I haven’t made these in ages. It was time today. These are 50% home milled rye all of which was in the levain.
I doubled the formula to get 16 / 100g bagels. I always use lye , absolutely no outrageous precautions needed except a towel to keep them from sticking to parchment/ pan.
I didn’t retard these and it makes everything much easier , they rose beautifully. Very pleased .
700g AP - Arrowhead Mills
240g cold water
56g milk powder
34g non- diastatic malt powder
20g salt
600g active levain
Combine everything and mix in KA til blended and rubbery. My KA is a champ and had no problems with 1600g of stiff dough. Do not develop gluten. Rest dough, make balls and rest , shape in 8-10 snake wrap around hand and roll ends on counter in palm. Rise til puffy. Set up 1-2Tbsp lye in cold water, bring to boil, lower 4 bagels in for 20 sec per side. Remove to towel . Bake on oiled sheet so they don’t stick. Preheated 400° for 25 minutes.
A slightly marbled look because I didn’t get the AP mixed quite enough. Beautiful crumb with a shmear.
Flavor is outstanding with a great rye coming through. Texture is perfect light crumb slight chew and crisp crust. Very pleased 
Just boiled
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