These New York style bagels are chewy, golden, and packed with flavor, thanks to the sourdough discard! They’re perfect for breakfast or a snack.
Nothing beats freshly baked bagels in the morning! I love topping mine with cream cheese and lox, but honestly, they’re delicious just plain too. You’ll be making them all the time!
Key Ingredients & Substitutions
Sourdough Starter Discard: This is the star of the recipe! An unfed starter works best as it retains some of its yeast. If you don’t have sourdough discard, you can use a store-bought yeast starter. Just mix it with a little flour and water to create a similar consistency.
Bread Flour: I recommend using bread flour for its high protein content, which helps achieve that chewy bagel texture. If you’re out of bread flour, all-purpose flour can work too, but the texture may be slightly softer.
Instant Yeast: Instant yeast gives the dough a nice rise. If you only have active dry yeast, it works too! Just dissolve it in the warm water first before mixing it with the starter and sugar.
Barley Malt Syrup or Honey: This ingredient is optional but adds a nice flavor. If you don’t have either, you can skip it, or use brown sugar or maple syrup as a sweetener in the boiling water.
Toppings: Feel free to customize the toppings based on your taste! You can use just sesame seeds, poppy seeds, or even a mix of your favorite spices if you want a different flavor profile.
How Do You Get the Right Texture with Kneading?
Kneading the dough is a key step for developing the right texture in your bagels. It helps to activate the gluten, making the bagels chewy. Here’s how to do it effectively:
- Start with floured hands and a floured surface to prevent sticking.
- Push the dough away from you with the palm of your hand, then fold it back towards you.
- Rotate the dough a quarter turn and repeat for about 8-10 minutes.
- Look for a smooth and elastic texture; add flour as needed, but be careful not to overdo it!
How to Make New York Style Sourdough Discard Bagels
Ingredients You’ll Need:
For The Bagels:
- 1 cup sourdough starter discard (unfed starter)
- 1 ½ cups warm water (about 110°F / 43°C)
- 4 cups bread flour (plus extra for kneading)
- 1 tablespoon granulated sugar
- 2 teaspoons salt
- 1 tablespoon instant yeast
- 1 tablespoon barley malt syrup or honey (optional, for boiling)
For The Everything Bagel Topping:
- 2 tablespoons poppy seeds
- 2 tablespoons sesame seeds
- 2 tablespoons dried minced garlic
- 2 tablespoons dried minced onion
- Coarse salt (to taste)
How Much Time Will You Need?
This entire process will take about 3 hours. You’ll spend about 15 minutes getting the dough ready, then around 1 to 1.5 hours for the dough to rise. After that, shaping and boiling the bagels takes about 30 minutes, followed by baking them for 20-25 minutes. It’s a fun project worth every minute!
Step-by-Step Instructions:
1. Mixing the Dough:
Start by combining the warm water and sourdough discard in a large mixing bowl. Stir it together until it’s well mixed. Next, add the instant yeast and sugar. Let this sit for about 5 minutes until the mixture becomes frothy. This means the yeast is active and ready to work its magic!
2. Forming the Dough:
Now, it’s time to add the flour and salt to your bowl. Mix everything together until a rough dough forms. Dust your work surface with some flour and transfer the dough onto it. Knead the dough for about 8-10 minutes until it’s smooth and elastic. Don’t hesitate to add more flour if the dough is sticky.
3. Letting the Dough Rise:
Place your kneaded dough in a lightly oiled bowl. Cover it tightly with a damp cloth or plastic wrap. Now, let it rise at room temperature for about 1 to 1.5 hours, or until it has doubled in size. This is what gives your bagels that lovely texture!
4. Shaping the Bagels:
Once the dough has risen, gently punch it down to release some air. Divide the dough into 8 equal pieces. Roll each piece into a smooth ball. To shape your bagels, poke a hole in the center of each dough ball with your thumb and carefully stretch the hole until it’s about 2 inches in diameter.
5. Resting the Shaped Bagels:
Place the shaped bagels on a baking sheet lined with parchment paper. Cover them again, and let them rest for 20 minutes. This helps them relax a bit before boiling.
6. Prepping for Boiling:
While the bagels are resting, preheat your oven to 425°F (220°C). In a large pot, bring water to a boil. If you’re using barley malt syrup or honey, add it to the boiling water for extra flavor.
7. Boiling the Bagels:
Boil the bagels in batches of 2-3 at a time for about 1 minute on each side. Use a slotted spoon to flip them over and then remove them when done, letting any excess water drain off.
8. Adding the Toppings:
While the bagels are still wet from the boiling, sprinkle or dip them into the everything bagel seasoning mixture you prepared earlier, pressing gently so they stick well.
9. Baking the Bagels:
Place the seasoned bagels back onto the baking sheet and pop them into the preheated oven. Bake for 20-25 minutes, or until they are golden brown and have that beautiful bagel look!
10. Cooling and Serving:
Once baked, remove the bagels from the oven and let them cool on a wire rack for a few minutes before serving. Enjoy your homemade chewy, flavorful New York style sourdough discard bagels!
Can I Use Regular Yeast Instead of Instant Yeast?
Absolutely! If you only have active dry yeast, you can still use it. Just dissolve it in the warm water first and let it sit for about 5-10 minutes until it’s frothy before adding it to the sourdough discard mixture. This activates the yeast just like instant yeast!
How Do I Know When the Dough Has Risen Enough?
The dough is ready when it has doubled in size, which typically takes 1 to 1.5 hours at room temperature. You can check by gently pressing a finger into the dough; if the indentation remains, it’s ready to be shaped!
How to Store Leftover Bagels?
Store any leftover bagels in an airtight container at room temperature for up to 2 days. For longer storage, you can freeze them. Just wrap each bagel in plastic wrap and then place them in a freezer bag. When ready to eat, let them thaw at room temperature or toast them directly from the freezer!
What If I Don’t Have Barley Malt Syrup?
No worries! You can skip the barley malt syrup, or use honey or brown sugar as alternatives for boiling the bagels. They will still taste delicious! Just add a little sweetness to the boiling water to enhance the flavor of the bagels.
