Sourdough Discard Bagel Bites are perfect for a portable snack, a casual brunch, or a fun breakfast project with kids. These bite-sized bagels are great for serving at a party—easy to eat and easy to love. Serve them with cream cheese, lox, or any toppings you would normally enjoy on a bagel.
If you like this idea, try making stuffed sourdough bagels next time for a richer option filled with cream cheese.
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: Top these bagel bites with sesame seeds, poppy seeds, or everything seasoning to match your taste.
- Ready for dipping: Serve with cream cheese, butter, or smoked salmon for a satisfying bite.
- Kid-friendly and portable: Small, handheld pieces make these ideal for children and for on-the-go snacking.
- Beginner-friendly: The recipe is forgiving and works well for those new to sourdough baking.
- Freezer-friendly: Bake a big batch and freeze extras for quick reheating later.
Ingredients
Only a few pantry staples are required to make these bagel bites. Use the full recipe below for exact measurements and detailed steps.
- Sourdough discard: Use unfed discard at room temperature. This recipe is written for a starter fed at a 1:1 flour to water ratio. If your starter uses a different ratio, you may need to adjust the liquid or flour slightly to achieve the recommended dough consistency.
- Other essentials: Bread flour, a small amount of instant yeast for extra lift, warm water, sugar, and kosher salt form the dough. For the topping, use an egg white wash and your favorite seeds or seasoning.
Scroll to the full recipe section for exact measurements and the step-by-step instructions.
Substitutions & Variations
This recipe adapts well to small adjustments. A few options to consider:
- Use active starter: If you prefer, replace the discard and instant yeast with 200 g active sourdough starter and omit the yeast. Rise times will be longer with active starter.
- Egg-free: Skip the egg wash and brush with melted butter or water to help toppings adhere.
- Different toppings: Try sesame, poppy, everything seasoning, dried onion, or coarse salt.
- Stuffed option: If you want filled bites, consider stuffing small amounts of cream cheese into the dough before shaping.
How to Make Sourdough Discard Bagel Bites
Below is a concise overview of the process. The complete instructions with measurements are included further down in the recipe card.
- Step 1: Mix the dry ingredients, then add the sourdough discard and warm water. Knead until a smooth, non-sticky dough forms.
- Step 2: Place the dough in a lightly oiled bowl, cover, and allow it to rise until nearly doubled, about 90 minutes depending on room temperature.
- Step 3: Divide the dough into eight portions and roll each into a 12-inch rope.
- Step 4: Cut each rope into 1 to 1½-inch pieces and roll each piece into a smooth ball to form the bites.
- Step 5: After a brief second rise, boil each bite for about 30 seconds until it floats. Remove with a slotted spoon and place on prepared baking sheets.
- Step 6: Brush with egg wash (or melted butter/water for egg-free) and sprinkle with seeds or seasoning.
- Step 7: Bake until golden brown, then allow to cool slightly before serving.
Expert Baking Tips
- Knead until smooth: The dough should be firm and smooth but not sticky. Proper gluten development helps the bagel bites hold their shape.
- Watch the rise: Bagel bites must be sufficiently risen to pass the float test. If they sink in boiling water, allow them to rest another 10 minutes and try again.
- Adjust for temperature: Rise times depend on room temperature. Cooler kitchens require longer rising, while warmer spaces shorten the time needed.
- Keep bite size in mind: Aim for portions that can be eaten in one or two bites for the best texture and convenience.
- Customize toppings: Sesame, poppy, or everything seasoning are classic choices, but experiment freely to find your favorite combination.
Passing the Float Test
When you place the bagel bites into boiling water, they should float. Here’s what to expect:
- Immediate float: The bagel bite has passed the test. Proceed with boiling and baking.
- Sinks then floats: This is also acceptable—gently nudge any pieces that stick to the bottom until they rise.
- Sinks and stays down: The dough needs more time to rise. Cover and rest for 10 minutes then test again.
Storage
Room temperature: Store baked bagel bites in an airtight container for 1–2 days. Reheat in the microwave for about 30 seconds to warm.
Freezer: Cool completely, then freeze in a sealed container for up to three months. Reheat from frozen in the microwave for 30–60 seconds or until warm.
Recipe FAQs
Shape each bite to be about the size of a quarter up to a ping pong ball. Too small and they’ll be overly crusty; too large and they won’t be easy to eat in a single bite.
Classic toppings include sesame seeds, poppy seeds, or an everything-style blend. You can also add coarse salt, onion flakes, or minced garlic for different flavors.
Sourdough Discard Bagel Bites
45 mins
20 mins
1 hr 50 mins
2 hrs 55 mins
Appetizer, Brunch, Snack
American
8 servings
258 kcal
Equipment
- Kitchen scale (recommended)
- Half-sheet baking pans or baking sheets
- Parchment paper
- Slotted spatula or spoon
- Pastry brush
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, at room temperature
- 1 ¼ cup warm water
For Topping
- 1 egg white (for egg wash)
- 1 Tablespoon water (for egg wash)
- Toppings such as sesame seeds, poppy seeds, or everything seasoning
Instructions
- In the bowl of a stand mixer fitted with a dough hook (or large mixing bowl), combine the bread flour, 1 tablespoon sugar, instant yeast, and salt. Stir to combine.
- With the mixer on low, add the sourdough discard and warm water. Increase speed to medium and knead for 4–5 minutes until a smooth, sturdy dough forms. The dough should not be sticky; add more water or flour 1 tablespoon at a time if needed.
- Transfer the dough to a greased bowl, cover, and let rise for about 90 minutes or until doubled. Preheat the oven later to 425°F (220°C) before baking.
- Turn the dough onto a lightly floured surface and divide into 8 equal pieces. Roll each piece into a 12-inch rope and cut each rope into about eight 1–1½-inch pieces.
- Using the palm of your hand, roll each piece into a smooth ball. Place them on parchment-lined baking sheets, cover, and let rest for 20 minutes.
- Bring about 2 quarts of water and the remaining 2 tablespoons of sugar to a boil. Boil the bagel bites in batches for roughly 30 seconds each, or until they float. Remove with a slotted spoon and return to the baking sheet.
- Whisk the egg white with 1 tablespoon water and lightly brush each bite. Sprinkle with your chosen toppings.
- Bake for 18–22 minutes, until golden brown. Allow to cool slightly before serving.
Notes
One serving corresponds to approximately eight bites; the full recipe yields eight servings.
You can make the dough without a stand mixer by mixing in a bowl and kneading by hand. Boiling longer produces a chewier crust; keep it to about 30 seconds for these small bites.
If a bite does not float during boiling, let the shaped pieces rest another 10 minutes and try again—this indicates they need more proofing.
To use active sourdough starter in place of discard and yeast, replace the discard and omit the instant yeast, using 200 g active starter instead. Increase rise times accordingly.
Nutrition
Calories: 258 kcal • Carbohydrates: 52 g • Protein: 9 g • Fat: 1 g • Fiber: 2 g • Sodium: 592 mg