Servings: 8 100-gram bagels

Dough: subheading: Dough:
Starter 151 g Starter 151 g
Water 176 Water 176
Oil 57 g Oil 57 g
Honey 41 g Honey 41 g
Salt 8g Salt 8g
Bread Flour 241 Bread Flour 241
Whole Wheat 100 Whole Wheat 100
Dried Milk Powder 24 Dried Milk Powder 24
Dry Yeast 5 g (optional) Dry Yeast 5 g (optional)
Total in grams 803 (with the optional yeast) Total in grams 803 (with the optional yeast)
 
Water Bath: subheading: Water Bath:
2 quarts of water 2 quarts of water
2 tablespoons diastatic malt syrup (or substitute brown sugar. 2 tablespoons diastatic malt syrup (or substitute brown sugar.
1 tablespoon granulated sugar 1 tablespoon granulated sugar

Bring 2 quarts of water, plus 2 tablespoons diastatic malt syrup (or substitute with brown sure) plus 1 tablespoon white granulated sure to a boil. turn it down to low while you finish shaping the dough.
Preshape: Divide dough into 100 gram balls. Roll with a cupped hand on a counter (with as little flour as possible) until tight.
Let them rest for 15 minutes, covered
Poke a hole in the middle of each ball and then stretch to form a bagel.
Let the bagels rest for another 15 minutes or until doubled from the original size, covered.
Gently stretch one last time for a more pronounced hole. Let rest another 5 minutes
Bring the water mixture back to a boil.
Boil the bagels for two minutes, flip and boil one more minute.
Set the boiled bagels on a sheet of parchment paper.
Apply an egg white wash if applying seeds to the bagels with one egg white and 1 tablespoon of water.
Bake for 20 to 25 minutes or until brown to your liking.

FYI, I feed my starter with equal weights of water and flour.  FYI, I feed my starter with equal weights of water and flour.