Sourdough discard bagels

1. Note: There is no need to active your yeast ahead of time. Using a stand mixer if you have one (you can also knead by hand) sift both flours into your bowl. Add in remaining ingredients (sugar, salt, active dry yeast, sourdough discard, and warm water.)
2. Mix on low for 1 – 2 minutes to combine ingredients. Then mix on medium speed for 4 – 5 minutes, scraping the bowl occasionally, as needed. If kneading by hand, mix ingredients in bowl with clean hands to combine until it forms a rough dough. Then pour dough out onto a very lightly floured surface and knead for 10 – 12 minutes. You should have a smooth, pliable dough. Return to bowl.
3. If using stand mixer, remove bowl from stand and scrape out dough. Lightly sprinkle a bit of flour in the bottom of your bowl and return dough to bowl. Cover with a clean dish towel and let rise on the counter for about 2 hours.
4. Preheat oven to 425. Fill a medium sized pot with water and turn heat on medium high to start a boil. 
5. Lightly flour your working surface. After resting time, remove dough from bowl, scraping out as needed. Place on lightly floured surface fold dough over 5 or 6 times to reshape. Using a bench scraper or knife, divide your dough into 8 equal portions. Roll each of these section into a rough ball.
6. Line a baking sheet with parchment paper or a silicone baking mat. (I’ve found the mat to be easier to work with, parchment paper can sometimes stick on the bottom of your bagels.) You may need two trays depending on the size of your sheet.
7. In your pot, add 2 tbsp sugar and 1 tbsp baking soda. Let come to a boil and turn heat to medium.
8. Take your first dough ball and use your thumb to poke a hole in the center. Gently stretch and turn the dough between your hands to elongate the dough, while gradually enlarging the center hole. Your dough loop should be roughly the same size / width around. Aim for a circular shape approx 5 inches in diameter. (It’s ok if it’s not perfect!) Make your center hole slightly larger than you think it should be, as the dough will expand.
9. Now, take your dough loop and place it into the boiling water. Let cook on the first side 30 – 40 seconds and then using a wooden spoon or spatula, flip and let cook an additional 30 – 40 seconds. Remove from water and place on prepared baking sheet.
10. Repeat steps 8 – 9 with remaining dough balls.
11. Once all dough has been shaped and boiled, top with your choice of seasoning. Sesame seeds, everything bagel mix, salt, etc. Bake for 20 – 22 minutes, tops should be golden brown.
12. Remove from oven and let cool 2 – 3 minutes before transferring to a cooling rack.
13. Let cool 10 minutes and enjoy! These are best served day of but last on the counter in an airtight container for 2 – 3 days. You can try freezing for up to a month (try pre-slicing for easy warming if freezing.)

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Enjoy sourdough discard bagels with:
sunflower seed butter
spicy hummus
carrot top + kale dip

For more inspiration try out these 4 bagel sandwich ideas!