Homemade Spelt Bagels with Sourdough Discard – Simple & Delicious

What to do with all that sourdough starter piling up in your jar? Throw it out? No way! Not when it can be put to good use in this simple and delicious sourdough discard spelt bagels recipe. These bagels are easy to make, chewy, and delicious a variety of ways for lunch or breakfast. Keep reading to discover why these bagels are worth making!

Why You’ll Love this Recipe

Uses Sourdough Discard — No Waste

I try to keep up with a regular sourdough bread baking schedule, but sometimes life gets busy and my starter grows faster than I can use it. Instead of letting that extra starter go to waste, I love turning it into something delicious—and that’s where these bagels come in. Sourdough discard bagels are not only a clever way to use up excess starter, but they’re also hearty, chewy, and packed with flavour. With the nutty richness of spelt flour, they make the perfect wholesome breakfast or snack while keeping your starter waste-free.

Made With Spelt Flour – Wholesome, Nutty Flavour

Baked goods made with whole grain spelt flour—especially when it’s freshly milled—have a rich, slightly nutty flavor that makes them an instant crowd-pleaser. These spelt bagels are no exception: their chewy texture and hearty, wholesome taste are favourites in my home, especially with my kids. Beyond the flavor, spelt has the added benefit of being gentler on digestion than modern wheat, thanks to its more delicate gluten structure, making it a great choice for anyone who wants bread that’s both nourishing and satisfying.

Freezer & Meal-Prep Friendly

These bagels make the perfect make-ahead breakfast, lunch, or snack. I like to slice them in half before freezing so they can go straight into the toaster on busy mornings—no thawing needed. They’re wonderful with a smear of peanut butter or almond butter for a quick breakfast, and just as good piled high with avocado, hummus, or veggies for a satisfying vegetarian bagel sandwich. They also pair beautifully with soups and salads, making them a cozy addition to lunch or dinner. Because they freeze well and travel easily, they’re a great option for meal prepping and packing into lunch boxes for both kids and adults.

Customizable With Toppings

One of the best parts about homemade bagels is how versatile they are—you can easily take them in a savoury or sweet direction depending on the toppings you choose. Classic options like sesame seeds, everything bagel seasoning, and poppy seeds are always a hit. I especially love sesame and poppy seeds because they work equally well with both savoury and sweet spreads, whether it’s nut butter and fruit or avocado and hummus. Everything bagel seasoning, on the other hand, shines with savoury fillings like veggie sandwiches, dairy-free cream cheese, or even a hearty soup on the side. If you’re feeling creative, you can branch out into unique combinations—think cinnamon sugar for a sweet twist, or jalapeño “cheddar” (using a vegan alternative) for something bold and savoury. The beauty of these bagels is that you can experiment to your heart’s content until you find your personal favourite.

Ingredients You’ll Need

Bagel Dough Ingredients

• Whole grain spelt flour – freshly milled is best
• Bread flour
• Water – room temperature
• Sourdough starter- unfed is fine
• Honey
• Salt
• Instant yeast

Baking Soda Bath

• Water
• Baking soda
• Honey

Toppings

• Sesame seeds
• Poppyseeds
• Everything bagel seasoning – like this one

How to Make Homemade Sourdough Spelt Bagels

Prepare the Dough

Add all of the bagel dough ingredients to a large bowl and mix well. The dough should be moist but not wet. If it’s too dry, add a little more water until the right consistency is reached.

Knead for a couple of minutes and then cover the bowl with plastic wrap and leave in a warm spot for 1 – 2 hours.

Stretch & Fold

With wet hands, stretch and fold the dough until it becomes resistant and doesn’t stretch as easily. Grab one side of the dough and then pull it up and over itself. Turn the bowl 90 degrees and repeat until you’ve made one or two full rotations.

Cover the bowl again and allow the dough to proof for 30 – 60 minutes.

Divide the Dough

Lightly flour a clean surface and transfer the dough to it. Stretch the dough roughly into a 9×12” rectangle and divide it into 8 pieces.

Sprinkle flour on a parchment-lined baking sheet (this is important to prevent your dough from sticking!)

Shape each piece of dough into a ball and arrange on the baking sheet ensuring they’re not touching.

Sprinkle the dough with flour and cover with plastic wrap or a damp tea towel. Allow to rise for 30 minutes.

Shape the Bagels

Flour your hands well. Shape each ball of dough by pushing your thumb through the centre until it touches your forefinger. Keep your thumb and finger locked through the centre while gently rotating the dough around with your other hand until you have a bagel shape.

Add more flour to the parchment paper before transferring the bagel back to the baking sheet. Repeat for the rest of the bagels.

Final Proof

Allow the shaped bagels to rest for 20-30 minutes.

Boil the Bagels

Meanwhile, preheat oven to 450 F and bring a large pot of water to boil.

Add baking soda and honey to the boiling water and using a spatula or large slotted spoon, transfer a bagel to the pot. Flip the bagel after 30 seconds, boiling for a total of 60 seconds.

Remove the bagel from the pot and transfer back to the parchment-lined baking sheet. Repeat with the rest of the bagels.

Add Toppings

Sprinkle with your choice of toppings. I usually do an assortment of poppyseed, sesame seed, and everything bagel seasoning.

Bake

Transfer to the oven and bake for 20 minutes until golden brown.

Cool

Allow bagels to cool before serving.

Notes

• Handling Spelt Dough – Spelt can be a bit more delicate and sticky than regular wheat flour. If the dough feels too wet, add a tablespoon of flour at a time while kneading until it’s smooth and workable.
• Sourdough Discard – Use unfed discard straight from the fridge. The discard doesn’t need to be active since yeast is added for leavening. If you want a slower-fermented bagel with more tang, let the dough rise in the fridge overnight.
• Boiling the Bagels – Adding 1–2 teaspoons of baking soda to the boiling water helps give bagels their signature chewy crust and golden color.
• Toppings – Lightly press seeds or seasonings onto the bagels after boiling so they stick well. For sweet bagels (like cinnamon sugar), add toppings after baking to prevent burning.
• Storage – Store bagels in an airtight container at room temperature for 2–3 days. For longer storage, slice and freeze individually. Toast straight from the freezer—no need to thaw.
• Serving Ideas – These bagels are delicious with vegan cream cheese, hummus and veggies, nut butter and fruit, or as the base for a hearty sandwich. They also pair beautifully with soups and salads.

Looking for more delicious sourdough recipes? Check out the Sourdough Recipes section!