Combine water, sugar, and yeast - let proof
Stir in sourdough discard, tomatoes, basil, mozzarella, garlic, and onion
Add all other ingredients then knead for 5 minutes
Cover dough and let rise until doubled in size (1.5-2 hours)
Preheat the oven to 425 degrees and boil a pot of water with 1 tbsp sugar and 1 tbsp baking soda
Divide the dough into 8 pieces for large bagels or 10 for smaller bagels
Roll the dough into balls and use your finger to press a hole into the bagels and shape them.
Boil bagels for 1 minute on each side
Place boiled bagels on a parchment lined baking sheet.
Add the egg wash and any toppings you would like. (I left mine plain)
Bake for 25 minutes then let cool before slicing.
