Homemade Sourdough Discard Spelt Bagels
These sourdough discard spelt bagels are the perfect no-waste recipe—chewy, wholesome, and full of flavour. Made with spelt flour for a nutty, hearty taste, they’re easy to customize with your favourite toppings. Ideal for make-ahead breakfasts, quick snacks, or packed lunches, these bagels freeze beautifully and toast up perfectly every time.
Equipment
- Large mixing bowl
- measuring cups
- Measuring spoons
- Large pot
- Spatula or large slotted spoon
- 2 Baking sheets
- Parchment paper
Ingredients
Bagel Dough
- 360 grams whole grain spelt flour freshly milled if possible
- 360 grams bread flour
- 1 ¼ cups water more if needed
- 1 cup sourdough starter unfed is fine to use
- 2 tbsp honey
- 2 tsp salt Himalayan or Celtic are good choices
- ½ tsp instant yeast
Baking Soda Bath
- enough water to fill a large pot 3/4 full
- 1 tbsp baking soda
- 1 tbsp honey
Toppings
- sesame seeds
- poppy seeds
- Everything Bagel seasoning
- cinnamon sugar coconut sugar works well here
Instructions
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 9x12” 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.
- Note: if topping with cinnamon sugar, add after the bagels have been baked to avoid burning.
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 colour.
- 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.