In a large bowl, mix together 585 grams filtered water, 200 grams sourdough discard, and 40 grams of honey together. Once these are combined, add 1000 grams of flour and mix until it's a shaggy dough. Let this sit for 20 minutes.
After 20 minutes, add 20 grams of salt and 50 grams of filtered water to the dough and pinch until the salt is well incorporated.
The dough will be stiff. Place it in a stand mixer with a dough hook and mix on low for 6-7 minutes. (I like to knead by hand on a lightly floured surface for 8-10 minutes.)
Place dough in a large, oiled bowl and cover for 8-12 hours at room temperature. (Overnight works well for this.)
The next day, prepare a baking sheet with oiled parchment paper and set aside.
Turn the dough out onto a lightly floured work surface. Divide the dough into 12 equal pieces. Shape each piece into a ball. To get the bagel shape, put one dough ball in front of you and use your pointer finger to poke a hole through the middle of the dough ball. Then pick up the dough up and gently stretch and spin the dough into a ring using your two pointer fingers. Place the bagel on the parchment paper. You will repeat with the rest of the dough balls until they all look like bagels.
Once you have shaped all 12 bagels, place a towel over the top of them and let them rest and rise for 30 minutes.
While the bagels are rising, preheat the oven to 425 °F.
During this time, start boiling 6 cups of water in a large pot. Once boiling, add 1 tablespoon of sugar to the water.
Once the bagels have finished rising, boil them for 2 minutes on each side, being careful to not splash yourself while turning them. Don't crowd them in the pot. I usually do 3 bagels at a time.
Using tongs or a mesh stainer, remove the bagels after boiling one at a time and allow to rest while you finish boiling the rest. Once they are cool enough to handle, you can dip (or sprinkle) one side of the bagel into your choice of toppings and place back on the parchment paper.
Bake at 425 °F for 25-30 minutes until golden brown.
