Making bagels with Chef Frank Murphy

Chef Frank Murphy from NBHS culinary shows us how to make bagels
ingredients
sponge - 270 g water
270 grams bread flour
1/4 teaspoon of yeast
mix together keep overnight cool place covered
275 grams water
3/4 teaspoon yeast
17 grams salt
6g Diastatic malt or 20g barley syrup
655 g bread flour
take the sponge and add it to your mixing bowl add yeast, malt, water, flour mix together for a minute add salt mix for 4 mins let sit for 10 mins mix or knead for 10 mins let rest for 10 mins weigh out portions 3.5oz / 5 oz. form bagels let raise for 1 hour covered, place in boiling water ( add a little barley malt syrup or honey, molasses. to water) boil for 1 min or so place on cookie sheet add toppings bake in oven use bagel boards if possible hot oven 450 approx 20 mins depends on oven