Sourdough Discard Bagels with Chewy Crust Recipe

Introduction

Sourdough discard bagels are a fantastic way to use leftover starter while enjoying homemade bagels with a delightfully chewy crust. These bagels are easy to make and perfect for a weekend baking project that yields delicious, fresh bread.

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
• 1 tablespoon barley malt syrup (optional, for boiling)
• Toppings of choice (sesame seeds, poppy seeds, etc.)

Instructions

1. Step 1: In a large bowl, combine the sourdough discard, warm water, sugar, and instant yeast. Stir until well mixed.
2. Step 2: Add bread flour and salt to the mixture. Knead the dough for about 8-10 minutes until smooth and elastic. Cover and let rise for 1 hour, or until doubled in size.
3. Step 3: Divide the dough into 8 equal pieces. Shape each piece into a ball, then poke a hole in the center and gently stretch to form a bagel shape. Place shaped bagels on a parchment-lined baking sheet.
4. Step 4: Bring a large pot of water to a boil and add barley malt syrup if using. Boil bagels, 2-3 at a time, for 1 minute per side. Remove and place back on the baking sheet.
5. Step 5: Sprinkle bagels with desired toppings. Bake in a preheated oven at 425°F (220°C) for 20-25 minutes, or until golden brown and crusty. Cool on a wire rack before serving.

Tips & Variations

• For a richer flavor, let the dough rise slowly in the refrigerator overnight instead of the one-hour rise at room temperature.
• Try different toppings like everything bagel seasoning, dried onion flakes, or sea salt for variety.
• If you don’t have barley malt syrup for boiling, you can substitute with honey or leave it out altogether; it helps develop a shiny crust but isn’t essential.

Storage

Store baked bagels in an airtight container at room temperature for up to 2 days. For longer storage, freeze bagels in a sealed bag for up to 3 months. To reheat, toast them directly from frozen or warm them in the oven at 350°F (175°C) for 5-7 minutes.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fed sourdough starter instead of discard?

Yes, you can use fed starter, but it may affect the dough’s hydration and fermentation time slightly. Adjust water or flour as needed.

Why do I boil bagels before baking?

Boiling bagels sets the crust and creates the signature chewy texture. It also helps the bagels expand evenly while baking and contributes to their shine.

Sourdough Discard Bagels with Chewy Crust Recipe

Print Recipe

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4.9 from 146 reviews

These Sourdough Discard Bagels offer a delicious way to use your sourdough starter discard, resulting in chewy, golden-brown bagels with a crisp crust. Boiled briefly before baking, these bagels have a traditional texture and are customizable with your favorite toppings like sesame or poppy seeds.

• Author: Natalie
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 1 hour 40 minutes
• Yield: 8 bagels 1x
• Category: Baking
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

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

For Boiling

• 1 tablespoon barley malt syrup (optional)

Toppings

• Sesame seeds, poppy seeds, or other desired toppings

Instructions

1. Mix and activate yeast: In a large bowl, combine the sourdough discard, warm water, sugar, and instant yeast. Stir until the ingredients are well mixed and yeast begins to activate.
2. Knead the dough: Add bread flour and salt to the wet mixture. Knead the dough for about 8-10 minutes until it becomes smooth and elastic. Cover the bowl and let the dough rise for 1 hour or until it has doubled in size.
3. Shape the bagels: Divide the risen dough into 8 equal portions. Shape each portion into a ball, then poke a hole through the center with your finger and gently stretch it to form a traditional bagel shape. Arrange the shaped bagels on a parchment-lined baking sheet.
4. Boil the bagels: Bring a large pot of water to a boil and add the barley malt syrup if using. Boil the bagels 2-3 at a time for 1 minute on each side to develop the chewy crust. Remove them carefully and place back on the baking sheet.
5. Add toppings and bake: Sprinkle the boiled bagels with your choice of toppings such as sesame or poppy seeds. Bake in a preheated oven at 425°F (220°C) for 20-25 minutes, until they are golden brown and crusty. Remove from oven and cool on a wire rack before serving.

Notes

• Using barley malt syrup in the boiling water enhances the traditional flavor and crust color but is optional.
• Ensure the dough is kneaded well for a chewy texture.
• Boiling the bagels before baking is key to achieving their characteristic dense and chewy crust.
• Allow bagels to cool completely on a rack to maintain crispness.
• You can substitute bread flour with all-purpose flour, but the texture may be slightly less chewy.

Keywords: sourdough discard, bagels, chewy crust, homemade bagels, sourdough bagels, bread baking, easy bagel recipe