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New York Style Sourdough Discard Bagels

sourdough discard bagels - Tasty
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Make chewy, flavorful New York Style Sourdough Discard Bagels at home. This recipe uses your unfed starter discard to create a perfect breakfast or sandwich base with a crispy crust.

Ingredients

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  • 400 g bread flour
  • 100 g sourdough discard (unfed)
  • 240 ml warm water
  • 1 tablespoon honey or malt syrup
  • 1 teaspoon instant yeast (optional, for faster rise)
  • 10 g fine salt
  • 1 tablespoon olive oil
  • 1 egg white (for boiling)
  • Everything bagel seasoning (for topping)

Instructions

  1. In a large bowl, combine the bread flour, sourdough discard, warm water, honey or malt syrup, and optional instant yeast. Mix until a shaggy dough forms.
  2. Add the salt and olive oil. Knead the dough on a lightly floured surface for 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 for 1 hour at room temperature. If using yeast, the dough may rise slightly.
  4. Divide the dough into 6 equal pieces. Roll each piece into a rope about 8 inches long and join the ends to form a ring shape. Pinch the seam closed firmly.
  5. Place the shaped bagels on a parchment-lined baking sheet. Cover loosely and let them rest for 30 minutes while you prepare the boiling water.
  6. Preheat your oven to 425°F (220°C). Prepare a large pot of water and bring it to a boil. Stir the egg white into the boiling water.
  7. Carefully drop 2 or 3 bagels at a time into the boiling water. Boil for 30 seconds on each side for a chewier interior.
  8. Remove the bagels with a slotted spoon and place them back on the parchment-lined baking sheet.
  9. Brush the tops lightly with water or milk, then generously sprinkle with everything bagel seasoning.
  10. Bake for 20 to 25 minutes, rotating the pan halfway through, until the bagels are golden brown and firm to the touch.
  11. Cool on a wire rack before slicing and serving.

Notes

  • For a faster result, include the instant yeast. If you skip the yeast, allow the dough an overnight rest in the refrigerator after the initial mix for better flavor development.
  • If you prefer a softer bagel, reduce the boiling time to 20 seconds per side.
  • This recipe works well for sourdough discard breakfast ideas or quick sourdough bread alternatives.

Nutrition

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