These New York Style Sourdough Discard Bagels are chewy, golden, and packed with flavor. They’re perfect for breakfast or a snack, and you can feel good about using that sourdough starter!
Making bagels can sound tricky, but it’s super fun! I love shaping them and popping them in the boiling water. Plus, there’s nothing like the smell of fresh bagels baking in the oven! 🥯
Key Ingredients & Substitutions
Sourdough Starter Discard: This is the heart of the recipe, adding flavor and texture. If you don’t have discard, you can use a small amount of active sourdough starter (about ½ cup) mixed with an equal amount of water and flour to mimic the discard’s properties.
Bread Flour: Using bread flour gives bagels their desired chewy texture. You could substitute with all-purpose flour, but the bagels may be less chewy. If you’re gluten-free, try a gluten-free flour blend, keeping in mind the texture will change.
Barley Malt Syrup: This ingredient enhances flavor and gives the bagels a nice glaze. If you can’t find it, use honey or brown sugar as alternatives, or even omit it altogether if you’re in a pinch!
Toppings: Everything bagel seasoning is a great choice for flavor, but you can be creative! Try a blend of your favorites or stick with just sesame or poppy seeds for a classic taste.
How Do I Achieve the Perfect Bagel Shape?
Shaping bagels can seem tricky, but it’s easier than it looks! Once your dough has risen, you’ll punch it down and divide it into equal pieces. Keep the following steps in mind for a great shape:
- Roll each piece into a tight ball first, then press your finger through the center to make a hole.
- Gently stretch the hole wider while keeping the bagel’s outer edges intact. Aim for about 2 inches in diameter for the hole.
- Let them rest for 30 minutes. This helps them puff up a bit before boiling.
Remember, practice makes perfect! Each bagel is unique, so embrace any variations in size or shape.
How to Make New York Style Sourdough Discard Bagels
Ingredients You’ll Need:
For the Bagels:
- 1 cup (240g) sourdough starter discard (unfed)
- 1 ½ cups (360ml) warm water (about 110°F/43°C)
- 2 teaspoons sugar or honey
- 4 cups (480g) bread flour, plus extra for kneading
- 1 ½ teaspoons salt
- 1 tablespoon barley malt syrup (optional, for boiling)
- 1 tablespoon baking soda (for boiling)
For Toppings:
- Everything bagel seasoning (sesame seeds, poppy seeds, chopped dried onion, garlic, coarse salt)
- Toasted garlic flakes
- Sesame seeds
- Poppy seeds
How Much Time Will You Need?
This recipe takes about 15-20 minutes of active prep time, plus 4-6 hours for the dough to rise. After shaping, let the bagels rest for 30 minutes, and then you’ll spend about 20-25 minutes baking them. Overall, plan for about 5-6 hours from start to finish, including the rising time!
Step-by-Step Instructions:
1. Prepare the Dough:
In a large mixing bowl, combine the sourdough discard, warm water, and sugar or honey. Stir the mixture gently until the sugar is completely dissolved. This will help feed the yeast in the starter and give you a lovely, flavorful dough.
2. Combine Ingredients:
Next, add the bread flour and salt into the liquid mixture. Mix everything together until a rough dough starts to form. You want all the flour to be incorporated nicely.
3. Knead the Dough:
Turn the dough out onto a floured surface. Knead it for about 8-10 minutes until it becomes smooth, elastic, and slightly tacky to the touch. If the dough is sticking too much, sprinkle small amounts of flour as needed.
4. Let It Rise:
Place the kneaded dough in a lightly oiled bowl. Cover it with a damp cloth or plastic wrap and let it rise at room temperature for 4-6 hours. You’ll know it’s ready when it’s roughly doubled in size. Since we’re using sourdough discard, this might take a little longer than a standard dough.
5. Shape the Bagels:
Once the dough has risen, punch it down gently to release some air. Divide the dough into 8 equal pieces. Roll each piece into a ball, then poke a hole through the center with your finger. Stretch the hole gently until it’s about 2 inches in diameter. Place each shaped bagel on a parchment-lined baking sheet.
6. Rest the Bagels:
Cover the shaped bagels and let them rest for about 30 minutes. This helps them puff up a bit before boiling.
7. Prepare to Boil:
While the bagels are resting, preheat the oven to 425°F (220°C). In a large pot, bring water to a boil, then reduce it to a gentle simmer. Add in the barley malt syrup and baking soda—this will give your bagels that signature chewy crust and shine!
8. Boil the Bagels:
Boil the bagels in batches, about 2-3 at a time, for 1-2 minutes on each side. Use a slotted spoon to carefully flip them so they cook evenly. Once boiled, remove them and let them drain on a clean kitchen towel.
9. Add Toppings:
While the bagels are still wet from boiling, sprinkle your chosen toppings generously over each one. Get creative—mix your favorites for some extra flavor!
10. Bake the Bagels:
Transfer the bagels to a baking sheet lined with parchment paper. Bake them in the preheated oven for 20-25 minutes, or until they are golden brown and crusty.
11. Cool and Serve:
Once baked, let the bagels cool on a wire rack. Give them a few minutes before slicing. Enjoy your authentic New York Style Sourdough Discard Bagels with cream cheese, smoked salmon, or whatever toppings you love!
Can I Use Active Sourdough Starter Instead of Discard?
Yes, if you don’t have discard, you can use about ½ cup of active sourdough starter. Just remember that you’ll need to adjust the amount of flour and water to maintain the same consistency in the dough.
How Do I Store Leftover Bagels?
Store leftover bagels in an airtight container at room temperature for up to 2 days. For longer storage, freeze them in a resealable bag for up to 3 months. Just thaw and toast when you’re ready to enjoy!
Can I Make These Bagels Gluten-Free?
Yes, you can use a gluten-free flour blend designed for baking. Just remember that the texture and taste may differ slightly from traditional bagels. Also, adding a binder like xanthan gum can help improve the structure.
What Should I Do if My Dough Isn’t Rising?
If your dough isn’t rising sufficiently, it may be due to a few factors, such as low room temperature or inactive starter. Make sure your environment is warm enough (ideally around 75°F/24°C) and try extending the rising time until the dough doubles in size.