Classic Sourdough Discard Bagels Recipe (New York Style)
This sourdough discard bagels recipe is straightforward and accessible for newbies and sourdough veterans alike! Ready in two hours or less, sourdough discard bagels are a super flavorful and rewarding recipe. A quick dip in boiling water before baking gives the bagels a perfectly cooked crispy exterior and soft, chewy texture. The sourdough discard in this recipe adds a hint of tang and as an added bonus, helps keeps your bagels fresh longer!
Made with simple ingredients, sourdough discard bagels are dairy-free and vegan. The addition of instant yeast allows these sourdough bagels to be made in a jiffy! Check out the bagel topping section below for flavor options.
If you like sourdough discard bagels, you will love this simple Sourdough Naan Recipe Without Yeast!
Love sourdough but short for time? Try your hand at this Bread Machine Sourdough Recipe.
Why Sourdough Discard Bagels are the BEST!
Tips + Tricks
- make sure that your instant yeast isn’t expired or the bagels won’t rise properly
- to help make sure that your holes don’t close in: fully preheat your oven, avoid over proofing or under proofing your dough, make sure that the holes you make are large enough to accommodate rising
- warm water will encourage your dough to rise faster, heat it on low in the microwave or over the stove in a kettle … it is important that it is only warm and not hot or you will wreck your yeast
- place the raw dough in a warm (above room temperature) spot to speed up rising time
Sample Baker’s Schedule (Same Day)
- 8am- mix all dough ingredients, cover and set aside
- 2pm- divide dough, roll out + cook
- 2:30 pm- ENJOY!
Key Ingredients
sourdough discard- Both active an inactive discard work for this recipe. If the discard is active and bubbly, be sure to stir it down before measuring. Weighing active starter is the most accurate way to measure it.
warm water- Warm water helps the bagel dough to rise faster… warm, NOT HOT!
granulated sugar- Granulated sugar is added both to the dough and the boiling water. Maple syrup, honey, and brown sugar can all be subbed.
salt– Kosher salt or sea salt are my first choices for this recipe.
flour- All purpose flour works great for this recipe, if you experiment with different flour such as whole wheat flour, add only a little at a time, adjusting the moisture content as you go.
active yeast: Instant yeast is recommended for this recipe. Make sure that it isn’t expired!
Exactly How To Make Sourdough Discard Bagels
Step 1. Measure + Combine: Whisk together all of the dry ingredients in a large mixing bowl including 720 grams all purpose flour, 9 grams instant yeast, 2 teaspoons salt, and 2 tablespoons sugar. In a smaller bowl, mix together 180 grams sourdough starter discard and 2 cups warm water. Pour the wet ingredients into the dry ingredients.
Step 2. Knead: If using a stand mixer, install your dough hook attachment and set on the lowest setting for 5-6 minutes. If kneading by hand, mix and knead for 10 minutes. Assess the dough, if it is coming together in a ball and not super sticky to the touch you can transfer to a lightly floured surface, knead, and shape into a tight and uniform ball. If needed, add up to 3/4 cup more flour until it comes together.
Step 3. Rise: Place the discard bagel dough into a lightly oiled bowl and cover with saran wrap or other plastic wrap and place in a warm spot for 45-60 minutes, until it has doubled in size. Prepare your cookie sheets by placing parchment on them, set aside.
Step 4. Shape: Punch the dough down and divide it into ten equal (ish) sized pieces. Shape the dough into balls by gathering all of the edges into the middle, smooth side against your palm. Turn it over and create surface tension by turning and dragging the seam of the dough in between your palms. Set aside and continue until all balls are formed.
Step 5. Form Bagels: There are two options to form your sourdough discard bagels.
Method 1: Use your thumb to poke a hole through the center of the dough ball. Gently stretch the center by twirling it around your fingers until the hole is at least 1 inch in diameter.
Method 2: Roll a piece of dough out into a snake, slightly overlap the dough and pinch the seams together. Carefully roll the ends together with your palm. See pictures for clarification. Place each uncooked bagel on a piece of parchment and then let them sit for 15 minutes.
Step 6. Preheat + Boil: While the bagels are sitting for a brief rise, preheat your oven to 425°F. Fill a large pot with water and 2 tablespoons of granulated sugar. Bring to a boil. Transfer your slightly puffy bagels into the water, top side down, 2-3 at a time. Boil for 30 seconds on each side and place at least an inch apart on your parchment paper lined baking sheet.
Step 7. Top + Bake: Sprinkle “everything bagel spice” or your favorite toppings onto the bagels and place them into your oven on the middle rack for 25 minutes. Once done, the tops will be golden brown, be sure not to undercook the sourdough bagels or they will be “gummy” in the middle. If you need to use two baking sheets, place one of them on a lower rack and alternate halfway through cooking.
Step 8. Serve: Allow the bagels to cool fully before slicing and serving. These bagels are delicious alone, toasted with cream cheese, or heaping with delicious toppings! Enjoy.
Bagel Topping Suggestions
- Everything Bagel- Use your favorite store-bough everything bagel seasoning or whip it up in minutes! This recipe is straight forward and has great reviews. Liberally sprinkle bagels immediately after they come out of the boiling water bath.
- Garlic And Parmesan- Sprinkle freshly boiled bagels with garlic salt and top with flaked parmesan.
- Onion – Combine finely diced onions with onion salt and sprinkle them overtop of the bagels before cooking.
- Sesame- Liberally coat boiled bagels with sesame seeds.
- Poppyseed- dip the tops of the boiled bagels in a thick layer of poppyseeds.
Batch + Storage
This recipe makes ten sourdough discard bagels. You may choose to divide your dough into 8 portions for larger rounds or 16 portions for mini sourdough bagels!
Enjoy your sourdough bagels fresh or keep them in an airtight container in the fridge for 3-4 days. Cut in half with a serrated knife, wrap in plastic wrap, place in a zip top bag and freeze for up to 6 months.
Printable Recipe Card for Classic Sourdough Discard Bagels
Classic Sourdough Discard Bagels Recipe (New York Style)
This sourdough discard bagels recipe is straightforward and accessible for newbies and sourdough veterans alike! Ready in two hours or less, sourdough discard bagels are a super flavorful and rewarding recipe. A quick dip in boiling water before baking gives the bagels a perfectly cooked crispy exterior and soft, chewy texture.
Ingredients
- 2 cups warm water (473 grams)
- 3/4 cup sourdough discard (180 grams), stirred down
- 6 cups all purpose flour (+ up to 3/4 cup flour- see note)
- 2 teaspoons table salt (or (2/12 teaspoons kosher salt
- 3 teaspoons instant yeast (9 grams)
- 2 tablespoons granulated sugar (30 grams)
Water Bath
- Boiling Water
- 2 tablespoons granulated sugar
Instructions
- Measure + Combine: Whisk together all of the dry ingredients in a large mixing bowl including 720 grams all purpose flour, 9 grams instant yeast, 2 teaspoons salt, and 2 tablespoons sugar. In a smaller bowl, mix together 180 grams sourdough discard and 2 cups warm water. Pour the wet ingredients into the dry ingredients.
- Knead: If using a stand mixer, install your dough hook attachment and set on the lowest setting for 5-6 minutes. If kneading by hand, mix and knead for 10 minutes. Assess the dough, if it is coming together in a ball and not super sticky to the touch you can transfer to a lightly floured surface, knead, and shape into a tight and uniform ball. If needed, add up to 3/4 cup more flour until it comes together.
- Rise: Place the discard bagel dough into a lightly oiled bowl and cover with saran wrap or other plastic wrap and place in a warm spot for 45-60 minutes, until it has doubled in size. Prepare your cookie sheets by placing parchment on them, set aside.
- Shape: Punch the dough down and divide it into ten equal (ish) sized pieces. Shape the dough into balls by gathering all of the edges into the middle, smooth side against your palm. Turn it over and create surface tension by turning and dragging the seam of the dough in between your palms. Set aside and continue until all balls are formed.
- Form Bagels: There are two options to form your sourdough discard bagels. Method 1: Use your thumb to poke a hole through the center of the dough ball. Gently stretch the center by twirling it around your fingers until the hole is at least 1 inch in diameter. Method 2: Take a piece of dough out into a snake, slightly overlap the dough and pinch the seams together. Carefully roll the ends together with your palm. See pictures in the main post for clarification. Place each uncooked bagel on a piece of parchment and then let them sit for 15 minutes.
- Preheat + Boil: While the bagels are sitting for a brief rise, preheat your oven to 425°F. Fill a large pot with water and 2 tablespoons of granulated sugar. Bring to a boil. Transfer your slightly puffy bagels into the water, top side down, 2-3 at a time. Boil for 30 seconds on each side and place at least an inch apart on your parchment lined baking sheet.
- Top + Bake: Sprinkle "everything bagel spice" or your favorite toppings onto the bagels and place them into your oven on the middle rack for 25 minutes. Once done, the tops will be golden brown, be sure not to undercook the sourdough bagels or they will be "gummy" in the middle. If you need to use two baking sheets, place one of them on a lower rack and alternate halfway through cooking.
- Serve: Allow the bagels to cool fully before slicing and serving. These bagels are delicious alone, toasted, or heaping with delicious toppings! Enjoy.
Notes
Your dough should come together and pull away from the sides of the bowl. After adding 720 grams (6 cups) of flour, you will likely need to add an additional 60-90 grams (1/2-3/4 cups).
Bagels should be a golden brown color both on the top and bottom. Don't be afraid to cook for an additional five minutes if needed- every oven is different!
Nutrition Information:
Yield: 10 Serving Size: 1Amount Per Serving: Calories: 305Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 1957mgCarbohydrates: 64gFiber: 2gSugar: 5gProtein: 9g
Sourdough Discard Bagels FAQ
Don’t fret! The dough for these sourdough discard bagels is quite dense to create a tight crumb and that signature bagel texture. Don’t add extra water! Be sure to add enough flour in the initial mixing stages of cooking.
Yes! Be sure to stir active sourdough starter down when measuring and use a kitchen scale to make sure that your ratios are as accurate as possible. Both fed and unfed sourdough starter work.
Boiling sourdough discard bagels in water with sugar or syrup is really important to achieve a golden crust and chewy texture. The longer you boil the bagels, the chewier the outside will be. once boiled bagels are out of the water, they will be bumpy and “tacky,” it is the perfect time to add any seeds or other toppings.
No! I do recommend using a stand mixer because sourdough discard bagels need to be kneaded for a long time to set up the gluten in the dough and achieve a tight crumb. You can knead by hand but it will take longer.
These easy sourdough bagels are boiled to achieve the shiny and chewy crust that New York Style bagels are known for. The insides are chewy rather than doughy.
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