Combine sourdough discard, flour, sugar, and salt in a large mixing bowl or the bowl of a stand mixer.

Add warm water and mix until a shaggy dough forms.

Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, or until it becomes smooth and elastic. If using a stand mixer, knead with the dough hook for 6-8 minutes.

The dough should be slightly tacky but not sticky. If it's too sticky, add flour one tablespoon at a time until it reaches the right consistency.

Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap or a damp towel and let rise in a warm place for 1-1.5 hours, or until almost doubled in size.

Gently punch down the dough and divide it into 8 equal pieces.

Roll each piece into a rope about 8-10 inches long. Bring the ends together to form a circle, overlapping them by about an inch. Press the overlapping ends firmly together to seal. Alternatively, roll each piece into a ball, then use your thumb to poke a hole through the center. Gently stretch the hole to about 1-1.5 inches in diameter.

Place the shaped bagels on a baking sheet lined with parchment paper. Cover loosely with plastic wrap or a damp towel and let rise for 30-45 minutes.

Preheat your oven to 425°F (220°C).

Fill a large pot with 8 cups of water and bring to a boil. Add the barley malt syrup or honey.

Gently drop 2-3 bagels into the boiling water at a time. Boil for 1-2 minutes per side.

Remove the boiled bagels with a slotted spoon or spider and place them back on the prepared baking sheet.

Immediately sprinkle with your desired toppings (everything bagel seasoning, sesame seeds, poppy seeds, flaked sea salt, etc.).

Bake for 20-25 minutes, or until the bagels are golden brown and sound hollow when tapped on the bottom. Rotate the baking sheet halfway through for even baking.

Let the bagels cool on a wire rack before slicing and enjoying.