The kind that you get in the shops with the whipped cream cheese and fancy toppings. Now you can have them whenever you want!
2 cups room temperature water
½ cup sourdough discard (120 grams)
2 tablespoons maple sugar
2½ teaspoons sea salt
5½ cups bread flour
3½ teaspoons bread machine or instant yeast
Add ingredients to bread machine pan in the order above.
Set the bread machine to the dough setting and press start. Check after 45 minutes or so to make sure all the flour is mixed in. Hand mix if needed to ensure there are no clumps. If the mixture is wet, add a few tablespoons of flour. It should be dry and dense.
Once the dough is finished it's last rise, roll it out evenly, making sure the ends are not tapered. Cut into 12-16 pieces depending on how big you would like your bagels. Just make sure they are all even. Roll them out and pinch the ends together to make the bagel shape.
Preheat oven to 400. Boil a large pot of water and add 1tsp of baking soda and 1tsp of honey. Once the water is boiling, boil bagels for 30 second each side then place on a lined baking tray. Add toppings (sesame seeds, poppy seeds, everything bagel spice. For maple cinnamon raisin, add 2 tsp cinnamon to the mix before putting in the bread machine and mix in 1 cup of raisins 45 mins into the dough process).
Bake at 400 for 20-25 minutes until golden brown. Let them cool for at least 15 minutes (they will be too doughy if you try to cut them right away).