Raise your hand if you’ve ever made bagels at home, took that first bite, and thought, Whoa, these are extra chewy! Yep, it’s a common question I hear all the time: Why are my sourdough discard bagels so chewy? Is it the recipe? Did I boil them too long? Is this just how sourdough bagels are supposed to be? Relax—you’re not alone in this bagel-baking journey, and lucky for you, I’ve not only asked these questions but found the answers too! (Spoiler: the chewiness is actually a good thing. I’ll explain why.)
Let’s break down sourdough discard bagels, what makes them special (and occasionally super chewy), and how to perfect your next batch. Because IMHO, a freshly baked, slightly tangy, perfectly textured bagel is one of life’s small but mighty joys.
Why Are Sourdough Bagels Chewy?
If you’ve ever bitten into a store-bought bagel and thought, meh, this is basically just bread shaped like a donut, then you already know why a proper homemade sourdough bagel is leagues above the rest. That chewy texture you’re noticing isn’t a mistake—it’s actually the hallmark of a seriously good bagel.
Here’s why sourdough bagels might be even chewier than the ones you’re used to:
1. High-Protein Flour
Bagels are traditionally made with bread flour, which has a higher protein content than all-purpose flour. This means more gluten, and more gluten = more chew. When you combine bread flour with the fermentation process of sourdough, you’re basically doubling down on that chew factor.
2. Sourdough Fermentation
The magic of sourdough lies in the wild yeast and bacteria in your starter, which gives your dough time to slowly ferment. This process strengthens the dough’s gluten structure, making bagels not just chewy, but satisfyingly so. That kind of slow rise also helps develop that tangy flavor we all love.
3. Boiling Before Baking
Why do we boil bagels before baking? Boiling locks in the outer crust and keeps the dough from expanding too much in the oven. Adding baking soda to the pot (more on that later) creates a thin, shiny layer on the surface, which transforms into the perfect crust. But because boiling also sets the dough quickly, it traps all that dense, chewy goodness inside.
I get it, though—you might be wondering if there’s a way to make your bagels less chewy (because personal preferences, right?). I’ll touch on some adjustments later for those of you looking for a softer bite.
Are Sourdough Bagels Healthier Than Regular Bagels?
Before we dive into troubleshooting your sourdough bagel chewiness, let’s clear up one of the most common debates in the bagel world: Are sourdough bagels actually better for you? Short answer—yes! Long answer—it’s all about the fermentation process and ingredients.
- Better Digestion: Sourdough fermentation breaks down some of the gluten, which can make bagels easier to digest compared to regular bagels made with quick-rise commercial yeast.
- Lower Glycemic Index: The lactic acid in sourdough discard bagels slows down digestion and helps prevent blood sugar spikes.
- Nutrient Absorption: Sourdough’s natural acidity can also unlock nutrients (like magnesium and zinc) in your dough, making them easier to absorb.
For the full details on why sourdough shines in the nutrition department, check out this deep dive: Are Sourdough Bagels Healthier Than Regular Bagels?
How to Make Sourdough Discard Bagels Perfectly
Now that we’ve uncovered why your sourdough bagels are chewy (and why that’s not a bad thing!), let’s make sure you nail the recipe every single time. Here’s how to craft the ultimate sourdough discard bagels, chewiness and all.
Ingredients You’ll Need
For the dough:
- Bread Flour: 500 grams (about 4 cups)
- Salt: 2 teaspoons
- Sourdough Discard: 100 grams (½ cup)
- Warm Water: 260 grams (about 1 cup + 2 tablespoons)
- Honey or Sugar: 2 tablespoons
For boiling:
- Water: Enough to half-fill a large pot
- Baking Soda: 2 tablespoons
- Honey or Malt Syrup (optional): 1 tablespoon (for extra crusty shine)
Optional toppings: sesame seeds, poppy seeds, everything seasoning, or a cinnamon-sugar mix if you’re in the mood for something sweet.
Let the Bagel-Making Begin
- Mix the Dough: Combine your sourdough discard, bread flour, water, and sweetener in a large mixing bowl. Once it starts to come together, add the salt and knead until the dough feels stretchy and smooth (about 8 minutes). Pro tip: knead by hand or use a stand mixer with a dough hook.
- First Rise: Cover the dough with a damp towel or plastic wrap and let it rise for 3–4 hours at room temperature. You can also leave it in the fridge overnight for even better flavor development.
- Shaping: Divide the dough into 8 pieces, roll each into a ball, and poke a hole in the center with your thumb. Gently stretch the hole until you’ve got a proper bagel shape. Let them rest while you bring your water to a boil.
- Boil: Add baking soda and honey to boiling water (they help create that golden crust). Drop in 1–2 bagels at a time, letting them boil for 30–60 seconds on each side.
- Bake: Sprinkle on your favorite toppings and bake at 425°F (220°C) for 20–25 minutes, or until golden brown and irresistible.
Troubleshooting Chewy Sourdough Bagels
So, maybe you love the chew but think yours might be a little too much. You’re not alone, and thankfully, there are small tweaks you can make to adjust the texture:
- Swap Out a Portion of Bread Flour: Replacing some of the bread flour with all-purpose flour can reduce the gluten content slightly, resulting in a softer dough.
- Shorten the Boil: Boiling for a shorter time (like 20–30 seconds per side) will make for a slightly less dense bagel.
- Experiment with Hydration: If your dough is especially stiff, add a bit more water for a softer crumb. Aim for a balance, though—too much water makes shaping difficult.
A Final Schmear
To answer the question “Why are my sourdough bagel so chewy?”—the short answer is, they’re supposed to be! That dense, chewy texture is part of what makes bagels, well… bagels. If you want a fluffy snack, there’s always brioche. 😉
Now, grab your serrated knife and your favorite topping because nothing beats the satisfaction of slicing into a warm, homemade sourdough discard bagel. Whether it’s slathered in cream cheese or piled high with lox, these bagels are bound to become your new baking obsession.
Happy bagel-making! And hey, let me know how your batch turns out—I’m dying to know if you’re team sesame seed or team plain.
