Mini Sourdough Discard Bagels (Same Day Recipe)
Updated: Aug 11
No overnight ferment here, this version of a sourdough bagel comes together and bakes the same day, at a smaller size that's easier to portion for kids or snacking.
I designed this one to be same-day on purpose, whether you've got little ones running around or you're working a 9-to-5, you don't have time to babysit dough overnight. Make a batch whenever it works for your weekend, and you've got bagels ready for the whole week.
Why You'll Love This Recipe
Ready in hours, not days
Real bagel chew from a proper boil
Perfect for busy mornings or meal prep
Servings: About 10-12 mini bagels
Prep Time: 30 minutes
Rise Time: : 1-2 hours
Cook Time: 20-23 minutes
Total Time: Approximately 3-5 hours (including rising and boiling times)
Ingredients
400g bread flour
200g warm water
100g sourdough discard
8g sea salt
15g honey
7g instant yeast (optional; but is what makes this recipe same day. You can substitute with active sourdough starter, rising times will differ, and make this a 2 day process.)
Optional Toppings:
Egg wash for brushing
Everything bagel seasoning
Sesame seeds
Poppy seeds
Shredded cheddar
Jalapeño slices
Instructions:
Mix the Dough:
By Hand: In a mixing bowl, combine the bread flour, instant yeast, sourdough discard, warm water, honey, and sea salt. Stir until a rough dough ball forms. Turn the dough onto a floured surface and knead for 3-4 minutes until smooth and elastic.
Stand Mixer: In the bowl of a stand mixer, combine all ingredients. Attach the dough hook and mix on low speed for about 3 minutes until the dough is smooth and elastic.
First Rise / Stretch and Fold:
Transfer the dough to a lightly greased bowl or container. Cover it with a damp cloth or plastic wrap and let it rise in a warm environment for 2-4 hours, or until doubled in size.
Divide and Shape:
Once the dough has risen, turn it out onto a floured surface. Divide the dough into pieces weighing about 50-60g each for mini bagels. Shape each piece into a ball by tucking the edges underneath. Use your finger to poke a hole in the center, then gently rotate the dough to form a ring shape.
Final Rise:
Place the shaped bagels on a greased baking sheet or a greased container. Cover them securely with plastic wrap or a damp cloth and let them rise for 1-2 hours, until they are puffy.
Boil the Bagels:
Preheat your oven to 400°F (200°C). In a large pot, bring water to a rolling boil. Carefully drop the bagels in, a few at a time (3-6), and boil them for 1 minute on each side. Use a slotted spoon to remove them and place them back on the baking sheet.
Top and Bake:
Brush each bagel with egg wash to give them a golden color. Sprinkle your desired toppings over the bagels (everything seasoning, sesame seeds, poppy seeds, etc.).
Bake the bagels in the preheated oven for 20-23 minutes, or until they are golden brown and have a crisp crust.
Additional Tips:
Water Temperature: Use warm water (around 100°F/38°C) to help activate the instant yeast and encourage fermentation.
Flavor Variations: Experiment with different toppings and flavor additions. Try adding spices like garlic powder or onion powder to the dough for extra flavor.
Boiling Liquid: For an extra layer of flavor, you can add a tablespoon of baking soda or malt syrup to the boiling water. This will enhance the crust.
Proofing Environment: If your kitchen is cool, consider placing the bagels in a slightly warmed oven (turned off) or near a warm stove to speed up the proofing process.
Reheating Tips:
Oven: To reheat, preheat your oven to 350°F (175°C) and warm the bagels for about 5-7 minutes until they’re heated through.
Air Fryer: Preheat the air fryer to 350°F (175°C) and heat the bagels for about 3-5 minutes for a crispy texture.
Enjoy your delicious Mini Sourdough Discard Bagels fresh from the oven or toasted with your favorite spreads!
Ingredient Notes
Sourdough discard: Because these are same-day, discard is used for flavor rather than lift. Commercial yeast does the rising.
Barley malt syrup: This is the traditional boiling-water addition that gives bagels their distinctive sheen and slight sweetness. Honey substitutes acceptably.
Bread flour: Essential here. Bagels need a chewy, dense crumb, which requires high protein content.
Baking soda in the boil: It raises the water's alkalinity, which accelerates browning and firms the crust.
Troubleshooting Tips
My bagels came out dense. Since this is a same-day recipe, the rise windows are shorter, make sure you're giving the dough the full rise time listed, especially if your kitchen runs cool.
My bagels didn't get that shiny, chewy crust. That comes from the boil, don't skip it. A quick dip in boiling water before baking is what makes a bagel a bagel.
What to Serve This With
Great with cream cheese for breakfast or packed for lunch.
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