Authentic NYC Sourdough Discard Bagels (Overnight or Same-Day)

Few baked goods compare to a true New York City bagel—boasting a golden, micro-blistered exterior that yields to a dense, wonderfully chewy middle. If your kitchen counter is overflowing with sourdough discard, this recipe provides the ultimate way to transform that starter byproduct into a bakery-worthy treat.

By incorporating traditional barley malt syrup alongside diastatic malt powder, this method captures the unmistakable depth of a classic deli bagel right in your home oven. (Don’t have any on hand? Check out our step-by-step guide on how to make your own homemade barley malt syrup!) Whether you need a quick same-day bake or prefer letting the dough develop richer notes via an overnight cold proof, this guide breaks down every step—including scaling for bite-sized mini bagels.

Why You’ll Love This Recipe

• Waste-Free Flavor Boost: Sourdough discard adds an understated, earthy tang without requiring a fully active starter.

• Authentic Bakery Finish: Barley malt syrup gives the crust its deep amber color and signature subtle sweetness.

• Low-Hydration Dough: A firm, tight dough structure delivers the dense, chewy texture expected of a traditional bagel.

Ingredients Breakdown

Main Dough:

• 600g bread flour (~4 ⅓ cups) – High-protein flour is non-negotiable for proper gluten chew.

• 200g sourdough discard (~¾ cup)

• 300g warm water (~1 ¼ cups)

• 1 tsp (3g) instant yeast

• 1 tbsp (20g) barley malt syrup (or store-bought)

• 2 tsp (12g) fine sea salt

• 1 tsp (5g) diastatic malt powder

Poaching Bath:

• 1 large pot of water

• 1 tbsp barley malt syrup

• 1 tbsp baking soda

Batch Sizing & Dough Scaling

Your combined dough weight will land around 1,140 grams. For uniform baking, weigh your dough portions on a digital scale:

• Standard Bakery Size (Yields 8): Portion each dough ball to 142 grams.

• Snack/Mini Size (Yields 18): Portion each dough ball to 63 grams (bakes down to roughly 56g per bagel).

Step-by-Step Instructions

Step 1: Combine & Knead

1. In your stand mixer bowl, combine the warm water, instant yeast, 1 tablespoon barley malt syrup, and sourdough discard. Stir briefly to disperse the liquid ingredients.

2. Add the bread flour, sea salt, and diastatic malt powder.

3. Using the dough hook attachment, knead on low speed for 7 to 10 minutes. Because this dough is low-hydration, it will feel stiff, but it should gradually smooth out into a firm, tight ball.

Step 2: Fermentation Options

Option A: Same-Day Bake

• Bulk Ferment: Cover the mixing bowl and allow the dough to rest at room temperature until doubled in volume (roughly 1 to 2 hours).

• Portion & Shape: Divide into your target size (8 standard or 18 mini) and roll into smooth rounds. Push your thumb directly through the middle of each round and gently stretch the opening until it expands to about 2 inches.

• Rest: Arrange shaped bagels on a parchment-lined pan, cover with a damp cloth, and let rest for 30 minutes until slightly puffed. Proceed immediately to Step 3.

Option B: Overnight Cold Ferment (Recommended for flavor depth)

• Initial Rest: Cover the bowl and let the dough rest at room temperature for 1 hour to kickstart yeast activity.

• Portion & Shape: Divide into 8 standard or 18 mini portions, roll into smooth rounds, and stretch the center hole out to 2 inches wide.

• Refrigerate: Place shaped dough on parchment-lined trays (a light sprinkle of cornmeal on the paper prevents sticking). Wrap the entire pan tightly with plastic wrap to preserve moisture and refrigerate for 12 to 24 hours.

• Bake Day: Pull the tray from the fridge 20 to 30 minutes before baking to take off the chill while preheating your oven.

Step 3: Poach in the Water Bath

1. Bring your water pot to a steady boil, then mix in 1 tablespoon of barley malt syrup and 1 tablespoon of baking soda.

2. Preheat your oven to 425°F (220°C).

3. Gently slip the bagels into the boiling solution in small batches:

   • Standard Size: Poach for 60 seconds, flip, and poach for another 60 seconds.

   • Mini Size: Poach for 45 seconds, flip, and poach for another 45 seconds.

4. Transfer cooked bagels out with a slotted spoon, letting excess liquid drain before setting them back on the parchment paper.

5. Add Seasonings: Press toppings like everything seasoning, sesame, or poppy seeds directly onto the bagels while the surface remains moist.

Step 4: Bake to Golden Brown

1. Arrange bagels with approximately 2 inches of space between each piece.

2. Standard Size: Bake at 425°F (220°C) for 20 to 25 minutes until deeply browned and crisp. (If the bottoms are running pale, turn them over for the final 5 minutes of baking).

3. Mini Size: Bake at 425°F (220°C) for 14 to 16 minutes, keeping a close eye toward the end so the smaller pieces do not over-dry.

4. Cool on a wire rack for at least 15 minutes before slicing and serving.