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In a stand mixer add flour, yeast, sugar, and salt. Mix to combine.
Add sourdough discard to warm water and stir, on low speed. Add water + discard to the flour mixture. Increase to medium speed and knead dough for 4-5 minutes.
This is a fairly sturdy dough so add more water if needed, 1 tablespoon at a time.
Transfer dough to greased bowl, cover with plastic wrap and let sit on counter to rise for 90 minutes - 2 hours. Or until doubled in size.
On a lightly floured surface, transfer dough and separate into 8 equal pieces. Roll into individual dough balls, press finger into middle and form your bagel shapes.
Preheat oven to 425 degrees and line baking sheet with parchment paper. Boil large pot of water and when boiling add 1 TBS of baking soda + 1 TBS of sugar or boiling water. Place bagels in and let boil on each side for 30 to 60 seconds.
Remove bagels and let cool.
Top bagels with egg wash and toppings of your choice. (I did mozzarella cheese, everything bagel seasoning and cinnamon sugar).
Bake at 425 degrees for 25 minutes. Let cool before cutting, and enjoy!