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In a mixing bowl, combine all ingredients and 500 grams water. Let sit 2 hours at room temperature.
In the bowl of a stand mixer fitted with a dough hook attachment, add flour, salt, sugar, yeast, and Sourdough Sponge. Mix 5 minutes on low speed.
Transfer dough to a lightly floured work surface. Portion into 10 pieces, then form into rounds. Using your thumb, form a hole in the center of each piece and stretch until each piece is 5 inches wide.
Transfer rounds to a parchment-lined sheet tray. Cover with plastic wrap and refrigerate overnight.
The next day, heat oven to 500°F. Bring a large pot of water to a boil. Add baking soda. Working in batches, add dough rounds, flipping over after 5 seconds.
Remove from water and transfer to a parchment-lined sheet tray. Bake 15 minutes, rotating tray halfway through. Let cool.
Heat oven to 350°F. Place parmesan on a parchment-lined sheet tray. Bake 12 minutes, or until cheese is browned and crisp. Let cool.
Heat oven to 450°F. Place chicken on a sheet tray and bake 20 minutes, or until chicken is browned and crisp. Set aside.
Slice and toast 1 Bagel. Add desired amount cream cheese to both sides of toasted Bagel.
On the bottom half, place chicken cutlet followed by lettuce, dressing, peppers, and ¼ cup Parmesan Crisps. Close sandwich and slice down the middle.