1. Combine the Dough Ingredients: In a large mixing bowl, combine the sourdough discard, all-purpose flour, 1 teaspoon granulated sugar, 1 teaspoon salt, olive oil, and warm water. Mix with a sturdy spoon or your hands until a shaggy dough forms.

2. Knead the Dough: Turn the dough out onto a lightly floured surface. Knead for 5-7 minutes until the dough is smooth and elastic. It should spring back slightly when poked. If it’s too sticky, add a tiny bit more flour; if too dry, a few drops of water.

3. First Rest: Place the dough back into the lightly oiled bowl, cover it with a clean kitchen towel or plastic wrap, and let it rest at room temperature for 30 minutes. This allows the gluten to relax, making it easier to shape.

4. Shape the Bagels: Divide the dough into 6-8 equal pieces. Roll each piece into a smooth ball. To create the hole, poke your thumb through the center of each ball and gently stretch the dough to form a 1-inch hole. Aim for an even thickness around the ring. Place the shaped bagels on a parchment-lined baking sheet.

5. Prepare for Boiling and Baking: Preheat your oven to 425 F (220 C). Bring 8 cups of water to a rolling boil in a large pot. Add 1 tablespoon of baking soda and 1 tablespoon of granulated sugar to the boiling water. This creates an alkaline bath that gives bagels their signature chewy crust.

6. Boil the Bagels: Carefully drop 2-3 bagels into the boiling water bath (don’t overcrowd the pot). Boil for 1 minute per side. They will puff up slightly and look shiny. Using a slotted spoon, remove the bagels and place them back on the parchment-lined baking sheet.

7. Add Toppings and Bake: If desired, sprinkle your chosen toppings (sesame seeds, poppy seeds, everything bagel seasoning, coarse sea salt) onto the boiled bagels while they are still wet. Transfer the baking sheet to the preheated oven and bake for 20-25 minutes, or until the bagels are golden brown and cooked through.

8. Cool and Enjoy: Remove the bagels from the oven and let them cool on a wire rack for at least 15-20 minutes before slicing and serving. This allows the interior to set properly.