To the bowl of a stand mixer, add all of the ingredients and mix again on low speed for 5-6 minutes. The dough should be smooth and tacky to the touch.

My water was 110 degrees F. The water shouldn't be hotter than 120 degrees F – otherwise this can kill the instant yeast.

100 grams sourdough discard, room temperature,250 grams water, warm,500 grams bread flour,40 grams sugar,11 grams salt,7 grams instant yeast

Remove the dough and knead until smooth. Do so by folding a portion of the dough towards the center and pressing down with the heel of your hand. Repeat about 20 times, then place it in a lightly greased, straight-edged bowl. Cover and wait until it doubles in size, typically 1-1½ hours, depending on the temperature of your dough and environment.

Once the dough has doubled in size, punch it down to remove all of the air bubbles. Then, place the dough on a clean work surface.

Using a bench scraper, divide the dough into 8 equal pieces, about 112 grams each.

Pull the corners of each piece toward the center, flip, and then roll each piece of dough into a tight, round dough ball. Use your thumb to punch a hole in the middle of the dough ball. Stretch the dough ball with both thumbs about 2 inches, then place each bagel on a baking sheet lined with parchment paper. Repeat with the remaining pieces of dough.

Cover the baking sheet with this plastic cover and let the dough rest for its second rise, about 30-45 minutes. The final proof is complete when the bagels have grown and look puffy.

Once the second rise is almost complete, prepare the boil bath. Once the water is boiling, add the honey and stir until it is dissolved. Boil 2-3 bagels at a time, 30 seconds on each side. Use a slotted spoon to remove each bagel and place them on a wire rack. Immediately top with any toppings while they are still damp, if desired. Press firmly so the topping adheres to the bagel dough. Repeat with the remaining bagels.

24 grams honey

Once all of the Sourdough Discard Bagels have been boiled, place them on a parchment paper lined baking sheet. Preheat the oven to 425 degrees F.

Bake the bagels for 20-25 minutes or until golden brown.

Cool slightly before slicing. Enjoy!

Everything Bagel Seasoning-This is a mix of sesame seeds, garlic flakes, onion flakes, poppy seeds, and a little flaky sea salt.

Poppy seeds– For crunch. They’re great on their own or mixed in with Everything Seasoning.

Sesame seeds-Toasty, nutty, and always good-looking after baking. Use white, black, or a mix of both, whatever you have on hand.

Garlic or onion flakes-Super flavorful, especially if you like a savory bagel with cream cheese or egg.

Shredded cheese-I love Asiago cheese. I press it into the top and bottom of the bagel so it bakes up extra crispy and golden.

Cinnamon crunch– This one’s my kid’s favorite, and honestly, I haven’t met a kid who doesn’t love it. I share the recipe & step-by-step process on my Sourdough Pumpkin Bagels recipe.

Sourdough Discard- I used fresh, room temperature sourdough discard that’s no older than 2 days. Using discard straight from the fridge will slow down the rise time. By the way, you can swap in the same amount of active starter (grams).

Instant Yeast – I used instant yeast for this recipe, not active dry yeast. Active dry yeast needs to be dissolved in liquid to activate and takes longer to rise dough. Instant yeast, in contrast , can be added directly to dry ingredients, and it works much faster.

Bread Flour – You can use all-purpose flour for this recipe, but I suggest making it with bread flour, as it has a higher protein percentage. Its higher protein content makes a stronger dough that can handle a longer rise and gives you that chewy, satisfying bagel texture you’re craving.

Sugar –I used white sugar for a little sweetness, but you could swap in cane sugar or honey if you want. Use the same amount in grams.

Honey – Adding a little bit of honey to the boil bath gives your Sourdough Discard Bagels the perfect golden brown, chewy crust once they are baked. This can be substituted with brown sugar or maple syrup.