat oven to 425°F. Boil bagels 90–120 seconds per side in honey water.
7. Remove and top with extra asiago and cracked pepper. Bake 20–22 minutes until cheese is golden and crusty.
8. Cool 20 minutes before slicing.

How to Serve It

Serve with fried egg sandwiches, prosciutto, or simple herb butter. Pair with a robust coffee. Store in an airtight container up to 2 days, or freeze for longer life. For make-ahead, shape and refrigerate overnight for stronger cheese flavor.

13. Olive & Rosemary Sourdough Bagels (Mediterranean Style)

Briny olives and fragrant rosemary combine with discard for a savory, Mediterranean-style bagel. The crumb stays chewy while the olive pieces add salty pockets. The rosemary aroma comes through in every bite.

Perfect for pairing with soft cheeses, grilled veggies, or Mediterranean spreads. If you enjoy herbal and briny flavors, you'll find this irresistible.

Prep time: 25 minutes (active), Rise + proof: 3–4 hours, Bake time: 22–24 minutes
Yields 8 bagels

Ingredients

• 1 cup (240 g) sourdough discard
• 1 cup (240 ml) warm water (95°F)
• 2 tsp instant yeast
• 1 tbsp sugar
• 4 cups (500 g) bread flour
• 2 tsp salt
• 2 tbsp olive oil
• 1 cup (150 g) pitted Kalamata olives, coarsely chopped and drained
• 2 tbsp fresh rosemary, finely chopped
• For boil: 2 quarts water + 1 tbsp honey

Instructions

1. Combine warm water, discard, yeast, and sugar.
2. Mix flour and salt, then add wet mix and 2 tbsp olive oil. Knead 6–8 minutes until smooth.
3. Fold in chopped olives and rosemary carefully to distribute.
4. Bulk ferment 45–60 minutes until puffy.
5. Divide into 8 portions, shape into bagels, and rest 30–40 minutes.
6. Preheat oven to 425°F. Boil bagels 90–120 seconds per side in honey water.
7. Bake 22–24 minutes until golden with olive oil sheen.
8. Cool 20 minutes before slicing. If olives leak oil during bake, blot surface with paper towel before serving.

How to Serve It

Serve with whipped feta, labneh, or tzatziki, and a drizzle of olive oil. Pair with a bright salad or strong coffee. Store in a breathable bag inside a sealed container up to 2 days, or freeze for longer storage. Make-ahead: refrigerate shaped bagels overnight before boiling and baking.

You now have 13 ways to turn sourdough discard into bagels that rival the bakery. There’s something for every craving — classic chews, sweet treats, and bold savory flavors. Try one tonight, or pin a handful for future baking days.

Which flavor are you most excited to bake first? Save this pin and share your favorites with a friend who loves baking. Your starter will thank you, and you'll have fresh bagels for breakfasts and sandwiches all week.