My first sourdough bagels

Now that my sourdough is live and kicking, i have decided to put them to work. My first project is sourdough bagels.
After searching the web for a few sourdough bagels recipes and didn't find any that really like so I adapt the formula from Baking Artisan Bread: 10 Expert Formulas for Baking Better Bread at Home that I always use.

Leaven
1 tablespoon of my sourdough starter.
125g water
125g Strong bread flour

Main dough
Leaven 240g
Strong bread flour 295g
Water 110g
Diastatic malt 6g
Salt 3g

Day 1
7:30am make the leaven before I go to work
8:00pm mix the main dough with my stand mixer.
8:30pm divide the main dough into 6 portion and shape them into bagels
8:45pm set to prove for an hour
9:45pm Into the fridge for overnight retardation

Day 2
7:30pm remove the bagels from the fridge set let it return to room temperature
8:30pm boil the bagels
8:40pm  into the oven for 20 minutes
9:00pm Bagels are baked.

My Leaven

Sourdough starter (day 7), it got a new home.

Today, it still look the same as yesterday. However decided to move it to a new home because my wife complaint that I took my kid's sandwich box.

 Discard some of it and put the rest to it's new home and feed it with 30g flour and 15g water.

After 4 hours you can see it very much alive. :D

I think my sourdough starter is ready to work.

Sourdough starter (day 6)

There isn't much change from day 5. I decide not to feed it today to see how it will go tomorrow.

Sourdough starter (day 5)

It hasn't changed much on day 4.
Anyway I'm going to feed it with 30g water and 30g flour.

Sourdough starter (day 4)

You can see there is some activity (bubbles) in the starter. It smells like ripped banana and vinegar.

Time to feed another 25g water and 25g flour to it.

Sourdough starter (day 3)

After 72 hours, it still doesn't look like much activity but it started to smell like vinegar.
It's about time to  feed 25g water and 25g all purpose flour to my starter.

Sourdough starter

I have made sourdough bread before but it didn't turn out as good as I expected. After all I don't think sourdough breads are really my thing.
A few weeks ago bought some sourdough bagels from Wild Wheat and found that their sourdough bagels are pretty nice. So I decided to give it another go.

This time start out with 25g wholemeal flour and 25g water.

After 24 hours and there isn't much activity with my starter. I think the room temperature is too low. I have to give it another day.