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
Scale
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
