If you’ve ever dreamed of biting into a bagel that’s perfectly chewy, slightly crisp on the outside, and bursting with that classic tangy flavor, you’re in for a treat with this New York-Style Sourdough Discard Bagels Recipe. What makes this version extra special is the clever use of sourdough discard, turning what might usually be wasted into a tasty, textured dough that truly shines. These bagels are the ideal mix of tradition and innovation, giving you that iconic New York vibe right from your own kitchen, with a deliciously wholesome twist.
Ingredients You’ll Need
These ingredients are straightforward but carefully chosen to ensure that every bite of your bagel is bursting with flavor and the right texture. Each component plays an important role, whether it’s adding moisture, promoting rise, or contributing to that golden crust.
- 1 cup sourdough discard: Adds a subtle tang and depth of flavor while reducing waste from your starter.
- 1 cup warm water: Activates the yeast and hydrates the dough for that perfect chewiness.
- 1 tablespoon maple syrup or honey: Feeds the yeast and adds a gentle sweetness to balance the tang.
- 1 1/2 teaspoons active dry yeast: Helps your bagels rise beautifully, ensuring a light yet dense texture.
- 2 teaspoons salt: Enhances flavor and strengthens the dough’s gluten network.
- 4 cups bread flour (or all-purpose flour): Provides the structure needed for chewy bagels with crusty exteriors.
- 1 tablespoon olive oil (for greasing): Prevents sticking and helps during the rising stage.
- 1 tablespoon baking soda (for boiling water): Helps develop a signature chewy crust during boiling.
- 1 tablespoon malt syrup or honey (for boiling water): Adds a subtle sweetness while encouraging browning in the oven.
- Optional toppings: Sesame seeds, poppy seeds, dried onion flakes, or coarse salt for that classic finishing touch.
How to Make New York-Style Sourdough Discard Bagels Recipe
Step 1: Activate the Yeast
Start with a small bowl filled with warm water, maple syrup or honey, and your active dry yeast. Let this mixture sit for 5 to 10 minutes until it becomes frothy and bubbly, signaling that your yeast is alive and kicking. This step is the foundation for lovely airy bagels.
Step 2: Combine the Wet Ingredients
Next, whisk the sourdough discard and salt into the yeast mixture within a large bowl. Mixing these together brings the distinctive tang of sourdough front and center, blending perfectly with the sweet yeast starter.
Step 3: Gradually Add the Flour
Slowly stir in the bread flour, half a cup at a time, until the dough just comes together. This gradual incorporation prevents lumps and helps you get to the perfect dough consistency.
Step 4: Knead Until Smooth and Elastic
Turn your dough onto a floured surface and knead vigorously for about 8 to 10 minutes. This step is where the magic happens—developing the gluten that gives your bagels their hallmark chewy texture.
Step 5: Let the Dough Rise
Grease a large bowl with olive oil, place your kneaded dough inside, cover with a damp cloth, and set it aside for one hour. During this time, the dough will double in size, becoming airy and easier to shape.
Step 6: Shape Your Bagels
Once risen, punch down the dough to release the air. Divide it into 8 even pieces. Roll each piece into a tight ball, then poke a hole through the center and gently stretch it to create the classic bagel shape.
Step 7: Preheat and Prepare
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. Having your oven hot and ready is essential for that crisp, golden crust.
Step 8: Boil to Perfection
Bring a large pot of water to a boil, adding baking soda and malt syrup or honey. Boil each bagel for 1 to 2 minutes per side. This step not only cooks the dough slightly but sets the crust, ensuring the bagels bake up with that iconic chew and shine.
Step 9: Bake Until Golden
Remove bagels from the boiling water with a slotted spoon. Place them on your prepared baking sheet. Add any toppings you like, then bake for about 20 to 25 minutes until they’re beautifully browned and crisp on the outside.
How to Serve New York-Style Sourdough Discard Bagels Recipe
Garnishes
Adding toppings transforms these bagels from simple to spectacular. Classic sesame or poppy seeds, a sprinkle of coarse salt, or savory dried onion flakes all deliver added texture and flavor that’s just irresistible.
Side Dishes
Bagels are versatile, so pair them with cream cheese and fresh smoked salmon for a classic combo, or maybe go for some avocado spread and sliced tomatoes for a fresh twist. Fresh fruit or a side salad also work beautifully to round out your meal.
Creative Ways to Present
Slice your bagels thinly and toast them for a crunchy bite with your favorite spreads. Or, build lovely bagel sandwiches layered with eggs, cheese, and crisp greens. The New York-Style Sourdough Discard Bagels Recipe lends itself to endless creativity!
Make Ahead and Storage
Storing Leftovers
If you have any bagels left over, store them in a paper bag inside a bread box or loosely wrapped in plastic at room temperature for up to two days. This keeps their crust crisp while maintaining a tender interior.
Freezing
For longer storage, slice and freeze your bagels in an airtight bag. This way you can enjoy fresh-tasting bagels anytime by simply toasting them straight from the freezer.
Reheating
Reheat your bagels by toasting or warming them in a preheated oven at 350°F (175°C) for 5-7 minutes. This restores their crispy crust and soft center perfectly, just like fresh out of the oven.
FAQs
Can I use unfed sourdough discard in this bagel recipe?
Absolutely! Whether your discard is fed or unfed, it works wonderfully here. Just expect a slightly different tang depending on the discard’s activity and timing.
What’s the purpose of boiling bagels before baking?
Boiling sets the exterior crust quickly, giving bagels their distinctive chewy texture and glossy finish. It also prevents them from rising too much during baking, keeping their signature dense crumb.
Can I substitute all-purpose flour for bread flour?
You can, but bread flour is preferred because its higher protein content develops more gluten, giving bagels their signature chewiness. Using all-purpose flour may result in softer bagels.
How long can I keep homemade bagels fresh?
Usually, homemade bagels stay best for about two days at room temperature. Beyond that, they start to dry out, but freezing is a great option for longer storage.
Do I need malt syrup for boiling water?
While malt syrup lends a subtle sweetness and enhances browning, honey is a good alternative if you don’t have malt syrup on hand. Both help develop that classic bagel crust.
Final Thoughts
Making your own bagels at home using the New York-Style Sourdough Discard Bagels Recipe is such a rewarding experience—both delicious and sustainable. You get to enjoy that perfect chewy bite and crispy crust, all while putting your sourdough discard to great use. I promise once you try these bagels fresh from your oven, they’ll become a cherished staple in your kitchen. So roll up your sleeves, grab your discard, and get ready to bake some truly magical bagels!
