In a large mixing bowl (or the bowl of a stand mixer), combine the warm water, yeast, and 1 tablespoon of honey. Stir gently and let it sit for 5-10 minutes until foamy, indicating the yeast is active.

Add the sourdough discard to the yeast mixture and stir to combine. Then, add the bread flour and salt. If using a stand mixer, attach the dough hook and mix on low speed for 2-3 minutes until a shaggy dough forms. If mixing by hand, stir with a sturdy spoon.

Increase the mixer speed to medium-low and knead for 8-10 minutes, or knead by hand on a lightly floured surface for 10-15 minutes, until the dough is smooth, elastic, and passes the windowpane test (you can stretch a small piece thin enough to see light through it without tearing). The dough will be stiff.

Lightly grease the mixing bowl with a little oil. Form the dough into a ball, place it in the bowl, and turn to coat. Cover the bowl tightly with plastic wrap or a clean kitchen towel. Let the dough rise in a warm place for 1.5 to 2 hours, or until it has visibly increased in size (it may not double, but should be puffy).

Gently punch down the risen dough and turn it out onto a lightly floured surface. Divide the dough into 8 equal pieces (approximately 110-120g each).

To shape each bagel: Roll a piece of dough into a tight ball. Then, either poke a hole in the center with your thumb and gently stretch it to about 1.5-2 inches wide, or roll the dough into a 7-8 inch rope, flatten the ends, and overlap them by about 1 inch, pinching firmly to seal and form a ring.

Place the shaped bagels on a baking sheet lined with parchment paper, leaving some space between them. Cover loosely with plastic wrap or a kitchen towel and let them rest for 20-30 minutes while you prepare the boiling water and preheat the oven. They should feel slightly puffy but not fully doubled.

Preheat your oven to 425°F (220°C). Prepare two baking sheets by lining them with parchment paper. If using toppings, lightly beat the egg white in a shallow dish.

In a large pot, bring 8 cups of water to a rolling boil. Add the baking soda and 1 tablespoon of honey or barley malt syrup. The water will foam up.

Carefully place 2-3 bagels at a time into the boiling water (don't overcrowd the pot). Boil for 30-45 seconds per side. Using a slotted spoon or spider skimmer, carefully flip the bagels and boil for another 30-45 seconds. The longer boil time results in a chewier bagel.

Remove the boiled bagels from the water, allowing excess water to drain, and place them on the prepared baking sheets. Repeat with the remaining bagels. If using toppings, brush the tops of the hot bagels with the egg white wash (if using) and sprinkle generously with your chosen seeds or seasoning.

Bake in the preheated oven for 20-25 minutes, or until the bagels are deep golden brown and sound hollow when tapped on the bottom. Flip them halfway through baking for even browning, if desired.

Transfer the baked bagels to a wire cooling rack to cool completely before slicing and serving. Enjoy fresh!