Make the poolish the night before.
Add all ingredients and mix. Dough will be dense. Should pass window pane test.
Let dough raise for 1 hour.
Shape at .25 lb each
let raise till half proof
Simmer in water with 10 fluid oz. malt syrup added to 4 gallons of water. Water should reach boil and then cut back to simmer. Cook bagel about a minute on each side. Bagel should rise to top and float.

Bake at 450 - 475. When lightly brown on top, turn bagel over.