I had some Sir Lancelot flour to use up, and have spent hours, if not days, deciding how to make bagels. I ended up following the recipe in Hamelman as closely as I could. when I was at KA earlier this week, they told me to buy non-diastatic malt powder for bagels, so that's all I had.
I also didn't have quite enough Sir Lancelot, so about 1/4 of the flour was KA Bread flour (blue bag). The ingredients were mixed In my DLX for 3 minutes, then I kneaded by hand on the board for 10 minutes. The bulk ferment was one hour. I tried shaping both ways, and got better at the rope method after the first few, but the poke method produced better, more uniform results. I retarded overnight on oiled parchment paper. For boiling I put 2 Tbl non-diastatic malt powder in a gallon of water, and boiled for 30 seconds, then flipped for another 30 seconds boil. I'm happy with the chewiness, so I'll keep this boiling time. I baked on cookie sheets with oiled parchment paper for 16 minutes at 500F. I rotated the pans at 8 minutes.
Compared to the wet doughs I usually use, this was quite a change! I'm happy with the results, and will get another bag of Sir Lancelot when I'm back in Norwich in three weeks.