Step 1: Mixing the Dough

1. In a large mixing bowl, whisk together sourdough discard, warm water, and honey (or sugar) until combined.
2. Add bread flour and salt, then mix until the dough forms a rough, shaggy mass.
3. If using instant yeast, dissolve it in a tablespoon of warm water before adding it to the dough.
4. The dough should be slightly stiff and tacky—this is normal!

Step 2: Kneading for Gluten Development

Hand Kneading Method:

1. Turn the dough onto a lightly floured surface.
2. Knead using a push-and-fold technique for 10-12 minutes until smooth and elastic.

Stand Mixer Method:

1. Use a dough hook attachment and mix on medium speed for 7 minutes.

Pro Tip: If the dough feels too dry, add a teaspoon of water. If too sticky, sprinkle a little more flour.

Step 3: First Fermentation (Bulk Rise)

1. Place the dough in a lightly greased bowl and cover with a damp towel.
2. Let it rise at room temperature for 8-12 hours (or overnight in the fridge for deeper flavor).

Step 4: Shaping the Bagels

1. Once the dough has doubled in size, turn it onto a lightly floured surface.
2. Divide it into 8 equal pieces and roll each into a smooth ball.
3. Poke a hole through the center of each dough ball using your finger.
4. Gently stretch the hole to form a 1.5-inch opening.

Step 5: Proofing the Bagels

1. Arrange the shaped bagels on a parchment-lined baking sheet.
2. Cover with a kitchen towel and let them rest for 30-60 minutes until slightly puffy.

Step 6: Boiling the Bagels

1. Bring a large pot of water to a gentle boil.
2. Add 1 tablespoon of baking soda to the water.
3. Gently drop 2-3 bagels at a time into the water.
4. Boil for 30-45 seconds per side, then remove with a slotted spoon.

Step 7: Baking for the Ideal Crust and Texture

1. Preheat the oven to 425°F (218°C).
2. If adding toppings, lightly brush the bagels with an egg wash (1 beaten egg + 1 tbsp water) and sprinkle with toppings.
3. Arrange the bagels 1-2 inches apart on a baking sheet.
4. Bake for 20-25 minutes, rotating halfway through, until deep golden brown.
5. Remove from the oven and let cool on a wire rack.