Sourdough Bagels 2nd try……

1000g Bread Flour
500g Water
300g Sourdough Starter
80g Sugar
20g Salt

Mixed Flour Sugar and little by little added about half the Water w dissolved Starter

Let rest after loosely combined for 15 mins

Add Salt and continue to mix with rest of water

Let rest again 15 mins covered

Removed from mixer and balled up

Left on counter overnight (roughly 12 hours)

Balled or rolled into individual bagels rest for 30 mins covered

Boiled water added TVs of baking soda and barley malt

Boiled for 45 seconds
Put on baking sheet with parchment paper.
Added desire toppingsr.

Baked at 475 for roughly 20 mins or until golden brown.