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New York Style Sourdough Discard Bagels

Close-up of a sourdough discard bagel sliced in half showing the open, airy crumb structure.
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Use your extra sourdough discard to make these New York Style bagels. You get a chewy interior and a crisp crust using a simple process.

Ingredients

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  • 400 g bread flour
  • 100 g sourdough discard (unfed or recently fed)
  • 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, 2 tablespoons baking soda, 1 tablespoon malt syrup
  • For Topping: Everything bagel seasoning

Instructions

  1. In a large bowl, combine the warm water, honey or malt syrup, and instant yeast (if using). Let stand for 5 minutes until slightly foamy.
  2. Add the sourdough discard and olive oil to the water mixture. Stir to combine.
  3. In a separate bowl, whisk together the bread flour and salt. Gradually add the dry ingredients to the wet ingredients, mixing until a shaggy dough forms.
  4. Turn the dough out onto a lightly floured surface. Knead for 8 to 10 minutes until the dough is smooth and elastic.
  5. 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 size. (If you skip the yeast, allow a longer rest time.)
  6. 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.
  7. Place the shaped bagels on a parchment-lined baking sheet. Cover them loosely and let them rest for 30 minutes while you prepare the boiling water.
  8. Preheat your oven to 425 degrees Fahrenheit (220 degrees Celsius).
  9. Prepare the boiling liquid: In a wide pot, bring 8 cups of water, 2 tablespoons of baking soda, and 1 tablespoon of malt syrup to a boil.
  10. 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 texture.
  11. Remove the boiled bagels with a slotted spoon and place them back on the parchment-lined baking sheet.
  12. Brush the tops of the bagels lightly with water or an egg wash, then immediately sprinkle generously with everything bagel seasoning.
  13. Bake for 20 to 25 minutes, rotating the pan halfway through, until the bagels are golden brown and firm to the touch.
  14. Cool the bagels completely on a wire rack before slicing.

Notes

  • For a quicker rise without commercial yeast, let the dough rest for 4 to 6 hours at room temperature, or use an active, bubbly starter instead of discard.
  • If you want a crispier crust, increase the boiling time to 1 minute per side.
  • This recipe works well for no waste sourdough baking, using up starter you would otherwise discard.

Nutrition

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