In a large mixing bowl, combine the sourdough discard, warm water, sugar, and instant yeast. Mix well until fully combined.

Gradually add 2 ½ cups of flour and salt to the mixture. Stir until a shaggy dough forms, adding more flour as needed.

Transfer the dough to a floured surface and knead for about 8-10 minutes, or until the dough is smooth and elastic.

Place the kneaded dough into a lightly greased bowl, cover with a damp cloth, and let it rise at room temperature until it doubles in size (about 1 hour).

Once risen, punch down the dough and divide it into 8 equal pieces. Shape each piece into a ball, then use your thumb to create a hole in the center. Gently stretch to form bagels.

Let the shaped bagels rest on a floured surface for about 20-30 minutes while you preheat your oven to 425°F (220°C).

Bring a large pot of water to a boil. Carefully drop bagels in, cooking for about 30 seconds on each side. Remove and let them drain.

Place boiled bagels on a baking sheet lined with parchment paper. Sprinkle with your desired toppings.

Bake in the preheated oven for about 20-25 minutes, or until golden brown.

Let them cool slightly before slicing. Serve fresh and enjoy!