Sourdough Discard Bagel Bites are a fun, portable snack or a delightful brunch treat. Perfect for parties or a cozy breakfast with kids, these bite-sized bagels are delicious dipped in cream cheese or topped with your favorite bagel accompaniments.
Love love LOVE these bagel bites. They are easy and sooo delicious. Also a great way to get rid of discard when it piles up. Served with cream cheese they are a perfect party snack or quick breakfast.
– Marina
Why you’ll love this recipe
- Customizable toppings: Finish with sesame seeds, poppy seeds, or everything bagel seasoning to suit your taste.
- Great with spreads: Serve with cream cheese, lox, or any favorite bagel topping.
- Kid-friendly finger food: These are perfect for parties, on-the-go snacking, or breakfast with kids.
- Beginner-friendly: The recipe is forgiving and works well for bakers new to sourdough.
- Freezer-friendly: Bake extra and freeze for up to three months for quick reheating later.
Ingredients
Simple ingredients come together to make these chewy, flavorful bites.
- Sourdough discard: Use unfed discard at room temperature. This recipe assumes a 1:1 starter feeding ratio; adjust liquid or flour slightly if your starter is different.
- Bread flour: Gives a chewy, classic bagel texture.
- Yeast and sugar: A small amount of instant yeast helps reliable rising; some sugar goes in the dough and some in the boiling water to help crust color.
- Salt: For flavor.
- Warm water: To bring the dough together.
- Toppings: Egg wash to help toppings stick, then sesame, poppy, or everything seasoning as desired.
See the full recipe section below for exact measurements and step-by-step directions.
Substitutions & Variations
This recipe adapts well to different methods and preferences.
- Active starter instead of discard: Use 200 g active starter and omit the instant yeast; allow longer rise times.
- Egg-free: Skip the egg wash and brush with water or melted butter to make toppings adhere.
- Topping variations: Try sesame, poppy, sesame-poppy blends, or coarse salt for different flavors.
- Stuffed option: Make miniature filled bagels by enclosing a small dollop of cream cheese before shaping.
How to Make Sourdough Discard Bagel Bites
Overview of the process—full instructions and timings are in the recipe card below.
- Step 1: Mix flour, sugar, instant yeast, and salt. Add sourdough discard and warm water and knead until a smooth, slightly sturdy dough forms.
- Step 2: Place dough in a greased bowl, cover, and let rise until doubled (about 90 minutes).
- Step 3: Divide into eight pieces and roll each into a 12-inch rope.
- Step 4: Cut each rope into 1–1½ inch pieces to create the bites.
- Step 5: Shape each piece into a smooth ball and place on a parchment-lined sheet. Let rest 20 minutes.
- Step 6: Preheat the oven and bring water with a bit of sugar to a boil for the poaching step.
- Step 7: Briefly boil each bite (about 30 seconds) until they float, then transfer back to the baking sheet.
- Step 8: Brush with egg wash (or water/butter if skipping eggs) and add toppings.
- Step 9: Bake until golden brown, allow to cool slightly, then serve.
Expert Baking Tips
- Knead until smooth: Aim for a dough that is firm and cohesive but not sticky.
- Watch rise times: Temperature affects rising—warmer rooms shorten rise times, cooler rooms lengthen them.
- Float test: The bagel bites should float when briefly boiled; if they sink, let them rest and rise a bit longer before boiling.
- Size matters: Keep each bite small enough to eat in 1–2 bites for the best texture and experience.
- Adjust toppings: Change seeds and seasonings to create savory or unique flavor profiles.
Passing the Float Test
When you place bagel bites into the boiling water, they should float. Typical outcomes:
- Float immediately: Good to go—continue poaching and baking.
- Sink then float: Also acceptable—gently nudge them if needed.
- Sink and stay down: They need more rising time. Cover and rest for 10 minutes, then try again.
Storage
Room temperature: Best eaten fresh. Store in an airtight container for 1–2 days; reheat briefly in the microwave to refresh.
Freezer: Cool completely, freeze in a sealed bag or container for up to 3 months. Reheat 30–60 seconds in the microwave until warm.
Recipe FAQs
Aim for a size between a quarter and a ping-pong ball so they remain soft inside and can be eaten in one or two bites.
Sesame seeds, poppy seeds, and everything bagel seasoning are classic choices, but feel free to experiment.
Sourdough Discard Bagel Bites
Jessica Vogl
Equipment
- Kitchen scale
- Half-sheet baking pans (or baking sheets)
- Parchment paper
- Slotted spatula or slotted spoon for removing from boiling water
- Silicone basting brush (optional)
Ingredients
For the Bagel Bites
- 4 cups bread flour
- 3 Tablespoons granulated sugar, divided
- 1 teaspoon instant yeast
- 2 teaspoons kosher salt
- 200 grams (about ¾ cup) sourdough discard, unfed and at room temperature
- 1 ¼ cup warm water
For Topping
- 1 egg white (for egg wash) or substitute water/butter if skipping eggs
- 1 Tablespoon water (for egg wash)
- Toppings such as sesame seeds, poppy seeds, or everything bagel seasoning
Instructions
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Combine flour, 1 tablespoon granulated sugar, instant yeast, and salt in a mixer bowl fitted with a dough hook (or mix in a large bowl). On low speed, add the sourdough discard and warm water. Increase speed or knead by hand 4–5 minutes until a smooth, sturdy dough forms. Adjust with 1 tablespoon at a time of water or flour if needed.
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Transfer dough to a greased bowl, cover, and let rise about 90 minutes or until doubled. Line two baking sheets with parchment paper.
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Turn dough onto a work surface and divide into 8 equal pieces. Roll each piece into a 12-inch rope and cut each rope into about 8 pieces (1–1½ inches each).
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Roll each piece into a smooth ball using your palm and place on prepared baking sheets. Cover and let rest 20 minutes.
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Preheat oven to 425°F. Bring 2 quarts of water and 2 tablespoons granulated sugar to a boil.
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Boil bagel bites about 30 seconds until they float. Remove with a slotted spoon and return to the baking sheet, leaving space between each.
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Whisk egg white and 1 tablespoon water for egg wash. Brush bites lightly, then add toppings or dip them into the toppings.
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Bake 18–22 minutes until golden brown. Cool slightly and serve warm.
Notes
You can make this without a stand mixer: mix in a large bowl and knead by hand.
Boiling longer increases chew; I recommend about 30 seconds for a balanced chew. Shorter boiling yields a lighter crust.
Float test: If bites don’t float, cover and let rise 10 more minutes, then try again.
Active starter option: Replace discard and yeast with 200 g active starter and allow longer rise times.
Nutrition
Carbohydrates: 52 g
Protein: 9 g
Fat: 1 g
Sodium: 592 mg