1. This recipe works best with instant yeast. If using active dry yeast, be sure to bloom it in warm liquid before adding.

   This dough can be mixed by hand or a stand mixer.

2. Combine the warm water and sugar in a bowl and pour the instant yeast over top and let it sit for a few minutes.
3. Next, whisk in the sourdough discard until combined.
4. Lastly, add the bread flour, salt, and olive oil and mix until a stiff dough is formed. Cover the bowl and let the dough rest for 15-20 minutes.

Knead the dough

1. After the dough has rested, knead the dough on a floured surface until its smooth and elastic (6-8 minutes). You shouldn't need too much extra flour during this step.
2. Once complete, place the dough in a bowl coated with butter, cover it, and allow it to rest until double in size (60-90 minutes). Tip: a warm spot like your oven will help the dough rise faster.

Shape the sourdough discard bagels

1. Line a large baking sheet with parchment paper and spray a little non-stick oil on it.
2. After the dough has doubled in size, turn the dough out and divide it into 8 equal portions (using a food scale helps with accuracy). Each piece should weigh around 120 grams.
3. Shape each dough piece into a ball, cover them with a towel and let them rest for 10 minutes.
4. After they have rested, take each piece and use your thumb to indent the dough ball in the middle.
5. Start to make a hole by pushing your finger through. Work the hole by rounding it out with your finger.
6. The hole should be a bit larger than the size of a quarter. The larger you make them the less likely they will close up.
7. After rounding out the bagel, you can stretch them a bit to ensure the hole is large enough.
8. Once all 8 bagels have been shaped. Cover the pan with oiled plastic wrap or a towel and let them rest for 20 minutes. Simultaneously bring a pot of water to boil (about 6 cups) adding the tablespoon of sugar to the water.

Boil and bake the sourdough discard bagels

1. Why do we boil bagels? So that the outside crust sets before it goes in the oven. It makes for a chewier, thicker, bagel and is necessary!
2. Preheat the oven to 425 degrees F. Pro tip: Cut the parchment paper into individual squares to make transferring the bagels into the boiling water quick and easy.
3. Once the water is brought to a boil, place 2-3 bagels in the pot at a time and boil for 30-60 seconds on each side. Place them back on the pan once done. Using a large slotted spoon for easy transfer works best
4. If you are using seeds. Pour them on a plate and dip your bagel in the seeds after you have boiled them. Allow it to cool so it is comfortable to handle it, but it should be a bit wet so the seeds will stick.
5. Place the pan in the oven and bake the bagels for 20-25 minutes. Once done, you can allow them to cool on a cooling rack, but these can be enjoyed right away if desired!
6. You can store any leftovers in a bread bag for up to 2 days on your counter-top.