Lean Doughs

I try use both a preferment and autolyse for all my breads. For low hydration breads, Bagels and Pretzels, if I make a preferment/biga  the hydration is to low to do an "autolyse" with the rest of the flour.  It becomes to difficult to incorporated the salt and other ingredients evenly. Is there still a benefit to mixing the remaining flour and ingredients and letting it rest for a while even  though its technically not an autolyse.