Sourdough Discard Bagels with Chewy Crust

Name: Sourdough Discard Bagels with Chewy Crust: Try This Delight!
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 2 cups sourdough discard; 1 cup all-purpose flour; 1 teaspoon salt; 1 tablespoon sugar; 1 teaspoon baking soda; Water for boiling; Toppings (sesame seeds, poppy seeds, etc.)

Posted on October 11, 2025

BREAKFAST

Introduction to Sourdough Discard Bagels with Chewy Crust

As a busy mom, I know how precious time can be, especially when it comes to meal prep. That’s why I absolutely love making Sourdough Discard Bagels with Chewy Crust. They’re not just delicious; they’re a fantastic way to use up that sourdough discard sitting in your fridge. Imagine the joy of pulling warm, chewy bagels from the oven, filling your kitchen with a heavenly aroma. This recipe is perfect for a quick breakfast or a delightful snack, and it’s sure to impress your loved ones. Trust me, they won’t believe you made these at home!

Why You’ll Love This Sourdough Discard Bagels with Chewy Crust

These Sourdough Discard Bagels with Chewy Crust are a game-changer for busy days. They come together quickly, making them perfect for hectic mornings or last-minute brunches. The chewy crust and delightful flavor will have your family asking for seconds. Plus, you’re reducing food waste by using that sourdough discard! It’s a win-win that brings joy to your kitchen and your taste buds.

Ingredients for Sourdough Discard Bagels with Chewy Crust

Gathering the right ingredients is the first step to creating these delightful Sourdough Discard Bagels with Chewy Crust. Here’s what you’ll need:

Sourdough Discard: This is the star of the show! It adds flavor and helps create that chewy texture.
All-Purpose Flour: A must for structure. You can substitute with whole wheat flour for a nuttier flavor.
Salt: Enhances the flavor of the bagels. Don’t skip this; it’s essential!
Sugar: Just a touch to balance the flavors and help with browning.
Baking Soda: This is added to the boiling water, giving the bagels that signature chewy crust.
Water: For boiling the bagels. It’s crucial for achieving that perfect texture.
Toppings: Get creative! Sesame seeds, poppy seeds, or everything bagel seasoning can add a delightful crunch.

For exact measurements, check the bottom of the article where you can find everything listed for easy printing. Happy bagel-making!

How to Make Sourdough Discard Bagels with Chewy Crust

Making Sourdough Discard Bagels with Chewy Crust is a delightful adventure! Follow these simple steps, and you’ll be on your way to bagel bliss.

Step 1: Preheat the Oven

First things first, preheat your oven to 425°F (220°C). Preheating is crucial because it ensures that your bagels bake evenly. A hot oven helps achieve that beautiful golden crust we all love!

Step 2: Mix the Dough

In a mixing bowl, combine your sourdough discard, all-purpose flour, salt, and sugar. Stir until a dough forms. It should be slightly sticky but manageable. If it feels too wet, add a little more flour. This dough is the foundation of your chewy bagels!

Step 3: Knead the Dough

Now, it’s time to knead! Transfer the dough to a floured surface and knead for about 5 minutes. You want it to be smooth and elastic. If it sticks to your hands, sprinkle a bit more flour. Kneading develops the gluten, giving your bagels that perfect chewy texture.

Step 4: Shape the Bagels

Once your dough is ready, divide it into equal portions. I usually aim for eight bagels. Roll each piece into a ball, then poke a hole in the center with your finger. Gently stretch the hole to form a bagel shape. Don’t worry if they aren’t perfect; they’ll still taste amazing!

Step 5: Prepare for Boiling

Fill a large pot with water and bring it to a boil. Add a tablespoon of baking soda to the water. This step is key! The baking soda helps create that signature chewy crust we’re after. It’s like giving your bagels a warm bath before they hit the oven!

Step 6: Boil the Bagels

Carefully drop each bagel into the boiling water. Boil for about 30 seconds on each side. This process is essential for texture. It helps set the crust and gives your bagels that delightful chew. Once done, remove them with a slotted spoon.

Step 7: Bake the Bagels

Place the boiled bagels on a baking sheet lined with parchment paper. Sprinkle your favorite toppings on top. Bake in the preheated oven for 20-25 minutes, or until they’re golden brown. The aroma will fill your kitchen, and you’ll be counting down the minutes!

Step 8: Cool and Serve

Once baked, let the bagels cool on a wire rack for a few minutes. This step is important! Cooling allows the crust to firm up. Serve them warm, and watch your family’s faces light up with joy. Enjoy your homemade Sourdough Discard Bagels with Chewy Crust!

Tips for Success

Let your dough rest for a few hours for enhanced flavor.
Use a kitchen scale for precise measurements, especially for flour.
Experiment with different toppings to keep things exciting.
Don’t rush the boiling process; it’s key for that chewy crust.
Store leftover bagels in an airtight container to maintain freshness.

Equipment Needed

Mixing Bowl: Any large bowl will do; a glass or stainless steel one works best.
Floured Surface: A clean countertop or cutting board is perfect for kneading.
Pot: A large pot for boiling; a deep skillet can also work.
Slotted Spoon: Essential for removing bagels from boiling water; a regular spoon can suffice in a pinch.
Baking Sheet: Use a standard baking sheet lined with parchment paper for easy cleanup.

Variations

Whole Wheat Bagels: Substitute half of the all-purpose flour with whole wheat flour for a nuttier flavor and added fiber.
Herb-Infused Bagels: Add dried herbs like rosemary or thyme to the dough for a fragrant twist.
Cheese Bagels: Mix in shredded cheese, like cheddar or mozzarella, for a cheesy delight.
Sweet Bagels: Incorporate cinnamon and raisins for a sweet breakfast treat.
Gluten-Free Option: Use a gluten-free all-purpose flour blend to make these bagels gluten-free.

Serving Suggestions

Pair your bagels with cream cheese or a flavored spread for a delightful breakfast.
Serve with fresh fruit or a side salad for a balanced meal.
Enjoy with a hot cup of coffee or tea to complement the flavors.
For a fun presentation, slice the bagels and arrange them on a platter with various toppings.

FAQs about Sourdough Discard Bagels with Chewy Crust

Can I use any type of sourdough discard?

Absolutely! Any sourdough discard will work, whether it’s from a white, whole wheat, or rye starter. Just remember, the flavor may vary slightly based on the type of flour used in your starter.

How do I store leftover bagels?

To keep your Sourdough Discard Bagels with Chewy Crust fresh, store them in an airtight container at room temperature for up to three days. You can also freeze them for longer storage. Just pop them in the toaster when you’re ready to enjoy!

Can I make these bagels ahead of time?

Yes! You can prepare the dough and shape the bagels, then refrigerate them overnight. Just boil and bake them in the morning for fresh bagels without the morning rush!

What toppings work best for these bagels?

The sky’s the limit! Classic toppings like sesame seeds and poppy seeds are always a hit. You can also try everything bagel seasoning, or even a sprinkle of cheese for a savory twist. Get creative!

Why do I need to boil the bagels?

Boiling the bagels is crucial for achieving that chewy crust we all love. It helps set the exterior before baking, giving you that perfect texture. Don’t skip this step!

Final Thoughts

Making Sourdough Discard Bagels with Chewy Crust is more than just a cooking task; it’s a joyful experience that fills your home with warmth and delicious aromas. Each bite is a reminder of the love and creativity you put into your cooking. These bagels are perfect for busy mornings or cozy brunches, bringing smiles to your family’s faces. Plus, you’re reducing waste while creating something truly special. So, roll up your sleeves, embrace the process, and enjoy the delightful satisfaction of homemade bagels. Trust me, once you try them, you’ll be hooked!