These New York Style Sourdough Discard Bagels are chewy, delicious, and perfect for breakfast! Made with sourdough starter discard, they are a great way to use up leftovers.
I’m always amazed at how easy it is to make bagels at home. Plus, the smell of them baking fills the house with warmth, making you want to invite everyone over for brunch! 🥯
What I love most is that you can customize them with toppings like sesame seeds or everything seasoning. They’re tasty fresh or toasted—so good either way!
Key Ingredients & Substitutions
Sourdough Starter Discard: This recipe uses unfed sourdough starter. If you don’t have any, you can use 1 cup of plain Greek yogurt or buttermilk, though the flavor will differ slightly.
Bread Flour: Bread flour is preferred for its high gluten content, giving bagels their chewy texture. If you’re in a pinch, all-purpose flour can work, but the bagels may be less chewy.
Barley Malt Syrup: While this adds a unique flavor to the boiling water, honey or even brown sugar make great substitutes if you don’t have malt syrup on hand.
Everything Bagel Seasoning: This mix is delightful for toppings, but if unavailable, you can create your own mix with equal parts of sesame seeds, poppy seeds, garlic powder, onion powder, and salt.
How Can I Knead the Dough Effectively?
Kneading is vital for developing the dough’s gluten, making it chewy. Here’s the best way to knead:
- Transfer the dough to a floured surface. Use the heel of your hand to push the dough away from you.
- Fold the dough back towards you, give it a quarter turn, and repeat this process for 8-10 minutes.
- If using a stand mixer, mix on medium speed with a dough hook for 6-7 minutes until smooth and elastic.
Keep the surface lightly floured to avoid sticking, but avoid adding too much flour, as it could make the bagels dense.
How to Make New York Style Sourdough Discard Bagels
Ingredients You’ll Need:
For the Bagels:
- 1 cup sourdough starter discard (unfed)
- 1 1/2 cups warm water (110°F/45°C)
- 1 tablespoon granulated sugar
- 1 tablespoon active dry yeast
- 4 cups bread flour, plus extra for dusting
- 1 1/2 teaspoons salt
For Boiling the Bagels:
- 1 tablespoon barley malt syrup or honey
For Topping (Optional):
- 1 large egg white (for egg wash)
- Everything bagel seasoning: sesame seeds, poppy seeds, dried minced garlic, dried minced onion, and coarse salt
How Much Time Will You Need?
This recipe will take you about 3 hours in total, including 10-15 minutes for preparation and shaping, 1-2 hours for the first rise, 20-30 minutes for the second rise, and 20-25 minutes for baking. Then, you’ll need an extra 15 minutes to cool down before enjoying your fresh bagels!
Step-by-Step Instructions:
1. Prepare the Yeast Mixture:
In a small bowl, mix the warm water, sugar, and active dry yeast. Stir gently and let it sit for 5-10 minutes until it becomes foamy. This means the yeast is activated and ready to go!
2. Mix the Dough:
In a larger mixing bowl, combine the sourdough discard with the foamy yeast mixture. Next, add in the bread flour and salt. Use a wooden spoon or spatula to mix until a rough dough forms.
3. Knead the Dough:
Transfer the dough to a lightly floured surface. Knead the dough for about 8-10 minutes until it is smooth and elastic. If you have a stand mixer, you can also use a dough hook on medium speed for 6-7 minutes instead.
4. First Rise:
Once the dough is well-kneaded, place it into a lightly oiled bowl. Cover the bowl with a damp cloth or plastic wrap and let it rise at room temperature for about 1 to 2 hours, or until the dough has roughly doubled in size.
5. Shape the Bagels:
After the first rise, punch down the dough gently to release any air. Divide it into 8 equal pieces. Roll each piece into a ball, then poke your thumb through the center to create a hole, gently stretching it to form a ring about 2-3 inches in diameter.
6. Second Rise:
Place the shaped bagels onto a parchment-lined baking sheet, cover them with a towel, and let them rest for about 20-30 minutes to puff up slightly.
7. Preheat Oven and Prepare Boiling Water:
Preheat your oven to 425°F (220°C). In a large pot, fill it with water and bring it to a boil. Add the barley malt syrup or honey to the boiling water for extra flavor.
8. Boil the Bagels:
Carefully boil the bagels in batches for about 1-2 minutes on each side. Use a slotted spoon to remove them, and place them back on the parchment paper once boiled.
9. Add Toppings:
If you’d like, brush the boiled bagels lightly with egg white to help the toppings stick. Sprinkle the everything bagel seasoning generously over the tops.
10. Bake:
Place the baking sheet in the preheated oven and bake the bagels for 20-25 minutes, turning the pan halfway through to ensure even baking. They should turn a beautiful golden brown and develop a crusty exterior.
11. Cool and Serve:
Once baked, remove the bagels from the oven and let them cool on a wire rack for at least 15 minutes before digging in. Enjoy your delicious New York Style Sourdough Discard Bagels fresh from the oven!
Can I Use Active Dry Yeast Instead of Instant Yeast?
Yes, you can use active dry yeast in place of instant yeast. Just make sure to activate it in the warm water with sugar as described in the recipe before adding it to the dough.
What Can I Substitute for Barley Malt Syrup?
If you don’t have barley malt syrup, honey or brown sugar are excellent substitutes for the boiling water. They will help achieve a similar sheen and sweetness in the bagels.
How Should I Store Leftover Bagels?
To store leftover bagels, place them in a plastic bag or an airtight container at room temperature for up to 2 days. For longer storage, wrap them tightly and freeze for up to 3 months. Reheat them in a toaster or oven after thawing for the best texture.
What If I Don’t Have Sourdough Discard?
If you don’t have sourdough discard, you can use an equal amount of plain Greek yogurt or buttermilk for a different flavor profile. However, the unique tangy taste of sourdough won’t be replicated.