1. Bloom the Yeast: In a small bowl, mix warm water (about 1/2 cup) with honey and sprinkle the yeast on top. Let it sit for about 5-10 minutes until bubbly.
2. Prepare the Dough: In a large mixing bowl, combine the sourdough discard, bloomed yeast mixture, flour, and salt. Mix until a stiff dough forms.
3. Knead the Dough: Knead the dough on a lightly floured surface for about 5 minutes until it becomes smooth and elastic.
4. First Rise: Cover the dough with a damp cloth and let it rest for 60-90 minutes, allowing it to rise and develop flavor.
5. Shape the Bagels: Divide the dough into 6 equal pieces (about 130-135g each). Shape each piece into a smooth ball. Poke a hole in the center and stretch it into the classic bagel shape.
6. Proof the Bagels: Let the shaped bagels proof for 45-60 minutes at room temperature.
7. Boil the Bagels: In a large pot, bring water to a boil and add baking soda. Carefully add the bagels to the boiling water, boiling for 30 seconds on each side. Remove them with a slotted spoon and place them on a parchment-lined baking sheet.
8. Bake: Preheat your oven to 425°F (218°C). Bake the bagels for 18-20 minutes, or until they are golden brown.
9. Cool and Enjoy: Let the bagels cool on a wire rack before slicing. Serve with cream cheese, smoked salmon, or your favorite toppings.

Recipe Notes

• For a sweeter flavor, you can brush the bagels with an egg wash before baking.
• Experiment with toppings like sesame seeds, poppy seeds, or everything bagel seasoning for added flavor.