Homemade New York Style Sourdough Discard Bagel Recipe (2024)

FAQs

Why didn't my sourdough bagel dough rise? ›

Flat sourdough bagels are generally a result of under fermentation or under proofing. This means you haven't allowed the sourdough starter or yeast to fully rise the dough which means they won't puffy up properly when you bake them. They will dense and much more chewy than they should be.

Why are my sourdough bagels so dense? Dense bagels are usually underproofed, make sure your bagel dough doubles in volume during bulk fermentation and make sure your bagels pass the float test before poaching and baking.

Sourdough discard is the unfed portion of your sourdough starter that you remove before you add fresh flour and water. Because of it's unfed state, it's not used to bake the delicious bread you know as sourdough, but more often than not, used in sourdough discard recipes.

Bread flour – Because of its high protein content, bread flour makes these homemade bagels delightfully chewy. This recipe also works with all-purpose flour, they're just a bit less chewy than bagels made with bread flour. Maple syrup – It activates the yeast and gives the bagels a hint of sweetness.

Bagels deflate when they're overproofed. If you're making wood-fired bagels and leave them on the board too long before flipping, then they get flat too, but I don't think that's a problem many home cooks are having. I think they're overproofed and/or they're boiling longer than they need to.

Add more yeast, blend in the starter, or knead in more flour to help initiate rising. Dough that has expired yeast, too much salt, all-purpose or cake flour, or antifungal spices like cinnamon might have trouble rising.

All-purpose Flour

It strikes a perfect balance of softness and structure, making it an ideal choice for various recipes. Due to its wide availability and affordability, all-purpose flour is often my top recommendation for creating and maintaining a sourdough starter.

If you want a thinner crust and airier texture in your bagels, shorten the boiling time slightly (around 45 seconds, instead of the 60 seconds called for in the recipe). The shorter boil means the crust has less opportunity to preset, which allows more rising, and thus a “fluffier” bagel.

Sourdough discard is rich in probiotics, which can help promote a healthy gut microbiome and improve digestion. It's also a good source of fiber, which can help regulate blood sugar levels, lower cholesterol, and promote feelings of fullness.

What is the best container for sourdough discard? ›

Ideally, you should use a medium sized, clear glass jar with a lid that can be loosely rested or screwed on tight. At a glance, the best sourdough starter jar should be: Medium sized. Clear or transparent.

Yes, you can give your friend a portion of sourdough discard to start their own sourdough starter, however it's best if your starter is mature (at least 3 months old) when you do this, so that your friend can start baking straight away.

Much like a specific vineyard terroir is used to make a wine, certain minerals in New York City tap water are attributed to creating the best bagels. These include low concentrations of calcium and magnesium and a high level of sediment.

According to the New York Times, “A New York bagel has a shiny crust with a little bit of hardness to it and a nice glaze. The inside is very chewy, but not overly doughy. It's got a slight tang to the taste, and it's not too big.

A New York–style bagel is always boiled in water that has had barley malt added, which gives a bagel its signature taste, texture, and leathery skin.

But almost as good as a proofing box is taking a Mason jar filled halfway up with water, microwaving it for two minutes, then putting your bowl of dough into the microwave with the jar to rise. The other thing you can do is place your lidded container or bowl of dough into a second, larger bowl of warm water.

If your starter is not active, it will not produce enough gas to leaven the bread. Another possibility is that you are not using enough starter. If you are not using enough starter, the bread will not have enough gluten to rise properly. Finally, it is also possible that you are not baking the bread long enough.

To fix dough that won't rise, try placing the dough on the lowest rack in your oven along with a baking pan filled with boiling water. Close the oven door and let the dough rise. Increasing the temperature and moisture can help activate the yeast in the dough so it rises. You can also try adding more yeast.

The slow rise gives the bagels wonderful flavor! In the morning, remove the dough from the refrigerator and let the dough rise for 45 minutes at room temperature. Continue with step 5. I don't recommend shaping the bagels the night before as they may puff up too much overnight.