Whole Wheat Bagels

Combine the boiling water, honey, and salt in a large, heat-proof bowl. Stir well then set aside to cool to lukewarm (about 100 degrees F).

Place the second measure of water in a small bowl or measuring cup. Sprinkle the yeast over the top of the surface and let dissolve. When dissolved, stir it into the honey mixture and mix well.

Add half the flour to the yeast mixture and beat well. Add the remaining flour and knead until the dough is smooth and elastic.

Shape the dough into equal-sized balls. With your thumb, poke a hole in the middle of each ball and shape into a bagel shape. Place on a lightly floured work surface and cover with a cloth. Let sit for 30 minutes.

Preheat the oven to 375 degrees F. Bring a large pot of salted water to a boil over medium-high heat.

Drop 3-4 bagels at a time into the boiling water. Let boil for 6 minutes, turning once. Remove with a slotted spoon and place on an ungreased baking sheet. Repeat with remaining bagels.

Place the baking sheet in the oven and bake at 375 degrees F for 30-35 minutes or until done. Remove from the oven and let the bagels cool on a wire rack. Store the whole wheat bagels in an airtight container.