Chewy Sourdough Discard Bagels (NY-Style Boil & Bake)

There is a world of difference between a soft, grocery-store bread roll shaped like a bagel and an authentic, New York-style bagel with a dense, toothsome pull, a blistered glossy crust, and a tangy sourdough finish. These chewy sourdough discard bagels give you that authentic bakery chew right from your home kitchen.

By combining high-protein bread flour with sourdough discard and a quick honey-water bath before baking, you lock in that signature glossy sheen and undeniable bakery chew.

The 3 Pillars of Authentic Bagel Chew

• Low-Hydration Stiff Dough (approx. 56%): True bagels require a stiff, dense dough. Too much water makes bagels soft and bread-like; a firm dough creates the legendary New York dense crumb.
• High-Protein Bread Flour: Gluten strength is non-negotiable. Bread flour (12.7% to 14% protein) provides the structure needed to withstand boiling without collapsing.
• The 60-Second Boiling Water Bath: Boiling gelatinizes the outer starches, creating a barrier that prevents the bagel from over-expanding in the oven, ensuring a thick, chewy crust.

Ingredients (Grams & Cups)

• Sourdough Discard (120g / 1/2 cup): 100% hydration, cold or room temp.
• Warm Water (210g / approx. 3/4 cup + 2 tbsp): Around 95°F–100°F.
• Instant Yeast (4g / 1 tsp): Provides reliable rise in a stiff dough.
• Honey or Barley Malt Syrup (25g / 1 tbsp): Adds traditional bagel sweetness.
• Bread Flour (450g / 3 3/4 cups): King Arthur Bread Flour or high-gluten flour.
• Fine Sea Salt (9g / 1 1/2 tsp).
• For the Water Bath: 8 cups water + 2 tbsp honey or barley malt syrup + 1 tbsp baking soda.
• Toppings: Everything bagel seasoning, toasted sesame seeds, poppy seeds, or coarse salt.

Step-by-Step Baker’s Method

1. Knead Stiff Dough: In a stand mixer fitted with the dough hook, combine warm water, yeast, honey, discard, bread flour, and salt. Knead on low speed for 8 to 10 minutes. The dough will be very stiff and firm. Cover and rest for 60 to 75 minutes until puffed (it will not double completely due to low hydration).
2. Shape Bagels: Divide dough into 6 equal portions (approx. 135g each for large deli bagels). Shape each into a smooth ball. Poke a thumb through the center and roll your fingers in a circle to stretch the hole to about 1.5 inches wide. Place on a parchment-lined baking sheet and rest for 15 minutes.
3. Boil: Bring 8 cups of water with honey and baking soda to a rolling boil. Boil bagels 2 at a time for 30 seconds per side (60 seconds total). Lift with a slotted spoon and drain.
4. Top & Bake: Dip wet bagels directly into your bowl of everything seasoning. Place on baking sheet. Bake at 425°F (220°C) for 20 to 24 minutes until deep golden brown and blistered.
5. Cool: Cool on a wire rack for 20 minutes before slicing. Spread generously with cream cheese!

More Sourdough Discard Bread Bakes

Love baking artisan breads with discard? Try our same-day sourdough discard focaccia and our chewy soft sourdough discard pretzels.