Whisk water and sourdough discard to create a milky liquid.

Add flour (all except 1/2 cup), yeast, sugar, and salt. Mix well.

Knead for at least 10 minutes into a dough.

Add in remaining flour to help with stickiness as you knead.

Transfer dough to a large bowl and cover with plastic wrap or lid; place in a warm spot to rise for 45 minutes to an hour until doubled in size.

Punch down the dough and transfer to a floured work surface.

Divide dough into 12 equal parts.

Shape the dough by rolling into a ball, creating a hole in the center, and stretching into a bagel shape.

Place dough on a floured surface to rest.

Boil a large pot of water with 2 tablespoons of sugar.

Preheat oven to 400℉ and line two baking sheets with a silicone pad.

By the time your water is at a rolling boil, your dough should be puffier and smoother on top.

Gently place a bagel at a time in the boiling water (fit 3 at a time) and boil for 30 seconds on each side.

Using a slotted spoon, remove the boiled bagel and place onto the lined baking sheet.

Add toppings of choice while bagels are still wet.

Once one baking sheet is full, place it in the oven and repeat for all remaining bagels.

Once both baking sheets are in the oven, bake for 10 to 15 minutes.

Rotate the baking sheets and bake another 10 to 15 minutes until bagels are golden brown.

Let cool before slicing.