Sourdough Discard Bagels with Chewy Crust Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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
