Authentic, chewy New York-style bagels made with sourdough discard, ready in just 4 hours for the perfect homemade breakfast or snack.
Why You’ll Love This Recipe
If you’ve ever dreamed of making your own authentic New York-style bagels at home, this recipe is for you. Infused with the tangy flavor of sourdough discard, these bagels have a chewy texture and a slightly crisp exterior that’s hard to beat. The best part? You don't need to start a new sourdough starter—just use what you already have! The addition of maple syrup (or honey) and malt syrup gives these bagels the perfect balance of sweetness, while the baking soda bath before baking delivers that classic golden, shiny finish. They’re simple enough to make in an afternoon, yet impressive enough to wow anyone you serve them to.
Ingredients
- 1 cup sourdough discard (fed or unfed)
- 1 cup warm water
- 1 tablespoon maple syrup or honey
- 1 ½ teaspoons active dry yeast
- 2 teaspoons salt
- 4 cups bread flour (or all-purpose flour)
- 1 tablespoon olive oil (for greasing)
- 1 tablespoon baking soda (for boiling water)
- 1 tablespoon malt syrup or honey (for boiling water)
- Toppings (optional): sesame seeds, poppy seeds, dried onion flakes, or coarse salt
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
Directions
- In a small bowl, combine the warm water, maple syrup (or honey), and active dry yeast. Let it sit for 5-10 minutes, until the mixture becomes frothy.
- In a large bowl, mix together the sourdough discard, yeast mixture, and salt. Stir to combine.
- Gradually add the bread flour, ½ cup at a time, mixing after each addition until a dough begins to form.
- Turn the dough onto a floured surface and knead for 8-10 minutes until smooth and elastic.
- Place the dough in a greased bowl, cover with a damp cloth, and let rise for 1 hour, or until doubled in size.
- Once risen, 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 it to form a bagel shape.
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Bring a large pot of water to a boil and add the baking soda and malt syrup (or honey). Carefully drop each bagel into the boiling water, cooking for 1-2 minutes per side.
- Use a slotted spoon to remove the bagels and place them on the prepared baking sheet.
- Sprinkle the bagels with your desired toppings and bake for 20-25 minutes, or until golden brown.
- Allow the bagels to cool on a wire rack before slicing and enjoying.
Servings and Timing
- Prep Time: 30 minutes
- Cooking Time: 25 minutes
- Total Time: 4 hours
- Servings: 8 bagels
- Calories per Bagel: 250 kcal
Variations
- Flour Options: If you don’t have bread flour, you can substitute with all-purpose flour, although the texture may be slightly different.
- Toppings: Customize your bagels by topping them with sesame seeds, poppy seeds, dried onion flakes, or even a sprinkle of coarse salt for that classic deli bagel look.
- Sweetness: You can adjust the sweetness by using more or less maple syrup or honey, depending on your taste.
- Bagel Size: If you prefer smaller bagels, divide the dough into more than 8 pieces. Just be mindful of the boiling time, as smaller bagels will cook quicker.
Storage/Reheating
- Storage: Store leftover bagels in an airtight container at room temperature for up to 3 days.
- Freezing: These bagels freeze wonderfully. Simply wrap them in plastic wrap and place them in a freezer-safe bag for up to 3 months. To reheat, pop them in the toaster straight from the freezer or warm them in the oven at 350°F (175°C) for about 10-15 minutes.
- Reheating: For fresh bagels, you can slice and toast them, or reheat in the oven for a few minutes to revive their crisp exterior.
FAQs
1. Can I use unfed sourdough discard for this recipe?
Yes, you can use either fed or unfed sourdough discard. The recipe will work with both, although fed discard may yield a slightly more active rise.
2. What is the best flour to use for these bagels?
Bread flour is ideal for creating the chewy texture typical of New York-style bagels. However, all-purpose flour can also be used in a pinch.
3. Can I make these bagels without yeast?
No, yeast is necessary for the dough to rise and give the bagels their characteristic texture. However, you can experiment with a sourdough starter in place of the yeast if you're comfortable with that method.
4. How do I form the bagel shape?
After dividing the dough, roll each piece into a ball, then use your thumb to make a hole in the center. Stretch the dough gently to form the bagel shape.
5. Can I add other flavors to the dough itself?
Absolutely! You can fold in ingredients like cinnamon, raisins, or garlic into the dough before shaping the bagels for a different twist.
6. Why do I need to boil the bagels before baking?
Boiling the bagels helps to create the signature chewy crust that New York bagels are known for. It also helps them puff up during baking.
7. Can I skip the boiling step?
To achieve the chewy, authentic New York-style texture, boiling the bagels is essential. Skipping this step will result in a denser bagel.
8. How can I make my bagels extra shiny?
For a glossy finish, brush the bagels with an egg wash (1 egg whisked with 1 tablespoon of water) before baking. This is a traditional method for bagels with a golden sheen.
9. Can I make these bagels ahead of time?
Yes! You can prepare the dough and let it rise overnight in the fridge for a slower fermentation process, which will enhance the flavor. The next day, let the dough come to room temperature, shape it, and continue with the boiling and baking steps.
10. What do I do if my bagels don't rise?
If your dough isn't rising as expected, ensure your yeast is fresh and your environment is warm. You can create a warm atmosphere by placing the dough in the oven with the light on, or near a sunny window.
Conclusion
These New York-style sourdough discard bagels offer a perfect combination of authenticity, flavor, and simplicity. Using sourdough discard gives them a unique tang, while the classic bagel method delivers a chewy texture and golden crust that’s hard to beat. Whether you’re looking for a weekend breakfast project or a snack to impress your friends, these bagels are sure to become a favorite in your homemade baking repertoire.
New York-Style Sourdough Discard Bagels
- Total Time: 4 hours
- Yield: 8 bagels
- Diet: Vegetarian
Description
These New York-Style Sourdough Discard Bagels combine the tangy flavor of sourdough discard with the chewy texture and golden crust of authentic bagels. Ready in just 4 hours, they make the perfect homemade breakfast or snack. Whether you enjoy them plain or with your favorite toppings, these bagels are a delicious and easy way to use up your sourdough discard while making a classic New York treat.
Ingredients
- 1 cup sourdough discard (fed or unfed)
- 1 cup warm water
- 1 tablespoon maple syrup or honey
- 1 ½ teaspoons active dry yeast
- 2 teaspoons salt
- 4 cups bread flour (or all-purpose flour)
- 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
Instructions
- In a small bowl, combine the warm water, maple syrup (or honey), and active dry yeast. Let sit for 5-10 minutes until frothy.
- In a large bowl, mix the sourdough discard, yeast mixture, and salt. Stir to combine.
- Gradually add bread flour, ½ cup at a time, mixing after each addition until a dough forms.
- Turn dough onto a floured surface and knead for 8-10 minutes until smooth and elastic.
- Place dough in a greased bowl, cover with a damp cloth, and let rise for 1 hour or until doubled in size.
- Punch down dough, divide into 8 equal pieces. Roll each piece into a ball, poke a hole in the center, and stretch it to form a bagel shape.
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Boil a large pot of water and add baking soda and malt syrup (or honey). Drop each bagel into the boiling water, cooking for 1-2 minutes per side.
- Remove bagels with a slotted spoon and place them on the prepared baking sheet.
- Sprinkle with desired toppings and bake for 20-25 minutes, until golden brown.
- Cool on a wire rack before slicing and enjoying.
Notes
If you prefer smaller bagels, divide dough into more than 8 pieces. Adjust boiling time as needed.
For a shiny finish, brush the bagels with an egg wash (1 egg whisked with 1 tablespoon water) before baking.
Store leftovers in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.
For extra flavor, consider adding cinnamon, raisins, or garlic to the dough before shaping the bagels.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Bread
- Method: Boiling & Baking
- Cuisine: American
