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New York-Style Sourdough Discard Bagels Recipe

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  • Author: Laura
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 4 hours (including 1 hour rise and 3+ hours inactive time for dough fermentation)
  • Yield: 8 bagels
  • Category: Bread
  • Method: Boiling and Baking
  • Cuisine: American

Description

These New York-Style Sourdough Discard Bagels offer a delightful way to use up sourdough discard while creating soft, chewy bagels with a crisp golden crust. Boiled before baking to achieve the classic texture, they’re perfect topped with sesame seeds, poppy seeds, or your favorite mix. Ideal for breakfast or snacking, these bagels showcase the tangy flavor of sourdough combined with a traditional bagel-making process.

Ingredients

Scale

Dough

  • 1 cup sourdough discard (fed or unfed)
  • 1 cup warm water
  • 1 tablespoon maple syrup or honey
  • 1 1/2 teaspoons active dry yeast
  • 2 teaspoons salt
  • 4 cups bread flour (or all-purpose flour)
  • 1 tablespoon olive oil (for greasing)

Boiling Water

  • 1 tablespoon baking soda
  • 1 tablespoon malt syrup or honey

Toppings (optional)

  • Sesame seeds
  • Poppy seeds
  • Dried onion flakes
  • Coarse salt

Instructions

  1. Activate yeast: In a small bowl, combine the warm water, maple syrup (or honey), and active dry yeast. Let it sit for 5-10 minutes until the mixture becomes frothy, indicating the yeast is active.
  2. Mix wet ingredients: In a large bowl, combine the sourdough discard, yeast mixture, and salt. Stir well to integrate all the ingredients.
  3. Add flour: Gradually add bread flour, 1/2 cup at a time, mixing after each addition until a dough forms.
  4. Knead the dough: Turn the dough onto a floured surface and knead for 8-10 minutes until it becomes smooth and elastic.
  5. First rise: Place the dough in a greased bowl, cover it with a damp cloth, and let it rise for about 1 hour or until it doubles in size.
  6. Shape bagels: Punch down the dough, divide it into 8 equal pieces. Roll each piece into a ball, then poke a hole in the center and stretch it out to form the classic bagel shape.
  7. Preheat oven: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
  8. Boil bagels: Bring a large pot of water to a boil and add baking soda and malt syrup (or honey). Drop each bagel into the boiling water, cooking for 1-2 minutes on each side to set the crust.
  9. Drain and place on baking sheet: Remove the bagels from boiling water with a slotted spoon and place them on the prepared baking sheet.
  10. Add toppings: Sprinkle your chosen toppings such as sesame seeds, poppy seeds, dried onion flakes, or coarse salt onto the bagels.
  11. Bake: Bake the bagels in the preheated oven for 20-25 minutes until they turn a golden brown color and have a crisp crust.
  12. Cool and serve: Remove the bagels from the oven and cool them on a wire rack before slicing and enjoying.

Notes

  • Using sourdough discard gives the bagels a pleasant tang and reduces waste.
  • Boiling the bagels is essential for achieving their characteristic chewy crust.
  • You can substitute malt syrup with honey if malt syrup is unavailable.
  • For a richer flavor, use bread flour, but all-purpose flour works fine as well.
  • Toppings are optional and can be customized based on preference.
  • Kneading the dough adequately ensures a good structure and chewiness in the bagels.

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Find it online: https://tastydailykitchen.com/new-york-style-sourdough-discard-bagels-recipe/