New York Style Sourdough Discard Bagels

Introduction

New York-style bagels are known for their chewy texture, golden crust, and rich flavor. Using sourdough discard adds depth to the flavor while reducing waste. These homemade bagels are boiled before baking to create that signature chewiness.

Ingredients

Dough:

• 1 cup sourdough discard
• 1 cup warm water (about 100°F)
• 2 teaspoons active dry yeast (optional, for faster rise)
• 2 tablespoons sugar or honey
• 3 ½ cups bread flour
• 2 teaspoons salt

Boiling Solution:

• 8 cups water
• 2 tablespoons honey or barley malt syrup
• 1 tablespoon baking soda

Toppings (Optional):

• Sesame seeds
• Poppy seeds
• Everything bagel seasoning
• Coarse salt

Instructions

Step 1: Prepare the Dough

1. In a large bowl, mix the sourdough discard, warm water, sugar, and yeast (if using). Let it sit for 5-10 minutes until foamy.
2. Add bread flour and salt, then mix until a shaggy dough forms.
3. Knead the dough on a floured surface for 8-10 minutes until it becomes smooth and elastic.
4. Place in a lightly greased bowl, cover, and let rise at room temperature for 8-12 hours (or overnight in the fridge for better flavor).

Step 2: Shape the Bagels

1. Divide the dough into 8 equal pieces.
2. Roll each piece into a ball, then poke a hole in the center and stretch gently to form a ring.
3. Place shaped bagels on a parchment-lined tray, cover, and let rest for 30-60 minutes.

Step 3: Boil the Bagels

1. Preheat the oven to 425°F (220°C).
2. Bring 8 cups of water to a boil, then add honey and baking soda.
3. Boil each bagel for 30-45 seconds per side, then remove and drain.
4. Place boiled bagels on a parchment-lined baking sheet and sprinkle with desired toppings.

Step 4: Bake the Bagels

1. Bake for 20-25 minutes until golden brown and crisp.
2. Transfer to a wire rack to cool.
3. Enjoy fresh or store in an airtight container for up to 3 days.

FAQs

Can I make these without yeast?
Yes! The natural fermentation from sourdough discard will still help the bagels rise, but they may take longer.

How can I get a shinier crust?
Adding an egg wash before baking can enhance shine.

Can I freeze the bagels?
Yes! Slice them before freezing for easy toasting.

Notes and More

• For extra flavor, let the dough ferment overnight in the fridge.
• Experiment with different toppings or mix-ins like dried onions, garlic, or cinnamon-raisin.
• Toast before serving for the best texture.

Enjoy making and sharing these homemade sourdough discard bagels!