Description
These New York–style sourdough discard bagels are the perfect way to turn leftover starter into something truly special. The discard adds a gentle tang, while a small amount of yeast guarantees a reliable rise—no multi-day fermentation required. With a classic boil-then-bake method, you’ll get that iconic chewy interior and glossy crust right from your own oven.
Ingredients
Bagel Dough
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1 cup (240 g) sourdough discard, unfed
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¾ cup (180 ml) warm water (about 100°F / 38°C)
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2 teaspoons instant yeast
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2 tablespoons sugar
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2 teaspoons salt
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3½ cups (about 455 g) bread flour
Boiling Bath
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Water
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1 tablespoon sugar or honey
Toppings (optional)
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Everything bagel seasoning
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Sesame seeds
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Poppy seeds
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Dried garlic or onion flakes
Instructions
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Mix the Dough
In a large bowl, whisk together discard, warm water, sugar, yeast, and salt.
Add flour gradually and mix until a firm dough forms. -
Knead
Knead on a lightly floured surface for 8–10 minutes until smooth, elastic, and slightly tacky. -
First Rise
Place dough in a lightly oiled bowl, cover, and let rise 1–2 hours, until puffy. -
Shape
Divide dough into 8 equal pieces. Roll into balls, then poke a hole through the center and gently stretch to form bagels. -
Rest
Place shaped bagels on a parchment-lined tray, cover, and rest 30 minutes. -
Boil
Preheat oven to 425°F (220°C).
Bring a large pot of water to a boil and add sugar or honey.
Boil bagels 30–60 seconds per side, then return to tray and add toppings. -
Bake
Bake for 20–25 minutes, until deep golden brown.
Cool on a rack before slicing.
Notes
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Bread flour matters: Higher protein = better chew.
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Don’t skip the boil: This step creates the classic bagel crust.
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Adjust hydration: If dough feels too sticky, add flour 1 tablespoon at a time.
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Bigger holes are better: They shrink during baking.