In a large bowl, mix discard, flour, water, sugar, salt, and yeast until a dough forms.

Knead for 6–8 minutes until smooth. Cover and let rise until doubled (about 1–2 hours).

Divide into 6–8 pieces, roll into balls, and poke a hole in the center of each. Let rest 15 minutes.

Preheat oven to 425°F (220°C).

Boil bagels in water (with 1 tbsp sugar or baking soda) for 30 seconds per side.

Place on a lined baking sheet, add toppings, and bake for 20–22 minutes until golden.