Funfetti Mini Bagels

Whisk together your warm water and sourdough discard until the starter has dissolved and turned into a milky liquid.

On low speed with the dough hook attachment, slowly add your milky liquid into your dry ingredients until everything is fully combined. Knead the dough for 5-7 minutes.

This is a fairly sturdy dough, especially with the addition of the sprinkles, so add more water 1 tablespoon at a time if needed.

Cover with a tea towel or bowl cover and let the dough rise on the counter for 2 - 2.5 hours until it has doubled in size.

After the dough has rested and risen, turn it over onto a clean work surface. Use your bench scraper to separate into 12 equal sized balls (if you are using a scale for accuracy, each piece should be about 100-110 grams)

Press your finger in the middle and stretch the dough into a bagel shape.

Transfer the bagels to a baking sheet and bring a large pot of water to a rolling boil on the stove.

When your water is boiling, add 1 tablespoon of baking soda and 1 tablespoon of molasses to the water. Carefully place your bagels into the boiling water and boil for 45 seconds on one side, flip with a spatula and boil for another 30 seconds. (you will have to do this in at least 2 batches)

Remove the bagels from the water and back onto the baking sheet.

Preheat your oven to 425 degrees and bake for 22 - 25 minutes.

Let cool slightly and enjoy with a big smear of cream cheese!