Homemade New York Style Sourdough Discard Bagel Recipe (2025)

FAQs

What is the difference between sourdough bread and sourdough discard bread? ›

Sourdough discard is the unfed portion of your sourdough starter that you remove before you add fresh flour and water. Because of it's unfed state, it's not used to bake the delicious bread you know as sourdough, but more often than not, used in sourdough discard recipes.

Don't overproof!: Proofing sourdough bagels can get tricky. When I first started testing this recipe I over-proofed my dough consistently. This resulted in dull bagels with a tough texture (your jaw will think its being punished) and an open crumb.

The healthiest bagel is one made with whole grains. For a healthy bagel option, look for whole wheat or rye bagels. Sourdough bagels are also a healthy option, since sourdough bread varieties are more nutritious than white bread options.

This is a sign of over proofing, and when this happened, I ended up with flat bagels (see photo above). Over proofed dough will lose its strength too early and cause the bagels to deflate either during the second rise or while cooking. To correct this, try to find a warm, — not hot — spot to rise your dough.

Why do you discard sourdough starter? Bakers often ask us, “Do I really need to discard my starter?” And the answer is yes. Regularly discarding a portion of your starter and refreshing it with flour and water keeps the microorganisms in it healthy, happy, and thriving — and healthy starter translates to better bread.

Sourdough discard is rich in probiotics, which can help promote a healthy gut microbiome and improve digestion. It's also a good source of fiber, which can help regulate blood sugar levels, lower cholesterol, and promote feelings of fullness.

However, the cool temperatures of the fridge slows down the fermentation process immensely. Therefore, you can store discard indefinitely, but I suggest using discard within 1-2 weeks. Over time, the discard will become more sour-tasting as it continues to ferment and develop lactic acid.

Dense and Heavy

Despite getting some nice blistering, overworked doughs don't retain gas well and resist expansion, leading to a dense ring with a tight crumb.

The portion of the starter that you didn't use or feed is the discard. You can either literally discard this (in the compost or trash), or use it for sourdough discard recipes. It has fermented, so it has some natural yeast and will be an added lift and a bit of sourdough flavor for your baking recipes.

Key takeaways:

But people with a gluten sensitivity or intolerance should consider other options. Sourdough bread has a lower glycemic index than white bread, making it a better choice for people with diabetes.

Is it okay to eat sourdough bread every day? ›

The type of flour used — all-purpose, whole wheat, rye — can affect the nutritional content of sourdough bread, says Wee. But generally speaking, sourdough bread is a healthy option and can be eaten regularly as part of a nutritious, balanced diet.

I prefer to add things when I am mixing the ingredients together to form the dough, but when you want a few flavor options from one batch, I find this to be the easiest way.

Flat as a pancake

The quickest way to spot an over-proofed sourdough is by how it looks. After baking it will be a flat disc. It's because the starter has exhausted its gas-producing yeast activity during the prolonged fermentation, leading to a weak dough that cannot support a proper rise in the oven.

While Carla only calls for proofing the bagels for 2-3 hours, I always proof them overnight. That allows me to have fresh bagels for breakfast and because the dough is so dense, it rises reallllly slowly. That gives the baker lots of wiggle room for important tasks.

It must be kept alive and well with additional feedings (flour and water) to keep it bubbly and active. Remember, it's a living culture which must be cared for with intent. Otherwise, your bread won't rise. Think of it like a pet that needs to be fed daily, or a house plant that needs water and a sunny window.

If you are making a new sourdough starter you will need to discard every time you feed. While some people think this is wasteful you will actually end up using less flour this way and it will prevent you from having buckets of sourdough starter.

You've put a lot of time and ingredients into making that sourdough starter, and it's a shame to throw so much of that away! The good news is that you don't have to. Baking with sourdough discard also adds a great slightly sour flavor and additional lift to your baked goods.

Sourdough discard is a by-product of maintaining or “feeding” a sourdough starter. It is excess fermented sourdough starter that you choose not to re-feed. Discard literally means to throw it away. But, most people choose not to throw it out and instead use it in discard specific recipes.

Absolutely you can! Active starter can be used in the same way as sourdough discard in sweet or savory baking. You can add active sourdough starter to any recipe you would add discard to following the same calculation.