Whole Wheat Sourdough Bagels

Ingredients

• 1 1/4 cup warm water ((267 grams))
• 1 cup sourdough starter ((218 grams of active and bubbly starter))
• 2 Tbsp honey ((21 grams))
• 2 tsp salt ((10 grams))
• 560 grams hard white wheat berries ((about 4 cups of freshly milled flour))
• 3 quarts water
• 1 Tbsp baking soda
• 1 Tbsp brown sugar

Instructions

1. 1

   --- Directions: ---

2. 2

   mill the flour: Weigh the grains and run them through a grain mill to mill the flour.

3. 3

   knead the dough: In the bowl of a stand mixer combine all the dough ingredients in the order given. Knead over low speed for 25 minutes.

4. 4

   ferment the dough: Cover the bowl with plastic wrap and allow the dough to ferment for 6-8 hours in a warm spot.

5. 5

   divide the dough: After the dough has fermented, transfer the dough to a work surface and divide it into 8 equal pieces.

6. 6

   shape the bagels: Roll the dough into balls and poke a hole in the middle with your finger. Stretch out the hole to widen the bagels.

7. 7

   let the bagels rise: Place bagels on a silicone-lined baking sheet and allow the dough to rise for up to 2 hours in a warm spot.

8. 8

   boil the bagels: Preheat the oven to 425°F and bring a large pot of water to a boil. Add the baking soda and brown sugar. Drop the bagels in four at a time and boil for 60 seconds on each side.

9. 9

   top and arrange the bagels in a pan: Place the bagels over a silicone-lined baking sheet. Dip into toppings of choice and arrange 2 inches apart on the pan.

10. 10

    bake the bagels: Bake for 20-25 minutes or until golden brown.