If you’ve ever wondered how to turn sourdough discard into something irresistibly delicious, you’re in for a treat with this New York-Style Sourdough Discard Bagels Recipe. These bagels capture that iconic chewy texture and golden crust that make New York bagels legendary, all while giving your sourdough discard a fantastic second life. Whether you’re a sourdough enthusiast or just love a good homemade bagel, this recipe brings that perfect blend of tanginess, sweetness, and a slight crunch that’s totally addicting.
Ingredients You’ll Need
Simple ingredients are the heart of any great recipe, and this New York-Style Sourdough Discard Bagels Recipe is no exception. Each one plays an essential role, from building that classic chewiness to achieving the beautiful golden crust that’s a true hallmark of these bagels.
- 1 cup sourdough discard: Adds tangy flavor and reduces waste by using your leftover starter.
- 1 cup warm water: Activates the yeast and hydrates the dough for perfect texture.
- 1 tablespoon maple syrup or honey: Natural sweetness that feeds the yeast and enhances browning.
- 1 1/2 teaspoons active dry yeast: Gives that extra lift and rise for fluffy yet chewy bagels.
- 2 teaspoons salt: Balances flavors and strengthens the gluten for better dough structure.
- 4 cups bread flour (or all-purpose flour): Provides the right protein content for chewy bagels.
- 1 tablespoon olive oil (for greasing): Prevents sticking during the rise and adds a subtle richness.
- 1 tablespoon baking soda (for boiling water): Creates the signature bagel crust by altering the pH of the boiling water.
- 1 tablespoon malt syrup or honey (for boiling water): Enhances color and gives a slightly sweet finish to the crust.
- Optional toppings: Sesame seeds, poppy seeds, dried onion flakes, or coarse salt for texture and flavor variety.
How to Make New York-Style Sourdough Discard Bagels Recipe
Step 1: Activate Your Yeast
Start by combining the warm water, maple syrup or honey, and active dry yeast in a small bowl. Let this sit for 5 to 10 minutes until it’s frothy. This indicates the yeast is active and ready to boost your bagels into fluffy perfection.
Step 2: Mix Your Dough
In a large bowl, combine your tangy sourdough discard with the frothy yeast mixture and salt. Stir everything together to begin forming your dough. This mixture lays the flavorful foundation of your bagels.
Step 3: Add Flour and Knead
Gradually add the flour in half-cup increments, mixing well after each addition until a rough dough forms. Turn it out onto a floured surface and knead for 8 to 10 minutes until smooth and elastic. This kneading is key to developing that satisfying chew of New York-style bagels.
Step 4: First Rise
Place your kneaded dough in a greased bowl, cover with a damp cloth, and let it rise until doubled in size, about one hour. This gives the bagels their airy yet dense texture, a balance that’s truly delightful.
Step 5: Shape the Bagels
Punch down the dough to release air. Divide it into eight equal pieces, then roll each piece into a tight ball. Use your finger to poke a hole through the center and gently stretch it into the classic bagel shape. This step is as fun as it is important for that authentic look and bite.
Step 6: Prepare the Oven and Water Bath
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. Meanwhile, bring a large pot of water to a boil, adding baking soda and malt syrup or honey. This special boiling water bath is what gives bagels their glossy crust and deep flavor.
Step 7: Boil and Bake Your Bagels
Drop each bagel into the boiling water, cooking for 1 to 2 minutes per side, which helps set the crust. Carefully remove them with a slotted spoon and place them on your prepared baking sheet. Sprinkle desired toppings generously, then bake for 20 to 25 minutes until golden brown—this golden hue is pure bagel bliss.
Step 8: Cool and Enjoy
Once baked, cool the bagels on a wire rack before slicing. This cooling step finishes the bagels with a perfect texture, ready to be devoured.
How to Serve New York-Style Sourdough Discard Bagels Recipe
Garnishes
While these bagels are incredible on their own, toppings like sesame seeds or coarse salt elevate each bite with extra crunch and flavor. Feel free to get creative—everything bagel seasoning or dried onion flakes are fantastic choices for a punch of taste and texture.
Side Dishes
For a truly welcoming meal, pair your bagels with cream cheese, smoked salmon, capers, or freshly sliced tomatoes. These classic combinations bring freshness and richness that perfectly complement the chewy, slightly tangy bagels.
Creative Ways to Present
Slice your bagels in half and use them for breakfast sandwiches filled with eggs, cheese, and bacon, or create mini bagel sliders for entertaining. Toasting them before adding toppings adds a delightful crunch that’s sure to impress anyone lucky enough to try them.
Make Ahead and Storage
Storing Leftovers
Store any leftover bagels in an airtight container or plastic bag at room temperature for up to two days. This keeps them fresh and chewy, just like the first bite.
Freezing
If you want to enjoy your bagels later, slice them and freeze them in a resealable bag. This way, you can toast slices straight from the freezer anytime you crave that New York-Style Sourdough Discard Bagels Recipe goodness.
Reheating
To revive frozen or leftover bagels, toast them lightly or warm them in a preheated oven at 350°F (175°C) for 5 to 7 minutes. This brings back their delightful chew and fresh-baked aroma beautifully.
FAQs
Can I use unfed sourdough discard for this New York-Style Sourdough Discard Bagels Recipe?
Yes! Both fed and unfed sourdough discard work well here. Using unfed discard adds more tang and complexity, while fed discard gives a slightly milder flavor.
Do I need to boil the bagels before baking?
Absolutely! Boiling the bagels in baking soda and malt syrup water is what creates their signature chewy crust and shine. It’s an essential step that sets bagels apart from regular bread.
What can I substitute for malt syrup in the boiling water?
If you don’t have malt syrup, honey is a perfect substitute. Both add sweetness and help develop that gorgeous golden color during baking.
Can I make these bagels without active dry yeast?
The yeast boosts the rise and texture, but since sourdough discard already contains wild yeast, you could experiment without adding extra yeast, though the bagels might be denser and take longer to rise.
How long do these bagels stay fresh?
Freshly baked bagels are best enjoyed within two days at room temperature. Proper storage in an airtight bag helps maintain moisture and chewiness during that time.
Final Thoughts
I can’t recommend this New York-Style Sourdough Discard Bagels Recipe enough for anyone who loves baking or simply appreciates a fantastic bagel. It’s a joyful way to transform sourdough discard into a bakery-worthy treat that fills your home with irresistible aroma. Give it a try—you might just discover your new favorite weekend project and breakfast indulgence!
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New York-Style Sourdough Discard Bagels Recipe
- Total Time: 4 hours (including 1 hour rise and dough preparation plus boiling and baking)
- Yield: 8 bagels 1x
Description
Enjoy homemade New York-Style Sourdough Discard Bagels with a perfect chewy crust and tender interior. This recipe uses sourdough discard along with yeast for an easy, flavorful bagel dough, boiled briefly before baking to achieve the signature texture. Topped with your favorite seeds or seasonings, these bagels are ideal for breakfast or sandwiches.
Ingredients
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 Add-ins
- 1 tablespoon baking soda
- 1 tablespoon malt syrup or honey
Optional Toppings
- Sesame seeds
- Poppy seeds
- Dried onion flakes
- Coarse salt
Instructions
- Activate the Yeast: In a small bowl, combine warm water, maple syrup (or honey), and active dry yeast. Let it sit for 5-10 minutes until the mixture becomes frothy, indicating the yeast is active.
- Mix Dough Ingredients: In a large bowl, combine the sourdough discard, the yeast mixture, and salt. Stir well to blend the ingredients thoroughly.
- Add Flour Gradually: Add the bread flour 1/2 cup at a time to the wet mixture, stirring after each addition until a cohesive dough forms.
- Knead the Dough: Transfer the dough to a floured surface and knead for 8-10 minutes until it is smooth and elastic, which helps develop the gluten for a chewy bagel texture.
- First Rise: Place the kneaded dough in a bowl greased with olive oil, cover it with a damp cloth, and let it rise in a warm place for about 1 hour or until it doubles in size.
- Shape the Bagels: Punch down the risen dough and divide into 8 equal pieces. Roll each piece into a ball, then poke a hole through the center and gently stretch to form the classic bagel shape.
- Prepare for Baking: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Boil the Bagels: Bring a large pot of water to a boil and add baking soda and malt syrup (or honey). Boil each bagel for 1-2 minutes on each side. This step produces the bagel’s characteristic chewy crust and shiny exterior.
- Drain and Arrange: Use a slotted spoon to remove the bagels from the water and place them carefully on the prepared baking sheet.
- Add Toppings and Bake: Sprinkle the bagels with your choice of sesame seeds, poppy seeds, dried onion flakes, or coarse salt. Bake for 20-25 minutes until they turn golden brown.
- Cool and Serve: Transfer the baked bagels to a wire rack and cool before slicing. Enjoy fresh or toasted with your favorite spreads or fillings.
Notes
- Using sourdough discard adds flavor and helps reduce waste.
- Be sure to boil each bagel gently; too aggressive boiling can deform the shape.
- Customize toppings to suit your preferences or omit for plain bagels.
- The malt syrup in boiling water enhances crust color and flavor but can be substituted with honey.
- Store leftover bagels in a sealed bag at room temperature for up to 2 days, or freeze for longer storage.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
