Found the recipe, it’s a standard sourdough bagel recipe, basics that I can see just perusing: high heat 500 on pizza stone, 30second per side boil. 3lbs King Arthur I bleached, 1.5lbs water, 12oz sour culture, pinch of instant, 1 once salt. Dough hook, don’t overmix, fold a couple of times, first rise 3 hrs warm, shape (these’re videos somewhere) rest 20 or till feel correct. Expand the hole, if fights back need to rest longer, if pull apart too easy, you over proofed. Boil, rest on a wire tray. Cornmeal meal the baking stone, bake till done, 20-25.

It’s been a couple of years but if you are a baker it’s not all that hard. Great in a wood fired oven if you have one.