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

Every time I feed my sourdough starter, I hate the thought of dumping the leftover discard down the drain. I’m always looking for practical ways to use it up, and these NYC-style bagels have become my absolute favorite routine.

They give you that classic deli-style texture—a crisp, blistered skin with a dense, wonderfully chewy center—without needing a pristine, active starter. Because we use a touch of instant yeast alongside the discard, you can easily pull these off in a single morning. Or, if you prefer that deeper, traditional sourdough tang, you can let them rest in the fridge overnight.

Why This Recipe Works

• Zero Waste: It’s a great way to use up a full cup of cold discard straight from the fridge.

• That Classic Deli Chew: We keep the water content low on purpose. A firm, dry dough is the real secret to getting a dense bagel instead of a soft roll.

• Deep Color & Shine: Adding barley malt syrup to both the dough and the boiling water gives the crust its rich, golden-amber finish and signature subtle sweetness. (If you don’t have a jar in the pantry, check out my quick shortcut guide to make your own barley malt syrup at home using basic kitchen staples!)

The Ingredients

For the Dough:

• 600g bread flour (~4 ⅓ cups) — Strongly recommend bread flour here over all-purpose; the higher protein content is essential for that signature chew.

• 200g sourdough discard (~¾ cup) — Cold or room temp both work fine.

• 300g warm water (~1 ¼ cups)

• 1 tsp (3g) instant yeast

• 1 tbsp (20g) barley malt syrup — Store-bought or use my homemade barley malt syrup recipe. (Honey or dark brown sugar work as a quick pinch substitute).

• 2 tsp (12g) fine sea salt

• 1 tsp (5g) diastatic malt powder (optional, but helps with rise and crust color)

For the Poaching Bath:

• 1 large pot of water

• 1 tbsp barley malt syrup (or honey)

• 1 tbsp baking soda

Batch Sizing & Portioning

Your finished batch of dough will weigh around 1,140 grams. I always use a digital kitchen scale to divide mine so they bake evenly in the oven:

• Standard Deli Size (Makes 8): Scale each dough ball to roughly 142 grams.

• Mini Snack Size (Makes 18): Scale each piece to 63 grams. (These are great for breakfast spreads or smaller appetites!)

Step-by-Step Instructions

Step 1: Mix & Knead

In the bowl of your stand mixer, whisk together the warm water, instant yeast, barley malt syrup, and sourdough discard just enough to break up the starter.

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

Fit your mixer with the dough hook and knead on low speed for 7 to 10 minutes.

Kitchen Note: Bagel dough is notoriously stiff and dry compared to regular bread dough. If you notice your stand mixer straining or walking across the counter, turn it off and finish kneading by hand on a clean counter for the last few minutes until it’s smooth and tight.

Step 2: Choose Your Fermentation Timing

Option 1: Same-Day Bake (Quickest)

1. First Rise: Cover the bowl with a towel and let the dough rest at room temperature until it doubles in size (usually 1 to 2 hours depending on how warm your kitchen is).

2. Shape: Portion the dough into your desired size (8 standard or 18 mini) and roll each piece into a tight, smooth ball. Push your thumb straight through the center of each ball and gently stretch the opening out until the hole is about 2 inches wide. (It will shrink back a bit as it rests).

3. Rest: Place shaped bagels on a parchment-lined baking sheet, cover with a damp towel, and let them rest for 30 minutes until slightly puffy. Move straight to Step 3.

Option 2: Overnight Cold Proof (Best Flavor)

1. Quick Rest: Cover the mixed dough and let it sit at room temperature for 1 hour just to kickstart the yeast.

2. Shape: Portion and stretch your bagels as described above.

3. Refrigerate: Line a baking sheet with parchment paper (a light dusting of cornmeal keeps them from sticking). Arrange the shaped bagels on the sheet, wrap the pan tightly with plastic wrap to keep them from drying out, and slip them into the fridge for 12 to 24 hours.

4. Bake Day: Pull the tray out of the fridge about 20 to 30 minutes before baking to take off the chill while your oven preheats.

Step 3: Poach in the Malt Bath

1. Bring a large pot of water to a rolling boil, then stir in 1 tablespoon of barley malt syrup and 1 tablespoon of baking soda.

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

3. Gently drop the bagels into the boiling water in small batches so you don’t overcrowd the pot:

   • Standard Size: Boil for 60 seconds, flip with a slotted spoon, and boil for another 60 seconds.

   • Mini Size: Boil for 45 seconds per side.

4. Lift them out, let the excess water drain off, and place them back on your parchment-lined tray.

5. Add Toppings Immediately: While the surface is still wet and sticky, press on your toppings (everything seasoning, sesame seeds, poppy seeds, or coarse salt).

Step 4: Bake Until Golden

Space the bagels about 2 inches apart on your baking sheet.

• Standard Size: Bake at 425°F (220°C) for 20 to 25 minutes until deeply golden brown. (If your oven bakes unevenly or the bottoms look pale, flip them over for the last 5 minutes).

• Mini Size: Bake for 14 to 16 minutes, keeping an eye on them toward the end so the smaller size doesn’t dry out.

Transfer to a wire rack and let them cool for at least 15 to 20 minutes before slicing into them!