These New York style bagels are chewy and delicious, made with sourdough discard! They get that perfect shine from boiling before baking, making them look super tempting.
I love how easy these bagels are to whip up, plus you get to use that sourdough discard! Making breakfast just got a whole lot tastier. Who needs store-bought, right?
Key Ingredients & Substitutions
Sourdough Starter Discard: This is the star of the show! It adds a wonderful tang and helps reduce waste. If you don’t have any sourdough discard, a commercial yeast dough can work, but you’ll miss that unique flavor.
Warm Water: Aim for around 95°F (35°C) to help activate the yeast properly. A kitchen thermometer is handy for this, but if you don’t have one, it should feel comfortably warm but not hot to the touch.
Instant Yeast: I prefer instant yeast for its convenience since it doesn’t need to be dissolved first. If you only have active dry yeast, you can use that, but allow it to bloom in the warm water first.
Bread Flour: Bread flour gives bagels their chewy texture thanks to its higher protein content. If you can’t find it, all-purpose flour is a decent substitute, though your bagels may be a bit less chewy.
Salt: Essential for flavor, it also strengthens gluten. Don’t skip it; it’s crucial for the taste of the bagels!
Granulated Sugar or Barley Malt Syrup: This is optional, but I find a little sweetness enhances the flavor and color. Honey or maple syrup can also be good substitutes if you’re out of these options.
How Do I Get the Bagels to Have That Perfect Chewy Texture?
The key to the chewy texture of bagels lies in the dough preparation and the boiling step. Here are a few important techniques:
- Kneading: Knead the dough well on a floured surface for about 8-10 minutes. The goal is to develop gluten, which creates that desirable chewiness.
- Resting: Allowing the dough to rise in a warm spot helps it get nice and puffy. Look for it to double in size.
- Boiling: This step is critical! Boiling the bagels briefly before baking locks in moisture and helps develop that classic crust. Adding baking soda or barley malt syrup to the boiling water can enhance flavor and give a shiny finish.
Remember, patience is key here. Following these steps will lead to bagels that are wonderfully chewy and satisfying!
How to Make New York Style Sourdough Discard Bagels
Ingredients You’ll Need:
For the Bagel Dough:
- 1 cup (240g) active sourdough starter discard (unfed or discarded starter)
- 1 ½ cups (360ml) warm water (around 95°F/35°C)
- 2 teaspoons (8g) instant yeast
- 4 cups (480g) bread flour
- 2 teaspoons (12g) salt
- 1 tablespoon (15g) granulated sugar or barley malt syrup (optional, for slight sweetness and color)
For Toppings:
- Sesame seeds
- Poppy seeds
- Everything bagel seasoning
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare and about 1.5 hours for the first rise, plus an additional 20-30 minutes for the second rise. Finally, you’ll bake your bagels for 20-25 minutes. In total, you’re looking at around 2 hours from start to finish, with some of that time being downtime while the dough rises. Perfect for a leisurely weekend morning!
Step-by-Step Instructions:
1. Mix the Dough:
In a large bowl, combine the sourdough discard, warm water, and instant yeast. Stir well until the yeast dissolves completely. This is where the magic starts!
2. Combine Dry Ingredients:
Add the bread flour, salt, and optional sugar or barley malt syrup to the yeast mixture. Mix everything together until a rough dough forms. It may be a bit sticky, and that’s okay!
3. Knead the Dough:
Turn the dough out onto a floured surface and knead it for about 8-10 minutes until it feels smooth and elastic. If you have a stand mixer with a dough hook, you can use that instead for around 6-7 minutes.
4. First Rise:
Lightly oil a bowl, then place the kneaded dough inside. Cover it with plastic wrap or a damp towel and let it rise in a warm area for about 1 to 1.5 hours, or until it has doubled in size. You’re almost there!
5. Shape the Bagels:
Once the dough has risen, punch it down gently. Divide the dough into 8 equal pieces. Roll each piece into a ball, then using your thumb, poke a hole through the center of each ball to form a bagel shape. Stretch the hole to about 2 inches in diameter, making sure it’s nice and even.
6. Second Rise:
Place the shaped bagels on a parchment-lined baking sheet. Cover them lightly and let them rest for 20-30 minutes for a short second rise.
7. Prepare for Boiling:
While the bagels are resting, preheat your oven to 425°F (220°C). Fill a large pot with water and bring it to a boil. Optional: Add a tablespoon of baking soda or barley malt syrup to the boiling water for extra flavor and a shiny crust.
8. Boil the Bagels:
Once boiling, lower the heat to maintain a gentle simmer. Carefully drop in 2-3 bagels at a time and boil them for 1 minute on each side. Use a slotted spoon to remove them and place the bagels back on the baking sheet.
9. Add Toppings:
Immediately sprinkle any toppings you like—sesame seeds, poppy seeds, or everything seasoning—on the wet bagels. This helps them stick beautifully!
10. Bake the Bagels:
Slide the baking sheet into your preheated oven and bake the bagels for 20-25 minutes, until they’re golden brown and crusty on the outside. The smell will be irresistible!
11. Cool and Enjoy:
Once baked, remove the bagels from the oven and let them cool on a wire rack. Then, slice them up, toast if you’d like, and enjoy your chewy, tangy New York style sourdough discard bagels!
Can I Use Active Dry Yeast Instead of Instant Yeast?
Yes, you can use active dry yeast! Just be sure to dissolve it in the warm water first and let it sit for about 5 minutes until it froths up before mixing it with the sourdough discard.
What If I Don’t Have Bread Flour?
If you only have all-purpose flour, you can definitely use that! The bagels may be slightly less chewy, but they will still be delicious. Just be mindful that your dough may require a little less water, so adjust accordingly.
How Should I Store Leftover Bagels?
To keep your bagels fresh, store them in an airtight container at room temperature for up to 2 days. If you want to keep them longer, slice them and freeze them. Just pop them in the toaster when you’re ready to enjoy!
Can I Make the Dough Ahead of Time?
Absolutely! You can prepare the dough and let it rise in the fridge overnight. When you’re ready to bake, take it out, let it come to room temperature for about an hour, and then proceed with shaping and boiling.