The smell of sourdough bagels baking is amazing. It wakes up your senses and makes you hungry. Making these bagels at home is special. You get that bakery taste without leaving your house.
Sourdough discard bagels are a game-changer. They add a tangy twist to the classic bagel. You need just a few things: sourdough starter discard, yeast, flour, and honey. Boiling them first makes the crust chewy and the inside soft.
Whether you’re a pro at sourdough bread or new to bagel baking, try this recipe. It’s a joy to eat a bagel you made yourself. It’s so good, you’ll forget about store-bought sourdough discard uses.
Table of Contents
The Irresistible Allure of Fresh Homemade Bagels
Homemade bagels fresh from the oven are a game-changer. They have a chewy, slightly crisp crust and a soft, airy inside. Adding sourdough discard to the dough gives them a unique flavor.
Elevating the Classic Bagel with Sourdough Discard
The secret to perfect sourdough bagels is sourdough discard. It adds a tangy, complex taste. This makes homemade bagels stand out from store-bought ones.
Why Baking Your Own Bagels is Worth the Effort
Baking your own bagels might seem hard, but it’s worth it. There’s no joy like eating something you made yourself, fresh from the oven. With a bit of practice, you’ll make bagels that are better than any store’s.
“Homemade bagels, straight from the oven, are on a whole different level than anything you can buy at the store.”
Key Ingredients for Delightful Sourdough Discard Bagels
Making sourdough discard bagels is easy with just a few ingredients. You’ll need sourdough discard, all-purpose flour, active dry yeast, honey, and water. The sourdough discard gives the bagels a unique flavor and chewy texture. Honey adds a touch of sweetness that complements the taste.
This recipe makes six bagels, great for a small family. You can double it to make twelve for bigger families. Let the dough rest for 60-90 minutes to develop the gluten and flavors.
Each dough piece should weigh about 130-135g for even-sized bagels. After shaping, a quick boil in a sugar and baking soda solution makes them chewy. Then, bake them at 425°F for 18 minutes.
“The secret to truly delicious sourdough discard bagels lies in the perfect balance of simple, high-quality ingredients.”
The result is golden-brown crusts and soft interiors. With these ingredients, you can make homemade sourdough discard bagels that everyone will love.
Sourdough Discard Bagels: A Step-by-Step Guide
Making homemade sourdough discard bagels is a rewarding process. It ends in a delicious and satisfying treat. Let’s explore the step-by-step guide to crafting these flavorful beauties.
Preparing the Dough: A Simple Yet Crucial Process
Start by blooming the yeast in warm water and honey. Once it’s bubbly and activated, add the sourdough discard, bread flour, spelt flour, whole wheat flour, and salt. Mix until a stiff dough forms.
After a brief rest, knead the dough for about 5 minutes. This develops the gluten.
Shaping and Proofing: Crafting the Perfect Bagel Form
Divide the dough into 6 equal portions. Shape each one into a smooth ball. Gently poke a hole in the center of each ball, then stretch and shape into the classic bagel form.
Let the shaped bagels proof for 45-60 minutes at room temperature. This lets them rise and develop their structure.
Tip: Maintaining the proper hydration and kneading technique is key to achieving the perfect chewy bagel texture.
“The true beauty of homemade bagels lies in the simple yet satisfying process of bringing them from dough to delicious.”
The Art of Boiling Bagels: Unlocking Chewiness and Flavor
Boiling your homemade bagels before baking is key. It makes them chewy and flavorful. This method is the secret to perfect bagel texture.
The water mixture is crucial for boiling. Mix it with honey and a bit of baking soda. Honey adds sweetness and color. Baking soda makes the dough chewy.
- Carefully lower the shaped bagels into the simmering water bath, allowing them to boil for 30 seconds on each side.
- Gently flip the bagels using a slotted spoon to ensure even cooking.
- After boiling, transfer the bagels to a baking sheet lined with parchment paper or a silicone baking mat.
The boiling process makes homemade bagels special. By mastering the bagel boiling technique, you get a perfect balance. This makes the bagels irresistible.
“Boiling is the secret to achieving that distinct bagel texture – a golden-brown crust with a wonderfully chewy interior.”
Remember, the boiling temperature and time are important. With practice, you’ll make bakery-quality bagels at home.
Baking to Perfection: Achieving the Ideal Crust and Crumb
Now that your bagels are boiled, it’s time to bake them to perfection. The secret to a great crust and crumb is in the baking temperature and time. By following a few simple steps, your homemade baking sourdough discard bagels will have a crispy crust and a soft, chewy inside.
Temperature and Timing: Keys to Bagel Baking Success
Preheat your oven to 425°F (218°C). This high heat will give your bagels a golden-brown bagel crust and a soft inside. The intense heat also helps set the bagel’s shape and creates that essential “skin.”
The best bagel baking time is about 20-25 minutes. Watch the bagels closely, turning the baking sheet halfway for even browning. When they’re done, the bagel crust and crumb should be a deep, golden color.
By baking at the right temperature and keeping an eye on the time, you’ll get baking sourdough discard bagels full of flavor and perfect texture. The boiling and high-heat baking steps work together to make the bagels chewy and crispy.
Sourdough Discard Bagels: Endless Flavor Possibilities
Homemade sourdough discard bagels are amazing because you can add so many toppings. You can choose from classic to creative options. This lets you make the perfect bagel for your taste.
Classic and Creative Topping Ideas
For a classic look, try sesame seeds, poppy seeds, or everything bagel seasoning. These toppings match the sourdough’s tangy flavor. It’s like having a bagel shop in your kitchen.
Want something sweet? Try cinnamon sugar. The cinnamon’s warmth goes great with the sourdough’s slight sourness. It’s a treat you’ll love.
For a savory option, you have many choices. Add shredded cheese, caramelized onions, or bacon and chives. Put toppings on the bagels right after boiling. This makes sure they stick well.
“The beauty of homemade sourdough discard bagels lies in their ability to be customized with a wide array of toppings and flavors.”
Whether you like the classic or something new, sourdough bagels with your favorite toppings are a game-changer. They make breakfast or snacks even better.
Storing and Reheating for Optimal Freshness
Enjoying homemade sourdough discard bagels is just the start. Keeping them fresh is key to enjoying every bite. Here are simple tips to keep your bagels tasting great, now or later.
Storing Homemade Bagels
Store fresh sourdough discard bagels at room temperature in a paper or cloth bag for 2-3 days. This keeps the crust crisp and the inside soft. For longer storage, freeze them. Wrap them tightly in plastic or foil to avoid freezer burn, and they’ll last up to 3 months.
Reheating Homemade Bagels
To reheat frozen or leftover bagels, slice them and toast them in a toaster or skillet with butter or oil. This brings back the crisp crust and soft inside. You can also warm them in a 350°F oven, covered with foil, for about 5 minutes for a similar effect.
By following these tips for storing homemade bagels and reheating homemade bagels, your sourdough discard bagels will stay fresh and delicious for days. Enjoy the process of keeping bagels fresh and relish every bite of your homemade treats.
Savoring the Sourdough Discard Bagels Experience
Enjoying a fresh sourdough discard bagel is a unique treat. The tangy, chewy bagel pairs well with creamy cream cheese, savory smoked salmon, or simple pat of butter. This mix creates a tasty breakfast or snack. The soft inside and crisp outside offer a delightful contrast.
Take your time to enjoy each bite of these sourdough discard bagels. The recipe offers two ways to make them. You can start the starter in the morning or before bed, depending on your schedule.
Each bagel uses 135 grams of dough, making about 12 large ones. To bake, boil them for 2 minutes on each side, then bake at 400 degrees for 22-26 minutes. These bagels last long and can be frozen for later breakfast with bagels.
“The pleasure and satisfaction of baking from scratch, as well as the cost-effective aspect of baking at home, make enjoying homemade sourdough discard bagels a truly rewarding experience.”
Whether you like classic flavors or adventurous bagel toppings and pairings, sourdough discard bagels offer endless possibilities. So, savor every bite and enjoy the homemade sourdough discard bagels.
Conclusion: Embracing the Joy of Homemade Bagels
Baking your own sourdough discard bagels at home is incredibly rewarding. You get to enjoy the unbeatable taste and texture of freshly baked, chewy bagels. Plus, you create them with your own hands.
Using up your sourdough discard turns waste into a delicious, versatile ingredient. This is a great way to make something tasty out of what might otherwise be thrown away.
Making homemade bagels has many benefits. You control the ingredients and can customize the flavors to your liking. You also get to feel proud and joyful about making a delicious bakery-quality treat in your kitchen.
The process of shaping, boiling, and baking the sourdough discard bagels requires patience and attention to detail. But the end result is definitely worth the effort.
Embrace the joy of homemade bagels and enjoy the flavors of these tantalizing sourdough discard creations. Whether you like classic toppings or try new flavor combinations, the homemade sourdough discard bagel experience is special. Indulge in the satisfaction of crafting these artisanal treats and enjoy the rewarding process of making sourdough discard recipes at home.
Sourdough Discard Bagels Recipe
Ingredients
- 1 cup sourdough starter discard
- 1 packet 2 ¼ teaspoons active dry yeast
- 2 tablespoons honey
- 3 cups all-purpose flour
- 1 teaspoon salt
- Water for boiling
- 1 tablespoon baking soda for boiling
Notes
- Bloom the Yeast: In a small bowl, mix warm water (about 1/2 cup) with honey and sprinkle the yeast on top. Let it sit for about 5-10 minutes until bubbly.
- Prepare the Dough: In a large mixing bowl, combine the sourdough discard, bloomed yeast mixture, flour, and salt. Mix until a stiff dough forms.
- Knead the Dough: Knead the dough on a lightly floured surface for about 5 minutes until it becomes smooth and elastic.
- First Rise: Cover the dough with a damp cloth and let it rest for 60-90 minutes, allowing it to rise and develop flavor.
- Shape the Bagels: Divide the dough into 6 equal pieces (about 130-135g each). Shape each piece into a smooth ball. Poke a hole in the center and stretch it into the classic bagel shape.
- Proof the Bagels: Let the shaped bagels proof for 45-60 minutes at room temperature.
- Boil the Bagels: In a large pot, bring water to a boil and add baking soda. Carefully add the bagels to the boiling water, boiling for 30 seconds on each side. Remove them with a slotted spoon and place them on a parchment-lined baking sheet.
- Bake: Preheat your oven to 425°F (218°C). Bake the bagels for 18-20 minutes, or until they are golden brown.
- Cool and Enjoy: Let the bagels cool on a wire rack before slicing. Serve with cream cheese, smoked salmon, or your favorite toppings.
Recipe Notes
- For a sweeter flavor, you can brush the bagels with an egg wash before baking.
- Experiment with toppings like sesame seeds, poppy seeds, or everything bagel seasoning for added flavor.