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
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
Nutrition
- Serving Size: 1 bagel
- Calories: 260
- Sugar: 2g
- Sodium: 420mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 0.5g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 0mg
