Sourdough Discard Bagels

1. Mix warm water, sugar (or honey), and yeast. Let sit 5–10 minutes until slightly foamy.
2. Add sourdough discard, salt, and flour. Mix into a stiff dough.
3. Knead 8–10 minutes until smooth and firm (not dry).
4. Cover and rest 45–60 minutes.
5. Divide into 16–18 pieces. Shape into bagels.

Choose your timing:

Same day: rest 20–30 minutes, then boil.

Overnight: refrigerate 8–18 hours.

Freeze: freeze shaped bagels, thaw before boiling.

Boiling:

Boil in water with 1–2 tbsp sugar or honey (optional baking soda). Boil for 30–60 seconds per side. Add toppings while wet.

Bake:

Preheat oven to 425°F. Bake for 18–22 minutes until golden brown.