百吉餅/貝果/ Bagels

Timestamps:
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0:00- Introduction
0:27- prepared sponge dough
1:08- knead in stand mixer
2:32- resting dough next day
2:49- prepare toppings
3:15- start making bagels
5:22- start boiling bagels
6:03- start topping bagels
7:09- start baking
7:22- done baking
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Ingredients: Total bread flour 650g
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Sponge dough:
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400g bread flour
400ml warm water
1 tbsp sugar
1 tsp salt
2 tsp yeast
Rest for 1 hour
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250g bread flour
(Add into the sponge dough)
**Knead in the stand mixer at between 2-4 speed for 4-5 minutes.

**Fridge overnight
Next day, take out let it sits in room temperature for 1 hour before the process.
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Total 8 bagels: 122g-125g each
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Boiling the bagels:
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2 & 1/2 litres water
1 tbsp honey
1/4 tsp baking soda
*Cooking for 45 seconds each side,  if you want more chewyness then cook 1-1:30 minutes per side. 
*Let them cool down before adding your toppings

*Bake at 400F° for 20 minutes, then reduce to 300F° for 5 minutes