In the bowl of a stand mixer, mix together 1 cup of warm water, 1 pkg instant yeast and 2 tbsp of sugar. Allow mixture to sit until foamy.

Add 1 cup sourdough discard (or greek yogurt/sour cream) and 2 tsp salt to yeast mixture and mix with a paddle attachment. Slowly add in bread flour a cup at a time until just combined.

Switch over to a dough hook attachment and knead on medium speed for 7-8 min. Dough should form a soft ball and start to pull away from the side of the bowl. If dough is too sticky, add 1 tablespoon bread flour at a time until soft dough ball forms. If dough is too dry, add 1 tablespoon of warm water at a time until soft dough ball forms.

Lightly grease a large mixing bowl and cover dough with plastic wrap to let rise for up to 2 hours or until doubled in size.

Once dough has doubled in size, turn dough out onto a floured surface. Cut dough into 8 individual pieces with a dough scraper or a pizza cutter. Form each piece into dough balls. With your index finger, poke a hole into the center of the dough ball and spin dough around your finger until the center has stretched and lay on a parchment lined baking sheet. Preheat oven to 425 degrees.

Make a soda bath by boiling water in a medium-large size pot. Once water comes to a boil, add in 1 tablespoon of baking soda. Drop bagels into soda bath for 1 minute, flipping the bagel over after 30 seconds. Remove bagel from soda bath with a slotted spoon and drain excess water. Put the bagels back on the parchment lined baking sheet and make the cinnamon crunch topping.

Mix together ¾ cup packed brown sugar, ¼ cup white sugar and 1 tbsp cinnamon in a small mixing bowl and mix with ½ stick of melted butter for the crunch topping. Dip bagels in melted butter and then coat both sides of bagel in cinnamon sugar mixture. Place the cinnamon sugar coated bagels back onto parchment paper.

Bake bagels on 425 degrees for 20 min. Allow bagels to cool completely before slicing. Serve warm with cream cheese and ENJOY!