1. 1. Activate the Yeast: In a large mixing bowl, combine the warm water, granulated sugar (or honey), and active dry yeast. Stir gently and let it sit for 5-10 minutes until the mixture becomes foamy. This indicates your yeast is active and ready to go.

2. 2. Combine Wet Ingredients: Add the sourdough discard to the foamy yeast mixture and stir until well combined. The mixture will be slightly bubbly from the yeast and discard.

3. 3. Mix Dry Ingredients and Form Dough: In a separate bowl, whisk together the all-purpose flour and salt. Gradually add the dry ingredients to the wet ingredients, mixing with a wooden spoon or your hands until a shaggy dough forms.

4. 4. Knead the Dough: Turn the dough out onto a lightly floured surface and knead for 8-10 minutes. The dough should become smooth, elastic, and less sticky. If using a stand mixer, knead with the dough hook for 6-8 minutes on medium-low speed.

5. 5. First Proofing: Place the kneaded dough into a lightly oiled bowl, turning it once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1.5 to 2 hours, or until doubled in size. This is your bulk fermentation.

6. 6. Shape the Bagels: Gently punch down the risen dough and divide it into 8 equal pieces. Roll each piece into a smooth ball. To form the bagel shape, poke a hole in the center of each ball with your thumb, then gently stretch the hole to about 1-1.5 inches in diameter. Place the shaped bagels on a lightly floured baking sheet lined with parchment paper.

7. 7. Second Proofing: Cover the shaped bagels loosely with plastic wrap or a clean towel and let them rest for another 20-30 minutes. They should look slightly puffy but not fully doubled. This is a crucial step for achieving the right texture.

8. 8. Boil and Bake: Preheat your oven to 425 F (220 C). Bring a large pot of water to a rolling boil and add the baking soda. Gently drop 2-3 bagels into the boiling water at a time, cooking for 30 seconds to 1 minute per side. Remove with a slotted spoon and place them back on the parchment-lined baking sheet. If desired, sprinkle with your chosen toppings immediately after boiling. Bake for 18-22 minutes, or until golden brown and cooked through.