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New York Style Sourdough Discard Bagels

Four golden brown sourdough discard bagels covered in everything bagel seasoning resting on a white plate.
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Make these chewy, authentic New York Style Sourdough Discard Bagels. This recipe uses your unfed starter discard to create bagels with a crispy crust and soft interior, perfect for breakfast.

Ingredients

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

Instructions

  1. In a large bowl, mix the bread flour, sourdough discard, warm water, honey or malt syrup, optional yeast, salt, and olive oil until a shaggy dough forms.
  2. Turn the dough onto a lightly floured surface and knead for 8 to 10 minutes until the dough is smooth and elastic.
  3. Place the dough in a lightly oiled bowl, cover, and let it rest at room temperature for 1 to 2 hours, or until slightly puffy. This recipe skips the long fermentation for a quicker result.
  4. Divide the dough into 8 equal pieces. Roll each piece into a ball, then poke a hole through the center with your thumb. Gently stretch the hole to about 1.5 inches wide.
  5. Place the shaped bagels on a parchment-lined baking sheet. Cover loosely and let them rest at room temperature for 30 minutes.
  6. Preheat your oven to 425°F (220°C). Prepare the boiling water: In a wide pot, combine 10 cups of water, 2 tablespoons of baking soda, and 1 tablespoon of malt syrup. Bring to a rolling boil.
  7. Carefully drop 2 or 3 bagels at a time into the boiling water. Boil for 30 seconds on each side. This step creates the classic chewy texture.
  8. Remove the bagels with a slotted spoon and place them back on the parchment-lined baking sheet.
  9. Brush the tops of the bagels with a little water or egg wash, then generously sprinkle with everything bagel seasoning.
  10. Bake for 20 to 25 minutes, rotating the sheet halfway through, until the bagels are deep golden brown and firm to the touch.
  11. Cool completely on a wire rack before slicing.

Notes

  • If you prefer a longer, more complex flavor, you can let the shaped bagels rest in the refrigerator overnight after shaping (cold proofing).
  • For a glossier crust, use an egg wash (1 egg whisked with 1 tablespoon water) instead of just water before seasoning.
  • This recipe works well with unfed sourdough discard, making it a great way to use up leftovers.

Nutrition

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