New York–Style Sourdough Discard Bagels You’ll Love!
Delicious New York-style bagels made with sourdough discard, offering a unique flavor and texture.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 2 hours 55 minutes
- Yield: 8 bagels 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 cups sourdough discard
- 1 cup warm water
- 4 cups bread flour
- 2 tablespoons sugar
- 1 tablespoon salt
- 1 tablespoon instant yeast
- 1 tablespoon baking soda (for boiling)
- Optional toppings: sesame seeds, poppy seeds, everything bagel seasoning
Instructions
- In a large bowl, combine sourdough discard and warm water.
- Add bread flour, sugar, salt, and instant yeast. Mix until a dough forms.
- Knead the dough on a floured surface for about 10 minutes until smooth.
- Place the dough in a greased bowl, cover, and let it rise for 1-2 hours until doubled in size.
- Preheat the oven to 425°F (220°C).
- Divide the dough into 8 equal pieces and shape each into a bagel.
- Boil water in a large pot and add baking soda.
- Boil each bagel for 1-2 minutes on each side, then remove and place on a baking sheet.
- Sprinkle with optional toppings if desired.
- Bake for 20-25 minutes until golden brown.
Notes
- For a chewier bagel, boil for longer.
- Store leftover bagels in an airtight container for up to 3 days.
- These bagels can be frozen for longer storage.
Nutrition
- Serving Size: 1 bagel
- Calories: 250
- Sugar: 1g
- Sodium: 300mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 0mg