Bagels

Everything bagel recipe
For make 8 bagels
Dough:
Water: 250 g, 1 cup
Yeast: 4 g, 1 teaspoon
Unbleached all purpose flour or bread flour: 180 g, 1+1/4 cups
Second time flour: 270 g, 1 + 3/4 cups + 2 tablespoons
Salt: 4 g, 1/2 teaspoon
Barley malt syrup: 30 g, 1 tablespoon and a little bit more
Soda water:
Boiling water: 1.5 Kg
baking soda：15 g, 1 tablespoon
Barley malt syrup: 10 g, 1 teaspoon
Toppings,
Sesame: 8 g, 1 tablespoon,
Poppy seeds, 4 g, 1/2 tablespoon
Dried garlic: 5 g, 1/2 tablespoon
Salt: 2 g, 1/4 teaspoon
Steps：
1. Mix water, yeast and the first flour, let it ferment for 3 hours at the room temperature.
2. Add the second time flour, salt and barley malt syrup, knead the dough for 5 minutes till it smooth, then let it rest for 15 minutes.
3. Shape the bagels.
4. Final proof for 20 minutes.
5. Add baking soda and barley malt syrup to boiling water.
6. Boil bagels for 20-30 seconds on each side.
7. stick on the toppings.
8. Bake the bagels in preheated oven for 5 minutes first at 450°F /230°C.
9. Flip, then bake for 12 minutes.