Montreal Style Whole Wheat Bagels

1.5 cups water

5 Tablespoons sugar

3 Tablespoons oil (canola or vegetable)

1.5 teaspoon active dry yeast

1 egg

1 Tablespoon maple syrup

530 grams AP Flour

100 grams Organic whole wheat flour

1 teaspoon sea salt

toppings: poppy seeds, dried minced onions, dry minced garlic, sesame seeds, kosher salt

Boiling liquid: 12 cups water and 1/4 cup honey.

Heat the water to 110 degrees f.

whisk together the following: egg, water, oil, sugar, yeast and syrup until yeast dissolves. Pour into the mixing bowl and attach the dough hook.

Mix the salt and the flours together and add 430 grams of the flour mix to the mixer slowly.

Turn the mixer up and let the dough knead for approx 10 minutes, add the remaining flour as needed. The dough should be elastic and firm. Remove the dough hook and cover with a towel and let the dough rest for 10 minutes.

Once the dough has rested, lightly flour the work table and remove dough.

Cut the dough into approx 100 gram chunks, there should be 12, roll the dough into a rope approx 8-11 inches.

Wrap the dough around your hand and take the ends and press together and roll until stuck together.

Place the bagels on a floured area to let rise. Cover with a towel and let rise for 30 minutes.

There is my set up for the boiling phase. Parchment covered sheet pan, spider to flip the bagels... In a large pot add honey and water, bring to a boil. There will be some scum forming on the top of the water, just scoop it off.

When the water is boiling add the bagels and boil 45 seconds each side, remove and drain. Beat the egg yolk and water together, brush on the bagel and you can either dip the bagels in a topping or I like to sprinkle on with a shaker. Make sure you top each side generously and then flip bagel on to the parchment pan and repeat.