This recipe is also from The New Book of Whole Grains (Bumgarner). It takes a bit of time, but so worth it! The end result is a dense 100% whole wheat bagel that is delicious spread with fat-free cream cheese! :o)
Whole Wheat Bagels
1 1/4 c. boiling water
3 T honey
1 T salt
2 T yeast
1/4 c. lukewarm water
4-4 1/2 c. whole wheat flour
Combine boiling water, honey & salt in large bowl; cool to lukewarm. Dissolve yeast in 1/4. cup lukewarm water. Add to honey mixture when it has cooled. Stir in 2 c. flour to develop gluten. Add remaining flour; kneading until dough is smooth and elastic.
Shape into 12 balls. Poke hole in middl eo feach one, pulling gently to enlarge working into donut shape. cover lightly with dry cloth, let rise 30 minutes.
Preheat oven to 375F. In large pot of salted water, boil bagel 4-5 at a time for 7 minutes turning once. Bake on ungreased baking sheet 30-35 minutes.
Makes 12 bagels.
To Freeze: Slice each bagel almost completely through and place in Ziploc freezer bag.
