---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Whole Wheat Bagels
 Categories: Breads
      Yield: 12 servings
 
      2 pk Dry yeast
      2 c  Warm water (105-115 degrees)
      2 tb Honey
      2 c  Whole wheat flour
  1 1/2 ts Salt
      3 c  All-purpose flour
           = to 3 1/2, divided
  3 1/2 qt Water
      1 ts Salt
           Sesame seeds
 
  Recipe by: Southern Living
  Preparation Time: 0:45
  Dissolve yeast in warm water in a large bowl; let stand 5
  minutes.  Add honey, stirring well.  Stir in 2 cups whole
  wheat flour and 1-1/2 teaspoons salt; mix well.  Gradually
  stir in enough all-purpose flour to make a soft dough. Turn
  dough out onto a heavily floured surface (dough will be
  sticky), and knead until smooth and elastic (8 to 10
  minutes). Place dough in a well-greased bowl, turning to
  grease top. Cover dough, and let rise in a warm place (85
  degrees), free from drafts, 1-1/2 hours or until doubled in
  bulk.
  
  Punch dough down, and divide dough into 12 equal pieces.
  Roll each into a smooth ball.  Cut with 1-inch cutter or
  punch a hole in the center of each ball with a floured
  finger.  Gently pull dough away from center to make a 1- to
  1-1/2-inch hole.  Place shaped bagels on lightly greased
  baking sheets.  Cover and let rise 15 minutes.  Broil
  bagels 5 inches from heat 2 minutes on each side or until
  lightly browned. Bring water and 1 teaspoon salt to a boil
  in a large Dutch oven.  Reduce heat, and simmer bagels 3
  minutes on each side. Place bagels on lightly greased
  baking sheets.  Sprinkle with sesame seeds; lightly press
  seeds into bagels.  Bake at 425 degrees for 20 to 25
  minutes or until golden brown.  Yield:  1 dozen.
 
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