Description
These golden, cheesy chive sourdough discard bagels are packed with tang, melty cheddar, and fresh herbs. Chewy, fluffy, and perfect for breakfast sandwiches or toasting with butter.
Ingredients
1 cup (240g) sourdough discard (unfed)
2 cups (240g) bread flour (or all-purpose)
1 tsp instant yeast
½ tsp baking powder
¾ tsp salt
½ cup warm water (add gradually)
1 tbsp olive oil
¾ cup shredded sharp cheddar cheese
¼ cup finely chopped fresh chives
6 cups water (for boiling)
1 tbsp brown sugar
1 egg, beaten (for egg wash)
Extra cheddar and chives for topping
Instructions
1. In a large bowl, mix sourdough discard, flour, yeast, baking powder, and salt. Add olive oil and gradually add warm water until a tacky dough forms.
2. Knead 6–8 minutes until smooth and elastic.
3. Fold in shredded cheddar and chives until evenly distributed.
4. Cover and let rise 60–90 minutes until puffy and slightly doubled.
5. Divide into 6 pieces. Shape into balls, poke a hole, and stretch into bagel rings.
6. Let rest 20–30 minutes while preheating oven to 425°F and preparing the boiling water.
7. Simmer 6 cups of water with brown sugar. Boil bagels 30 seconds per side.
8. Transfer to a tray, brush with egg wash, and sprinkle with more cheese/chives.
9. Bake 20–24 minutes until golden and bubbly.
10. Cool 10 minutes before slicing and serving.
Notes
Use oat milk + maple syrup for egg-free version.
Best served fresh, or freeze for up to 2 months.
Perfect for sandwiches or toasted snacks.
- Prep Time: 25 minutes
- Cook Time: 24 minutes
- Category: Breakfast, Breads
- Method: Baking, Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 bagel
- Calories: 280
- Sugar: 2g
- Sodium: 340mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 32mg
Keywords: cheesy chive sourdough discard bagels, savory discard recipes, sourdough bagels