These New York Style Sourdough Discard Bagels are a tasty way to use up sourdough starter! With that classic chewy texture and lovely crust, they make every breakfast special.
Making bagels is fun and surprisingly easy! I love the smell of them baking, and they taste great with cream cheese or just plain. Who doesn’t enjoy a warm bagel straight from the oven? 🥯
Ingredients & Substitutions
Sourdough Discard: This is the star of the recipe! Using active, unfed sourdough starter creates that delightful tang. If you don’t have discard, you could use another leavening agent like instant yeast, but you’ll miss the unique flavor of sourdough.
Bread Flour: High in protein, this flour gives bagels their chewy texture. If you’re in a pinch, all-purpose flour can work, but the bagels might be a bit softer. I prefer the chewiness that bread flour provides.
Warm Water: The right temperature is key for activating the yeast. If you don’t have a thermometer, just ensure it’s warm to the touch but not hot, to avoid killing the yeast.
Barley Malt Syrup: This gives the bagels that classic bagel flavor when boiling. If you can’t find it, light brown sugar works well too. I enjoy the added richness malt syrup brings!
How Do You Achieve the Perfect Chewy Texture in Bagels?
The boiling step is crucial for achieving that beloved chewy texture. Ensure the water is at a rolling boil before adding the bagels. The addition of barley malt syrup or sugar increases the sheen and flavor.
- Boil bagels for 1-2 minutes on each side. The longer you boil, the chewier they become.
- Use a slotted spoon to gently lower them into the water, and avoid overcrowding the pot.
After boiling, let the excess water drip off before placing them on the baking sheet. This prevents a soggy bottom and helps the toppings stick better.
New York Style Sourdough Discard Bagels
Ingredients You’ll Need:
For the Dough:
- 1 cup active sourdough starter discard (unfed starter)
- 3 1/2 cups bread flour (plus extra for dusting)
- 1 cup warm water (around 110°F / 43°C)
- 2 teaspoons salt
- 1 tablespoon sugar or honey
- 1 teaspoon instant yeast (optional, helps enhance rise)
For Boiling:
- 1 tablespoon barley malt syrup (or substitute with light brown sugar)
For Toppings:
- Sesame seeds
- Poppy seeds
- Minced onion
- Minced garlic
- Coarse salt (for everything bagel seasoning)
How Much Time Will You Need?
This recipe takes about 15-20 minutes for preparation, 2-4 hours for the first rise, and another 30-45 minutes for the second rise. The total time will vary depending on your sourdough starter’s activity, but you’ll be rewarded with delicious bagels that are worth the wait!
Step-by-Step Instructions:
1. Prepare the Dough:
In a large mixing bowl, combine the sourdough discard, warm water, and sugar or honey. Stir well until everything is mixed together nicely. If you’re using instant yeast, add it at this stage and mix again. This will help boost the rise!
2. Mix in the Flour:
Gradually add in the bread flour and salt to your wet mixture. Stir this together with a wooden spoon or a dough hook until you see a shaggy dough forming. Don’t worry if it looks a bit messy at first; that’s perfectly normal!
3. Knead the Dough:
Sprinkle some flour on a clean surface and knead the dough for about 8-10 minutes or 6-8 minutes if you’re using a mixer. You want the dough to be smooth, elastic, and only slightly tacky—add a little more flour if it’s too sticky.
4. First Rise:
Put the kneaded dough in a lightly greased bowl, cover it with a damp towel or plastic wrap, and let it rise at room temperature for 2-4 hours. It should about double in size. Be patient, as the sourdough discard can take its time!
5. Shape the Bagels:
After the dough has risen, punch it down gently to release air. Divide it into 8 equal pieces. Roll each piece into a ball, then poke a hole in the center with your thumb. Gently stretch the hole to about 2-3 inches in diameter. Put your bagels on a parchment-lined tray and cover them lightly. Let them rest for 30-45 minutes for the second rise.
6. Boil the Bagels:
While your bagels are resting, preheat the oven to 425°F (220°C). Bring a large pot of water to a boil and stir in the barley malt syrup (or brown sugar). This step is essential to get that classic bagel texture!
7. Boil in Batches:
Using a slotted spoon, gently lower 2-3 bagels at a time into the boiling water. Boil each side for 1-2 minutes, flipping halfway through. Remember, longer boiling gives them that extra chewiness!
8. Prepare for Baking:
After boiling, allow excess water to drip off and place the bagels on a parchment-lined baking sheet. While the surface is still wet, generously sprinkle your chosen toppings on top to ensure they stick.
9. Bake:
Bake your bagels in the preheated oven for 20-25 minutes, or until they’re golden brown and crusty. For the best results, rotate the baking sheet halfway through to achieve even browning!
10. Cool and Serve:
Once baked, remove the bagels from the oven and let them cool on a wire rack before slicing. Enjoy them with cream cheese, smoked salmon, or your favorite spreads!
These bagels are sure to be a hit, featuring a crisp outer crust and a lovely chewy interior, all thanks to your sourdough discard. Enjoy!
Can I Use Regular Yeast Instead of Sourdough Discard?
While sourdough discard gives the bagels their unique flavor, you can replace it with active dry yeast if necessary. However, you will miss out on the tangy taste that makes these bagels special. Adjust the recipe by using 1 packet of active dry yeast mixed with the warm water and sugar instead.
What Can I Substitute for Barley Malt Syrup?
If you can’t find barley malt syrup, light brown sugar is a great substitute for the boiling water. It will still enhance the flavor and appearance of the bagels, although the malt syrup adds a unique richness that you might miss out on.
How Long Can I Store Leftover Bagels?
Leftover bagels can be stored at room temperature in an airtight container for 1-2 days. For longer storage, freeze the bagels in a plastic bag for up to 3 months. Thaw them at room temperature or pop them in the toaster for a quick reheat!
Can I Make These Bagels Whole Wheat?
Yes! You can substitute half of the bread flour with whole wheat flour for a heartier texture and flavor. Keep in mind that whole wheat flour absorbs more water, so you may need to adjust the amount of warm water slightly to ensure the dough is not too dry.