Sourdough Discard Bagels

Ingredients

• 14 cup Bread flour(520g)
• 21 tablespoon Sugar(12g)
• 31 teaspoon Instant yeast(3g)
• 42 teaspoon Salt(12g)
• 5200 g Sourdough discard(200g)
• 61.25 cup Warm water(300g)
• 72 tablespoon Sugar (for boiling water)(24g)
• 81 Egg(50g)
• 92 tablespoon Everything but the bagel seasoning(14g)

Instructions

1. 1Add bread flour, sugar, instant yeast, and salt to a mixer bowl. Mix with a whisk to combine.
2. 2Add sourdough discard and warm water to the dry ingredients.
3. 3Mix with a dough hook on low speed, then increase to medium speed and knead for 4-5 minutes until a smooth ball forms.
4. 4Check the dough; it should not be sticky. If ready, transfer to a greased bowl.
5. 5Cover the bowl and let the dough rise until doubled in size (about 1-2 hours).
6. 6Divide the dough into 8 equal parts.
7. 7Shape each piece into a bagel by folding, rolling, and punching a hole in the center.
8. 8Cover shaped bagels with a tea towel and let rest while preheating the oven to 425°F (220°C).
9. 9Bring a large pot of water to a boil and add 2 tablespoons of sugar.
10. 10Boil bagels in batches for 15-30 seconds per side, ensuring they float. Drain well and place on a parchment-lined baking sheet.
11. 11Brush bagels with egg wash for a glossy top.
12. 12Sprinkle everything but the bagel seasoning on half of the bagels, if desired.
13. 13Bake bagels at 425°F (220°C) for 18-22 minutes, until golden brown.
14. 14Remove bagels from the oven and let cool for at least 1 hour before serving.