Leek Ash Bagels: A Smoky Twist on a Classic
If December had a flavor, it might just be leeks. They’re subtle but powerful, humble yet elegant—the culinary MVPs we don’t appreciate enough. When I stumbled across a perfect bunch of fresh leeks at the market recently, I knew I had to bring them home. As I stood in my kitchen, staring at those leafy green tops (the part most people toss), inspiration struck: leek ash bagels.
Leek ash is my new secret weapon in the kitchen. It’s smoky, earthy, and adds an unexpected depth of flavor to anything it touches. Pair it with the chewy, golden goodness of homemade bagels, and you’ve got yourself a breakfast—or lunch, or snack—that’s anything but ordinary.
Why You’ll Love This Recipe
Leek ash bagels aren’t just delicious—they’re also a great way to use the whole vegetable. No waste, just flavor!
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- Upcycling at its tastiest: Turn leek tops into smoky gold instead of throwing them away.
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- Easy to make: Yes, bagels sound fancy, but with just a few steps, you’ll feel like a pro.
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- Versatile: Whether topped with cream cheese, avocado, or smoked salmon, these bagels are a showstopper.
What is Leek Ash?
Leek ash is exactly what it sounds like: charred leek tops that are ground into a fine, smoky powder. It’s like black magic in the kitchen—bold, slightly sweet, and earthy. While it might sound gourmet, it’s shockingly easy to make. Bonus: It stores beautifully, so you can use it to level up everything from pasta to roasted veggies.
Leek Ash
Ingredients
- 4 tops leeks the green tops
Instructions
- Preheat your oven to 400°F (200°C).
- Wash the leek tops thoroughly to remove dirt, then pat them dry.
- Spread the leek tops on a parchment-lined baking sheet.
- Roast for 30–40 minutes, checking after 20. You want them completely blackened and brittle.
- Let them cool completely, then grind into a fine powder using a spice grinder or mortar and pestle.
- Store in an airtight container for up to a month.
Notes
The Perfect Bagel Base
Making bagels might seem intimidating, but trust me—it’s simpler than you think. Plus, there’s something deeply satisfying about pulling fresh, golden bagels out of your oven. The dough is soft and easy to work with, and boiling them gives that signature chewy texture we all love.
Tips for Bagel Success
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- Use the molasses in the water: Boiling bagels in molasses water helps create that chewy crust and golden color.
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- Don’t skip the rise: Letting your dough rest gives it that perfect fluffy texture.
- Be generous with the leek ash: The smoky flavor ties the whole thing together, so don’t hold back.
Why Leek Ash Bagels Work
Leek ash bagels are more than just a recipe—they’re an experience. They’re smoky, chewy, and packed with flavor, with just the right touch of seasonal magic. Perfect for a cozy winter morning, an impressive brunch, or even a midday snack, these bagels are sure to become a new favorite.
So, grab some leeks, preheat your oven, and get ready to fall in love with bagel-making. Trust me—once you try leek ash, there’s no going back.
Leek Ash Bagels
Ingredients
- 2 cups warm water (about 110°F)
- 1 tbsp active dry yeast
- 2 tbsp sugar
- 5 1/4 cup bread flour additional 1/2 cup if needed
- 2 1/2 tsp fine ground sea salt plus more, for sprinkling
- 1/4 cup leek ash plus more, for sprinkling
- 3 tbsp molasses for boiling in water
- 1 egg for eggwash
Instructions
- In a large bowl or your mixer, combine the warm water, yeast, and sugar. Stir and let it sit for 5–10 minutes until foamy.
- Add the 5 1/4 cups of bread flour and salt to the yeast mixture. Begin mixing for about 30 seconds, and then add leek ash. Mix until a shaggy dough forms, but if dough is still feeling too sticky, add an additional 1/4 to 1/2 cup of flour as needed.
- Remove from the bowl and knead on a floured surface for 8–10 minutes until the dough is smooth and elastic. Oil the bowl you just used.
- Place the dough back into the oiled bowl, cover with a damp clean kitchen towel, and let it rise for 1 hour or until doubled in size.
- Preheat your oven to 425°F (220°C) and line 2 baking sheets with parchment paper.
- Divide the dough into equal pieces, around 4.5 oz each. Roll each piece into a ball, then poke a hole in the center with your thumb and stretch it to form a bagel shape.
- Preheat the oven to 400 degrees F.
- Cover these bagels with the towel again and let rest while you get the water ready. DO NOT set on a warm surface such as the oven - you do not want them to rise much!
- Bring 8 cups of water to a boil and add the molasses. Boil the bagels in batches, 1 minute per side. Remove with a slotted spoon and place on the prepared baking sheet.
- Quickly brush on egg wash ( mixing 1:1 ratio of whole egg and tablespoon water)with silicone brush. Sprinkle the tops with leek ash and sea salt before baking. Bake for 20–25 minutes or until golden brown. Let cool slightly on the pan for 5 minutes before removing to a cooling rack. Let cool entirely. Enjoy!
Notes
Tips for Bagel Success
- Use the molasses in the water: Boiling bagels in molasses water helps create that chewy crust and golden color.
- Don’t skip the rise: Letting your dough rest gives it that perfect fluffy texture.
- Be generous with the leek ash: The smoky flavor ties the whole thing together, so don’t hold back.