1. Combine the Wet Ingredients: In a large mixing bowl, whisk together the sourdough discard, warm water, sugar (or honey), and salt until well combined. The mixture will look a bit cloudy and might have some small bits of discard, which is perfectly fine.

2. Add the Flour and Mix the Dough: Gradually add the all-purpose flour to the wet ingredients, mixing with a wooden spoon or a sturdy spatula until a shaggy dough forms. Once most of the flour is incorporated, turn the dough out onto a lightly floured surface.

3. Knead the Dough: Knead the dough for about 5-7 minutes until it becomes smooth and elastic. It should be slightly tacky but not sticky. If it’s too sticky, add a little more flour, a tablespoon at a time. If it’s too dry, add a tiny bit of water.

4. First Rise (Overnight Fermentation): Place the kneaded dough into a lightly oiled bowl, turning it once to coat. Cover the bowl tightly with plastic wrap or a damp kitchen towel. Refrigerate for 8-12 hours, or overnight. This slow, cold fermentation develops flavor and makes the dough easier to handle.

5. Shape the Bagels: The next morning, remove the dough from the refrigerator. Gently punch it down to release air. Divide the dough into 8 equal pieces. Roll each piece into a ball, then use your thumb to poke a hole in the center, stretching it gently to create a 1-inch hole. Place the shaped bagels on a parchment-lined baking sheet.

6. 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 on each side. This boiling step is crucial for the chewy texture and shiny crust.

7. Add Toppings and Bake: 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 20-25 minutes, or until golden brown and cooked through.

8. Cool and Serve: Transfer the baked bagels to a wire rack to cool slightly before slicing and serving. They are best enjoyed warm from the oven!