I am wondering why the bottom's of my bagels end up crusting up so much during baking. The recipe %s I use are below: 100% High-gluten Flour 63.8% Water (Tap) 0.8% Active Yeast 2.4% Kosher Salt 1.1% Malt Powder 1.5% White Sugar I use the sponge method and let sit at room temp for an hour or so and then sit over-night in fridge. In the morning, mix for about 10 minutes until satiny-smooth and tacky. Let double and then place in fridge until next morning. Take out dough and let it come to room temp (about 1 hour). Pre-heat oven to 550. Divide dough and use rope method to make bagel and let sit for about 15 minutes. Boil in water (with 1 tblsp of Baking soda) for about 2 minutes (1 each side). Remove, seed and salt. Place on half sheet with silpat and place in oven on baking stone and reduce temp to 500. Bake for 5 min and then turn reduce oven temp to 450 for 20 min. Turn off oven and let sit for 5 min. Remove and place on wire rack. Any ideas? I though initially it was sugar in the water so I eliminated using molasses or malt syrup.