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New York Style Sourdough Discard Bagels (Quick Method)

A freshly baked sourdough discard bagel topped with sesame and poppy seeds resting on a cooling rack.
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Make chewy, New York style bagels using your sourdough starter discard. This recipe provides a glossy crust and 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)
  • 10 g fine salt
  • 1 tablespoon olive oil
  • 1 egg white (for boiling)
  • Everything seasoning (for topping)

Instructions

  1. In a large bowl, combine the bread flour, sourdough discard, warm water, honey or malt syrup, and instant yeast if you are using it. Mix until a shaggy dough forms.
  2. Add the salt and olive oil to the dough. 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 in a warm place for 1 to 2 hours, or until it has visibly increased in size. This recipe moves faster than traditional sourdough.
  4. Divide the dough into 8 equal pieces. Roll each piece into a ball, then poke a hole through the center of each ball using your thumb or a floured finger. Gently stretch the hole to about 1.5 inches wide.
  5. Place the shaped bagels on a parchment-lined baking sheet. Cover them loosely and let them rest for 30 minutes.
  6. Preheat your oven to 425°F (220°C). Bring a large pot of water to a boil and add a splash of sweetener like malt syrup or a teaspoon of baking soda if desired for extra browning.
  7. Gently drop 2 or 3 bagels into the boiling water. Boil for 30 seconds on each side. This step creates the chewy interior and glossy crust.
  8. Remove the boiled bagels with a slotted spoon and place them back on the baking sheet. Brush the tops lightly with the whisked egg white.
  9. Sprinkle generously with everything seasoning.
  10. Bake for 18 to 22 minutes, turning halfway through, until the bagels are golden brown and cooked through.
  11. Cool the bagels on a wire rack before slicing and serving.

Notes

  • If you skip the optional instant yeast, allow the dough a longer initial rise time, up to 4 hours, for better flavor development.
  • For a crispier crust, you can add a teaspoon of baking soda to the boiling water.
  • These bagels freeze well once cooled. Store them in an airtight container for up to three months.

Nutrition

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