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New York-Style Sourdough Discard Bagels Recipe

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  • Author: admin
  • Prep Time: 30 minutes
  • Cook Time: 25 minutes
  • Total Time: 1 hour 55 minutes
  • Yield: 8 bagels
  • Category: Bread
  • Method: Baking
  • Cuisine: American

Description

These New York-Style Sourdough Discard Bagels are chewy, flavorful, and perfect for using up your sourdough starter discard. Made with a slight sweetness from maple syrup or honey, they are boiled in a baking soda and malt syrup bath to develop their classic crust before baking to golden perfection. Enjoy with your favorite toppings such as sesame seeds or poppy seeds for an authentic bagel experience at home.

Ingredients

Scale

Bagel 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

  1. Activate Yeast: In a small bowl, combine the warm water, maple syrup or honey, and active dry yeast. Let the mixture sit for 5-10 minutes until it becomes frothy, indicating the yeast is active.
  2. Mix Dough Ingredients: In a large bowl, combine the sourdough discard, the frothy yeast mixture, and salt. Stir well to blend all the ingredients.
  3. Add Flour Gradually: Gradually add the bread flour, half a cup at a time, mixing thoroughly after each addition until a cohesive dough forms.
  4. Knead Dough: Transfer the dough onto a floured surface and knead for 8-10 minutes until it is smooth and elastic to touch.
  5. First Rise: Place the kneaded dough in a bowl greased with olive oil. Cover with a damp cloth and allow it to rise in a warm spot for about 1 hour, or until the dough has doubled in size.
  6. Shape Bagels: Punch down the risen dough and divide it into 8 equal portions. Roll each piece into a ball, create a hole in the center with your finger, and gently stretch to form the classic bagel shape.
  7. Prepare Oven and Baking Sheet: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper for baking the bagels.
  8. Boil Bagels: Bring a large pot of water to a boil and add baking soda and malt syrup or honey. Carefully drop each bagel into the boiling water, cooking for 1-2 minutes on each side to develop a chewy crust.
  9. Drain and Arrange: Using a slotted spoon, remove the boiled bagels and place them on the prepared baking sheet.
  10. Add Toppings and Bake: Sprinkle your desired toppings such as sesame seeds or poppy seeds over the bagels. Bake in the preheated oven for 20-25 minutes until the bagels turn a beautiful golden brown.
  11. Cool and Serve: Let the bagels cool on a wire rack before slicing and enjoying fresh.

Notes

  • You can use either fed or unfed sourdough discard for this recipe.
  • If you do not have malt syrup, honey can be used as a substitute in the boiling water.
  • Kneading sufficiently is important for developing gluten, which gives bagels their chewy texture.
  • Boiling the bagels before baking is essential to get the signature shiny, chewy crust.
  • Feel free to customize toppings to your preference or leave the bagels plain.
  • Store any leftover bagels in an airtight container and toast before eating for best texture.

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Find it online: https://yummykitchenmagic.com/new-york-style-sourdough-discard-bagels-recipe/