If you’ve ever wanted to savor that irresistible chewy crust and dense bite of a classic bagel while putting your sourdough discard to good use, then you’re in for a treat with this Sourdough Discard Bagels with Chewy Crust Recipe. This recipe transforms leftover starter into gorgeous, golden bagels bursting with flavor and boasting a perfect texture that makes every bite a slice of homemade heaven. Whether you’re a seasoned sourdough baker or just starting out, these bagels are a fantastic way to reduce waste and delight your taste buds all at once.
Ingredients You’ll Need
This recipe is delightfully simple, relying on key ingredients that each play a pivotal role in delivering the perfect bagel. From the strength of bread flour to the tang of sourdough discard, every element is essential for that signature chewy crust and rich taste.
- 1 cup sourdough discard (unfed starter): The star ingredient that adds depth of flavor and helps bind the dough together.
- 3 ½ cups bread flour: Provides the strong gluten structure necessary for that classic chewiness.
- 1 cup warm water: Activates the yeast and hydrates the dough for easy kneading.
- 2 tablespoons granulated sugar: Feeds the yeast and contributes a subtle sweetness to balance flavors.
- 2 teaspoons instant yeast: Gives the dough an extra lift for a reliable rise.
- 1 ½ teaspoons salt: Enhances the overall flavor and controls yeast activity.
- 1 tablespoon barley malt syrup (optional, for boiling): Creates that iconic bagel shine and deepens the crust’s color during boiling.
- Toppings of choice (sesame seeds, poppy seeds, etc.): Adds crunch, flavor, and visual appeal to the baked bagels.
How to Make Sourdough Discard Bagels with Chewy Crust Recipe
Step 1: Mix the Dough
Start by combining the sourdough discard, warm water, sugar, and instant yeast in a large bowl. Stir everything together until it’s evenly mixed. This wet mixture is the flavorful foundation that jumps starts the dough’s rise.
Step 2: Add Flour and Knead
Next, sprinkle in the bread flour and salt. Then knead the dough with enthusiasm for about 8 to 10 minutes until it feels smooth, elastic, and slightly tacky. This is when the gluten develops, giving your bagels that wonderful chew. Cover your dough and allow it to rise for about an hour until it has doubled in size—patiently waiting here really pays off in flavor and texture.
Step 3: Shape Into Bagels
Once risen, divide the dough into eight equal portions. Shape each into a tight ball, then press a hole through the center and gently stretch it out to form a classic bagel shape. Laying them on a parchment-lined baking sheet ensures they’ll be ready for their boiling bath.
Step 4: Boil the Bagels
Bring a large pot of water to a rolling boil and add the optional barley malt syrup if you have it on hand. Boil the bagels in batches—two or three at a time—cooking each side for about one minute. This boiling step is crucial as it creates the firm crust and chewy interior that define a great bagel. Once boiled, carefully return them to the baking sheet.
Step 5: Add Toppings and Bake
Sprinkle your bagels with whatever toppings you love: maybe sesame seeds, poppy seeds, or even everything bagel seasoning. Pop them into a preheated oven at 425°F (220°C) and bake for 20 to 25 minutes. You’ll know they’re done when they turn golden brown with that enviable crust texture. Let them cool on a wire rack before diving in.
How to Serve Sourdough Discard Bagels with Chewy Crust Recipe
Garnishes
The beauty of Sourdough Discard Bagels with Chewy Crust Recipe is how well it pairs with tons of garnishes. Classic cream cheese is an all-time favorite, or try a schmear of honey butter for a touch of sweetness. Fresh herbs or smoked salmon elevate your bagels for a brunch that feels special and indulgent.
Side Dishes
Serving these bagels alongside fresh fruit salad or a crisp green salad can brighten your meal and balance the rich chewiness. Alternatively, a bowl of hearty soup or a warm latte makes a perfectly cozy pairing that’s ideal for any time of day.
Creative Ways to Present
Try turning these bagels into mini sandwiches with deli meats and cheeses or stack them as bagel sliders for a party snack. You can also make sweet versions by spreading nut butter and fresh berries or cream cheese with jam for a delightful twist on the traditional savory bagel.
Make Ahead and Storage
Storing Leftovers
Leftover bagels from the Sourdough Discard Bagels with Chewy Crust Recipe will keep best stored in a paper bag inside an airtight container at room temperature for up to two days, preserving that wonderful crust while preventing sogginess.
Freezing
For longer storage, slice the bagels in half and wrap them tightly in plastic wrap or foil before placing in a freezer-safe bag. They can be frozen for up to 3 months without losing that chewy texture you love.
Reheating
To revive frozen or day-old bagels, gently toast them in a toaster or under the broiler until warmed through and crisp on the outside. This step will bring back the fresh-baked feeling and that signature bagel chewiness.
FAQs
Can I make these bagels without instant yeast?
While the sourdough discard does contain natural wild yeast, adding instant yeast ensures a reliable and quicker rise, resulting in the classic chewy texture. You can experiment without it, but the process will be longer and the texture might differ.
What if I don’t have barley malt syrup for boiling?
Don’t worry! Barley malt syrup helps with coloring and shine, but you can substitute with honey or sugar dissolved in the boiling water, or omit it altogether and still get delicious bagels.
How important is the boiling step?
Boiling is essential to develop the characteristic chewy crust of traditional bagels. Skipping it will result in something closer to a dense bread roll rather than a bagel.
Can I add flavors like cinnamon or herbs to the dough?
Absolutely! Adding cinnamon, garlic powder, or fresh herbs to your dough can create exciting flavor variations. Just be mindful of balancing the additional ingredients so the texture stays perfect.
How long can I keep the dough in the fridge before shaping?
You can refrigerate the dough overnight after the initial knead and first rise. This slow fermentation develops flavor even more but remember to allow the dough to come to room temperature before shaping.
Final Thoughts
Making bagels with your sourdough discard is such a rewarding way to reduce waste and enjoy fresh, homemade bread with an unbeatable chewy crust. The Sourdough Discard Bagels with Chewy Crust Recipe is approachable, fun, and endlessly adaptable, so give it a try and watch these golden beauties fill your kitchen with intoxicating aromas and satisfy your bagel cravings like nothing else. Happy baking!
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Sourdough Discard Bagels with Chewy Crust Recipe
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour 40 minutes
- Yield: 8 bagels 1x
- Category: Baked Goods
- Method: Baking
- Cuisine: American
Description
These Sourdough Discard Bagels feature a chewy crust and a perfectly soft interior, made using sourdough discard combined with bread flour and instant yeast. This recipe includes boiling the shaped bagels before baking to achieve an authentic texture and golden brown finish. Ideal for batch baking, these bagels can be topped with sesame seeds, poppy seeds, or your favorite toppings.
Ingredients
Bagel Dough
- 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 & Topping
- 1 tablespoon barley malt syrup (optional, for boiling)
- Toppings of choice (sesame seeds, poppy seeds, etc.)
Instructions
- Mix Wet Ingredients: In a large bowl, combine the sourdough discard, warm water, granulated sugar, and instant yeast. Stir until the mixture is well incorporated and slightly foamy.
- Knead Dough: Add bread flour and salt to the wet mixture. Knead the dough on a clean surface or in a stand mixer with a dough hook for about 8-10 minutes until the dough is smooth, elastic, and slightly tacky to the touch. Cover the dough with a damp cloth or plastic wrap and let it rise in a warm place for 1 hour or until it doubles in size.
- Shape Bagels: Once the dough has risen, punch it down gently to release air. Divide the dough into 8 equal pieces. Shape each piece into a tight ball. Poke a hole in the center of each ball and gently stretch the hole to form a classic bagel shape. Place the shaped bagels on a parchment-lined baking sheet, allowing space between them.
- Boil Bagels: Bring a large pot of water to a boil and add the optional barley malt syrup to enhance flavor and crust. Carefully drop 2 to 3 bagels at a time into the boiling water. Boil each side for 1 minute, then use a slotted spoon to remove them and place them back on the baking sheet.
- Add Toppings and Bake: Sprinkle your desired toppings such as sesame seeds or poppy seeds over the boiled bagels. Preheat your oven to 425°F (220°C). Bake the bagels for 20-25 minutes or until they develop a golden brown and crusty exterior. Remove from oven and cool on a wire rack before serving.
Notes
- Using barley malt syrup in the boiling water is optional but recommended for authentic flavor and crust color.
- Sourdough discard can be stored in the refrigerator and used within a week for best results.
- You can freeze baked bagels and reheat them in the toaster or oven for freshness.
- Ensure the boiled bagels are handled gently to maintain their shape.
