In a large mixing bowl, combine the sourdough discard, warm water, sugar, and yeast. Stir gently until well mixed and let it sit for about 5 minutes, or until foamy.

Add the bread flour, salt, and oil into the yeast mixture. Stir until a shaggy dough forms.

Transfer the dough onto a lightly floured surface and knead for about 5 to 7 minutes until smooth and tacky.

Form the dough into a ball, place it in a lightly oiled bowl, cover, and let it rise for about 1 hour or until doubled in size.

Gently punch down the risen dough, divide it into 8 equal pieces, and shape them into bagels.

Bring water to a boil and add honey or barley malt syrup. Boil bagels for 30 seconds on each side.

Transfer boiled bagels to a baking sheet, then bake at 425°F for 20 to 22 minutes until golden brown.

Cool on a wire rack for at least 10 minutes before slicing.