Mix the dry ingredients

• Place the bread flour, sugar, instant yeast and salt in the mixer bowl.
• Whisk to combine everything evenly.

Make the dough

• Fit the dough hook and, on low speed, add the sourdough discard and warm water.
• Increase to medium speed and knead until a smooth ball forms and the dough is no longer sticky.

Let the dough rise

• Place the dough in a greased bowl and cover it.
• Let it rise until doubled in size (the oven with the light on speeds this up).

Shape the bagels

• Divide the dough into eight equal pieces.
• Fold each piece into itself, roll into a ball, punch a hole in the center and swirl to shape a bagel.
• Cover the shaped bagels with a tea towel.

Preheat and boil the water

• Preheat the oven to 220 °C.
• Bring a large pot of water with the sugar to a boil.

Boil the bagels

• Boil a few bagels at a time, 15 to 30 seconds per side, then flip.
• Drain well and place on a parchment-lined baking sheet; the bagels should float.

Top the bagels

• Brush the bagels with the beaten egg for a glossy top.
• Sprinkle half of the batch with everything bagel seasoning.

Bake

• Bake at 220 °C until golden, about 18 to 22 minutes.

Cool

• Let the bagels cool completely on the tray before slicing.