Title: Golden 86 Bagels
Categories: Bread Breakfast
Yield: 16 Servings
| 2 | tb | Honey |
| 1 | pk | Regular long-acting yeast |
| 1 | ts | Salt |
| 1 | | Large pot of boiling water |
| 1 | tb | Sugar |
| 1 | | 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.