These New York Style Sourdough Discard Bagels are chewy, delicious, and a fantastic way to use leftover sourdough starter. They have that classic bagel bounce and flavor!
You know what’s even better? Making them fresh at home! I get to enjoy them warm with cream cheese, or sometimes with a sunny-side-up egg. Pure breakfast joy! 😋
Key Ingredients & Substitutions
Sourdough Discard: This is the star of the show! It adds wonderful flavor to the bagels. If you don’t have sourdough discard, you can use a small amount of active sourdough starter, around 1/2 cup (120g). However, the texture and taste might differ slightly.
Granulated Sugar or Honey: Either works well for sweetness. Honey adds a unique taste, while sugar is more neutral. If you’re looking for a sugar-free alternative, try using agave syrup or another sweetener suitable for baking.
Instant Yeast: This helps the bagels rise quickly. If you only have active dry yeast, use the same amount but dissolve it in warm water first. I find that instant yeast gives a better rise with less waiting!
Bread Flour: This flour gives the bagels structure and chewiness. If you’re low on bread flour, all-purpose flour can work in a pinch, but the bagels might be softer. For a whole grain option, use whole wheat bread flour.
Vegetable Oil or Butter: This is optional but can make the dough richer. I usually go for melted butter as it adds a nice flavor, but oil keeps it lighter. Feel free to omit it entirely if you prefer a leaner dough.
How Do I Knead Dough to Perfection?
Kneading is key to developing the gluten that gives bagels their chewy texture. Here’s how I do it:
- Turn the dough onto a lightly floured surface. Press it down with the heel of your hand.
- Fold the dough in half towards yourself, then push again with your palm. Rotate it a quarter turn and repeat.
- Continue this for 8-10 minutes until the dough is smooth and elastic. It should feel tacky but shouldn’t stick to your hands.
- If using a stand mixer, mix on low speed with the dough hook for about 6-7 minutes.
Don’t rush this step; it makes a real difference in the final bagel texture!
How to Make New York Style Sourdough Discard Bagels
Ingredients You’ll Need:
For the Bagel Dough:
- 1 cup (240g) sourdough discard (unfed starter)
- 1 1/2 cups (360ml) warm water (about 110°F/43°C)
- 2 tbsp (25g) granulated sugar or honey
- 1 tbsp (10g) instant yeast
- 4 cups (480g) bread flour, plus extra for dusting
- 2 tsp (10g) salt
- 1 tbsp (15g) vegetable oil or melted butter (optional, for richer dough)
For Toppings (optional):
- Poppy seeds
- Sesame seeds
- Dried minced onion
- Garlic flakes
- Coarse salt
How Much Time Will You Need?
This recipe will take about 15-20 minutes of preparation time, plus 1 to 1.5 hours for the first rise and about 20-30 minutes for the second rise. Finally, you will need 20-25 minutes to bake the bagels. In total, you will spend roughly 2 to 2.5 hours from start to finish.
Step-by-Step Instructions:
1. Prepare the Dough:
In a large mixing bowl, mix together the sourdough discard, warm water, and sugar or honey. Stir until the sugar is dissolved. Then, sprinkle the instant yeast over the top and let the mixture sit for 5-10 minutes until it becomes foamy and active. This is a sign that your yeast is working!
2. Mix the Dry Ingredients:
Add the bread flour and salt to the yeast mixture. Use a spoon or a dough hook on your mixer to combine everything until a rough dough forms. If you want a slightly richer dough, now is the time to add the vegetable oil or melted butter.
3. Knead the Dough:
Turn the dough out onto a lightly floured surface. Knead it for about 8-10 minutes, until it’s smooth, elastic, and slightly tacky but not sticky. Alternatively, you can knead it with a stand mixer using the dough hook for about 6-7 minutes.
4. First Rise:
Place the kneaded dough into a lightly oiled bowl. Cover the bowl with a damp cloth or plastic wrap. Let the dough rise in a warm spot until it nearly doubles in size, which should take about 1 to 1.5 hours.
5. Shape the Bagels:
Once risen, punch down the dough to release the air. Divide the dough into 8 equal pieces. Take each piece and shape it into a ball. Next, poke a hole in the center with your thumb and gently stretch it to form a ring about 2 inches in diameter. Make sure the hole is big enough since it will shrink during cooking!
6. Second Rise:
Place the shaped bagels onto a baking sheet lined with parchment paper. Cover them loosely and let them rest for 20-30 minutes while you preheat your oven and prepare the water bath.
7. Boil the Bagels:
Preheat your oven to 425°F (220°C). In a large pot, bring water to a boil and add 1 tablespoon of sugar or baking soda. This step helps create that wonderful bagel crust.
8. Boil the Bagels:
Carefully lower the bagels (2-3 at a time) into the boiling water. Boil them for 1 minute on each side, then remove them with a slotted spoon and place them on a clean towel to drain excess water.
9. Add Toppings:
While the bagels are still wet, sprinkle your desired toppings such as poppy seeds, sesame seeds, dried onion, or garlic flakes on top.
10. Bake:
Transfer the boiled and topped bagels to a parchment-lined baking sheet. Bake in the preheated oven for 20-25 minutes or until they are golden brown and crispy on the outside.
11. Cool and Serve:
Once baked, transfer the bagels to a wire rack to cool slightly before slicing. Enjoy your New York Style Sourdough Discard Bagels fresh with your favorite spreads, like cream cheese, butter, or jam!
Can I Use Active Sourdough Starter Instead of Discard?
Yes, you can use active sourdough starter instead of discard. Just make sure to measure about 1/2 cup (120g). The texture and flavor may be slightly different, but it will still work well!
How Can I Adjust the Sweetness Level?
If you want to modify the sweetness, simply decrease the amount of sugar or honey to 1 tablespoon. You could also substitute with a sugar alternative like agave nectar or maple syrup, adjusting the quantity to your taste.
Can I Make These Bagels Vegan?
Absolutely! You can substitute the melted butter with a plant-based alternative, and just leave out the vegetable oil if you’d like. The bagels will still turn out delicious and chewy!
What’s the Best Way to Store Leftover Bagels?
To store leftover bagels, place them in an airtight container at room temperature for up to 2 days. For longer storage, freeze them in a resealable bag. Just toast or heat them in the oven when you’re ready to enjoy!
