Sourdough Discard Bagels

Quite happy with these, and they were easy! Warning, if using a fan oven, I think 20 min is a bit longer than I would have done, perhaps aim for 15-18 min instead. They made quite big bagels.

5-29-25: These are amazing! Soft and chewy on the intside and crispy on the outside. I umade them the New York way by using barley malt syrup in place of the honey. I weighed each at 108-110 grams and got 11 bagels from the recipe. They're better than Einstein and a fraction of the price!

Crispy outside and soft inside. Not at pretty as the ones at the store, but I'm okay with that.

Sourdough discard with commercial yeast got them done in about 3 hours instead of an overnight cold proof. Not authentic sourdough, but an easy afterwork task for fresh bagels on a Saturday morning.

these came out darker than I was expecting, probably due to the brown sugar in the water. I may watch them more carefully and reduce the baking time next time to see what my results are. my son is obsessed with bagels, and he loved these, especially with butter!