There’s just something magical about biting into a freshly baked, chewy, golden bagel that transports you straight to a bustling New York bakery. With these New York-Style Sourdough Discard Bagels, you get all the classic flavor and texture you love, plus that subtle tang from your sourdough starter’s leftovers. This recipe is my go-to for transforming unfed discard into a batch of bagels so good, you’ll want to share them with everyone you know—or keep them all for yourself, no judgment here!

New York-Style Sourdough Discard Bagels Recipe - Recipe Image

Ingredients You’ll Need

The beauty of New York-Style Sourdough Discard Bagels lies in their simplicity—each ingredient plays a starring role in the final flavor and texture. Gather these basics, and you’re well on your way to bakery-quality bagels right at home.

Sourdough Discard: Unfed starter brings signature tang, depth, and helps with that classic chewy bite.
Warm Water: Just the right temperature to coax the dough together without slowing down fermentation.
Sugar or Honey: Adds a touch of sweetness and helps with browning and flavor.
Salt: Essential for flavor and for strengthening the dough’s structure.
Bread Flour: The high protein content is key for chewy, sturdy bagels.
Barley Malt Syrup: Gives the bagels their iconic caramel color and malty flavor when boiled.
Toppings (optional): Sesame seeds, everything bagel seasoning, or poppy seeds add crunch and personality.

How to Make New York-Style Sourdough Discard Bagels

Step 1: Mix the Dough

Begin by combining your sourdough discard, warm water, sugar or honey, and salt in a large mixing bowl. Stir everything together until the salt and sweetener have dissolved. Gradually add the bread flour, mixing as you go, until a shaggy dough starts to come together. The dough may look a little rough at first, but that’s all part of the process!

Step 2: Knead Until Smooth

Now it’s time to get your hands involved (or let your mixer do the work). Knead the dough for about 8 to 10 minutes, until it turns smooth and elastic. If the dough feels sticky, sprinkle in a bit more flour, a tablespoon at a time. You’re aiming for a dough that’s soft but not tacky—this step builds the gluten that gives New York-Style Sourdough Discard Bagels their signature chew!

Step 3: First Rise

Transfer your dough to a lightly greased bowl and cover it with a towel or plastic wrap. Let it rest at room temperature for 60 to 90 minutes. You’re looking for the dough to become slightly puffy—not necessarily doubled. This gentle rise helps develop flavor and gives the bagels a lovely texture.

Step 4: Shape the Bagels

Turn the dough out onto a floured surface and divide it into 8 equal pieces. Roll each piece into a tight ball, then poke your finger through the center to make a hole. Gently stretch and shape each piece into a classic bagel ring. Place the shaped bagels onto a parchment-lined baking sheet, cover loosely, and let them rest for another 30 to 45 minutes until slightly risen.

Step 5: Boil the Bagels

Preheat your oven to 425°F (220°C). While it heats up, bring a large pot of water to a boil and stir in the barley malt syrup. Boil the bagels in batches—2 or 3 at a time—for 30 seconds per side. This quick bath is the not-so-secret trick for that authentic chewy crust on New York-Style Sourdough Discard Bagels.

Step 6: Add Toppings

If you love a seeded bagel, now’s your moment! After boiling, dip the wet bagels into a shallow dish of sesame seeds, everything bagel seasoning, or poppy seeds. The seeds will cling beautifully to the moist surface, giving you a professional finish.

Step 7: Bake to Golden Perfection

Return the bagels to the baking sheet and slide them into the hot oven. Bake for 20 to 24 minutes, until they’re deeply golden and crisp on the outside. Let them cool on a wire rack before slicing—though I won’t judge if you sneak one while it’s still warm!

How to Serve New York-Style Sourdough Discard Bagels

Garnishes

A generous schmear of whipped cream cheese is a classic, but don’t stop there! Try layering on smoked salmon, thinly sliced red onion, capers, or even a sprinkle of flaky sea salt for an extra flavor boost. The possibilities are as endless as your cravings.

Side Dishes

Pair your New York-Style Sourdough Discard Bagels with a crisp green salad, a bowl of seasonal fruit, or a comforting cup of coffee. For brunch spreads, bagels shine alongside soft scrambled eggs, roasted potatoes, or a fresh fruit platter.

Creative Ways to Present

Try a DIY bagel bar at your next brunch: set out a platter of sliced bagels, assorted spreads, smoked fish, veggies, and toppings so everyone can build their own masterpiece. Or, make mini bagel sandwiches for a crowd-pleasing snack at gatherings or picnics—watch them disappear!

Make Ahead and Storage

Storing Leftovers

Keep your leftover New York-Style Sourdough Discard Bagels fresh by storing them in an airtight container or zip-top bag at room temperature for up to two days. If you won’t finish them that quickly, read on for freezing instructions!

Freezing

These bagels are freezer-friendly—perfect for future cravings! Slice them in half before freezing, then tuck them into airtight bags. They’ll keep beautifully for up to three months and can be toasted straight from the freezer.

Reheating

To enjoy bagels that taste freshly baked, simply pop your sliced, frozen New York-Style Sourdough Discard Bagels in the toaster until golden and crisp. For unsliced bagels, a few minutes in a 350°F (175°C) oven works wonders.

FAQs

Can I use fed sourdough starter instead of discard?

You can, but unfed discard lends a deeper, tangier flavor and helps reduce waste. Fed starter will work in a pinch, though the flavor profile will be milder.

Why do you boil bagels before baking?

Boiling gelatinizes the starches on the surface, creating that shiny, chewy crust that defines classic New York-Style Sourdough Discard Bagels. It’s the secret to their irresistible texture!

Can I make the dough ahead of time?

Absolutely! For extra chew, shape the bagels and refrigerate them overnight before boiling and baking. This slow rise develops more flavor and makes your morning routine even easier.

Is barley malt syrup essential?

While you can skip it in a pinch, it really adds that authentic New York bagel flavor and those beautiful caramel notes. You can substitute honey, but the result will be slightly different.

What’s the best way to get even-sized bagels?

Use a kitchen scale to weigh your dough pieces before shaping! This ensures every New York-Style Sourdough Discard Bagel bakes up evenly, so they all look as good as they taste.

Final Thoughts

If you’ve never tried making New York-Style Sourdough Discard Bagels at home, you’re in for a treat. The process is fun and rewarding, and the results are nothing short of bakery magic. Gather your ingredients, roll up your sleeves, and enjoy every warm, chewy bite—you’ll never look at “discard” the same way again!

New York-Style Sourdough Discard Bagels Recipe

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4.8 from 30 reviews

Author: admin
Total Time: 2 hours 15 minutes (plus optional overnight rise)
Yield: 8 bagels 1x
Diet: Vegetarian

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Description

These New York-Style Sourdough Discard Bagels are a delicious way to use sourdough discard, producing chewy, flavorful bagels with a crisp crust. Perfect for breakfast or snacks, they feature a traditional boil-and-bake method enhanced with barley malt syrup for authenticity and topped with your favorite seeds or seasonings.

Ingredients

Scale

Dough

1 cup sourdough discard (unfed)
¾ cup warm water
1 tablespoon sugar or honey
1 ½ teaspoons salt
3 ½ cups bread flour (plus more as needed)

Boiling

1 tablespoon barley malt syrup

Toppings (optional)

Sesame seeds
Everything bagel seasoning
Poppy seeds

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Instructions

Mix the dough: In a large mixing bowl, combine the sourdough discard, warm water, sugar or honey, and salt. Stir to dissolve the ingredients thoroughly. Gradually add the bread flour and mix until a rough dough forms.
Knead the dough: Knead the dough by hand or with a mixer for 8–10 minutes until it becomes smooth and elastic. If the dough feels sticky, add more flour a little at a time. Place the kneaded dough in a lightly greased bowl, cover it, and let it rest at room temperature for 60–90 minutes until it is slightly puffy but not fully doubled.
Shape the bagels: Turn the rested dough onto a lightly floured surface and divide it into 8 equal pieces. Shape each piece into a tight ball. Using your finger, poke a hole through the center of each ball and gently stretch it to form a bagel shape. Place the shaped bagels on a parchment-lined baking sheet, cover lightly, and let them rest for another 30–45 minutes until slightly risen.
Preheat oven and prepare boiling water: Preheat your oven to 425°F (220°C). Bring a large pot of water to a boil and add the barley malt syrup. This syrup enriches the water and helps develop the traditional bagel crust.
Boil the bagels: Boil the bagels 2–3 at a time, cooking each side for 30 seconds. This step ensures the bagels develop their characteristic chewy texture and shiny crust. Remove them from the water and return to the baking sheet.
Add toppings: While the bagels are still wet from boiling, dip them into a shallow dish filled with your choice of sesame seeds, everything bagel seasoning, or poppy seeds to adhere the toppings nicely.
Bake the bagels: Place the baking sheet in the preheated oven and bake for 20–24 minutes, or until the bagels are golden brown and crisp on the outside.
Cool and serve: Remove the bagels from the oven and transfer them to a wire rack to cool completely before slicing. Enjoy them fresh or store properly for later use.

Notes

These bagels freeze well—slice and store in airtight bags for convenient breakfasts or snacks.
Use unfed discard from your fridge for the best sourdough flavor and texture.
For a chewier texture, refrigerate the shaped dough overnight before boiling and baking.

Prep Time: 25 minutes
Cook Time: 25 minutes
Category: Breakfast, Bread
Method: Baking, Boiling
Cuisine: American