Description

These New York-style sourdough discard bagels are chewy on the outside, soft on the inside, and packed with flavor from sourdough discard. A long fermentation enhances their texture, and a quick boil before baking gives them that classic shiny, golden crust. Perfect for breakfast, sandwiches, or simply toasted with cream cheese!

Ingredients

Units Scale

Dough

1 cup (240g) sourdough discard (unfed, room temperature)

3/4 cup (180ml) warm water (100-110°F)

1 tbsp maple syrup or honey

1 1/2 tsp salt

3 1/2 cups (440g) bread flour (or all-purpose, but bread flour gives a chewier texture)

1 tsp instant yeast (optional for faster rise, omit for a full sourdough version)

Boiling Water Bath

8 cups water

1 tbsp molasses, honey, or brown sugar (for color and shine)

1 tbsp baking soda (for chewiness and deep golden crust)

Toppings (Optional)

Sesame seeds

Poppy seeds

Everything bagel seasoning

Coarse salt

Cook Mode Prevent your screen from going dark

Instructions

Mix the Dough

In a large bowl, mix sourdough discard, warm water, and maple syrup until combined.
Add flour, salt, and yeast (if using). Mix until a rough dough forms.
Knead for 8-10 minutes until the dough is smooth, stiff, and elastic. If sticky, add a little more flour.

2. Bulk Fermentation (First Rise)

Cover and let the dough rise at room temperature for 4-6 hours (or overnight in the fridge for more flavor).
Dough should double in size and feel slightly airy but firm.

3. Shape the Bagels

Divide dough into 8 equal pieces.
Roll each piece into a smooth ball.
Poke a hole in the center using your thumb, then gently stretch into a bagel shape (about 2-3 inches wide).
Place on a parchment-lined baking sheet, cover, and let them rest for 30-60 minutes.

4. Boil the Bagels

Bring 8 cups of water to a boil.
Add baking soda and molasses/honey, stirring to dissolve.
Drop bagels in one at a time, boiling for 30-45 seconds per side.
Remove with a slotted spoon and place back on the baking sheet.
Sprinkle with optional toppings while still wet.

5. Bake the Bagels

Preheat oven to 425°F (220°C).
Bake for 20-25 minutes, until golden brown and firm.
Let cool on a wire rack before slicing.

Notes

For Extra Chewiness: Use high-protein bread flour and let the dough rest in the fridge overnight.
For a Full Sourdough Version (No Yeast): Let the dough ferment 12-18 hours at room temperature or in the fridge for an even tangier flavor.
Storage: Keep in an airtight container for 3-4 days, or freeze for up to 3 months.