These New York Style Sourdough Discard Bagels are chewy, tasty, and made with sourdough discard! They’re perfect for breakfast or a snack, and you’ll love how easy they are to make.
There’s something funny about how one batch just disappears too quickly! I like to add all my favorite toppings—everything seasoning is my go-to. Trust me, you’ll be making these again!
Key Ingredients & Substitutions
Sourdough Starter Discard: This is the star of the show! It adds flavor and texture. If you don’t have soured discard, you can use a small amount of yeast (about 1/2 tsp) combined with flour and water instead, but it won’t have that sour tang.
Bread Flour: High in gluten, this flour gives bagels their chewy texture. If you don’t have bread flour, all-purpose flour can work in a pinch, but the bagels might be slightly less chewy.
Barley Malt Syrup or Honey: This ingredient helps create that beautiful sheen during boiling. If you can’t find malt syrup, try using brown sugar or maple syrup for a similar effect, though the flavor may differ slightly.
Toppings: Everything bagel seasoning adds a great crunch! Feel free to omit or swap for your favorite toppings like cheese or even spices like smoked paprika for something unique.
How Can I Make Sure My Bagels Rise Perfectly?
Rising is crucial to get that light and airy texture. Make sure your sourdough discard is active and bubbly as it will help with fermentation. The warmer your environment, the better the rise. If it’s chilly, consider placing the bowl near a heater or in a turned-off oven with the light on to maintain warmth.
- After mixing your dough, cover it to keep moisture in for the rise.
- Look for the dough to double in size; it can take 4-6 hours depending on the room temperature.
How to Make New York Style Sourdough Discard Bagels
Ingredients You’ll Need:
For the Dough:
- 1 cup active sourdough starter discard (unfed starter)
- 1 1/2 cups warm water (around 110°F)
- 3 1/2 cups bread flour, plus extra for dusting
- 1 tbsp granulated sugar
- 2 tsp salt
- 1 tbsp vegetable oil or melted butter (optional, for dough richness)
For the Boiling Water:
- 1 tbsp barley malt syrup or honey (for boiling water to add shine and slight sweetness)
For Toppings (optional):
- Everything bagel seasoning (poppy seeds, sesame seeds, dried onion flakes, garlic flakes, coarse salt)
- Any preferred toppings
How Much Time Will You Need?
This recipe will take about 4-6 hours for the dough to rise, plus around 30 minutes for preparing and shaping. Boiling and baking the bagels will take an additional 25-30 minutes. In total, you can expect to spend about 5 hours to a deliciously fresh batch of bagels!
Step-by-Step Instructions:
1. Prepare the Dough:
Start by grabbing a large mixing bowl. In it, mix the sourdough discard starter with warm water and sugar. Stir well to dissolve the sugar completely. This mix will become the base of your dough.
2. Mix and Knead the Dough:
Add the 3 1/2 cups of bread flour and salt to the bowl. Use a wooden spoon or your hands to combine until a rough dough forms. Then, transfer the dough onto a lightly floured surface and knead it for about 8-10 minutes until it’s smooth and elastic. If you have a stand mixer with a dough hook, you can mix for about 6-7 minutes instead.
3. Let It Rise:
Shape your kneaded dough into a ball and place it into a lightly oiled bowl. Cover this with a damp towel or some plastic wrap. Place it in a warm spot and let it rise for 4-6 hours or until it doubles in size. Patience is key here!
4. Shape the Bagels:
Once the dough has risen, gently punch it down to release the air. Divide it into 6-8 equal pieces. Shape each piece into a round ball. Then, poke your thumb through the center of each ball to create a hole and stretch it gently to form a bagel shape about 3 inches in diameter.
5. Rest the Bagels:
Place the shaped bagels on a parchment-lined baking sheet. Cover them with a towel and let them rest for 30-60 minutes. This step allows them to puff up a bit before boiling.
6. Prepare for Boiling:
While the bagels rest, preheat your oven to 450°F (230°C). Fill a large pot with water and bring it to a boil. Once boiling, add the barley malt syrup or honey, then reduce the heat to keep it at a gentle simmer.
7. Boil the Bagels:
Boil the bagels in batches, adding 2-3 at a time. Cook each bagel for 1-2 minutes on each side. Use a slotted spoon to flip them halfway through. After boiling, carefully remove them and place them back on the parchment-lined baking sheet.
8. Add Toppings:
While the bagels are still wet from boiling, sprinkle the toppings of your choice generously over each one.
9. Bake the Bagels:
Now, it’s time to bake! Place the bagels in the preheated oven and bake for 15-20 minutes. Remember to rotate the tray halfway through to ensure even baking. The bagels should be golden brown when done.
10. Cool and Serve:
Finally, remove the bagels from the oven and transfer them to a wire rack to cool. Let them cool down before slicing. Enjoy your delicious homemade bagels fresh, toasted with cream cheese, or your favorite spread!
With a chewy texture and a tangy flavor from the sourdough discard, these bagels will remind you of an authentic New York bakery! Enjoy!
Can I Use Active Sourdough Starter Instead of Discard?
Yes, you can use an active sourdough starter instead of discard! Just make sure to adjust the hydration as needed; start with a little less water to maintain the dough’s consistency.
Can I Make the Bagels Smaller or Larger?
Absolutely! You can adjust the size of each bagel according to your preference. Just keep in mind that smaller bagels may require less boiling time, while larger ones may need a bit more.
What Should I Do If My Dough Isn’t Rising?
If your dough isn’t rising well, it may be due to inactive sourdough starter or a cool environment. Ensure your starter is bubbly and active before using, and try placing the bowl in a warmer spot, like near a heater or in a turned-off oven with the light on.
How Do I Store Leftover Bagels?
To store leftover bagels, place them in an airtight container at room temperature for up to 2 days. For longer storage, wrap them tightly and freeze for up to 3 months. To reheat, simply toast them straight from the freezer or let them thaw before heating!
