Bagels Part 2

Made a double batch of bagels this time. Did a couple of different flavors, sesame, everything, cinnamon raisin and cheese. This is the basic recipe. 500 grams bread flour or hard white fresh milled flour. 275 grams of water for bread flour or 325 grams for fresh milled flour 150 grams Yeast starter 40 grams honey 11 grams salt 20 grams honey with about half gallon of water for boiling bagel Combine flour and starter in bowl and mix with a fork or paddle by hand. Mix in honey then add flour and salt and mix until combined to form a shaggy dough. Cover bowl and let rest 15 min. to half an hour. Remove dough from bowl and knead by hand for 5 to 10 minutes. Cover and let rest for an hour. uncover and stretch an fold the dough 4 to 5 times. Cover and place in a warm place and let rise 8 to 12 hours. Once dough has at least doubled in size, remove from the bowl and stretch and shape the dough in a square. Cut the dough into 8 pieces and shape into a bagel shape. Place on a cookie sheet and cover with a dish towel and let rise for another hour. Fill a large pot or deep pan with water and the honey and bring to a boil after the hour rest. Preheat oven to 425 degrees. Place 2 to 3 bagel in the bath and let boil for 30 seconds on each side or until the float on their own. Place on a wire rack and let rest for 15 to 20 minutes. At this time sprinkle bagels with toppings. Place on a baking sheet and bake for 20 to 25 minutes. Let them cool and enjoy.