I always hesitated to make bagels, as I feared failing to get the right texture. With this recipe I took the challenge using my sourdough discard. It was amazing, crusty from outside and chewy from inside. Just the right texture my family likes, they even said it’s far away better than popular cafes. Even refrigerator ones next day tasted great and still soft inside as if they were baked same day. My family asked me to save the recipe and do it again. I topped them with different seeds, cinnamon and sugar, Cheddar and Parmesan and tried Za’atar (Middle eastern dried herbs with sesame seeds) which was really tasty as it tasted sour which suited the sourness of sourdough discard. Many thanks to creator of recipe☺️.
