3 cups warm water
1/3 cup sugar
2 Tablespoons yeast
3 cups white whole wheat flour
3-4 cups white all-purpose flour
4 teaspoons salt
1 egg white
poppy seeds and sesame seeds for topping
In a heavy duty mixer bowl, whisk together the water, 1/3 cup sugar and yeast; let rest for about 5 minutes or until it starts to foam and get bubbly on the top (that way you know your yeast is working). Add 3 cups white whole wheat flour and salt, mix one minute to incorporate the flour. Then start adding 3 more cups of the white all purpose flour a little at a time until the dough is soft and elastic, about 8 more minutes. (you may need to add a little or all of the other cup of flour, it depends on the weather and where you are located) you want your dough smooth and elastic with just a little stickiness. Pour your dough (or plop might be a better word) out onto a floured surface, cover with a dish towel and let raise for about 20 minutes.
Divide your dough into 16 equal portions, then shape the bagels by first shaping the dough into a ball, then inserting your thumb through the middle of the dough ball to form a doughnut-shape. They need to be about 1 inch thick, so stretch the hole a little and pull so they are about 3 inched across and the hole is a good size; then place the bagel on a lightly greased (or parchment lined) baking sheet. Repeat with each dough ball, then cover the bagels and allow them to rise another 20 minutes.
This is what they look like after raising for 20 minutes.
When the bagels have risen, carefully remove them from the baking sheet and place them upside down in the boiling water. I do 3 at a time as the expand just a bit while boiling.
Boil them for 30 seconds then turn them over and boil another 30 seconds. Remove the bagel and allow them to drain on a dish towel a bit.