These New York Style Sourdough Discard Bagels are chewy, delicious, and perfect for breakfast or a snack! Made from sourdough discard, they have a unique flavor that will impress everyone.
Baking these bagels is so fun! I love boiling them before baking for that classic chewy crust. And trust me, they disappear fast, especially when topped with cream cheese. Yum!
Key Ingredients & Substitutions
Sourdough Discard: This recipe uses unfed sourdough starter, which adds flavor and helps the bagels rise. If you don’t have sourdough discard, you can substitute with plain yogurt or a bit of buttermilk for a similar tang.
Bread Flour: Bread flour has a higher protein content than all-purpose flour, which is essential for chewy bagels. If you can’t find bread flour, you can use all-purpose flour, but your bagels might be a touch less chewy.
Instant Yeast: Instant yeast is great for this recipe since it doesn’t require proofing. If you only have active dry yeast, you can use it too; just bloom it in the warm water for 5-10 minutes first.
Sugar or Honey: Both sweeteners help yeast activation. You can replace sugar with maple syrup or agave nectar if preferred. I love using honey as it adds an extra layer of flavor.
Toppings: While sesame and poppy seeds are classic bagel toppings, feel free to get creative! You could use grated cheese, everything bagel seasoning, or even a sprinkle of everything spice – it’s all about what flavors you enjoy!
How Can I Achieve the Perfect Bagel Texture?
Getting the right texture in bagels involves a few crucial techniques, especially when it comes to kneading and boiling.
- Kneading: Mix the dough until smooth and elastic, about 6-8 minutes. If it’s sticky, add a bit more flour gradually. You want it slightly tacky but not sticking to your hands.
- Boiling: Don’t skip the boiling step! The baking soda in boiling water helps create that signature bagel crust. Boil them for 1-2 minutes each side for a chewy texture; longer boiling gives a denser bagel!
Remember, the more care you take during these steps, the better your bagels will turn out. They’ll be deliciously chewy on the outside and fluffy on the inside – just like a New York bagel should be!
How to Make New York Style Sourdough Discard Bagels
Ingredients You’ll Need:
For the Bagel Dough:
- 1 cup (240g) sourdough discard (unfed starter)
- 3 1/2 cups (420g) bread flour, plus extra for dusting
- 1 1/4 cups (300ml) warm water (about 110°F/45°C)
- 2 teaspoons instant yeast
- 1 tablespoon sugar or honey
- 1 1/2 teaspoons salt
- 1 tablespoon vegetable oil (optional, for dough)
For Boiling and Topping:
- 1 tablespoon baking soda (for boiling water)
- 1 egg white, beaten with 1 tablespoon water (egg wash)
- Toppings: sesame seeds, poppy seeds, dried minced onion, garlic flakes, sea salt, or New York bagel seasoning blend
How Much Time Will You Need?
This entire recipe takes about 2.5 hours including prep, rising, and baking time (1 to 1.5 hours of rising, about 45 minutes for shaping, boiling, and baking). It’s a great project for a lazy weekend or a fun baking day!
Step-by-Step Instructions:
1. Prepare the Dough:
Start by getting your stand mixer ready! In the mixer bowl, combine your sourdough discard, warm water, and sugar or honey. Sprinkle the instant yeast over the top and stir everything together. Let it rest for about 5 minutes until it’s a bit foamy on top.
2. Mix Dry Ingredients:
Now, add the bread flour and salt to the bowl. Attach the dough hook and mix on low speed until a rough dough starts to form. It should look a bit shaggy but come together nicely.
3. Knead the Dough:
Turn the mixer speed up to medium and knead for about 6 to 8 minutes. You’re looking for it to be smooth, elastic, and slightly tacky but not sticking to your hands. If it feels sticky, add a little more flour, one tablespoon at a time. If you want softer bagels, you can add vegetable oil while kneading!
4. First Rise:
Once the dough is ready, transfer it to a lightly oiled bowl. Cover it with a damp cloth or some plastic wrap and let it rise at room temperature for about 1 to 1.5 hours, or until it has nearly doubled in size. This is when all that yummy sourdough flavor really develops!
5. Shape the Bagels:
After the dough has risen, turn it out onto a floured surface. Divide the dough gently into 8 equal pieces. Roll each piece into a ball, poke your thumb through the center to create a hole, and stretch it gently to about 2 inches wide. Place your bagels on a parchment-lined baking sheet and cover them loosely for about 20 to 30 minutes to puff up a bit.
6. Preheat Your Oven:
While the bagels are resting, preheat your oven to 425°F (220°C) and place a rack in the middle. Get ready for that delicious aroma!
7. Boil the Bagels:
Bring a large pot of water to a boil and add the baking soda. Carefully drop in 2-3 bagels at a time using a slotted spoon. Boil them for 1 to 2 minutes on each side. The longer you boil, the chewier they’ll be!
8. Add Toppings:
Once boiled, remove the bagels and place them back on the baking sheet. Brush the tops with the egg wash and sprinkle with your favorite toppings—this is the fun part!
9. Bake:
Pop the bagels in the oven for 20 to 25 minutes or until they are golden brown and shiny on top. Your house will smell incredible!
10. Cool:
After baking, let the bagels cool completely on a wire rack before slicing them. This helps keep their texture nice and chewy!
And there you have it! Enjoy your freshly baked chewy, New York style sourdough discard bagels, whether plain, toasted, or topped with your favorite spreads!
Can I Use All-Purpose Flour Instead of Bread Flour?
Yes, you can substitute bread flour with all-purpose flour, but keep in mind that the bagels might be slightly less chewy. Bread flour has a higher protein content, which contributes to that signature bagel texture.
What Should I Do if My Dough is Too Sticky?
If your dough feels too sticky during mixing, simply add more flour gradually, one tablespoon at a time, until it reaches a smoother consistency. You want it to be slightly tacky but manageable during kneading.
Can I Make the Bagels Ahead of Time?
Absolutely! You can prepare the dough and shape the bagels, then place them in the fridge overnight. Just be sure to let them come to room temperature and puff up a bit before boiling and baking the next day.
What Are Some Good Topping Options?
Classic toppings include sesame seeds and poppy seeds, but you can also use everything bagel seasoning, garlic flakes, or a blend of your favorite spices! Get creative with what you enjoy most!