Discard Sourdough Bagels

prep time: 15 minutes    cook time: 20 minutes  

rest time: 2 hours

total time: 2 hours 35 minutes

8 large, 10 medium, or 12 mini bagels

INGREDIENTS

• 1 cup sourdough discard (280 grams)
• 1 ⅓ cups warm water (300 grams)
• 2 heaping tsp active yeast (10 grams)
• 4 cups flour (600 grams)
• 2 heaping Tbsp sugar (30 grams)
• 1 heaping tsp salt (10 grams)

• 1 Tbsp baking soda
• 1 Tbsp sugar
• 1 egg for egg wash
• Bagel toppings of choice: everything bagel seasoning, asiago, cheddar, pepperjack, cinnamon sugar, etc.

INSTRUCTIONS

1. In a large mixing bowl or stand mixer, add sourdough discard, warm water, and yeast mix to combine
2. Add flour, sugar, and salt and mix with dough whisk or dough hook attachment until sturdy dough comes together, add more water or flour 1 Tbs at a time if needed. Continue kneading by hand or in mixer for 5-6 minutes.
3. Transfer dough back to bowl, cover and let rise on counter until doubled for about  1 ½ to 2 hours
4. Lightly flour your surface, turn dough out and cut it into 8,10, or 12 equal pieces, roll into individual balls. Poke a hole in the middle and stretch the dough more than you think
5. Preheat oven to 425  and line baking sheet with parchment paper. Bring a large pot of water to boil and add 1 Tbsp Baking soda and 1 Tbsp sugar.
6. Place bagels a few at a time in boiling water for 30-60 seconds on each side. Remove bagels and let cool.
7. Prepare egg wash by mixing one egg and a splash of water. Dunk each bagel in egg wash and top bagels with the toppings of your choice
8. Bake at 425 convection for 15 minutes 20 minutes for a standard oven Let cool before cutting and enjoying!