Montreal-Style Sourdough Bagel Recipe (8-10 Small Bagels)
1 cup sourdough discard, fluffy
3 cups flour + more for dusting (can use all-purpose, bread, or mix in whole wheat)
2 tsp maple syrup
½ cup water
1 tsp salt
1/3 cup honey
Combine all ingredients except honey in the bowl of a stand mixer with the dough hook and mix until a ball of dough is formed. Sprinkle in more flour as needed, a tbsp at a time, until the doughball fully pulls away from the sides. Continue kneading for ~5 minutes until a strong dough is formed. It should not be sticky but should still be tacky. It should also slowly bounce back when you press your finger in.
Let rise in a clean covered bowl for 1.5 hours or until almost doubled in size. The more it rises that less chewy/more bready the bagels will be, so don’t let it over-rise.
Preheat oven to 475F.
Divide dough into 8-10 pieces. Shape into smooth balls. Starting with the first ball you shaped, press your thumb into the center to create the hole and then stretch the bagel from the center until they form the shape you are looking for. Let rest while the water comes to a boil.
Heat half a pot of water with 1/3 cup of honey. Hold it at a simmer.
Boil bagels three at a time for 2 minutes on one side, flip, then for 1 more minute. Remove to a lined baking sheet.
Bake for 10 minutes. Spray with water and add toppings. Bake for another 5-10 minutes or until golden brown.