These New York Style Sourdough Discard Bagels are chewy on the outside and soft on the inside. Plus, they make great use of sourdough discard—no waste here!
Making bagels can feel fancy, but trust me, they’re easier than they look! I love enjoying them fresh out of the oven with cream cheese or my favorite toppings. Yum! 🥯
Key Ingredients & Substitutions
Sourdough Discard: This is the star of the recipe! It adds flavor and helps the bagels rise. If you don’t have any, you can use store-bought sourdough starter, just make sure it’s unfed with lots of active yeast.
Bread Flour: Bread flour gives these bagels their chewy texture. If you’re in a pinch, all-purpose flour works too, but the texture won’t be as chewy. I personally love the extra strength of bread flour for bagels!
Barley Malt Syrup or Honey: This adds sweetness and flavor to the boiling water. If you can’t find barley malt syrup, honey works great! Maple syrup is another good substitute if you prefer that taste.
Toppings: Customize these bagels with your favorite toppings! If you’re watching your sodium, skip the salt in the toppings, or try using herbs instead like dried rosemary or thyme for a unique twist.
How Do You Achieve the Perfect Chewy Texture?
The key to getting that classic chewy bagel texture lies in a few important steps. First, knead your dough well! Kneading develops the gluten, which gives bagels their distinct chewiness. Aim for a smooth and elastic dough.
- Knead by hand for 8-10 minutes or use a stand mixer with dough hook for 6-8 minutes.
- Let the dough rise until nearly doubled. This contributes to the bagel’s structure.
- Boiling the bagels is crucial! It gives them a shiny outer crust. Boil them for 1 minute on each side to ensure they cook properly.
How to Make New York Style Sourdough Discard Bagels
Ingredients You’ll Need:
For the Bagels:
- 1 cup sourdough discard (unfed starter)
- 1 1/2 cups warm water (around 110°F/43°C)
- 4 cups bread flour, plus extra for dusting
- 1 tablespoon sugar
- 1 tablespoon salt
- 1 teaspoon instant yeast
For Boiling:
- 1 tablespoon barley malt syrup or honey
Optional Toppings:
- Sesame seeds
- Poppy seeds
- Everything bagel seasoning (garlic flakes, onion flakes, poppy seeds, sesame seeds, salt)
How Much Time Will You Need?
This recipe will take about 2 to 2.5 hours to complete. You’ll spend about 15-20 minutes on prep, 1-1.5 hours for the first rise, 30 minutes for resting, and 20-25 minutes baking. So, it’s perfect for a weekend baking project!
Step-by-Step Instructions:
1. Prepare the Dough:
In a large mixing bowl, combine the sourdough discard, warm water, sugar, and instant yeast. Stir everything together and let it sit for about 5 minutes to activate the yeast. This will help your bagels rise beautifully!
2. Mix in the Dry Ingredients:
Gradually add the bread flour and salt to the wet mixture. Stir using a wooden spoon or attach your dough hook to a mixer to combine until you have a stiff dough.
3. Knead Until Smooth:
Transfer the dough to a floured surface. Knead it for about 8-10 minutes until it feels smooth and elastic. If you prefer, you can use a stand mixer with a dough hook for 6-8 minutes instead.
4. First Rise:
Shape the kneaded dough into a ball and place it in a lightly greased bowl. Cover it with plastic wrap or a damp cloth. Let the dough rise at room temperature for about 1 to 1.5 hours, or until it nearly doubles in size.
5. Punch Down and Divide:
Once your dough has risen nicely, gently punch it down to release any air. Now, divide it into 8 equal portions so you can shape your bagels.
6. Shape the Bagels:
Take each portion and shape it into a smooth ball. Then, poke a hole through the center with your finger and gently stretch it to form a bagel shape, about 2-3 inches in diameter.
7. Second Rest:
Place the shaped bagels on a parchment-lined baking sheet. Cover them with a cloth and let them rest for about 20-30 minutes. This will help them puff up a bit more.
8. Preheat the Oven:
While the bagels are resting, preheat your oven to 425°F (220°C) so it’s hot and ready for baking!
9. Boil the Bagels:
Bring a large pot of water to a boil, then reduce it to a simmer. Stir in the barley malt syrup or honey. Carefully add your bagels to the water, boiling 2-3 at a time for about 1 minute on each side. This step gives your bagels that fantastic chewy crust!
10. Add Toppings:
After boiling, use a slotted spoon to remove the bagels and place them back on the baking sheet. If you’d like, sprinkle your favorite toppings on the wet surface of the bagels so they stick well.
11. Bake the Bagels:
Pop the baking sheet into your preheated oven and bake the bagels for 20-25 minutes, or until they are golden brown and crusty. Your kitchen will smell amazing!
12. Cool and Serve:
Once baked, remove the bagels from the oven and let them cool on a wire rack for a few minutes. When they’re cool enough to handle, slice them up and enjoy your homemade New York style sourdough bagels!
These bagels will have a chewy, slightly tangy crumb typical of sourdough with the traditional New York bagel crust and toppings. Enjoy your delicious creations!
Can I Use Any Type of Sourdough Discard?
Yes, you can use any type of sourdough discard, as long as it’s unfed. This will give your bagels a nice tangy flavor. If your discard is very old, make sure it still smells pleasant and hasn’t been sitting for weeks!
How Can I Make the Dough Rise Faster?
If you’re short on time, you can create a warm environment for faster rising. Preheat your oven to the lowest setting for just a couple of minutes, then turn it off. Place the covered bowl of dough inside for a warm place for it to rise!
What Should I Do If the Dough Is Too Sticky?
If your dough feels sticky while kneading, you can sprinkle a little extra flour on your work surface and your hands. Be careful not to add too much, as this could make the bagels less chewy.
Can I Freeze the Bagels After Baking?
Absolutely! Once your bagels have cooled completely, place them in an airtight container or a freezer bag. They can be frozen for up to 3 months. To enjoy, simply thaw and toast them for a few minutes for a fresh taste!