Bagel day got completely out of hand. The jalapeño ones are dangerous

Sixteen sourdough bagels of each type, because apparently I do not know how to scale a recipe down. The jalapeño ones disappeared first, which tells me everything I need to know about my house. Recipe in the comments for anyone who wants to lose an afternoon to boiling and baking.

Sourdough bagels, makes 16 (125 to 140g each)

332g active starter, 519g warm spring water, 1111g bread flour, 49g raw sugar, 54g pure maple syrup, about 1.5 tsp instant yeast, 22g salt, 1 tbsp honey for the water bath

Mix the water, maple syrup, starter, and yeast mixture together. Combine flour, salt, yeast and sugar in a big bowl, add the wet, and knead 5 to 10 min until smooth and elastic. Add in and inclusions you want and continue to knead the dough for another 5 minutes. You can use a stand mixer with a dough hook as well. Rest 30 min, knead a minute, ball it up, and bulk ferment until risen about 60 percent, roughly 60 to 90 min.

Divide into 16, roll tight, rest 20 min. Poke and shape the holes, proof 20 to 40 min until slightly puffy and they pass the float test, then re-stretch the holes. Boil 20 seconds per side in honey water, top them, and bake at 425F for 15 to 17 min until golden.

Float test if you are unsure: floats means ready, sinks straight down means give it more time.