Strawberry Sourdough Discard Bagels

These Sourdough Discard Strawberry Bagels are soft, chewy, lightly sweet, and filled with bright strawberry flavor. They are a wonderful breakfast or brunch recipe for spring and summer, especially when fresh berries are at their best. The dough is made with sourdough discard, fresh strawberries, and optional freeze-dried strawberries for an even stronger berry flavor.

Serve these strawberry sourdough discard bagels warm with cream cheese, jam, butter, or your favorite sweet spread. They are also freezer-friendly, so you can enjoy a few right away and save the rest for easy breakfasts later.

Why You’ll Love This Recipe

• These sourdough discard strawberry bagels are easy to make and use simple ingredients.
• They are made with one pound of fresh strawberries, giving the dough a naturally fruity flavor.
• Optional freeze-dried strawberries add concentrated strawberry flavor without making the dough too wet.
• The recipe is a great way to use unfed sourdough discard instead of throwing it away.
• The bagels freeze well, making them perfect for meal prep and quick breakfasts.
• You can make a simple adjustment and use active sourdough starter instead of discard if preferred.

Ingredients

You only need a handful of key ingredients to make these homemade strawberry bagels. For the best texture and flavor, use room-temperature sourdough discard and ripe strawberries.

• Fresh strawberries: Fresh berries give the bagels the best flavor. Frozen berries may also work, but fresh strawberries are ideal for this recipe.
• Granulated sugar: Sugar is used with the strawberries to create the berry mixture and is also added to the boiling water.
• Lemon juice: A small amount of lemon juice helps brighten the strawberry flavor.
• Bread flour: Bread flour gives bagels their classic chewy structure.
• Kosher salt: Salt balances the sweetness and strengthens the overall flavor of the dough.
• Instant yeast: Yeast helps the dough rise when using sourdough discard.
• Sourdough discard: Use unfed discard at room temperature. This recipe is designed for a sourdough starter fed at a 1:1 ratio, meaning equal parts flour and water by weight.
• Freeze-dried strawberries: These are optional, but they add a stronger strawberry flavor and help absorb some moisture in the dough.

See the full recipe card below for exact measurements and detailed instructions.

Substitutions & Variations

This sourdough discard bagel recipe is flexible and can be adapted depending on what you have available.

• Use active sourdough starter: To make this recipe with active starter, omit the instant yeast and replace the sourdough discard with 200g active sourdough starter. The rise times will need to be increased.
• Try different berries: Strawberries can be replaced with other berries such as raspberries or blackberries. Keep in mind that different berries may release different amounts of moisture.
• Skip the freeze-dried strawberries: The bagels can be made without them, but the strawberry flavor will be more subtle.
• Serve them sweet: These bagels pair especially well with slightly sweet toppings like cream cheese, jam, or a sweetened spread.

How to Make Sourdough Discard Strawberry Bagels

These homemade strawberry bagels come together in a few straightforward steps. First, the strawberries are cooked down with sugar and lemon juice. Then the cooled berry mixture is combined with the dough ingredients, kneaded, shaped, boiled, and baked.

1. Step 1: Trim the strawberries and dice them into small pieces.

2. Step 2: Add the strawberries, lemon juice, and part of the sugar to a skillet or sauté pan. Bring the mixture to a boil, then simmer for 10 minutes.

3. Step 3: Let the berries break down as they simmer. Cool the mixture for 10 minutes before adding it to the dough.

4. Step 4: Combine the dough ingredients and knead until smooth and soft. The dough may be slightly tacky. Place it in an oiled bowl, cover, and let rise for 90 minutes.

5. Step 5: Divide the dough into 8 equal pieces. Roll each piece into a smooth ball using the palm of your hand.

6. Step 6: Press your thumbs through the center of each dough ball to create a hole.

7. Step 7: Stretch the hole wider than you think it should be because the bagels will expand during boiling and baking. Let them rest while you prepare the water.

8. Step 8: Boil each bagel for 15-30 seconds per side, transfer to parchment-lined baking sheets, and bake until lightly golden.

Expert Baking Tips

• Knead the dough long enough. The dough should be smooth and soft before the first rise. A slightly tacky texture is normal.
• Use freeze-dried strawberries for more flavor. They are optional, but they add concentrated strawberry taste and help balance moisture in the dough.
• Make the center hole larger than expected. Bagels puff up when they boil and bake, so a small hole can close up quickly.
• Do not worry if the bagels take a few seconds to float. These strawberry bagels are heavier than plain bagels and may need a gentle nudge in the boiling water.
• Let the bagels cool before slicing. This helps the interior finish setting and gives you a cleaner cut.

Passing the Float Test

During the boiling step, the bagels should pass the float test. This means they float when added to the boiling water. Because these sourdough discard strawberry bagels include cooked berries, they are heavier than classic bagels. They may take 10-15 seconds to rise to the surface, and a gentle nudge with a spoon or spatula is fine.

• If the bagels float immediately, continue with the recipe as written.
• If the bagels sink and then float, they have passed the float test, even if they need a small nudge.
• If the bagels sink and do not float, cover the unboiled bagels with plastic wrap and let them rest for another 10 minutes before trying again.

If the bagels do not float at all, the dough likely needs more rise time. Baking them too soon may result in a denser texture.

Storage

Room Temperature Storage: Once the bagels have cooled completely, store them in a sealed plastic bag at room temperature for up to three days. To refresh them, microwave for about 30 seconds until warm and soft.

Freezer Storage: For longer storage, place fully cooled bagels in a freezer-safe bag or container and freeze for up to 3 months. You can also freeze them individually so it is easy to reheat one at a time. Microwave a frozen bagel for about 60 seconds, or until warm and soft.

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Sourdough Discard Strawberry Bagels