Bagels (Whole-Wheat)

If you've never made bagels before, I hope this recipe gives you the confidence you need to give them a go. If I can do it, you can do it.

2 pkg dry yeast
2 cups warm water (105°F-115°F)
2 Tbsp. pure honey
2 cups whole wheat flour
1½ tsp. sea salt
3-3½ cups all-purpose flour, unbleached
3½ qt water
1 tsp. sea salt
sesame seeds

Dissolve yeast in warm water in a large bowl; let stand 5 minutes. Add honey, stirring well. Stir in 2 cups whole wheat flour and 1½ tsp. salt; mix well. Gradually stir in enough all-purpose flour to make a soft dough. Turn dough out onto a heavily floured surface (dough will be sticky), and knead until smooth and elastic (8-10 minutes). Place dough in a well-greased bowl, turning to grease top. Cover dough, and let rise in a warm place (85°F), free from drafts, 1½ hours or until doubled in bulk.

Punch dough down, and divide dough into 12 equal pieces. Roll each into a smooth ball. Cut with 1” cutter or punch a hole in the center of each ball with a floured finger. Gently pull dough away from center to make a 1-1½" hole. Place shaped bagels on lightly greased baking sheets. Cover and let rise 15 minutes.

Broil bagels 5" from heat 2 minutes on each side or until lightly browned. Bring water and 1 teaspoon salt to a boil in a large Dutch oven.

Reduce heat, and simmer bagels 3 minutes on each side. Place bagels on lightly greased baking sheets. Sprinkle with sesame seeds; lightly press seeds into bagels.

Bake for 20-25 minutes or until golden brown.

Makes 1 dozen.