Craving that classic bagel taste without the fuss? Look no further than these homemade Sourdough Discard Bagels with Chewy Crust! These delightful bagels not only utilize sourdough discard, preventing waste, but also boast a chewy crust that will make you forget about store-bought alternatives. The beauty of this recipe lies in its simplicity and the depth of flavor you can achieve using just a few staple ingredients.
Imagine waking up to the warm aroma of freshly baked bagels wafting through your home. With just 1 hour and 40 minutes of time on hand, you can whip up a batch of 8 bagels that are perfect for breakfast or a savory snack. Though some may think that making bagels at home is overly complicated, I assure you this recipe is straightforward and fun! Whether you slather them with cream cheese, load them with smoked salmon, or enjoy them plain, they are bound to impress family and friends alike.
Additionally, the use of sourdough discard means minimal waste in the kitchen, making these bagels an eco-friendly option for those looking to reduce their carbon footprint. They taste great and contribute to a more sustainable lifestyle! Let’s dive into why you’ll love making these bagels yourself.
Why You’ll Love This Sourdough Discard Bagels with Chewy Crust
- Delicious Flavor: The combination of savory and slightly tangy flavors from the sourdough discard adds a unique twist to traditional bagels.
- Easy Preparation: With a quick and simple process, you’ll have fresh, homemade bagels in less than two hours!
- Customizable: Top your bagels with sesame seeds, poppy seeds, or whatever you desire, tailoring them to your taste preferences.
- Eco-Friendly: Using sourdough discard not only enhances flavor but also helps reduce kitchen waste.
- Perfect Texture: Enjoy a chewy crust and soft interior that is hard to resist!
Preparation Phase & Tools to Use
Before diving into making your bagels, it’s essential to set up your kitchen for a smooth cooking experience. Start by gathering all the necessary ingredients and tools. You will need a large mixing bowl, a dough scraper, a parchment-lined baking sheet, a pot for boiling, and a wire rack for cooling. Having everything within reach will streamline the process and keep you organized.
Prepare your workspace by ensuring that your kitchen counter or surface is clean and ready for kneading. If you have a stand mixer with a dough hook, it might make kneading the dough easier and quicker. Don’t forget to preheat your oven to 425°F (220°C) while preparing your dough, as this will cut down the overall baking time.
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
Step 1: Mix the Dough
In a large, spacious bowl, take your sourdough discard and combine it with warm water, granulated sugar, and instant yeast. Stir the mixture well until all ingredients are incorporated. It’s essential to ensure the yeast activates properly, giving your bagels the lift they need.
Step 2: Knead Until Smooth
Next, you’ll want to add the bread flour and salt to the mixture. Using your hands or a dough hook, knead the dough for about 8-10 minutes. You’re looking for a smooth and elastic texture, so be patient! Once achieved, cover the bowl with a damp cloth or plastic wrap and let the dough rise for approximately 1 hour, or until it doubles in size. This fermentation process is crucial for developing the bagel’s unique flavor.
Step 3: Shape the Bagels
Once the dough has risen adequately, it’s time to shape the bagels. Divide the dough into 8 equal portions, and roll each piece into a ball. Then, gently poke a hole through the center of each ball and stretch it out to form a bagel shape. Place your shaped bagels on a parchment-lined baking sheet, allowing space between them to prevent sticking.
Step 4: Boil and Bake
Bring a large pot of water to a rolling boil, and if you’re using it, add the barley malt syrup. This syrup lends a lovely flavor and sheen to your bagels. Carefully lower the bagels into the boiling water, boiling them in batches of 2-3 for 1 minute on each side. After boiling, transfer them back to the parchment-lined baking sheet.
Step 5: Add Toppings and Bake
Now that your bagels are shaped and boiled, sprinkle them generously with your choice of toppings like sesame seeds or poppy seeds. Bake in your preheated oven for about 20-25 minutes. Keep an eye on them, and once they turn golden brown and develop that perfect crust, remove them from the oven. Allow the bagels to cool on a wire rack before serving.
Variations
- Protein: For a heartier bagel, incorporate cooked and crumbled bacon or shredded cheese into the dough for added flavor.
- Vegetables: Mix in chopped herbs, sun-dried tomatoes, or olives to give your bagels a Mediterranean twist!
- Spices: Try sprinkling with garlic powder, onion flakes, or even a hint of everything bagel seasoning before baking for a flavor boost.
Cooking Notes
- Allow your sourdough starter to come to room temperature if it has been refrigerated to ensure proper fermentation.
- If the dough feels too sticky, add a little extra flour; if it’s too dry, incorporate a few drops of water during kneading.
Serving Suggestions
- Serve fresh bagels sliced in half with a spread of cream cheese and your favorite smoked salmon for a classic combination.
- For a sweet twist, try them toasted with butter and a drizzle of honey or homemade jam.
Tips
- Experiment with different types of flour like whole wheat or rye flour for a different flavor profile.
- Don’t skip the boiling step as it’s crucial for creating that authentic bagel texture!
Prep Time, Cook Time, Total Time
- Prep Time: 40 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour 40 minutes
Nutritional Information
- Calories: 210 per bagel
- Protein: 8g
- Sodium: 300mg
FAQs
Can I make these bagels ahead of time?
Absolutely! You can prepare the dough and shape the bagels ahead of time, then store them in the refrigerator. Just remember to take them out and allow them to come to room temperature before boiling and baking.
What if I don’t have barley malt syrup?
While barley malt syrup adds flavor and color, it is entirely optional. You can boil the bagels in plain water and still achieve delicious results.
How should I store leftover bagels?
Store leftover bagels in an airtight bag or container at room temperature for up to 2 days. For longer storage, consider freezing them and toasting directly from frozen.
Can I use all-purpose flour instead of bread flour?
While bread flour yields a chewier texture, all-purpose flour can work in a pinch. Just keep in mind that the resulting bagels may be slightly different in texture.
Conclusion
There you have it! A delightful way to enjoy Sourdough Discard Bagels with Chewy Crust that are both delicious and eco-friendly. This recipe is versatile and allows for a range of toppings and flavor variations to satisfy any palate. Whether you’re enjoying them fresh from the oven or toasting them for a quick breakfast, these homemade bagels are sure to become a staple in your kitchen. I encourage you to try this recipe and share your experience. Don’t forget to leave a comment below with your thoughts or any variations you tried!
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Sourdough Discard Bagels with Chewy Crust
- Total Time: 1 hour 40 minutes
- Yield: 8 bagels 1x
Description
A delightful way to enjoy homemade bagels while minimizing kitchen waste!
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
- In a large, spacious bowl, take your sourdough discard and combine it with warm water, granulated sugar, and instant yeast. Stir the mixture well until all ingredients are incorporated.
- Add the bread flour and salt to the mixture. Knead the dough for about 8-10 minutes. Cover and let it rise for 1 hour.
- Divide the dough into 8 equal portions, shape them into balls, and create a hole in the center of each.
- Boil the bagels in water (with barley malt syrup if using) for 1 minute on each side.
- Transfer to a baking sheet, add toppings, and bake at 425°F (220°C) for 20-25 minutes until golden brown.
Notes
Allows for different toppings and flavor variations!
- Prep Time: 40 minutes
- Cook Time: 25 minutes
- Category: Breakfast
Nutrition
- Calories: 210 kcal
- Sodium: 300 mg
- Protein: 8 g