New York-Style Sourdough Discard Bagels

These New York-style sourdough discard bagels are chewy on the outside, soft on the inside, and packed with that signature sourdough tang. Made with sourdough discard, this recipe is perfect for reducing waste while creating classic, dense, and delicious bagels that rival any from a bagel shop. Boiling the bagels before baking gives them their signature chew, while a high-temperature bake ensures a golden, crisp crust.

Why You’ll Love This Recipe

• Uses Sourdough Discard: A great way to repurpose leftover starter.
• Authentic New York-Style Texture: Chewy, dense, and slightly crisp on the outside.
• No Commercial Yeast Needed: Naturally leavened for extra flavor.
• Customizable: Make plain, seeded, or flavored bagels.
• Make-Ahead Friendly: The dough can be fermented overnight for deeper flavor.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Sourdough discard (unfed)
• Bread flour (for chewiness)
• Warm water
• Maple syrup or honey (for a slight sweetness)
• Salt
• Baking soda (for boiling water bath)
• Optional toppings: sesame seeds, poppy seeds, everything bagel seasoning

Directions

1. Make the Dough

1. In a large mixing bowl, combine sourdough discard, warm water, maple syrup (or honey), and salt.
2. Gradually add bread flour, mixing until a shaggy dough forms.
3. Knead the dough for 8-10 minutes until smooth and elastic.

2. First Rise (Bulk Fermentation)

4. Place the dough in a greased bowl, cover, and let it rise at room temperature for 6-8 hours (or overnight in the fridge for more flavor).

3. Shape the Bagels

5. Divide the dough into 8 equal portions. Roll each piece into a ball, then poke a hole in the center with your fingers and gently stretch into a bagel shape.
6. Place the shaped bagels on a lined baking sheet, cover, and let them rest for 1-2 hours.

4. Boil the Bagels

7. Bring a large pot of water to a boil. Add baking soda (this helps with browning and chewiness).
8. Boil bagels for 30-45 seconds per side, then remove with a slotted spoon and place back on the baking sheet.

5. Bake the Bagels

9. Preheat oven to 425°F (220°C).
10. If using toppings, sprinkle them on immediately after boiling while the bagels are still wet.
11. Bake for 20-25 minutes until golden brown and firm.

6. Cool & Enjoy

12. Let bagels cool for at least 10 minutes before slicing. Enjoy fresh or toasted!

Servings and Timing

• Servings: Makes 8 bagels
• Prep Time: 20 minutes
• Rise Time: 8-12 hours (including overnight option)
• Boil Time: 1-2 minutes
• Bake Time: 20-25 minutes
• Total Time: 9-14 hours (including fermentation)

Variations

• Cinnamon Raisin Bagels: Add ½ cup of raisins and 1 tsp cinnamon to the dough.
• Garlic & Herb Bagels: Mix in dried garlic and Italian herbs for extra flavor.
• Cheddar Jalapeño Bagels: Add shredded cheddar and diced jalapeños to the dough.
• Sweet Bagels: Swap maple syrup for brown sugar and sprinkle with cinnamon sugar before baking.

Storage/Reheating

• Room Temperature: Store in an airtight bag for up to 2 days.
• Refrigerator: Keeps for up to 5 days but best when fresh.
• Freezer: Freeze bagels for up to 3 months. Slice before freezing for easy toasting.
• Reheating: Toast in a toaster or bake at 350°F (175°C) for 5-10 minutes.

FAQs

Can I use active sourdough starter instead of discard?

Yes! Active starter will provide a slightly lighter texture, while discard gives a chewier bagel.

Why do I need to boil the bagels?

Boiling sets the crust, making the bagels chewy and helping them keep their shape while baking.

Can I skip the overnight fermentation?

Yes, but a longer fermentation develops a better flavor. If short on time, let the dough rise for at least 6 hours.

Why are my bagels flat?

The dough may have over-proofed, or the bagels were not boiled long enough to set their shape.

Can I make mini bagels?

Yes! Divide the dough into 12-14 smaller pieces instead of 8 for mini bagels.

What’s the best way to shape bagels?

Either roll dough into balls and poke a hole in the center, or roll into a rope and pinch the ends together.

Can I make gluten-free sourdough bagels?

A gluten-free flour blend may work, but the texture will be different and less chewy.

How do I get a shinier crust?

Add a little malt syrup or extra maple syrup to the boiling water for a shinier finish.

Can I add seeds and toppings after baking?

Toppings stick best when added right after boiling while the bagels are still wet.

What’s the best flour to use?

Bread flour is best for a chewy texture, but all-purpose flour can be used with slightly different results.

Conclusion

New York-style sourdough discard bagels are an easy and delicious way to enjoy homemade bagels with that signature chewy bite and sourdough tang. With a simple ingredient list and a traditional boiling method, you can achieve bakery-quality bagels right at home. Try different variations, toast them up, and enjoy with your favorite spreads!

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