Prepare the Dough: Whisk the warm water and yeast together in the bowl of your stand mixer fitted with a dough hook attachment. Cover and allow to sit for 5 minutes.
Add the flour, sourdough starter discard, brown sugar, and salt. Beat on low speed for 2 minutes, then knead for 4-5 minutes.
Lightly grease a large bowl with oil or nonstick spray. Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl with a clean kitchen towel. Allow the dough to rise at room temperature for 60-90 minutes or until double in size (inside the cool oven with the light on works well).
Line two large baking sheets with parchment paper or silicone baking mats.
Shape the Bagels: Punch down the dough to release any air bubbles. Divide the dough into 8 equal pieces, then shape each piece into a ball. Press your index finger through the center of each ball to make a hole about 1-1/2 to 2 inches in diameter. Loosely cover the shaped bagels with a kitchen towel and rest for a few minutes as you prepare the water bath.
Preheat oven to 425°F (218°C).
Prepare the Water Bath: Fill a 4 to 8 qt stock pot with 2 quarts of water and whisk in the honey. Bring water to a boil, then reduce heat to medium-high. Drop the bagels in, 2-4 at a time, making sure they have enough room to float around. Cook the bagels for 1 minute on each side (2 mins per side if you want a chewier bagel). Remove from pot and drain slightly. When cool enough to handle, gently reshape into bagel shape if needed.
Using a pastry brush, brush the egg wash on top and around the sides of each bagel. Dip in toppings, if desired. Place 4 bagels onto each lined baking sheet.
Bake the Bagels: Bake for 20-25 minutes, rotating the pan halfway through. You want the bagels to be a dark golden brown. Remove from the oven and allow bagels to cool on the baking sheets for 20 minutes, then transfer to a wire rack to cool completely.
Cover leftover bagels tightly and store at room temperature for a few days or in the refrigerator for up to 1 week.