These New York Style Sourdough Discard Bagels are chewy, tasty, and a great way to use sourdough discard! With a lovely crust and soft inside, they’ll make your breakfast special.
And let’s be real, who doesn’t love fresh bagels? I enjoy them topped with cream cheese and lox, or even just butter. Perfect for any day of the week! 🥯
Key Ingredients & Substitutions
Sourdough Starter Discard: This is the star of your bagels! Make sure it’s active but unfed. If you don’t have any, you could use a simple yeast mix: 1/2 teaspoon instant yeast plus 1/4 cup water in place of the starter.
Bread Flour: It’s best to use bread flour for a chewy texture. If you can’t find it, all-purpose flour can work as a substitute, though the bagels may be slightly less chewy.
Barley Malt Syrup: This adds nice flavor to the bagel crust. If you can’t find it, honey or even brown sugar can be used instead. Just remember, it might slightly change the flavor.
Egg Wash: Using an egg wash gives those bagels a lovely shine. If you prefer, you can brush them with milk or a simple water wash instead.
Bagel Toppings: Everything bagel seasoning is classic, but feel free to get creative! Try spices like chili flakes or a mix of grated cheeses for a fun twist.
How Do You Knead Dough to Perfection?
Kneading dough is crucial for bagels. It develops gluten, which gives them that desired chewiness. Here’s how to do it:
- Lightly flour your surface to prevent sticking. Start kneading the dough with your palms, pushing and folding it back over itself.
- Keep kneading for about 8-10 minutes until it’s smooth and springs back when pressed. If it’s too sticky, add a sprinkle of flour.
- Be patient and don’t rush! Proper kneading helps the dough to rise nicely.
Having the right consistency is key, so don’t be afraid to adjust with a bit more flour if needed. Good luck with your bagels!
New York Style Sourdough Discard Bagels
Ingredients You’ll Need:
For the Bagels:
- 1 cup active sourdough starter discard (unfed starter)
- 3 1/2 cups bread flour (plus extra for dusting)
- 1 tablespoon sugar
- 2 teaspoons kosher salt
- 1 cup warm water (adjust for dough consistency)
- 1 tablespoon vegetable oil or melted butter (optional, for softer crumb)
- 1 tablespoon barley malt syrup or honey (optional, for boiling)
For the Egg Wash:
- 1 large egg white
- 2 tablespoons water
For Topping:
- Everything bagel seasoning (poppy seeds, sesame seeds, dried garlic flakes, dried onion flakes, crushed red pepper flakes) or your favorite bagel topping
How Much Time Will You Need?
This bagel recipe takes about 15 minutes for preparation, plus 3-4 hours for the dough to rise, and another 30-45 minutes for resting the shaped bagels. After boiling, they bake for 18-22 minutes. In total, expect around 4-5 hours to enjoy your delicious homemade bagels!
Step-by-Step Instructions:
1. Mix the Base:
In a large mixing bowl, combine the sourdough starter, warm water, and sugar. Stir it gently until the sugar is completely dissolved. This sweet boost helps to activate the fermentation process!
2. Form the Dough:
Add the bread flour and kosher salt to the mixture. Stir with a sturdy spoon or spatula until a rough dough starts to come together. You want a mix that is not too sticky but holds together nicely.
3. Knead the Dough:
Transfer the dough onto a lightly floured surface. Knead it carefully for about 8-10 minutes until it becomes smooth, elastic, and just a tad stiff. If it’s too sticky, don’t hesitate to sprinkle a bit more flour as you knead.
4. Let it Rise:
Place the dough into a lightly oiled bowl and cover it with plastic wrap or a damp towel. Set it aside in a warm spot to rise for about 3-4 hours or until it has roughly doubled in size. Patience is key!
5. Shape the Bagels:
Once risen, punch down the dough to release any air pockets. Divide it into 6-8 equal pieces. Roll each piece into a ball, then use your thumb to poke a hole through the center. Gently stretch the hole to about 2 inches in diameter to form the classic bagel shape.
6. Rest the Shaped Bagels:
Place the bagels on a parchment-lined baking sheet and cover them loosely with a towel or plastic wrap. Let them rest for 30-45 minutes while you preheat your oven to 450°F (232°C).
7. Prepare to Boil:
In a large pot, bring water to a rolling boil. Add the barley malt syrup or honey if you choose to use it—this step enhances the bagel’s crust and color!
8. Boil the Bagels:
Carefully boil the bagels 2-3 at a time, flipping them once, for about 1-2 minutes per side. Use a slotted spoon to remove them from the water and drain on a clean towel. This is what gives bagels their chewy texture!
9. Egg Wash and Season:
Place the boiled bagels back on the parchment sheet. In a small bowl, mix the egg white with 2 tablespoons of water and brush this mixture over the tops of each bagel. This will give them a beautiful golden brown sheen while baking!
10. Add Your Toppings:
Sprinkle generously with everything bagel seasoning or your chosen toppings for a delicious finish. Get creative with your preferred flavors!
11. Bake to Perfection:
Place the bagels in the preheated oven and bake for 18-22 minutes, turning the tray halfway through to ensure even browning. They should come out golden brown and crusty when done!
12. Cool and Serve:
Remove the bagels from the oven and let them cool on a wire rack. Once they are cool enough to handle, slice and enjoy them with your favorite spreads or fillings!
Enjoy your chewy, crusty New York Style Sourdough Discard Bagels fresh out of the oven!
Can I Use Regular Yeast Instead of Sourdough Starter?
Absolutely! You can substitute the sourdough starter with 1/2 teaspoon instant yeast and 1/4 cup of water. This will still yield great bagels, but you might miss out on the unique flavor that sourdough imparts.
What Should I Do If the Dough is Too Sticky?
If your dough feels sticky while kneading, sprinkle a little more flour onto your work surface and incorporate it until the dough is smooth and elastic. Just be careful not to add too much, as this can make the bagels tough!
Can I Make the Dough in Advance?
Yes, you can! After kneading, place the dough in an oiled bowl and cover it well. Store it in the refrigerator overnight. Just let it come to room temperature and rise for about an hour before shaping and boiling.
How Should I Store Leftover Bagels?
Store any leftover bagels in an airtight container at room temperature for up to 2 days. For longer storage, slice and freeze them in a bag. They can be toasted straight from the freezer when you’re ready to enjoy!