If you’ve ever dreamed of capturing the authentic essence of classic New York bagels while putting a clever twist on traditional baking, you’re in for a treat with this New York-Style Sourdough Discard Bagels Recipe. This recipe not only transforms leftover sourdough discard into irresistible, chewy, and golden bagels, but it also promises that perfect combination of crisp crust and tender crumb that defines the city’s beloved bagels. Trust me, once you try these, your mornings will never be the same again.

New York-Style Sourdough Discard Bagels Recipe - Recipe Image

Ingredients You’ll Need

Creating the perfect bagel might sound intimidating, but with simple, pantry-friendly ingredients, you’ll quickly see it’s all about balance. Each element plays a starring role—from the tangy sourdough discard that lends depth and flavor, to the malt syrup in the boiling water that sets the shining crust you crave.

1 cup sourdough discard (fed or unfed): Adds a subtle tang and complexity to the dough, making each bite uniquely delicious.
1 cup warm water: Activates the yeast and hydrates the flour for perfect dough consistency.
1 tablespoon maple syrup or honey: Sweetens the yeast mixture, encouraging a lively rise and a lightly sweet flavor.
1 1/2 teaspoons active dry yeast: Boosts the rise for that ideal chewy bagel texture.
2 teaspoons salt: Balances flavors and strengthens the dough gluten structure.
4 cups bread flour (or all-purpose flour): Provides the necessary protein for that classic bagel chew.
1 tablespoon olive oil (for greasing): Keeps your dough from sticking and ensures smooth handling.
1 tablespoon baking soda (for boiling water): Helps create the signature blistered crust by alkalizing the water bath.
1 tablespoon malt syrup or honey (for boiling water): Adds a hint of sweetness and helps caramelize the crust beautifully.
Optional toppings: Sesame seeds, poppy seeds, dried onion flakes, or coarse salt for that classic New York bagel finish.

How to Make New York-Style Sourdough Discard Bagels Recipe

Step 1: Activate Your Yeast

Start by combining warm water, maple syrup (or honey), and active dry yeast in a small bowl. Let it rest quietly for 5 to 10 minutes, until the mixture bubbles up and looks frothy. This step ensures the yeast is alive and ready to help your dough rise beautifully.

Step 2: Mix Your Dough

In a large bowl, stir together the sourdough discard, your frothy yeast mixture, and salt. Mixing these components lays the foundation for your bagels’ signature tang and texture—don’t rush it, as the flavors begin to meld here.

Step 3: Flour Power

Gradually incorporate the flour, half a cup at a time, into your wet ingredients. Mix thoroughly after each addition. This gradual approach helps you monitor the dough’s consistency, ensuring it becomes firm but still pliable.

Step 4: Knead to Perfection

Turn your dough onto a lightly floured surface and knead for 8 to 10 minutes. This is where magic happens; kneading develops the gluten structure, giving your bagels that iconic chew and bounce.

Step 5: First Rise

Grease a clean bowl with olive oil, place your dough inside, and cover it with a damp cloth. Patience pays off here as your dough needs about an hour to double in size, signaling that it’s ready for shaping.

Step 6: Shape Your Bagels

Punch down the risen dough and divide it into 8 equal portions. Roll each piece into a smooth ball, then use your finger to poke a hole through the middle, stretching it out to form a classic bagel shape. This step shapes your bagels and sets their signature look.

Step 7: Preheat and Prepare

Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. This ensures your bagels cook evenly and don’t stick, making cleanup a breeze.

Step 8: Boil for Crust

Bring a large pot of water to a boil, adding baking soda and malt syrup (or honey). Boil each bagel for 1 to 2 minutes on each side—this creates the chewy crust and glossy finish that makes New York bagels famous.

Step 9: Bake and Finish

Using a slotted spoon, remove boiled bagels and place them on the prepared baking sheet. Sprinkle your favorite toppings generously, then bake for 20 to 25 minutes until the bagels turn golden brown and irresistible.

Step 10: Cool and Enjoy

Let your bagels cool on a wire rack before slicing. This cooling allows the interior to set perfectly, giving you that ideal bagel texture with every bite.

How to Serve New York-Style Sourdough Discard Bagels Recipe

Garnishes

Topping your bagels is where you truly make them your own! Classic sesame seeds and poppy seeds bring nutty flavor and crunch, while dried onion flakes add a savory punch. Don’t be shy about tossing on some coarse salt for that perfect salty burst with every bite.

Side Dishes

Bagels naturally pair beautifully with cream cheese, smoked salmon, or a colorful spread of avocado. For a breakfast feast, consider a side of fresh fruit or a crisp salad to balance the bagel’s rich texture and flavor.

Creative Ways to Present

Try slicing your bagels thick and using them as the bread for an epic sandwich—layer with your favorite deli meats, cheeses, and fresh veggies. Or toast them and drizzle with honey and butter for a simple yet indulgent treat. Serving with a warm cup of coffee or tea makes for a complete and cozy experience.

Make Ahead and Storage

Storing Leftovers

If you have leftover New York-Style Sourdough Discard Bagels Recipe bagels, store them in an airtight container at room temperature for up to two days. To keep their chewiness intact, avoid refrigerating, which can make them stale faster.

Freezing

These bagels freeze wonderfully. Slice them in half, wrap tightly in plastic wrap, then place in a freezer bag. They’ll stay fresh for up to three months, making them perfect for quick breakfasts or snacks whenever you want.

Reheating

To revive frozen or leftover bagels, toast them directly from the freezer or warm them in a preheated oven at 350°F (175°C) for about 5 to 7 minutes. This method keeps the crust crisp and the inside soft and chewy, just like fresh.

FAQs

Can I use unfed sourdough discard for this recipe?

Absolutely! Both fed and unfed sourdough discard work wonderfully in this New York-Style Sourdough Discard Bagels Recipe, so feel free to use whatever you have on hand.

What can I use if I don’t have malt syrup for boiling?

If malt syrup isn’t available, honey is an excellent substitute and adds a lovely sweetness and helps with crust caramelization during boiling.

Why do I need to boil the bagels before baking?

Boiling bagels creates that distinct chewy crust and glossy finish unique to New York-style bagels. It also helps the toppings stick perfectly during baking.

Can I make bagels without yeast using just sourdough discard?

This recipe combines yeast with sourdough discard for a reliable rise and texture. Using only discard may produce denser bagels, so the yeast boost ensures that classic chewy texture.

How long do homemade bagels stay fresh?

Fresh homemade bagels are best enjoyed within two days if stored properly in an airtight container at room temperature, keeping that perfect chew and flavor intact.

Final Thoughts

I hope this New York-Style Sourdough Discard Bagels Recipe inspires you to embrace your sourdough discard in a delicious, creative way. These bagels are not just a treat—they’re a celebration of flavors and textures that bring a piece of New York right into your kitchen. Give them a try, and you’ll find that homemade bagels can be every bit as good as your favorite city deli’s. Happy baking!

New York-Style Sourdough Discard Bagels Recipe

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4.2 from 89 reviews

Author: admin
Total Time: 4 hours 45 minutes
Yield: 8 bagels 1x

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Description

These New York-Style Sourdough Discard Bagels are a delicious way to use your sourdough starter discard. Featuring a chewy interior and a golden crust, these bagels are boiled and baked to perfection with a hint of sweetness from maple syrup or honey. Perfect for a breakfast treat or a snack, they can be customized with your favorite toppings like sesame seeds, poppy seeds, or dried onion flakes.

Ingredients

Scale

Dough Ingredients

1 cup sourdough discard (fed or unfed)
1 cup warm water
1 tablespoon maple syrup or honey
1 1/2 teaspoons active dry yeast
2 teaspoons salt
4 cups bread flour (or all-purpose flour)

Other Ingredients

1 tablespoon olive oil (for greasing)
1 tablespoon baking soda (for boiling water)
1 tablespoon malt syrup or honey (for boiling water)
Optional toppings: sesame seeds, poppy seeds, dried onion flakes, or coarse salt

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Instructions

Activate yeast: In a small bowl, combine the warm water, maple syrup (or honey), and active dry yeast. Let sit for 5-10 minutes until frothy to activate the yeast.
Mix dough ingredients: In a large bowl, mix the sourdough discard, yeast mixture, and salt. Stir to combine evenly.
Add flour gradually: Gradually add bread flour, ½ cup at a time, mixing after each addition until a dough forms.
Knead dough: Turn the dough onto a floured surface and knead for 8-10 minutes until it becomes smooth and elastic.
First rise: Place the dough in a greased bowl, cover with a damp cloth, and let it rise for 1 hour or until it doubles in size.
Shape bagels: Punch down the dough and divide it into 8 equal pieces. Roll each piece into a ball, then poke a hole in the center and stretch to form classic bagel shapes.
Preheat oven and prepare baking sheet: Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
Boil bagels: Bring a large pot of water to a boil, add baking soda and malt syrup (or honey). Drop each bagel into the boiling water and cook for 1-2 minutes per side.
Drain and place on baking sheet: Remove bagels with a slotted spoon and place them on the prepared baking sheet.
Add toppings and bake: Sprinkle the bagels with desired toppings and bake for 20-25 minutes until golden brown.
Cool and serve: Allow the bagels to cool on a wire rack before slicing and enjoying.

Notes

For best results, use bread flour for a chewier texture, but all-purpose flour will work.
If you don’t have malt syrup, honey can be used as a substitute in both the dough and boiling water.
Boiling the bagels before baking creates their characteristic shiny crust and chewy interior.
Feel free to customize with various toppings like sesame seeds, poppy seeds, or coarse salt before baking.
Bagels can be stored in an airtight container for up to 3 days or frozen for longer storage.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Bread
Method: Baking
Cuisine: American