Sourdough Bagels

Ingredients

Original recipe from @shebakesourdough on Instagram and modified to my liking

Crust

370g bread flour

80g starter/discard

20g sugar/honey

200g water

7g salt

3g dry milk powder (optional)

12g oil

Cinnamon and brown sugar/fruit/chocolate chips (optional)

Directions

Combine everything (hold the oil) and knead the dough until it comes together nicely.

Add oil and continue kneading the dough until it becomes smooth and stretchy (no need for window pane)

Proof until (almost) double. This can take more or less time depending how active or not your starter or discard is. I like to leave mine in the fridge overnight and bake them in the morning.

After proofed, divide into 6 portions. If you'd like to add fruit or cinnamon and sugar, roll out the dough into a square, add the additional ingredients and then roll up and pinch the ends together.

Proof until double (about an hour).

Preheat oven to 375º.

Put a pot of water to boil and add a teaspoon each of baking soda and sugar.

Boil for 10-20 sec each side and longer if you prefer more chewy bagels.

Drain the bagels and place them on a non-stick baking paper.

Bake at 375º for 22 minutes.