These New York Style Sourdough Discard Bagels are chewy, tasty, and a great way to use up your sourdough discard. Simple ingredients combine to create a lovely crust and soft inside!
Making bagels always feels special, almost like a mini celebration. Plus, they’re perfect for breakfast or snacks—who can resist a warm bagel with cream cheese? 😊
I love how they have that classic bagel flavor without extra fuss. Just shape, boil, and bake! They’re so yummy that they rarely last a day in my house. Enjoy! 🌟
Key Ingredients & Substitutions
Sourdough Discard: This is the key ingredient that adds delicious tanginess to your bagels. If you don’t have sourdough discard, plain yogurt or buttermilk can be used as alternatives, but the flavor will change a bit.
Bread Flour: Bread flour provides the right amount of protein for nice, chewy bagels. If you only have all-purpose flour, that’s fine too, but the bagels might be a bit softer.
Instant Yeast: Instant yeast is my go-to because it gives a quick rise. If you have active dry yeast, you can use it, but you’ll need to proof it in warm water first. Let it sit for about 5-10 minutes until it’s foamy.
Granulated Sugar: Sugar helps with browning and developing a nice crust. You can substitute with honey or agave syrup if you prefer, but adjust the liquid in the recipe accordingly.
Everything Bagel Seasoning: I love using everything bagel seasoning for that classic flavor. If you don’t have it, try using just sesame seeds, or make your own mix of poppy seeds, garlic powder, and onion flakes.
What’s the Best Way to Knead Dough for Bagels?
Kneading dough is essential for developing gluten, which gives bagels their chewiness. Here’s a simple guide to help you get it right:
- Lightly dust your work surface with flour to prevent sticking.
- Gather the dough and begin pressing with the heel of your hand, then push it away. Fold the dough back over itself.
- Rotate the dough a quarter turn and repeat. Knead for about 8-10 minutes until it’s smooth.
- For a stand mixer, mix on low speed with a dough hook for about 6 minutes.
Getting this step right ensures your bagels are chewy and perfect. The dough should feel elastic and slightly tacky but not sticky!
How to Make New York Style Sourdough Discard Bagels
Ingredients You’ll Need:
For the Bagel Dough:
- 1 cup sourdough discard (unfed starter)
- 3 ½ cups bread flour, plus extra for dusting
- 1 cup warm water (110°F/43°C)
- 2 tsp instant yeast
- 1 tbsp granulated sugar
- 2 tsp salt
- 1 tbsp vegetable oil (optional, for dough)
For Boiling and Topping:
- 1 tbsp baking soda (for boiling)
- 1 egg white, beaten with 1 tbsp water (for egg wash)
- Everything bagel seasoning or your preferred topping (such as poppy seeds, sesame seeds, or garlic)
How Much Time Will You Need?
This recipe takes about 15-20 minutes of prep time, plus 1.5 hours of rising time, and then an additional 30-40 minutes for boiling and baking. So, set aside around 2-2.5 hours to make these delicious bagels!
Step-by-Step Instructions:
1. Combine Dry Ingredients:
In a large mixing bowl, mix together the bread flour, instant yeast, sugar, and salt. This sets up a solid foundation for your bagel dough!
2. Add Wet Ingredients:
Next, pour in the sourdough discard and warm water. Mix everything until a rough dough starts to come together. Don’t worry if it’s a bit sticky!
3. Knead the Dough:
Sprinkle some flour on a clean surface and turn the dough out onto it. Knead it for about 8-10 minutes until the dough feels smooth and elastic. If you have a stand mixer, you can use a dough hook for about 6 minutes instead. This helps develop the gluten that gives bagels their chewy texture.
4. Let the Dough Rise:
Place your kneaded dough in a clean, lightly oiled bowl. Cover it with a damp cloth or plastic wrap and let it rise at room temperature for 1 to 1.5 hours, or until it’s slightly puffy. Since you’re using sourdough discard, this might take a bit longer than regular dough.
5. Shape the Bagels:
Once the dough has risen, punch it down gently. Divide the dough into 8 equal pieces and shape each piece into a ball. To shape a bagel, poke a hole through the center of each dough ball with your finger and gently stretch it out to create a 2-3 inch diameter ring.
6. Let Them Rest:
Place the shaped bagels on a parchment-lined baking sheet. Cover them and let them rest for 20-30 minutes. This helps them become a bit puffed up before the next step.
7. Prepare to Boil:
Meanwhile, preheat your oven to 425°F (220°C). Bring a large pot of water to a boil and add the baking soda. This is what gives bagels their characteristic chewy crust!
8. Boil the Bagels:
Once the water is boiling, gently add the bagels in batches (about 2-3 at a time) and boil them for 1-2 minutes on each side. After boiling, carefully remove them with a slotted spoon and let them drain briefly on a wire rack or paper towels.
9. Egg Wash and Toppings:
Place the boiled bagels back on the parchment-lined baking sheet. Brush each bagel generously with the egg wash to give them a beautiful golden color when baked. Then sprinkle your everything bagel seasoning or your choice of toppings over each one.
10. Bake Your Bagels:
Pop the tray in the preheated oven and bake for 20-25 minutes. Remember to turn the tray halfway through to ensure even browning. You want them to turn golden brown and crisp!
11. Cool and Serve:
After baking, remove the bagels from the oven and let them cool on a wire rack. Once they are cool, they’re ready to be enjoyed! Slice them open, toast if you like, and add your favorite spreads. Yum!
Enjoy your chewy, crusty New York style sourdough discard bagels!
Can I Use Regular Yeast Instead of Instant Yeast?
Yes, you can use active dry yeast instead of instant yeast! Just remember to proof it in warm water first. Let it sit for about 5-10 minutes until it becomes foamy before adding it to your dough ingredients.
What Should I Do If My Dough Is Too Sticky?
If your dough feels too sticky, don’t worry! Lightly sprinkle some additional flour on your work surface and on your hands while kneading. Just be cautious not to add too much flour, as over-flouring can make the bagels tough.
Can I Prepare the Dough Ahead of Time?
Absolutely! You can prepare the dough and let it rise, then cover it and refrigerate it for up to 24 hours. The next day, let it come to room temperature before shaping and boiling your bagels.
How Should I Store Leftover Bagels?
Store any leftover bagels in an airtight container at room temperature for 2-3 days. If you want to keep them longer, you can freeze them! Just wrap each bagel tightly in plastic wrap and place them in a freezer bag. Thaw them at room temperature and toast when ready to enjoy.
