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Easy New York Style Sourdough Discard Bagels

A stack of three everything sourdough discard bagels, with the top one cut in half showing the soft interior.
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Make chewy, flavorful New York Style bagels using your leftover sourdough discard. This recipe is simple to follow and reduces food waste, giving you homemade bagels ready quickly.

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
  • Topping: Everything Seasoning mix
  • Boiling water (for water bath)
  • 1 teaspoon baking soda (for water bath)

Instructions

  1. In a large bowl, combine the bread flour, sourdough discard, warm water, honey or malt syrup, optional yeast, salt, and olive oil.
  2. Mix the ingredients until a shaggy dough forms. 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 volume.
  4. Divide the dough into 8 equal pieces. Roll each piece into a ball, then poke a hole through the center of each ball with your finger, stretching the hole slightly to form a bagel shape.
  5. Place the shaped bagels on a parchment-lined baking sheet. Cover loosely and let them rest for 30 minutes while you preheat your oven to 425°F (220°C).
  6. Bring a large pot of water to a boil. Add the baking soda.
  7. Carefully drop 2 or 3 bagels into the boiling water. Boil for 30 seconds per 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.
  9. Brush the tops of the bagels lightly with water or an egg wash, then immediately sprinkle generously with Everything Seasoning.
  10. Bake for 20 to 25 minutes, rotating the pan halfway through, until the bagels are golden brown.
  11. Cool on a wire rack before slicing and serving.

Notes

  • If you skip the optional instant yeast, your dough rise time will be longer.
  • For a true New York Style texture, do not skip the boiling step.
  • You can use active starter instead of discard, but adjust the liquid slightly if the starter is very wet.

Nutrition

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