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kath_the_grape
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Add sourdough starter (discard), water, flour, sugar, yeast (if using) and salt to the bowl of your stand mixer and bring together to form a shaggy dough.
Allow the dough to rest for around 15 minutes.
Knead the dough for around 10 minutes until it is smooth and supple.
Once the dough is sufficiently kneaded, allow it to rise or ferment until it doubles and is puffy.
Divide the dough into 12 pieces weighing 80g each and shape each piece into a small ball.
Poke a hole in the middle of each ball and gently stretch the hole out.
Place each bagel on a sheet of baking paper to rise and cover with a dish cloth.
Bring a pot of water with 40g of honey to a boil and preheat your oven to 200C/392F.
Carefully place 3-4 bagels into the boiling water at a time and boil for around 30 seconds each.
Remove the bagels from the boiling water using a slotted spoon.
If desired, dip the wet bagel into seeds/seasonings before placing on a baking tray.
Bake the bagels for around 20 - 25 minutes at 200C/392F until golden brown.
Allow them to cool before enjoying.