If you’ve ever dreamed of biting into a perfectly chewy, golden-brown bagel with that unmistakable tang and crunch, then this New York-Style Sourdough Discard Bagels Recipe is about to become your new obsession. Using sourdough discard not only adds a subtle depth of flavor but also puts what might otherwise be wasted starter to delicious use. These bagels capture that authentic NYC vibe with a delightful chewiness and slightly crispy crust, all from a straightforward recipe that turns humble ingredients into a real showstopper for your breakfast table or brunch spread.
Ingredients You’ll Need
Gathering simple, quality ingredients is the first step to baking incredible bagels. Each ingredient here plays a vital role, from building the dough’s structure to creating that characteristic chewy texture and shiny crust we all love.
- Sourdough discard (1 cup): Adds a tangy flavor and helps reduce waste by using your extra starter.
- Warm water (1 cup): Activates the yeast and hydrates the flour for smooth dough.
- Maple syrup or honey (1 tablespoon): Adds a touch of sweetness and aids in yeast activation.
- Active dry yeast (1 1/2 teaspoons): Gives the dough that extra rise and lovely lift.
- Salt (2 teaspoons): Enhances flavor and controls yeast activity for balanced dough.
- Bread flour (4 cups): Provides the strong gluten structure necessary for chewy bagels; all-purpose flour works too.
- Olive oil (1 tablespoon): Used to grease the bowl, preventing sticking during proofing.
- Baking soda (1 tablespoon): Added to boiling water for that classic bagel crust texture.
- Malt syrup or honey (1 tablespoon): Sweetens the boiling water surface for a golden-brown crust.
- Optional toppings: Sesame seeds, poppy seeds, dried onion flakes, or coarse salt add texture and flavor flair.
How to Make New York-Style Sourdough Discard Bagels Recipe
Step 1: Activate the Yeast
Start by mixing warm water, maple syrup or honey, and active dry yeast in a small bowl. Let this sit quietly for about 5 to 10 minutes until it becomes frothy and bubbly—a sure sign your yeast is ready to bring life to your dough.
Step 2: Mix the Dough
In a large mixing bowl, combine your sourdough discard with the activated yeast mixture and salt. Stir it together so the ingredients start working in harmony, setting up the foundation for your bagel dough.
Step 3: Add the Flour
Gradually add your bread flour, about half a cup at a time, stirring after each addition. This slow process helps your dough come together smoothly without becoming too dry or sticky.
Step 4: Knead to Perfection
Dump the dough onto a floured surface and knead it for 8 to 10 minutes. This is where the magic happens, developing that wonderful gluten structure that gives your bagels their trademark chew and elasticity.
Step 5: Let the Dough Rise
Transfer the dough to an oiled bowl, cover with a damp cloth, and let it rise for about one hour, or until it doubles in size. This gentle fermentation boosts flavor and lightens the dough just right.
Step 6: Shape the Bagels
After rising, punch the dough down to release any air bubbles. Divide it into eight equal pieces, roll each into a ball, and then poke a hole in the center. Gently stretch the hole to form that classic bagel shape—don’t worry if it’s not perfect, charm is part of the fun!
Step 7: Prepare for Baking
Preheat your oven to 425 degrees Fahrenheit (220°C) and line a baking sheet with parchment paper. This ensures your bagels bake evenly without sticking.
Step 8: Boil with Baking Soda and Malt Syrup
Boil a large pot of water and add baking soda along with malt syrup or honey. Carefully drop each bagel into the bubbling water and cook for around 1 to 2 minutes on each side. This step is crucial—it creates that chewy crust and gives bagels their unique texture.
Step 9: Bake Until Golden
Use a slotted spoon to transfer the boiled bagels onto your prepared baking sheet. Sprinkle on your favorite toppings, then bake for 20 to 25 minutes, or until the surfaces turn that irresistible golden brown.
Step 10: Cool and Enjoy
Let your bagels cool on a wire rack before slicing. This resting allows the crumb to set nicely, making each bite perfectly chewy and soft inside with just enough crunch.
How to Serve New York-Style Sourdough Discard Bagels Recipe
Garnishes
These bagels love a little pizazz! Classic toppings such as sesame seeds, poppy seeds, or coarse salt add texture and nutty or savory notes. For something more adventurous, try dried onion flakes or even everything bagel seasoning to kick things up a notch.
Side Dishes
Bagels shine alongside creamy cream cheese, smoky smoked salmon, or a layer of butter that melts into the crumb. Freshly sliced tomatoes, capers, or even scrambled eggs make wonderful companions for a wholesome breakfast or brunch feast.
Creative Ways to Present
Turn your New York-Style Sourdough Discard Bagels Recipe into stunning sandwiches by layering with your favorite deli meats, cheeses, and crisp veggies. Or, make bagel pizzas by topping halves with sauce, cheese, and toppings, then popping them under the broiler for a quick snack everyone will love.
Make Ahead and Storage
Storing Leftovers
Once cooled completely, store leftover bagels in an airtight container or bag at room temperature for up to two days. This keeps them fresh enough to enjoy without drying out too quickly.
Freezing
To keep bagels longer, freeze them in a sealed plastic bag for up to three months. Wrap them individually in plastic wrap before placing in a freezer bag to prevent freezer burn and preserve freshness.
Reheating
Thaw frozen bagels at room temperature, then warm them in a toaster or oven for a few minutes to refresh their crust and chewy texture. Avoid microwaves if possible, as they can make your bagels rubbery.
FAQs
Can I use unfed sourdough discard for this recipe?
Absolutely! Whether your sourdough discard is fed or unfed, it will add wonderful flavor and keep your bagels moist and pleasantly tangy.
What if I don’t have malt syrup for the boiling water?
If malt syrup is hard to find, honey is a great substitute that still helps develop that beautiful brown crust and slight sweetness.
Can I use all-purpose flour instead of bread flour?
Yes, all-purpose flour works in a pinch, but bread flour is preferred since its higher protein content gives bagels their signature chewy texture.
How long should I boil the bagels?
Boil each side for 1 to 2 minutes. Boiling longer makes bagels chewier on the outside, but be careful not to overdo it, or they may get too dense.
Can I add flavors like cinnamon or raisins to this bagel dough?
While this recipe is designed for traditional bagels, you can certainly experiment by folding in cinnamon or raisins during mixing to create sweet variations.
Final Thoughts
Making your own New York-Style Sourdough Discard Bagels Recipe at home is such a rewarding treat—each bagel brimming with love, flavor, and that perfect NYC chew. It’s a wonderful way to transform your extra sourdough starter into breakfast magic. I hope you give this recipe a try and enjoy every delicious bite with your loved ones!
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New York-Style Sourdough Discard Bagels Recipe
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 4 hours including rising time
- Yield: 8 bagels
- Category: Bread
- Method: Baking
- Cuisine: American
Description
These New York-Style Sourdough Discard Bagels are a delicious way to use up sourdough discard while creating chewy, golden-brown bagels with a classic crust. Boiled with a baking soda and malt syrup bath, then baked to perfection, they are perfect for breakfast or sandwiches and can be customized with your favorite toppings like sesame seeds or dried onion flakes.
Ingredients
Dough
- 1 cup sourdough discard (fed or unfed)
- 1 cup warm water
- 1 tablespoon maple syrup or honey
- 1 1/2 teaspoons active dry yeast
- 2 teaspoons salt
- 4 cups bread flour (or all-purpose flour)
- 1 tablespoon olive oil (for greasing)
Boiling Water Bath
- 1 tablespoon baking soda
- 1 tablespoon malt syrup or honey
Optional Toppings
- Sesame seeds
- Poppy seeds
- Dried onion flakes
- Coarse salt
Instructions
- Activate Yeast: In a small bowl, combine warm water, maple syrup or honey, and active dry yeast. Let it sit for 5-10 minutes until the mixture becomes frothy, indicating the yeast is active.
- Mix Wet Ingredients: In a large bowl, stir together the sourdough discard, the frothy yeast mixture, and salt until combined.
- Add Flour Gradually: Slowly add bread flour half a cup at a time into the wet ingredients, mixing well after each addition until a cohesive dough forms.
- Knead Dough: Transfer the dough onto a floured surface and knead for 8-10 minutes until it becomes smooth and elastic, which helps develop gluten for the perfect bagel texture.
- First Rise: Place the kneaded dough into a greased bowl, cover it with a damp cloth, and let it rise in a warm spot for about 1 hour or until it doubles in size.
- Shape Bagels: Punch down the risen dough, divide it into 8 equal portions. Roll each piece into a ball, then poke a hole through the center and stretch it to create the traditional bagel shape.
- Preheat Oven: Set your oven to 425°F (220°C) and prepare a baking sheet lined with parchment paper.
- Prepare Boiling Bath: Bring a large pot of water to a boil and add baking soda and malt syrup or honey. This alkaline bath helps form the bagel’s chewy crust and shiny finish.
- Boil Bagels: Carefully drop the shaped bagels into the boiling water bath, cooking each side for 1-2 minutes. This step is essential for the classic bagel texture.
- Bake Bagels: Remove the boiled bagels with a slotted spoon, place them on the prepared baking sheet, sprinkle with your choice of toppings, and bake for 20-25 minutes until golden brown and crusty.
- Cool and Serve: Let the bagels cool on a wire rack before slicing and enjoying fresh.
Notes
- Use fed or unfed sourdough discard depending on availability; fed discard will produce a mildly tangier flavor.
- For a sweeter bagel, substitute maple syrup with honey equally.
- Ensure water is warm but not hot to effectively activate yeast.
- Do not skip the boiling step; it is crucial for bagel texture and crust.
- Optional toppings add texture and flavor—get creative!
- Store leftover bagels in an airtight container for up to 3 days or freeze for longer storage.
