Recipe:

592 g bread flour

1 tbsp sugar

1 packet instant yeast

12g kosher salt

200g sourdough discard

390g warm water (i usually heat it to around 50 degrees C, but am not too picky about it)

For Toppings

1 egg white

toppings of choice

Process

1. ⁠Mix flour, sugar, yeast, and salt in bowl

2. ⁠Mix discard and water in separate bowl

3. ⁠Add discard/water to flour mixture,

4. ⁠Knead for 5-10 min . i aim for aound 8 minutes , but sometimes to more, sometimes less

5. ⁠Coat a bowl with a little bit of oil (i use olive oil), place the dough in the bowl, cover with plastic wrap and let rise for 90 min or until double in size. i typically write the time it started proofing in sharpie on the plastic wrap just for my own recording

6. ⁠Separate your dough into 100-115g pieces

7. ⁠shape each piece into a ball, poke a hole through the ball and then stretch a bit so it is around 1-2 inch hole

8. ⁠cover with a dish towel and let sit for another 30 min or so

9. ⁠Add 1 heaping tbsp of honey/molasses/barley malt extract (your choice, I use honey) to the boiled water and then Boil each bagel, 30s-1min each side !!! important !!! Make sure your bagel pretty much immediately floats when you put it in the water. It’s good to try with one bagel first before you add the rest. If it doesn’t float right away, it hasn't proofed enough!! Finish that bagel but wait another 10 min to let the bagels proof a little longer. After 10 min try again with another bagel, once they float then you can finish the rest!

10. ⁠Brush with egg white and add topping of choice, my favorite it poppy seed!

11. ⁠Bake at 425 for 18-22 min