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New York Style Sourdough Discard Bagels

Close-up of stacked sourdough discard bagels, one cut open showing the airy interior and everything bagel seasoning.
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Make chewy, flavorful New York Style bagels using your sourdough discard. This recipe provides a simple path to homemade bagels with a crispy crust, perfect for breakfast or sandwiches.

Ingredients

Scale
  • 400 g bread flour (strong flour)
  • 100 g sourdough discard (unfed or recently fed)
  • 240 ml warm water (about 36-40°C)
  • 1 tablespoon honey or malt syrup
  • 1 teaspoon instant yeast (optional)
  • 10 g fine salt
  • 1 tablespoon olive oil
  • 1 egg white (for boiling)
  • Water (for boiling)
  • Everything Bagel Seasoning (for topping)

Instructions

  1. In a large bowl, mix the bread flour, sourdough discard, warm water, honey or malt syrup, and optional instant yeast until a shaggy dough forms.
  2. Add the salt and olive oil. Knead the dough on a lightly floured surface for about 8 to 10 minutes until it becomes smooth and elastic. If the dough is too sticky, add a small amount of flour, but aim for a slightly tacky dough.
  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 increased in size slightly. This recipe skips the long overnight fermentation common in traditional sourdough.
  4. Divide the dough into 6 or 8 equal pieces. Roll each piece into a rope and form it into a ring shape, overlapping the ends and pinching them together firmly.
  5. Place the shaped bagels on a parchment-lined baking sheet. Cover them loosely and let them proof at room temperature for 30 to 60 minutes. They should look slightly puffy.
  6. Preheat your oven to 425°F (220°C). Prepare a large pot of water and bring it to a boil. Add a splash of water and the egg white to the boiling water; this helps create a glossy crust.
  7. Carefully drop 2 or 3 bagels at a time into the boiling water. Boil for 30 seconds on each side for a chewier texture, or up to 1 minute per side for a slightly softer bagel.
  8. Remove the boiled bagels with a slotted spoon and place them back on the parchment-lined baking sheet. Brush the tops lightly with water or an egg wash, then immediately sprinkle generously with Everything Bagel Seasoning.
  9. Bake for 18 to 22 minutes, rotating the pan halfway through, until the bagels are golden brown and cooked through.
  10. Transfer the finished bagels to a wire rack to cool completely before slicing.

Notes

  • You can use active, bubbly sourdough starter instead of discard if you prefer, though the flavor profile will be slightly different.
  • For a crispier crust, increase the boiling time slightly or add a teaspoon of baking soda to the boiling water.
  • If you skip the optional yeast, allow the dough to rest longer in step 3 until you see visible signs of fermentation activity.

Nutrition

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