These New York style bagels are chewy, golden, and made with sourdough discard, giving them a tangy twist that’s super tasty. Perfect for breakfast or a snack!
Making bagels is easier than you think! I love how they puff up in the boiling water. And trust me, those fresh bagels with cream cheese will have you smiling all morning! 🥯
Key Ingredients & Substitutions
Sourdough Starter: Using active sourdough discard gives bagels a great flavor. If you don’t have it, try using a store-bought starter or a bit of plain yogurt for tanginess, but keep in mind the texture may differ.
Bread Flour: Bread flour is key for a chewier texture. If you don’t have any, all-purpose flour will work, but it won’t be as chewy. You can also mix in whole wheat flour for a nuttier taste.
Instant Yeast: This ingredient is optional but helps the bagels rise faster. If you prefer a traditional sourdough flavor, skip it! If you’re out of instant yeast, active dry yeast can be used, but you’ll need to proof it first in warm water with sugar.
Sugar or Barley Malt Syrup: Adding sugar to your boil helps create the bagel’s crust. If you don’t have barley malt syrup, honey or maple syrup is a good substitute, but sugar works perfectly for coating them in the boiling water.
How Do I Make Sure My Bagels Are Perfectly Shaped?
Shaping bagels correctly is crucial for that classic look. When dividing the dough, aim to make uniform pieces for even baking. After forming the balls, poke a hole in the center with your thumb. Here’s how to get the shape just right:
- After poking a hole, gently stretch it to make it larger, about 2-3 inches. This prevents the hole from closing during cooking.
- If you’re worried about the bagels shrinking, let them rise a bit more after shaping to allow the gluten to relax.
What’s the Best Way to Boil Bagels?
Boiling bagels is a unique step that helps create a chewy crust. Here’s how to do it properly:
- Bring water to a vigorous boil and add your sugar or syrup right before boiling.
- Boil the bagels two at a time for 1-2 minutes on each side. Keep a close watch! Too long can make them tough.
- Use a slotted spoon to remove them, so excess water drains off before baking.
Following these tips will help you achieve deliciously chewy New York-style bagels every time!
How to Make New York Style Sourdough Discard Bagels
Ingredients You’ll Need:
For the Dough:
- 1 cup (240g) active sourdough starter discard (unfed starter)
- 1 cup (240ml) warm water (about 100°F / 38°C)
- 3 cups (375g) bread flour, plus extra for dusting
- 1 tablespoon sugar
- 1 ½ teaspoons salt
- 1 teaspoon instant yeast (optional, for quicker rise)
For Boiling:
- 2 quarts water
- 1 tablespoon sugar or barley malt syrup
For Toppings:
- Everything bagel seasoning (recommended)
- Sesame seeds
- Poppy seeds
- Dried minced garlic
- Dried minced onion
- Coarse salt
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time plus 1-2 hours for the first proof, followed by another 30-60 minutes for the second proof. Once shaped, the bagels will boil in just a few minutes and bake for 20-25 minutes. Plan for a total of about 2-3 hours to enjoy these delicious bagels fresh!
Step-by-Step Instructions:
1. Make the Dough:
In a large bowl, combine the active sourdough discard with the warm water. Stir in the sugar and instant yeast (if using). Next, add the bread flour and salt. Mix everything together until you form a shaggy dough. Turn the dough out onto a lightly floured surface and knead it for about 8-10 minutes, until it feels smooth and elastic. If the dough is too sticky, sprinkle a little more flour as needed to help with kneading.
2. First Proof:
Once kneaded, place the dough in a lightly oiled bowl. Cover it with a damp towel or plastic wrap. Let the dough rise at room temperature for about 1-2 hours, or until it is slightly puffy. If you’re not using yeast, give it more time — about 4-6 hours — to rise through sourdough fermentation.
3. Shape the Bagels:
After the first proof, gently punch down the dough to release any air bubbles, then divide it into 6-8 equal pieces (each piece will weigh around 120-150g). Roll each piece into a smooth ball, and then poke a hole through the center with your thumb. Carefully stretch the hole to make it about 2-3 inches in diameter. This is what makes them the classic bagel shape!
4. Second Proof:
Place the shaped bagels on a baking sheet lined with parchment paper. Cover them loosely and let them rest for 30-60 minutes, while you prepare the boiling water.
5. Boil the Bagels:
Preheat your oven to 425°F (220°C). In a large pot, bring 2 quarts of water to a rolling boil. Add the sugar or barley malt syrup to the water. Once boiling, reduce the heat to maintain a gentle simmer. Boil the bagels in batches, for 1-2 minutes on each side. After boiling, use a slotted spoon to remove the bagels and place them back on the parchment-lined baking sheet.
6. Add Toppings:
While the bagels are still wet from boiling, sprinkle them generously with everything bagel seasoning or your choice of toppings. This is where you can get creative!
7. Bake:
Place the bagels in the preheated oven and bake for 20-25 minutes, or until they turn golden brown and feel firm to the touch. For evenly baked bagels, consider rotating the pan halfway through the baking time.
8. Cool:
After baking, carefully remove the bagels from the oven and let them cool on a wire rack for at least 15 minutes. This will help them firm up before slicing.
Enjoy your chewy, tangy, and delicious New York Style Sourdough Discard Bagels!
Can I Use a Different Type of Flour?
Yes! While bread flour is ideal for its high protein content that gives bagels their chewy texture, you can substitute with all-purpose flour if that’s what you have on hand. Keep in mind that the texture will be a bit softer.
How Do I Store Leftover Bagels?
To keep your bagels fresh, store them in an airtight container at room temperature for up to 2 days. For longer storage, freeze them in a freezer-safe bag. Just let them thaw at room temperature before toasting or reheating.
What If My Dough Is Too Sticky?
If your dough is sticky while kneading, simply add small amounts of flour until it reaches a manageable consistency. Be careful not to add too much flour at once, as it can throw off the bagels’ texture.
Can I Add Other Flavorings to the Dough?
Absolutely! You can mix in ingredients like cinnamon, herbs, or even grated cheese to the dough before shaping to customize the flavor of your bagels. Just keep in mind that moisture from denser ingredients can affect dough consistency, so adjust flour as needed.