Sourdough Discard Bagels

Makes: 8 bagels
Prep Time: ~15 minutes active, 1–2 hours rise time
Cook Time: 20–25 minutes

Ingredients:

• 1 cup (240g) sourdough discard (unfed, 100% hydration)

• 1 cup (240g) warm water

• 2 tsp instant yeast (or 1 tbsp active dry yeast)

• 1 tbsp honey

• 1 tbsp olive oil

• 1½ tsp salt

• 480g (aprox 4 cups) bread flour (or plain flour works too)

For boiling:

• 2 tbsp honey or sugar ( I used raw sugar)

• Large pot of water

Toppings (optional):

• Sesame seeds, poppy seeds, everything bagel seasoning, etc.

Instructions:

1. Mix the Dough
   In a large bowl, combine the sourdough discard, warm water, yeast, honey, and olive oil. Mix until combined.
   Add the salt and 3½ cups of flour. Stir, then knead by hand or with a dough hook for 8–10 minutes, adding more flour if needed, until dough is smooth and springy.

2. First Rise
   Cover the bowl and let the dough rise in a warm spot for 1–2 hours, or until doubled in size.

3. Shape the Bagels
   Punch down the dough and divide into 8 equal pieces. Shape into balls, then poke a hole in the center of each with your finger and gently stretch to form a bagel shape.

4. Rest the Bagels
   Let the shaped bagels rest, uncovered, for 20–30 minutes while you bring a large pot of water to a boil.

5. Boil the Bagels
   Preheat oven to 200°C (400°F).
   Once the water is boiling, add 2 tbsp honey or sugar. Boil the bagels 2–3 at a time for 30 seconds on each side.
   Remove with a slotted spoon and place on a baking tray lined with baking paper.

6. Bake
   Add toppings if desired, then bake for 20–25 minutes or until golden brown.