Sourdough Discard Bagels with Chewy Crust Recipe
This recipe for Sourdough Discard Bagels with a chewy crust transforms leftover sourdough starter into delicious homemade bagels. Featuring a soft yet elastic dough, a quick boil with optional barley malt syrup for enhanced flavor, and a golden baked crust topped with classic seeds, these bagels are perfect for a satisfying breakfast or snack.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour 40 minutes
- Yield: 8 bagels
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
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 25 minutes or until they develop a golden brown and crusty exterior. Remove from oven and cool on a wire rack before serving.
Notes
- Use barley malt syrup in the boiling water to boost the bagels’ traditional flavor and help create a shiny crust, but it is optional.
- If you do not have a stand mixer, knead the dough thoroughly by hand for a smooth texture.
- Allowing the dough to rise until doubled is key for proper bagel texture and chewiness.
- Boiling bagels briefly on each side ensures a chewy crust, followed by baking for a golden finish.
- Feel free to experiment with toppings like sesame seeds, poppy seeds, everything bagel seasoning, or coarse salt for different flavors.
- Cool bagels on a wire rack to prevent sogginess and maintain crust crispness.
