Hey there, fellow sourdough enthusiasts! If you're like me, you're knee-deep in your sourdough bread making journey and accumulating a treasure trove of sourdough discard. Don't fret; I've got the perfect solution for you! In this post, I'll share my carefully perfected New York Style Sourdough Discard Bagel Recipe. These bagels are a fantastic way to put your discard to good use, and they're so versatile that you can customize them with your favorite toppings. Plus, they're chewy on the outside and soft on the inside—just the way bagels should be! So, let's dive into this delicious adventure.

What is Sourdough Discard? Before we jump into the recipe, let's quickly talk about sourdough discard. Many bakers refer to it as "liquid gold." It's essentially the inactive sourdough starter that you'd typically discard when feeding your sourdough culture. If you're not sure how to feed your sourdough starter, check out my post HERE. for detailed instructions.

The Best Sourdough Discard Bagel Recipe

Ingredients:

For this Sourdough Discard Bagel Recipe, you'll need the following:

• Bread Flour: 6 cups (800 grams) - Bread flour or a flour with higher wheat protein will yield chewier bagels. My go-to choice is King Arthur bread flour.
• Filtered Water: 2 cups (454 grams)
• Sourdough Discard: ½ cup (120 grams) - This is the secret ingredient that takes your homemade bagels to the next level, providing added nutritional value.
• Sugar: 2 tablespoons - Helps feed the yeast.
• Yeast: 3 ½ teaspoons - Since our starter isn't active, we'll use yeast in the recipe to ensure a good rise.
• Salt: 2 ½ teaspoons - Enhances the flavor.
• Optional Toppings: You can get creative with toppings like egg wash, everything seasoning, dried onion flakes, sesame seeds, poppy seeds, coarse salt, cheddar cheese, or jalapenos.

Instructions:

Now, let's get baking! Here's how to make these delicious Sourdough Discard Bagels:

1. Start by combining water, flour, yeast, salt, and sugar in a bowl. Mix well and knead for at least 10 minutes (reserve ½ cup of flour to add at the end to help with stickiness).
2. Place the dough in a large bowl, cover it, and let it rise in a warm spot for 45 minutes to an hour. It should double in size.
3. Punch down the dough and place it on a floured work surface. Cut the dough into 12 pieces.
4. Generously flour a clean surface for the shaped bagels to rest on. Shape each bagel by rolling a tight ball and using your fingers to poke a hole in the middle of the dough, then gently stretch it out.
5. While your bagels are resting, bring a large pot of water to a boil, adding 2 tablespoons of sugar to the water (this gives your bagels a smooth finish).
6. Preheat your oven to 400 degrees Fahrenheit and line two baking sheets with parchment paper or a silicone baking mat.
7. Get your favorite toppings ready.
8. By the time the water begins to boil, your bagels should have a smoother top and puffier appearance. Gently lift a bagel and place it into the boiling water (I usually fit three bagels at a time). Make sure they have room to move in the water.
9. Boil each bagel for 30 seconds on each side. Use a slotted spoon to remove them gently and place them on the lined baking sheet.
10. While the bagels are still wet, top them with your preferred toppings.
11. Once the first baking sheet is full, place it in the oven on the top rack. Repeat the process for the remaining bagels and place the second baking sheet in the oven.
12. After 15 minutes, swap the pans and bake for another 10-15 minutes. Make sure the bagels have browned nicely before removing them from the oven. Let them cool before slicing.

Notes:

• Good parchment paper or Silpad Baking Mats are a must to prevent sticking.
• I recommend using The Perfect Pot from Our Place to boil the bagels; it's multifunctional and great for this recipe.
• Store your bagels in a bread bag on the counter for up to 3 days. After that, you can slice and freeze them for later.
• To reheat frozen bagels, simply thaw them on the counter and then toast to perfection.