Sourdough Discard Bagels with Chewy Crust Recipe
If you love a good homemade bagel, you are in for a treat with this Sourdough Discard Bagels with Chewy Crust Recipe. These bagels are wonderfully chewy on the outside while soft and flavorful inside, all thanks to the magic of sourdough discard and a few simple ingredients. The process transforms something that’s often tossed out into an incredibly satisfying, golden-crusted delight that rivals anything from your favorite bagel shop. Whether you’re a sourdough enthusiast or a bread lover looking for your next project, this recipe brings warmth, charm, and deliciousness right into your kitchen.
Ingredients You’ll Need
Ingredients You’ll Need
Getting the ingredients right is the foundation of a great bagel, and luckily this recipe keeps it simple but impactful. Each ingredient not only builds texture and flavor but also works together to create that classic bagel chew and crust.
- Sourdough discard (1 cup): Adds a delightful tang and depth of flavor unique to sourdough breads, plus reduces waste in your kitchen.
- Bread flour (3 ½ cups): The high protein content helps create that signature chewy texture you crave in a bagel.
- Warm water (1 cup): Activates the yeast and helps bring your dough together smoothly.
- Granulated sugar (2 tablespoons): Sweetens just enough to balance the tanginess while feeding the yeast for a good rise.
- Instant yeast (2 teaspoons): Speeds up the fermentation process, ensuring your bagels rise beautifully even with discard.
- Salt (1 ½ teaspoons): Enhances all the flavors and tightens the dough’s gluten network for a proper bite.
- Barley malt syrup (1 tablespoon, optional): Corners the perfect shiny, crusty exterior during boiling and baking — highly recommended if you can find it.
- Toppings of choice: Sesame seeds, poppy seeds, or any favorites add texture, taste, and visual appeal.
How to Make Sourdough Discard Bagels with Chewy Crust Recipe
Step 1: Mix the Yeast and Sourdough Discard
Start by combining your sourdough discard with warm water, sugar, and instant yeast in a large bowl. Stir this mixture well until everything is incorporated and looks slightly foamy. This blend is the flavor and texture base that gives the bagels their unique sourdough twist and helps jump-start the yeast activity.
Step 2: Knead the Dough
Add the bread flour and salt to your liquid mix and start kneading. This is where your bagel’s texture truly develops. Knead for 8 to 10 minutes until your dough is smooth, elastic, and slightly tacky but not sticky. Cover it well and set it aside to rise for about an hour, or until it doubles in size—this step ensures that perfect airy crumb inside.
Step 3: Shape the Bagels
Once your dough has risen, turn it out onto a clean surface and divide it into eight equal pieces. Roll each into a ball, then poke a hole through the center and gently stretch to form that iconic bagel ring shape. Arrange your shaped bagels on a parchment-lined baking tray to prepare for boiling.
Step 4: Boil the Bagels
Bring a large pot of water to a strong boil and add barley malt syrup if you are using it—this adds a wonderful subtle sweetness and helps develop that shiny crust. Boil your bagels two or three at a time for one minute on each side. This boiling step is critical because it sets the chewy crust, giving you that quintessential bagel texture that’s hard to beat.
Step 5: Add Toppings and Bake
After boiling, place the bagels back on your baking sheet and sprinkle on your favorite toppings like sesame or poppy seeds. Bake in a preheated oven at 425°F (220°C) for 20 to 25 minutes until they’re golden brown and irresistibly crusty. Let them cool on a wire rack before digging in to enjoy the full flavor and texture.
How to Serve Sourdough Discard Bagels with Chewy Crust Recipe
Garnishes
Simple toppings like toasted sesame seeds or poppy seeds lend a nutty flavor and a pleasing crunch that beautifully complement the chewy crust. For a twist, try everything bagel seasoning, garlic flakes, or even thinly sliced onions for bursts of savory goodness.
Side Dishes
These bagels pair wonderfully with classic spreads like cream cheese, smoked salmon, and capers for a brunch-worthy meal. For a savory snack, try them with avocado slices, tomato, and a sprinkle of chili flakes or alongside a fresh green salad for a light lunch.
Creative Ways to Present
Turn your sourdough discard bagels into a gourmet sandwich by layering with deli meats, cheeses, and your favorite veggies. Or, toast them lightly and serve with sweet spreads such as honey butter or homemade fruit jams for a delightful breakfast treat that’ll impress anyone lucky enough to share.
Make Ahead and Storage
Storing Leftovers
Keep your bagels fresh by storing them in an airtight container or resealable bag at room temperature for up to two days. Avoid refrigeration as it can dry them out and diminish that lovely chewiness you worked so hard to create.
Freezing
If you want to save bagels for longer, freezing is the way to go. Individually wrap each cooled bagel in plastic wrap or foil, then store in a freezer bag. This method preserves their texture and flavor for up to three months, making it easy to enjoy your Sourdough Discard Bagels with Chewy Crust Recipe anytime.
Reheating
For the best taste, thaw frozen bagels at room temperature or toast them straight from the freezer. A quick bake at 350°F (175°C) for 5 to 7 minutes refreshes their crust and restores the chewy texture perfectly, just like fresh.
FAQs
Can I use active sourdough starter instead of discard?
Yes, you can substitute active starter, but since it’s more vigorous, you might need to adjust the yeast amount or rising times slightly. The flavor will be similar, just keep an eye on the dough during rising stages.
Why is boiling important in this bagel recipe?
Boiling the bagels before baking gives them their trademark chewy crust and shiny exterior. It also helps to seal the dough so that it doesn’t rise too much during baking, keeping the dense but soft texture of a true bagel.
Can I use all-purpose flour instead of bread flour?
While all-purpose flour can work, bread flour is preferred because it has higher protein content which contributes to the bagels’ signature chewiness. Using all-purpose might result in a softer, less chewy texture.
What if I don’t have barley malt syrup for boiling?
If you don’t have barley malt syrup, you can substitute with honey or sugar in the boiling water. These alternatives will still help produce a lovely crust, though the flavor will be slightly different.
Are these bagels suitable for freezing before or after baking?
It’s best to freeze them after baking and cooling to lock in freshness. Freezing raw dough is possible, but boiling and baking after thawing can be tricky and may affect texture.
Final Thoughts
Making your own Sourdough Discard Bagels with Chewy Crust Recipe is such a rewarding adventure that turns simple ingredients into an extraordinary bite. Plus, using sourdough discard makes it a clever way to minimize waste while indulging in homemade goodness. Whether you’re enjoying them fresh out of the oven or reheated, these bagels are sure to become a beloved staple in your kitchen. Give this recipe a try—you’ll be amazed at how easy and delicious baking homemade bagels can be!
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Sourdough Discard Bagels with Chewy Crust Recipe
- Total Time: 1 hour 40 minutes
- Yield: 8 servings 1x
Description
These Sourdough Discard Bagels feature a delightfully chewy crust and a soft interior, made using sourdough discard combined with instant yeast for a reliable rise. Boiled briefly before baking, they develop their classic bagel texture and are perfect topped with sesame seeds, poppy seeds, or your favorite toppings.
Ingredients
Dough Ingredients
- 1 cup sourdough discard (unfed starter)
- 3 ½ cups bread flour
- 1 cup warm water
- 2 tablespoons granulated sugar
- 2 teaspoons instant yeast
- 1 ½ teaspoons salt
Boiling Solution
- 1 tablespoon barley malt syrup (optional, for boiling)
Toppings
- Toppings of choice (sesame seeds, poppy seeds, etc.)
Instructions
- Mix Ingredients: In a large bowl, combine the sourdough discard, warm water, sugar, and instant yeast. Stir until all ingredients are well mixed to start the fermentation process.
- Knead Dough: Add the bread flour and salt to the mixture. Knead the dough vigorously for 8 to 10 minutes until it becomes smooth and elastic, indicating gluten development. Cover the dough and let it rise in a warm place for 1 hour or until it doubles in size.
- Shape Bagels: Divide the risen dough into 8 equal pieces. Shape each piece into a ball, then use your finger to poke a hole through the center and gently stretch the hole to form the classic bagel shape. Arrange the shaped bagels on a parchment-lined baking sheet, allowing space for expansion.
- Boil Bagels: Bring a large pot of water to a boil and add the barley malt syrup if using, which enhances the crust’s flavor and sheen. Boil the bagels in batches of 2 to 3 for 1 minute on each side. Carefully remove them with a slotted spoon and return them to the baking sheet.
- Add Toppings and Bake: Sprinkle your desired toppings evenly over each bagel while they are still wet from boiling. Bake the bagels in a preheated oven at 425°F (220°C) for 20 to 25 minutes until golden brown and crusty. Cool on a wire rack before serving to set the crust and improve texture.
Notes
- Using barley malt syrup during boiling is optional but enhances the traditional bagel flavor and crust color.
- Make sure to use bread flour for better gluten structure and chewiness.
- The boiling step is critical to achieve the chewy crust typical of bagels.
- You can store baked bagels in an airtight container for up to 3 days or freeze for longer storage.
- Adjust toppings based on preference; everything bagel seasoning also works well.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
