Bagels

                    Percent         6           12
Flour required                      496g        992g
   
Preferment:         Percent         6           12
Bread flour         49.6%           246g        492g
Wheat gluten         1.8%             9g         18g
Yeast                 .47%           2g          4g
Water               57.1%           283g        566g

Let preferment rise for 2 hours.

Dough:              Percent         6           12
Bread flour         46.8%           232g        464g
Salt                 2.0%            10g         20g
Malt powder           .94%            5g         10g
Yeast                 .16%            1g          2g
Wheat gluten         1.8%             9g         18g

Let dough rise overnight.

Form 135-140g bagels with the thumb-punch method.

Add 1-2 tsp each of malt powder and baking soda to the boil pot.

Boil bagels for 1-2 minutes per side (longer for chewier).

After boil, bake at 500 for 5:30, then turn the tray, drop to 450, and bake an additional 6-7 minutes.