Tired Of The Same Old Bagels? This Tangy Upgrade Changes Everything

We may receive a commission on purchases made from links.

Not every breakfast is timeless, and everyone knows the pain of growing tired of an old favorite. Yet, when life gives you boring bagels, the solution is simple. Give recipes a tangy twist by adding in a cup of sourdough starter.

Whether you've been lovingly crafting homemade cranberry bagels or indulging in a biweekly homemade loaded lox bagel, there comes a point where the strachy component just feels ... plain. That's where sourdough enters the chat. Traditional bagels often rely on commercial yeast that can impart an extremely faint sweetness that's easily mistaken for a neutral flavor. In contrast, sourdough achieves a more complex and savory sourness from the myriad of acids released by its starter, which is a gut-friendly culture of wild yeasts and bacteria. In short, that extra concoction is the secret ingredient to better flavor.

Baking "sour bagels" is a breeze. Just purchase the ingredients and basic equipment (like Trailblaze's Sourdough Starter Kit), and slip a cup of the fermented goodness into your favorite recipe. The result will be delicious, providing a (still) low-cost and filling breakfast – just with added kick. 

Tanginess is an integral part of any sourdough, and the truth is, bakers have more control than many realize. The simple answer is that adding yeast and bacteria will increase acidity. But, in reality, this explanation leaves a few stones unturned. By using different ingredients and baking processes, it's possible to fine-tune the tangy intensity of your sourdough bagels.

Let's start with the staples. Certain flours have different nutrients and promote more acetic acid bacteria than others. Hence, why using whole grain or rye is one of the absolute best tips for working with sourdough. If you're seeking a more sour experience, skip the white flour, and pick something heavier for more flavor. Secondly, evaluate the health of your sourdough starter; neglected cultures won't yield the strongest tasting results. With the ingredients covered, the remaining factors hinge on practical steps. 

Longer fermentation intensifies sourness, and even hydration plays a role. Did you know it's also possible to adjust your bagel's levels of acetic or lactic acid? Wetter dough leans towards lactic creaminess, while drier dough imparts acetic punchiness. Unsurprisingly, temperature also shapes your final results as warm fermentation increases sharp acetic acid, whereas cool processes promote milder lactic acid. In essence, adding that scoop of starter to your morning bagels really could change everything — not all sourness is produced equally.