1. 1. Combine Wet Ingredients: In a large mixing bowl, whisk together the sourdough discard, warm water, sugar (or malt barley syrup), and salt until well combined. The mixture should look slightly cloudy.

2. 2. Add Flour and Form Dough: Gradually add the bread flour, one cup at a time, mixing with a sturdy spoon or your hands until a shaggy dough forms. Once all the flour is incorporated, turn the dough out onto a lightly floured surface.

3. 3. Knead the Dough: Knead the dough for 8-10 minutes until it becomes smooth and elastic. It should spring back slowly when poked. If using a stand mixer, knead with the dough hook for 6-8 minutes.

4. 4. First Rise (Bulk Fermentation): Place the kneaded dough in a lightly oiled bowl, turning it once to coat. Cover the bowl tightly with plastic wrap or a damp kitchen towel. Let it rise at room temperature for 1-2 hours, or until it has slightly increased in size.

5. 5. Overnight Cold Fermentation (The Essential Rest): After the initial rise, gently punch down the dough to release air. Cover the bowl again and refrigerate for 12-18 hours. This slow, cold fermentation is where the magic happens, developing the signature sourdough flavor and improving the dough’s structure. The dough will continue to rise slowly in the fridge.

6. 6. Shape the Bagels: The next morning, remove the dough from the refrigerator. Divide the dough into 8-12 equal pieces (depending on your desired bagel size). Roll each piece into a smooth ball. Using your thumb, poke a hole in the center of each ball and gently stretch the dough to create a bagel shape with a hole about 1-inch wide. Place the shaped bagels on a parchment-lined baking sheet.

7. 7. Boil the Bagels: Preheat your oven to 425 F (220 C). Bring a large pot of water to a rolling boil and add the baking soda. Carefully drop 2-3 bagels into the boiling water at a time (don’t overcrowd the pot). Boil for 30 seconds to 1 minute per side. This boiling step is crucial for creating the chewy crust.

8. 8. Bake to Golden Perfection: Remove the boiled bagels with a slotted spoon, letting excess water drain, and place them back on the parchment-lined baking sheet. If desired, sprinkle with your chosen toppings. Bake for 18-22 minutes, or until golden brown and cooked through. Let them cool slightly on a wire rack before slicing and enjoying.