1️⃣Mix the Dough:
In a large mixing bowl, whisk together the flour, sugar, salt, and yeast. Add the sourdough discard and warm water. Mix until a shaggy dough forms.

2️⃣ Knead the Dough:
Transfer the dough to a lightly floured surface and knead for about 10 minutes until smooth and elastic. The dough should be stiff but not dry. Add small amounts of water or flour as needed.

3️⃣ First Rise:
Place the dough in a lightly oiled bowl, cover with a damp towel, and let it rise in a warm place for 1-2 hours or until doubled in size.

4️⃣ Shape the Bagels:
Punch down the dough and divide it into 8 equal pieces (or 10 for smaller bagels). Roll each piece into a ball, poke a hole in the center with your finger, and stretch it to about 2 inches wide. Place them on a parchment-lined baking sheet, cover, and let them rest for 20 minutes.

5️⃣ Boil the Bagels:
Bring a large pot of water to a boil and add 1 tablespoon of baking soda. Reduce to a simmer. Boil each bagel for 30 seconds per side, then place them back on the baking sheet.

6️⃣ Add Toppings (Optional):
If using, brush the bagels with the egg wash and sprinkle with your favorite toppings.

7️⃣ Bake:
Preheat the oven to 425°F (220°C). Bake the bagels for 20-25 minutes, until golden brown and crisp. Let them cool on a wire rack before slicing.