Sourdough Discard Bagels

1) Mix the dough

1. Combine dry ingredients: In a large bowl or stand mixer bowl, whisk together bread flour, salt, sugar, and instant yeast.
2. Add wet ingredients: Add warm water (90 to 105°F / 32 to 40°C) and sourdough discard (and oil if using). Mix until a shaggy, stiff dough forms. Bagel dough should feel firm, not sticky.
3. Knead: Knead 8 to 10 minutes by mixer on low-medium, or 10 to 12 minutes by hand. You want a smooth, elastic dough that feels tight. If it is very dry and will not come together, add water 1 teaspoon at a time.

2) Rest, then portion

1. Rest: Cover and let the dough rest 10 minutes. This makes shaping easier.
2. Divide: Turn out onto a clean counter. Divide into 8 pieces (about 85 to 95 g each).
3. Pre-shape: Roll each piece into a tight ball. Cover with a towel and rest 10 minutes.

3) Shape the bagels (two methods)

1. Rope method (classic): Roll each dough ball into an 8 to 10 inch rope. Wrap around your hand and seal the ends together by rolling the seam on the counter.
2. Poke method (easy): Poke a hole through the center of each ball with a floured finger, then gently stretch to a 1 1/2 to 2 inch hole. The hole will shrink as they proof and bake.

4) Cold ferment (best flavor)

1. Tray up: Place shaped bagels on parchment-lined sheet pans. Lightly oil the tops or cover well with plastic wrap.
2. Refrigerate: Chill 8 to 18 hours. This improves chew and makes them easier to handle.

Same-day option

1. If you want bagels today: let the shaped bagels proof at room temperature 30 to 60 minutes until slightly puffy, covered so they do not dry out. Then chill 20 minutes (still covered) before boiling to firm them up.

5) Prep oven and boil

1. Preheat: Heat oven to 450°F / 232°C. Place a rack in the middle. Line a sheet pan with fresh parchment.
2. Boil: Bring 2 quarts water to a steady boil. Stir in barley malt syrup, salt, and baking soda (if using). Boil in batches and keep the water at a steady boil so it does not cool down too much when the bagels go in.
3. Float test: Test in a bowl of room temperature water (not the boiling pot). If it floats fairly quickly, you are ready to boil. If it sinks, let the bagels sit at room temperature 10 to 20 minutes and test again.

6) Boil in malt water

1. Boil straight from the fridge: For cold-fermented bagels, boiling them cold is usually best for clean shape and easy handling. Pull one tray at a time from the fridge, then boil.
2. Boil in batches: Add 2 to 4 bagels at a time. Boil 30 seconds per side for a thinner crust, or 60 seconds per side for extra chew and shine.
3. Drain: Lift out with a slotted spoon or spider, let drip briefly, then place on the prepared parchment.
4. Top: While still wet, add toppings. For everything, sprinkle generously or press the wet bagel into seasoning on a shallow plate for maximum stick. For plain, leave as-is or add sesame, poppy, or salt.

7) Bake

1. Bake: Bake at 450°F / 232°C for 18 to 22 minutes until deeply golden brown. Rotate the pan at the halfway point for even color.
2. Cool: Cool on a rack at least 20 minutes before slicing. The interior finishes setting as they cool.

Cinnamon raisin notes

1. When to add: Mix cinnamon and brown sugar with the dry ingredients. Add drained raisins during the last 1 to 2 minutes of kneading so they do not shred the dough.
2. Boil and bake: Same as base recipe. If you like, sprinkle the tops with cinnamon sugar right after boiling.

Everything notes

1. Best stick: Top immediately after boiling while the surface is glossy and wet.
2. Tip: If your seasoning includes lots of salt, go a touch lighter, then add more at serving if needed.