Sourdough Bagels

From starter to stunner. These sourdough bagels get their chew from a slow ferment and their shine from a quick boil, delivering bagel-shop results from your own oven.

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Ingredients

• 2 cups warm water
• ½ cup sourdough discard
• 1½ to 2 packages instant yeast
• 2 tablespoons white sugar
• 2 teaspoons kosher salt
• 6 cups bread flour
• Egg wash and toppings (optional)

Instructions

1. Mix the ingredients with the dough hook.
2. Let rise until doubled.
3. Cut into 8 to 12 pieces and form balls.
4. Rest for 10 minutes, then poke and stretch the holes.
5. Rest another 10 minutes.
6. Boil in honey water for 1 to 2 minutes per side.
7. Add toppings and bake at 400°F for 25 to 30 minutes.

Sunday morning bagels that never saw a delivery bag.