These New York Style Sourdough Discard Bagels are chewy and delicious, made with your leftover sourdough starter! They have that classic bagel taste and texture that everyone loves.
I can’t resist toasting these beauties for breakfast! They’re perfect with cream cheese or just a little butter. Trust me, you’ll want to make a batch and share (or not)! 😄
Key Ingredients & Substitutions
Sourdough Starter Discard: This is the star ingredient! It gives your bagels that characteristic tangy flavor. If you don’t have discard, you can try using a small amount of active sourdough starter, but skip the rising time to prevent over-proofing.
Warm Water: Make sure the water is warm, not hot. It helps activate the starter. If you’re out of warm water, use room temperature water, but the dough may take a little longer to rise.
Bread Flour: Essential for creating that chewy bagel texture. You can substitute all-purpose flour, but the bagels won’t be quite as chewy. If you’re gluten-free, consider a blend designed for bread.
Sugar or Honey: This helps feed the yeast and add a slight sweetness. If you’re on a low-sugar diet, you could use a sugar substitute like stevia or omit it altogether for a less sweet taste.
Toppings: Customize your bagels! I love everything bagel seasoning for its crunchy texture and flavor. Feel free to skip toppings, or get creative with spices like garlic powder or onion flakes instead!
How Do I Knead Dough Properly for Bagels?
Kneading develops gluten, which gives bagels their delicious chew. If you’re new to kneading, here are some steps:
- Flour your surface lightly to prevent sticking.
- Press the dough down with your palms, fold it over, and repeat.
- Keep kneading for 8-10 minutes until the dough is smooth and elastic. Don’t rush this step; it’s key for good structure!
If you’re using a stand mixer, mix on medium speed with a dough hook until the dough pulls away from the bowl. But remember, you won’t get to enjoy the personal touch of kneading by hand!
How to Make New York Style Sourdough Discard Bagels
Ingredients You’ll Need:
For the Bagels:
- 1 cup (240g) sourdough starter discard (unfed)
- 1 1/2 cups (360ml) warm water
- 3 1/2 cups (440g) bread flour, plus extra for dusting
- 1 1/2 tsp salt
- 1 tbsp sugar or honey
- 1 tbsp vegetable oil (optional, for dough)
- 1 tbsp baking soda (for boiling water)
Optional Toppings:
- Sesame seeds
- Poppy seeds
- Everything bagel seasoning
- Coarse salt
How Much Time Will You Need?
This recipe takes about 20 minutes of prep time and 4-6 hours for the dough to rise. Once your bagels are shaped, they’ll take another 30-60 minutes to puff up before boiling and baking. In total, plan for a delicious bagel-making session of around 5-7 hours!
Step-by-Step Instructions:
1. Combine the Ingredients:
In a large mixing bowl, add the sourdough discard and warm water. Stir gently to loosen the starter until it’s well mixed with the water.
2. Form the Dough:
Add the bread flour, salt, and sugar (or honey) to the bowl. Mix everything together until you have a shaggy dough that pulls away from the sides of the bowl.
3. Knead the Dough:
Turn the dough out onto a lightly floured surface. Knead it by pushing it down and folding it over for about 8-10 minutes, or until the dough is smooth and elastic. If you prefer, you can also use a stand mixer with a dough hook attachment for this step.
4. Let It Rise:
Place the dough in a lightly oiled bowl, cover it with a damp towel or plastic wrap, and let it rise at room temperature for 4-6 hours, or until it has doubled in size. This is the time for the flavors to develop and the dough to become light.
5. Shape the Bagels:
Once the dough has risen, turn it out onto a floured surface and divide it into 6-8 equal pieces. Shape each piece into a ball, then poke a hole in the center with your finger. Gently stretch the hole to about 2 inches in diameter to create the classic bagel shape.
6. Rest the Bagels:
Place the shaped bagels on a parchment-lined baking sheet. Cover them loosely and let them rest for 30-60 minutes to puff up a bit more.
7. Preheat the Oven:
While your bagels are resting, preheat your oven to 425°F (220°C). Also, get a large pot of water boiling and add the baking soda; this is crucial for achieving that chewy bagel crust!
8. Boil the Bagels:
Carefully boil the bagels in batches, cooking for about 1-2 minutes on each side. This step helps form a chewy exterior that makes bagels so delightful.
9. Add Toppings:
Once boiled, remove the bagels with a slotted spoon and place them back on the baking sheet. While they are still wet from the boiling water, sprinkle your choice of toppings over them.
10. Bake and Enjoy:
Bake the bagels in the preheated oven for 20-25 minutes or until they are golden brown and shiny. Once done, let them cool on a wire rack before slicing and serving.
Enjoy your chewy, tangy New York style sourdough bagels made using sourdough starter discard! Perfect for breakfast or a delicious snack any time of the day!
Can I Use Active Sourdough Starter Instead of Discard?
Yes, you can use an active sourdough starter, but make sure to skip the rising time since it’s already active. This can give your bagels a bit more rise and flavor!
What Can I Substitute for Bread Flour?
If you don’t have bread flour, you can use all-purpose flour, but keep in mind that the texture may be slightly less chewy. For gluten-free options, look for a gluten-free bread flour mix designed for yeast breads.
How Do I Store Leftover Bagels?
Store any leftover bagels in an airtight container at room temperature for up to 2 days. For longer storage, they freeze well! Wrap them tightly in plastic wrap and place them in a freezer bag for up to 3 months. Just toast them straight from the freezer when you’re ready to enjoy!
Can I Make Bagels Without Boiling Them?
Boiling is essential for traditional bagels to achieve that iconic chewy crust. Skipping this step can result in a denser, bread-like texture. If you’re in a pinch, consider baking them without boiling, but they won’t have that classic bagel quality.
