I have constructed the following recipe based on Hamelman's Bagel and Vermont Sourdough recipes.  I am going to bake them tomorrow.  Any feedback before I get started on the actual dough?

LEVAIN

4.8 oz bread flour
6 oz water
0.2 oz sourdough culture

DOUGH

1 lb 8.4 oz high gluten flour
2.8 oz rye flour
12.6 oz water
0.2 oz honey
1 T salt
10.8 oz levain
"some" roasted garlic (I'll  go with what moves me)

1.  Make levain, let sit for 12 hours or so.
2.  Mix remaining ingredients at low speed for 3 minutes.  Add slightly more water if needed.  Mix at second speed for 5-6 additional minutes.  The dough should be tough, strong, and well developed.
3.  Bulk ferment 1 hour.
4.  Divide dough into 4 oz pieces and make bagel rounds.  Place on sheet pans sprinkled with semonila.  Refrigerate for at least 6 hours or overnight, covered in plastic.
5.  Boil water with some honey or malt syrup in it and boil each bagel for 45 seconds to 1 minute.  They should puff and float.  Remove bagels and place in ice water.
6.  Press bagels into tray of toppings if desired.  Bake at 500 F on baking stone 15-18 minutes.