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New York Style Sourdough Discard Bagels (Chewy and Crispy)

Two golden brown sourdough discard bagels generously topped with everything seasoning, sitting on a white surface in sunlight.
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Use your sourdough starter discard to make these delicious, chewy New York Style bagels at home. This recipe focuses on achieving a crispy crust and a satisfying texture, perfect for breakfast or brunch.

Ingredients

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  • 400 g bread flour
  • 100 g sourdough discard (unfed or recently fed)
  • 240 ml warm water
  • 1 tablespoon honey or malt syrup
  • 1 teaspoon instant yeast (optional, for faster rise)
  • 10 g fine salt
  • 1 tablespoon olive oil
  • Topping: Everything Seasoning mix
  • For boiling: Water and 1 tablespoon baking soda or malt syrup

Instructions

  1. In a large bowl, combine the bread flour, sourdough discard, warm water, honey or malt syrup, and optional instant yeast. Mix until a shaggy dough forms.
  2. Add the salt and olive oil. Knead the dough on a lightly floured surface for about 8 to 10 minutes until it becomes smooth and elastic.
  3. Place the dough in a lightly oiled bowl, cover it, and let it rest at room temperature for 1 to 2 hours, or until it has slightly increased in size. This recipe is designed for a quicker turnaround.
  4. Divide the dough into 6 or 8 equal pieces. Roll each piece into a rope and connect the ends to form a ring, or flatten a piece and poke a hole through the center, stretching it gently to about 3 inches wide.
  5. Place the shaped bagels on a parchment-lined baking sheet. Cover them loosely and let them rest for 20 minutes while you preheat your oven to 425 degrees F (220 degrees C).
  6. Prepare the boiling bath: Fill a wide pot with water, add the baking soda or malt syrup, and bring it to a gentle boil.
  7. Carefully drop 2 or 3 bagels into the boiling water. Boil for 30 seconds on each side for a chewier interior and crispier crust.
  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 lightly with water or an egg wash, then immediately sprinkle generously with Everything Seasoning mix.
  10. Bake for 20 to 25 minutes, rotating the pan halfway through, until the bagels are golden brown and cooked through.
  11. Cool on a wire rack before slicing and serving. These homemade bagels are best enjoyed fresh.

Notes

  • You can use either unfed discard or recently fed starter in this recipe.
  • Adding instant yeast speeds up the rising time, making these bagels ready in about 4 hours total.
  • For a classic New York Style flavor, use malt syrup instead of honey for boiling and sweetening.
  • If you skip the boiling step, you will not achieve the classic chewy bagel texture.

Nutrition

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

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