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
Scale
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.
