Sourdough Bagels

This is a blending of this recipe:100% Naturally Leavened New York Bagels with Sourdough
and this one: King Arthur Water Bagels (and simplified).

For the dough:

300g active 100% sourdough starter
350g bread flour*
125g 200g cold water
20g non-diastatic malt
10g salt
*or 350g white whole wheat plus 40g gluten
Water Bath 2 quarts (1814g) water 2 tablespoons (18g) non-diastatic malt powder 1 tablespoon (14g) sugar

1. Mix all the dough ingredients together. I had to add a bit more water to bring it together.
2. Refrigerate overnight.
3. Place dough on counter and knead to make smooth ball. Should take less than a minute since the gluten development happened in the fridge overnight!
4. Divide dough into 8 pieces and make into rounds.
5. Shape the bagels and place on parchment. King Arthur bagel shaping tips here.
6. Let bagels rise one to two hours, depending on how active your starter was and whether you use a proofing setting in your oven.

Boiling and baking:

1. Preheat oven to 425. 
2. Assemble water bath and bring to gentle boil.
3. Place bagels in water, two at a time and boil 30-45 seconds and turn over for another 30-45 seconds.
4. Remove from water and place on another parchment sheet (on a baker's peel if you have one).
5. Sprinkle with seasonings.
6. Repeat with rest of bagels.
7. Depending on your oven, you can bake four at a time or all at once.
8. Bake 20 - 25 minutes until brown to preference.
9. Remove and place on wire rack to cool.

I did four on a baking steel and the bottoms were super crunchy and a bit overcooked for some, but I thought they were perfect.

The other four I did with my new Lloyd Pans Sicilian Style Pizza Pan, and they were less dark on the bottom.

Thanks to Lee Yan of 24 Hour Kitchen and King Arthur for the solid framework!