Hey y'all! Ever wondered how to turn your extra sourdough discard into something truly mouthwatering? These Sourdough Discard Bagels with Chewy Crust are the answer! Each bite boasts a delightful tang and chewy texture that’s perfect for breakfast spreads, savory sandwiches, or just a snack on the go. Whether you’re a seasoned baker or trying bagels for the first time, this easy recipe will have you baking like a pro in no time. Let’s get cooking!
Why You'll Love This Sourdough Discard Bagels with Chewy Crust Recipe
- Zero waste: Gives your sourdough discard new life with delicious results.
- Incredible texture: Achieves that classic chewy crust and soft interior bagel-lovers crave.
- Customizable: Perfect base for sweet or savory toppings and mix-ins.
- Easy and accessible: No fancy ingredients or equipment needed.
- Freezer-friendly: Batch cook and enjoy homemade bagels any time!
Ingredients for Sourdough Discard Bagels with Chewy Crust
- 1 cup (240g) sourdough discard (unfed, room temperature)
- 1 cup (240ml) warm water (about 100°F/38°C)
- 2 teaspoons (7g) active dry yeast
- 4 cups (500g) bread flour
- 2 tablespoons (28g) sugar
- 2 teaspoons (12g) salt
- 1 tablespoon (14g) vegetable oil
- Water for boiling
- 2 tablespoons honey or barley malt syrup (for boiling water)
- Toppings: sesame seeds, poppy seeds, everything bagel seasoning, dried onion, or sea salt
How to Make Sourdough Discard Bagels with Chewy Crust
Step 1: Prepare the Dough
- In a large bowl, whisk together the sourdough discard, warm water, and yeast. Let sit for 5 minutes until slightly bubbly.
- Add the bread flour, sugar, salt, and vegetable oil. Mix until a shaggy dough forms.
- Knead by hand or with a stand mixer (dough hook) for 8-10 minutes, or until smooth and elastic. The dough should be slightly tacky but not sticky.
- Place dough in a lightly oiled bowl, cover, and let rise in a warm spot for 1 hour, or until doubled.
Step 2: Shape the Bagels
- Punch down the dough and divide into 8 equal pieces (about 95g each).
- Roll each piece into a ball and poke your thumb through the center, gently stretching to form a 2-inch hole.
- Place shaped bagels on a parchment-lined baking sheet. Cover and let rest for 15 minutes.
Step 3: Boil and Add Toppings
- Preheat your oven to 425°F (220°C).
- Bring a large pot of water to a boil. Add honey or barley malt syrup.
- Boil bagels 2-3 at a time for 30 seconds per side. Remove with a slotted spoon and return to baking sheet.
- While wet, sprinkle each with your favorite toppings.
Step 4: Bake to Chewy Perfection
- Bake bagels for 20-22 minutes, rotating halfway, until golden brown and crusty.
- Let cool 10 minutes before slicing and enjoying.
Prep time: 20 minutes | Rising time: 1 hour 15 minutes | Bake time: 22 minutes | Total time: 1 hour 57 minutes
Notes for Perfect Sourdough Discard Bagels with Chewy Crust
- For the chewiest crust, don’t skip the boiling step—it’s essential for authentic texture (King Arthur Baking).
- Use bread flour for the best gluten structure and chewiness.
- If short on time, refrigerate dough overnight for a tangier flavor and even more complex texture (The Kitchn).
Variations on Sourdough Discard Bagels with Chewy Crust
- Cinnamon Raisin: Add 1 teaspoon ground cinnamon and ½ cup raisins to the dough before kneading.
- Cheddar Jalapeño: Mix in ½ cup shredded cheddar and 1 finely chopped jalapeño for a spicy kick.
- Whole Wheat: Replace half the bread flour with whole wheat flour for a more wholesome bite.
Required Equipment for Sourdough Discard Bagels with Chewy Crust
- Large mixing bowl
- Stand mixer (optional, with dough hook attachment)
- Baking sheet and parchment paper
- Large pot for boiling
- Slotted spoon
- Measuring cups and spoons
Storage Instructions for Sourdough Discard Bagels with Chewy Crust
Store cooled bagels in an airtight container at room temperature for up to 2 days. For longer storage, slice and freeze bagels; they’ll keep well for 2 months. Toast from frozen for best results.
Suggested Pairings & Serving Recommendations
- Spread with cream cheese and smoked salmon for a classic breakfast.
- Top with avocado and everything bagel seasoning for a trendy snack.
- Use for hearty sandwiches packed with deli meats, cheese, and veggies.
- Serve alongside your favorite soup or salad.
Pro Tips for Outstanding Sourdough Discard Bagels with Chewy Crust
- Measure ingredients by weight for the most consistent and chewy results (Serious Eats: How to Measure Flour).
- Let bagels cool at least 10 minutes to keep the crust crisp and prevent gumminess.
- Experiment with toppings—try dehydrated garlic or flaky salt for extra flavor boost.
FAQ: Sourdough Discard Bagels with Chewy Crust
- Can I make these bagels without commercial yeast?
- Yes, but rising times will be much longer—overnight at room temperature is best, and results may vary.
- Why do my bagels turn out flat?
- This is usually from over-proofing or not enough gluten development. Knead thoroughly and don’t let them rise too long after shaping.
- What's the best way to reheat frozen bagels?
- Slice and toast straight from the freezer for a crispy, fresh-baked texture.
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
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1In a large bowl, combine the sourdough discard, warm water, sugar, and instant yeast. Stir until well mixed.
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2Add 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.
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3Divide 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.
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4Bring 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.
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5Sprinkle 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.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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