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 1/2 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, 1/2 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
