These New York Style Sourdough Discard Bagels are a fun and tasty way to use up sourdough starter! They’re chewy, yet fluffy, and have that classic bagel flavor we all love.
Let’s be real, making bagels at home might sound fancy, but it’s quite simple! I love picking my favorite toppings and making breakfast or snacking extra special. Yum! 🥯
Key Ingredients & Substitutions
Sourdough Starter Discard: The star of this recipe! It’s great for adding flavor. If you don’t have sourdough, you can use store-bought bagel dough or even swap it for plain yogurt or buttermilk for a different tang, but the texture might change a bit.
Warm Water: This helps activate the yeast in the starter. If you prefer, you can use milk for a richer flavor. Just warm it gently to 110°F (43°C) as well.
Honey or Sugar: Both sweeteners boost yeast activity. If you’re avoiding sugar, consider using maple syrup or agave nectar. I usually go with honey for the flavor.
Bread Flour: This gives bagels their chewy texture because of its higher protein content. If you have all-purpose flour, you can use that, but the bagels will be less chewy. Consider adding vital wheat gluten to the mix for a better texture.
Toppings: I love everything bagel seasoning for that classic taste, but feel free to get creative! Try your favorite seeds or even spice mixes. You can also skip the toppings if you’re looking for a plain bagel.
How Do You Knead Dough for Perfectly Chewy Bagels?
Kneading is key to building the gluten structure. The right technique will ensure your bagels have that delightful chew. Here’s how you do it:
- On a lightly floured surface, take your dough and push it away using the heel of your hand.
- Fold it over, give it a quarter turn, and repeat the pushing and folding motion.
- Keep kneading for about 8-10 minutes. The dough should become smooth and elastic. If it sticks to your hands, sprinkle a little more flour.
Don’t rush through this! Proper kneading makes all the difference in the final texture.
How to Make New York Style Sourdough Discard Bagels
Ingredients You’ll Need:
For the Dough:
- 1 cup (240g) sourdough starter discard (unfed starter)
- 1 cup (240ml) warm water (about 110°F/43°C)
- 1 tbsp honey or sugar
- 3 1/2 cups (440g) bread flour, plus extra for kneading
- 1 1/2 tsp salt
- 1 tbsp vegetable oil (optional, for dough)
For Boiling:
- 1 tbsp baking soda (for boiling water)
For the Egg Wash:
- 1 egg white, beaten with 1 tbsp water
For Toppings:
- Everything bagel seasoning (sesame seeds, poppy seeds, dried onion, dried garlic, salt)
- Sesame seeds
- Poppy seeds
- Coarse salt
Time Needed:
This recipe takes about 15 minutes of prep time for mixing and kneading, plus 4-6 hours of resting time for the dough to rise. After that, you’ll need about 30 minutes for shaping, boiling, and baking. So, you can expect a total of 5-7 hours, but most of that time is just waiting for the dough!
Step-by-Step Instructions:
1. Mix the Dough:
In a large mixing bowl, combine the sourdough discard, warm water, and honey. Stir gently until the honey is dissolved. Then, add the bread flour and salt. Mix them together with a wooden spoon or a dough hook in a stand mixer until a rough dough starts to form.
2. Knead the Dough:
Dump the dough onto a lightly floured surface and knead it for about 8-10 minutes. You want it to be smooth, elastic, and a bit tacky. If it’s too sticky, sprinkle a little extra flour as you knead. This step is important for developing the bagels’ chewy texture!
3. Let the Dough Rise:
Place your kneaded dough in a lightly oiled bowl. Cover it with a damp cloth or plastic wrap and let it sit at room temperature for 4-6 hours. It should rise noticeably, but it doesn’t need to double in size since we’re using sourdough discard.
4. Shape the Bagels:
After the dough has risen, divide it into 6 equal pieces. Roll each piece into a tight ball, then poke your finger through the center of each ball. Gently stretch the dough to form a bagel shape, making the hole about 2 inches wide. Place the shaped bagels on a parchment-lined baking sheet.
5. Rest the Bagels:
Cover the bagels loosely with a clean towel and let them rest for another 30-45 minutes. During this time, you can preheat your oven to 425°F (220°C).
6. Prepare the Boiling Water:
In a large pot, bring water to a boil and add the baking soda. This will help create a beautiful crust on your bagels!
7. Boil the Bagels:
Carefully drop the bagels into the boiling water, a few at a time depending on pot size. Boil them for about 1 minute on each side. After boiling, use a slotted spoon to remove them and drain briefly.
8. Egg Wash and Add Toppings:
Place the boiled bagels back on the parchment-lined baking sheet. Brush each bagel with the egg wash made from the beaten egg white and water. Sprinkle your favorite toppings generously over each bagel.
9. Bake:
Put the bagels in the preheated oven and bake for 20-25 minutes, or until they are golden brown and crisp!
10. Cool and Serve:
Remove the bagels from the oven and let them cool on a wire rack for a bit before serving. Enjoy your delicious, chewy New York style sourdough discard bagels!
Can I Use Active Sourdough Starter Instead of Discard?
Yes, you can use an active sourdough starter! Just remember that you’ll need to adjust the recipe slightly, as you’ll be using the starter when it’s at its peak activity, which may require some additional flour and water to keep the dough balanced.
What Should I Do If My Dough Is Too Sticky?
If the dough feels too sticky while kneading, simply add a little more bread flour, a tablespoon at a time, until the dough becomes smooth and elastic. Be cautious not to add too much flour; you want a slightly tacky texture for the best bagels!
How should I store the bagels after baking?
Once the bagels are completely cool, store them in an airtight container at room temperature for up to 2 days. For longer storage, you can freeze them in a freezer bag. Just make sure to slice them before freezing for easy toasting later!
Can I make these bagels without boiling them?
Boiling is essential for getting that classic chewy texture and shiny crust, but if you’re short on time, you could bake them directly after shaping. The texture will be different—more like a soft bread roll—but it still can be delicious!