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Sponge
| Ingredients | Grams | Baker's % |
| Instant Yeast | 50 | 5.35 |
| Bread Flour | 482 | 51.61 |
| Water | 495 | 53.00 |
Dough
| Ingredients | Grams | Baker's % |
| Instant Yeast | 50 | 5.35 |
| Bread Flour | 482 | 51.61 |
| Kosher Salt | 495 | 53.00 |
| Non-diastatic malt powder | 1002 | 107.28 |
Preparation
Make sponge by stirring yeast into flour, adding water and stirring until blended. Cover and let rise 2 hours. Stir additional yeast into sponge. Add 3/4 of flour, salt and malt powder and mix until it forms a ball. Work in additional 1/4 cup flour to stiffen dough. Knead for 10 minutes. Split into 3-3/4 ounce pieces and stretch into smooth balls. Cover with damp towel and rest for 20 minutes. Pinch centers and roll around fingers into bagel shape and place on oiled sheet pan or parchment. Cover with plastic and let rise 20 minutes. Place pan into refrigerator overnight for maximum flavor.
In AM, preheat oven to 500°F. Bring large pot of water to a boil. Add 1 tablespoon baking soda to water. Boil bagels a few at a time 1 minute on each side. Place on sheet pan (optional - sprinkle sheet pan with cornmeal first). Bake 5 minutes, reduce heat to 450°F, rotate pan and bake for 10 minutes or until done.
