These New York style bagels made with sourdough discard have a delightful chewiness and a golden crust. They’re super tasty and can be topped just how you like!
Making these bagels is a fun activity! I love shaping them and, honestly, they taste even better when shared with friends. Who doesn’t love a fresh bagel on a Sunday morning? 🥯
Key Ingredients & Substitutions
Sourdough Discard: This is the star of the show! It adds a unique tangy flavor. If you don’t have discard, you can substitute with plain yogurt or buttermilk, although the flavor will slightly differ.
Active Dry Yeast: This is crucial for bagels to rise. If you have instant yeast, you can use the same amount. If you want to skip yeast altogether, you might try a longer fermentation time with just sourdough discard, but the results will vary.
Bread Flour: Bread flour gives these bagels their chewiness thanks to higher protein content. If you can’t find it, you can substitute all-purpose flour, but your bagels may be a bit softer. It’s worth trying to use bread flour if you can!
Sugar or Honey: Both options help develop a nice crust and add a bit of sweetness. If you’re looking to reduce sugar, you could use a sugar substitute, but keep in mind that it may affect browning.
What’s the Best Way to Knead Dough for Chewy Bagels?
Kneading is vital for developing gluten, which gives bagels their characteristic chewiness. Here’s how to knead effectively:
- Start by lightly flouring your kneading surface and your hands.
- Press the dough down with the heel of your palm, then fold it over itself.
- Give it a quarter turn and repeat the process. Continue for about 8-10 minutes until the dough becomes smooth and elastic.
- If the dough sticks, sprinkle just a little flour to help; don’t add too much or it will change the texture.
Trust the process and enjoy the feeling of the dough transforming under your hands! It can be therapeutic too.
How to Make New York Style Sourdough Discard Bagels
Ingredients You’ll Need:
For the Bagel Dough:
- 1 cup (240g) sourdough discard (unfed starter)
- 1 cup (240ml) warm water (about 110°F/43°C)
- 2 tbsp sugar or honey
- 2 tsp active dry yeast
- 4 cups (480g) bread flour (plus extra for kneading)
- 1 ½ tsp salt
- 1 tbsp vegetable oil (for greasing)
For Boiling:
- 2 quarts water
- 2 tbsp sugar or barley malt syrup
For Toppings (Optional):
- Sesame seeds
- Poppy seeds
- Everything bagel seasoning (mix of sesame seeds, poppy seeds, dried garlic, dried onion, and salt)
How Much Time Will You Need?
This recipe takes about 2-3 hours in total. You’ll spend about 15 minutes preparing the dough, 1-2 hours for it to rise, 30 minutes for shaping and resting, and 25 minutes for baking. It’s the perfect weekend project to enjoy delicious homemade bagels!
Step-by-Step Instructions:
1. Prep the Yeast Mixture:
In a large mixing bowl, mix the warm water, sugar (or honey), and active dry yeast. Let this sit for about 5-10 minutes until it gets nice and foamy. This proves that your yeast is active, which is essential for a good rise!
2. Incorporate the Sourdough Discard:
Stir in the sourdough discard until everything is well mixed. Make sure it’s blended thoroughly so the tangy flavor is dispersed throughout.
3. Add Flour and Salt:
Next, add the bread flour and salt to the wet mixture. Use a wooden spoon or a spatula to mix until a rough dough starts to form. It might seem a little messy at this point, but don’t worry!
4. Knead the Dough:
Dust your work surface lightly with flour and turn the dough out onto it. Knead the dough for about 8-10 minutes until it’s smooth, elastic, and slightly tacky. It’s totally fine to sprinkle a bit more flour if the dough sticks to your hands or the table.
5. Let the Dough Rise:
Lightly oil a large bowl and place the kneaded dough inside. Cover it with a damp cloth or plastic wrap. Let it rise at room temperature for 1-2 hours until it has nearly doubled in size. This is where the magic happens!
6. Shape the Bagels:
Once the dough has risen, turn it out onto a floured surface and divide it into 8 equal pieces. Take each piece and roll it into a ball. Poke a hole through the center of each ball with your thumb and gently stretch the hole to about 2 inches in diameter to form the classic bagel shape.
7. Let Them Rest:
Place the shaped bagels on a parchment-lined tray. Cover them lightly with a cloth and let them rest for 20-30 minutes. This allows them to puff up a bit more before boiling.
8. Preheat the Oven and Prepare to Boil:
Preheat your oven to 425°F (220°C). While that’s heating up, in a large pot, bring 2 quarts of water and 2 tablespoons of sugar to a boil.
9. Boil the Bagels:
Once boiling, reduce the heat to maintain a simmer. Carefully drop in 2-3 bagels at a time and boil them for 1 minute on each side. This step is important to get that chewy texture!
10. Drain and Add Toppings:
Use a slotted spoon to remove the bagels, placing them on a wire rack to drain excess water. Immediately sprinkle your chosen toppings on the wet bagels so they stick.
11. Bake the Bagels:
Arrange the bagels on a baking sheet lined with parchment paper. Bake them in the preheated oven for 20-25 minutes, or until they are golden brown and crusty.
12. Cool and Serve:
Once baked, allow the bagels to cool on a wire rack before slicing and serving. Enjoy them plain, or with your favorite spread!
Enjoy your chewy, tangy New York Style Sourdough Discard Bagels!
Can I Use Whole Wheat Flour Instead of Bread Flour?
Yes, you can substitute whole wheat flour for bread flour, but it may alter the texture and density of the bagels. To maintain chewiness, consider using half whole wheat and half bread flour.
What Should I Do If My Dough Isn’t Rising?
If your dough isn’t rising, check the temperature of your environment. Yeast needs a warm spot to thrive. Try moving it to a warmer location, or if it’s too cool, you can place it in an oven with the light on for gentle warmth.
How Should I Store Leftover Bagels?
To store leftover bagels, place them in an airtight container or a resealable plastic bag at room temperature for up to 2 days. For longer storage, freeze them in a freezer bag for up to 3 months. Thaw at room temperature and toast before serving!
Can I Add Other Flavorings or Ingredients to the Bagels?
Absolutely! Feel free to mix in ingredients like dried herbs, cheese, or even chocolate chips for a twist. Just be mindful that too many add-ins might alter the bagel’s structure, so add them sparingly!
