Sourdough Discard Bagel Bites

Transfer the dough to a large, greased bowl and cover with plastic wrap. Let the dough rise for 90 minutes or until doubled in size. Line two baking sheets with parchment paper and set aside.

Turn the dough out onto a work surface and divide into 8 roughly equal-sized pieces. Roll each piece into a 12-inch rope. Use a sharp knife to cut each rope into roughly 8 pieces (about 1 -1 ½ inches each). These will become the bagel bites.

Using the palm of your hand for friction, roll each individual dough piece into a smooth ball. Place the bagel bites on the prepared baking sheets. Cover with a clean kitchen towel and let rest for 20 minutes while you prepare the next step.

Preheat oven to 425°F. Bring a pot with 2 quarts of water and 2 Tablespoons granulated sugar to boil.

Place the bagel bites in the boiling water for about 30 seconds**. The bagel bites should float (if not, see notes below). You can boil several bagel bites in the pot at a time, just make sure there is enough room for them to float openly in the water. Remove from the boiling water using a slotted spoon or spatula and spread them on the baking sheets with space between each.

Lightly brush the bagel bites with the egg wash, then sprinkle with toppings (such as sesame seeds, poppy seeds, or everything bagel seasoning).

Bake for 20-25 minutes or until golden brown. Let cool slightly, then enjoy!