Sourdough Bagels - attempt II

My last attempt at bagels worked so well, I built up enough courage to experiment....Ok, well that last bit about the courage may not be true, I usually experiment with everything I make, to a fault. As I always say, 'close only counts in horseshoes and cooking'.

The last go around was constructed off of a soaker and a sponge, but nothing, and I do mean nothing, gets baked around here anymore without a touch of Captain Renault. However, one level of a sourdough starter isn't enough for my bagels, no sir. I was feeling a bit experimental, and added two separate sourdough builds. Hopefully they will be a bit more tangy in flavor and toast up even better.

I started with the same soaker as before:

1/4 cup whole wheat flower
1/4 cup cracked wheat
2 tablespoons corn meal
1 tablespoon wheat germ
3/4 cups warm water

Fermented overnight, actually for about 24 hours.

Sourdough Starter I

On Sunday I mixed 1/2 cup barm with 1 cup flour and 1/4 cup water. I rested it for 3 hours and then put it in the fridge overnight. Monday I halved the starter and added another cup of flour and 1/4 cup of water. 3 hours on the counter and overnight in the fridge. Tuesday I let it come to room temperature for about 3 more hours.

Sourdough Starter II
Removed instantly from Captain Renault.

8 ounces bread flour
1.5 ounces gluten flour
4.5 ounces seed soaker
5.5 ounces sourdough starter i
4 ounces sourdough starter ii
1 ounces malt powder
1 ounce honey
1 ounce brown rice
5. ounce barley malt syrup
5 tablespoons water
1/2 teaspoon salt

Kneaded for 3, rest for a half an hour and then kneaded for 5. Shaped into little bagels, and then into the fridge to sleep. Tomorrow they will be removed, boiled and baked like a hippie on New Years.