These are the best bagels that I've ever made - not as great as legendary bagel houses, but certainly better than Dempsters' or Tim Horton's. The style is something between Montreal and New York.
Dough:
1050 g Bread Flour
525 g Sourdough Starter (100% hydration)
190 g cold Water
5 g Instant Yeast
6 g Salt
50 g Sugar
20 g Malt Syrup
50 g Milk Powder
For Boiling:
5 g Baking Soda
100 g Honey
Toppings:
300 g Sesame Seeds
300 g Poppy Seeds
1) Combine the flour, starter, water, yeast, salt, sugar, malt, and milk powder in the bowl of a stand mixer. Mix on low speed to combine, adding just enough water to bring it together.
2) Mix on medium speed until the dough is very smooth and strong, almost rubbery, about 7 minutes.
3) Turn the dough out onto an un-floured counter and work a few turns by hand. Form the dough into a smooth ball; the surface should feel satiny and tight.
4) Cover the dough loosely with plastic wrap or a towel and let it rest for 1/2 hour.
5) Divide the dough into 22 x 85 g pieces.
6) Round up and let rest for 15 minutes.
7) Meanwhile, line two trays with parchment and lightly spray with oil
8) To shape each bagel, roll the dough into a cylinder about 8 inches long without tapering the ends. Wrap the cylinder around your hand, with the ends overlapping by about 2 inches in your palm. Roll your palm on the un-floured counter to attach ends together.
9) Place the bagels on the prepared trays, and cover with plastic
10) Allow to rest for one hour, or proof 30 minutes.
11) Bring a large pot of water to a rolling boil and add the baking soda and honey.
12) Drop the bagels, a few at a time, into the vigorously boiling water for 20-30 seconds. Flip them over about halfway through the boil.
13) Remove the bagels from the water and place them in seeds.
14) Bake in a hearth oven (or convection oven with baking stone) at 230C (450F) until golden.