New York-Style Sourdough Discard Bagels Recipe

If you have a sourdough starter that you love keeping alive, you’re going to adore this New York-Style Sourdough Discard Bagels Recipe. It’s a brilliant way to transform that extra sourdough discard into chewy, golden bagels that boast the classic New York texture and flavor, all without wasting a single spoonful of starter. This recipe blends the tangy depth of sourdough with a touch of malt and a chewy crust, delivering bagels that feel fresh out of a city bakery right in your own kitchen.

Ingredients You’ll Need

These ingredients are deceptively simple, but each plays a crucial role in crafting bagels with an irresistible chew and flavor. From the sourdough discard lending a subtle tang, to the malt syrup enhancing the crust’s color and taste, every component is essential.

• Sourdough discard (1 cup): This gives your bagels their signature tang and moist crumb, making use of your extra starter in the best way possible.
• Warm water (1 cup): Activates the yeast and hydrates the dough for that perfect elasticity.
• Maple syrup or honey (1 tablespoon): Adds just enough sweetness to balance the tang and helps with yeast activation.
• Active dry yeast (1 1/2 teaspoons): Boosts rise and creates those airy bubbles inside your bagels.
• Salt (2 teaspoons): Enhances flavor and tightens gluten structure for a chewy bite.
• Bread flour (4 cups): The high protein content develops the chewy texture everyone loves in a bagel.
• Olive oil (1 tablespoon): For greasing the bowl to keep your dough from sticking during the rise.
• Baking soda (1 tablespoon): Added to the boiling water to give the bagels their shiny, chewy crust.
• Malt syrup or honey (1 tablespoon): Also added to the boiling water to deepen the crust’s color and flavor.
• Optional toppings: Sesame seeds, poppy seeds, dried onion flakes, or coarse salt add that extra finishing touch and flair.

How to Make New York-Style Sourdough Discard Bagels Recipe

Step 1: Activate Your Yeast

Start by combining warm water with maple syrup (or honey) and active dry yeast in a small bowl. Let this mixture bubble up and get frothy in about 5 to 10 minutes. This step ensures your yeast is alive and ready to lend those bagels their rise and light texture.

Step 2: Mix the Dough

In a large bowl, combine your sourdough discard, the yeast mixture, and salt. Stir everything until well blended; this base is where the magic begins, combining tang, sweetness, and saltiness to form the perfect savory-sour foundation.

Step 3: Add Flour Gradually

Gradually add in the bread flour, about half a cup at a time, mixing after each addition. The dough will start to come together, transforming from sticky to more manageable as the flour hydrates.

Step 4: Knead to Perfection

Turn your dough out onto a floured surface and knead for 8 to 10 minutes. This part is key for developing gluten strands, ensuring the bagels get that characteristic chewiness and elasticity.

Step 5: First Rise

Place your kneaded dough in a bowl greased with olive oil, cover it with a damp cloth, and let it rise for about an hour or until doubled in size. This resting period allows the dough to relax and rise gently, bringing out those lovely sourdough flavors.

Step 6: Shape Your Bagels

Punch down the risen dough and divide it into 8 equal pieces. Roll each piece into a smooth ball, poke a hole through the center with your finger, and gently stretch it to form that classic bagel shape. Don’t worry if it’s not perfect—handmade charm is part of the appeal.

Step 7: Preheat the Oven and Prepare Baking Sheet

Set your oven to 425°F (220°C) and line a baking sheet with parchment paper. A hot oven is crucial for creating the bagel’s signature crust.

Step 8: Boil the Bagels

Bring a large pot of water to a boil, then add baking soda and malt syrup (or honey). Boil each bagel for 1-2 minutes on each side. This step gelatinizes the dough’s starches, setting the crust before baking and helping achieve that gorgeous shiny surface.

Step 9: Bake to Golden Perfection

Using a slotted spoon, transfer boiled bagels to your prepared baking sheet. Sprinkle on your choice of toppings, then bake for 20 to 25 minutes until they are beautifully golden brown, crusty, and fragrant.

Step 10: Cool and Enjoy

Let your bagels cool on a wire rack before slicing. This cooling step helps set the crumb and makes slicing easier without squishing those lovely air pockets.

How to Serve New York-Style Sourdough Discard Bagels Recipe

Garnishes

Classic toppings like sesame seeds and poppy seeds add wonderful texture and nutty notes, while dried onion flakes or coarse salt can turn your bagel into a savory delight. Feel free to get creative with your garnishes to complement different spreads or fillings.

Side Dishes

Serve your bagels with a dollop of cream cheese, smoked salmon, fresh tomatoes, or avocado slices for a traditional New York-style experience. Fresh fruit or a crisp salad can also balance out the richness beautifully.

Creative Ways to Present

Turn these bagels into sandwiches loaded with everything from egg and cheese to turkey and arugula. For brunch, consider making bagel toast topped with ricotta and honey or a sweet schmear of jam for a delightful treat.

Make Ahead and Storage

Storing Leftovers

Keep leftover bagels in an airtight container or resealable plastic bag at room temperature for up to two days. This helps maintain their chewiness without drying them out.

Freezing

Bagels freeze beautifully. Slice them first for easy toasting later, then store in a sealed freezer bag for up to three months. When you want some, just pop them straight into your toaster or oven.

Reheating

To revive your bagels, toast frozen slices directly in your toaster or warm whole bagels in a preheated oven at 350°F (175°C) for about 10 minutes. This refreshes their delightful crust and soft interior.

FAQs

Can I use unfed sourdough discard for this recipe?

Absolutely! The New York-Style Sourdough Discard Bagels Recipe works wonderfully with both fed and unfed discard. Just keep in mind, the flavor might be a bit tangier with unfed discard.

What if I don’t have malt syrup for boiling?

If malt syrup is unavailable, honey or even a little sugar works perfectly well to achieve the glossy crust and enhance browning during boiling.

Can I use all-purpose flour instead of bread flour?

Yes, all-purpose flour can be used, though the bagels may be slightly less chewy. Bread flour’s higher protein content contributes greatly to that classic bagel texture.

How important is the boiling step?

Boiling is essential in bagel-making because it sets the crust and stops the dough from rising too much in the oven. Skipping this step will give you more of a bread roll than a true bagel.

Can I make these bagels vegan?

Yes! Simply use maple syrup instead of honey and ensure any toppings are vegan-friendly. The bagels have no other animal products, so they naturally lend themselves well to vegan diets.

Final Thoughts

You really cannot go wrong with this New York-Style Sourdough Discard Bagels Recipe. It’s a delicious way to rescue your sourdough discard and create something truly special—a bagel with that perfect chewy crust, a soft interior, and a subtle tang that sings with every bite. Trust me, once you try making these at home, they’ll become a staple for weekend breakfasts and brunch gatherings. Go ahead and give this recipe a whirl; your taste buds will thank you!

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