2 tb Honey
1 pk Regular long-acting yeast
1 t Salt
1 ea Large pot of boiling water
1 tb Sugar
1 ea Eggwash
1 1/2 c Water, 110 deg f.
5 c Whole wheat flour
Dissolve honey in the water. Add the yeast and proof. Mix in salt and flour. Knead until gluten is formed. Place dough in covered bowl and let rise until almost doubled in bulk. Punch down dough and let rest five minutes. Now the fun begins ! Divide the dough into 16-32 balls. Roll ball until smooth. Poke your index
finger through the dough’s pudgy middle and twirl around your finger until the hole is ~ 1 1/2″ across. Place formed bagel on a cookie sheet and let rise while you form the remaining bagels. Add the 1 T sugar to the kettle of simmering water. Gently lower the bagel and turn, turn, turn, for ~ 5 minutes. Simmer each bagel until it is fully cooked (otherwise bagel will “fall”). Place poached bagels on cookie sheet. Brush bagels with eggwash. Bake at ~375 degrees for 10-20 minutes, or until golden brown.