1. In a large mixing bowl, whisk together the warm water, olive oil, granulated sugar, and instant yeast. Let it sit for about 5 minutes to ensure the yeast is active.

2. Stir in the sourdough discard and salt until well combined.

3. Add the all-purpose flour, one cup at a time, mixing with a wooden spoon or a stand mixer with a dough hook until a shaggy dough forms. Once most of the flour is incorporated, turn the dough out onto a lightly floured surface.

4. Knead the dough for 5-7 minutes until it becomes smooth, elastic, and no longer sticky. If the dough is too sticky, add a very small amount of flour, a tablespoon at a time, until it reaches the right consistency.

5. Lightly grease the mixing bowl with a little olive oil. Place the dough in the bowl, turning it once to coat, then cover the bowl with plastic wrap or a clean kitchen towel. Let it rise in a warm place for 60-90 minutes, or until it has roughly doubled in size.

6. Gently punch down the risen dough to release the air. Turn it out onto a lightly floured surface and divide it into 12 equal pieces. Roll each piece into a smooth, round ball. Arrange the shaped buns on a baking sheet lined with parchment paper, leaving about an inch between each bun.

7. Cover the baking sheet loosely with plastic wrap or a kitchen towel and let the buns rise again for 20-30 minutes, or until they look puffy. While they are rising, preheat your oven to 375 F (190 C).

8. Just before baking, brush the tops of the buns with a little extra olive oil and sprinkle with sesame seeds or everything bagel seasoning, if desired. Bake for 15-20 minutes, or until the buns are golden brown on top and sound hollow when tapped on the bottom. Let them cool slightly on a wire rack before serving.