Print

New York Style Sourdough Discard Bagels

sourdough discard bagels - Tasty
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make chewy, flavorful bagels using your sourdough discard. This recipe delivers a classic New York style texture with a crisp crust, perfect for reducing food waste.

Ingredients

Scale
  • 400 g bread flour
  • 100 g sourdough discard (unfed)
  • 240 ml warm water
  • 1 tablespoon honey or malt syrup
  • 1 teaspoon instant yeast (optional)
  • 10 g fine salt
  • 1 tablespoon olive oil
  • For Boiling: 8 cups water
  • For Boiling: 2 tablespoons baking soda
  • For Boiling: 1 tablespoon malt syrup or honey
  • For Topping: Everything seasoning

Instructions

  1. Combine the bread flour, sourdough discard, warm water, honey or malt syrup, instant yeast (if using), salt, and olive oil in a large bowl. Mix until a shaggy dough forms.
  2. Turn the dough onto a lightly floured surface and knead for 8 to 10 minutes until the dough is smooth and elastic. If using a stand mixer, knead with a dough hook for 6 to 8 minutes.
  3. Place the dough in a lightly oiled bowl, cover it, and let it rest at room temperature for 1 to 2 hours, or until it has slightly increased in volume.
  4. Divide the dough into 8 equal pieces. Roll each piece into a ball, then poke a hole through the center of each ball using your thumb or a floured finger. Gently stretch the hole to about 1.5 inches wide.
  5. Place the shaped bagels on a parchment-lined baking sheet. Cover loosely and let them proof at room temperature for 30 to 60 minutes. They should look slightly puffy but not double in size.
  6. Preheat your oven to 425°F (220°C). Line two baking sheets with parchment paper.
  7. Prepare the boiling water: In a large, wide pot, bring 8 cups of water to a boil. Add 2 tablespoons of baking soda and 1 tablespoon of malt syrup or honey.
  8. Carefully drop 2 or 3 bagels at a time into the boiling water. Boil for 30 seconds on one side, then flip and boil for another 30 seconds. This step creates the chewy interior and glossy crust.
  9. Remove the bagels with a slotted spoon and place them back on the parchment-lined baking sheets.
  10. Brush the tops of the bagels with a little water or an egg wash, then immediately sprinkle generously with everything seasoning.
  11. Bake for 20 to 25 minutes, rotating the sheets halfway through, until the bagels are deep golden brown.
  12. Cool the homemade bagels completely on a wire rack before slicing.

Notes

  • If you skip the optional yeast, the dough will take longer to rise initially, but you will achieve a more traditional sourdough flavor profile.
  • For a crispier crust, increase the boiling time to 45 seconds per side.
  • If you want to make protein bagels, add 1/4 cup of unflavored protein powder with the dry ingredients.

Nutrition

Find it online: https://pureplatepath.com/sourdough-discard-bagels-recipe/