Whole Wheat-Onion Bagels

Dissolve yeast in warm water in a large bowl; let stand 5 minutes.

Add onion and oil, stirring well. Stir in whole wheat flour and salt; gradually stir in all-purpose flour. Turn dough out onto a lightly floured surface; knead 1 minute. Cover and let rest 10 minutes.

Knead an additional 7 to 10 minutes or until smooth and elastic. Place dough in a large bowl coated with cooking spray, turning to grease top. Cover and let rise in a warm place (85 degrees F), free from drafts, 1 1/2 hours or until doubled in bulk.

Punch dough down, and divide into equal portions. Shape each portion into a smooth ball; punch a hole in the center of each ball, using floured fingers. Gently pull dough away from center, making a 1 1/2 inch hole. Place shaped bagels on a baking sheet coated with cooking spray.

Bring 3 1/2 quarts water to a boil in a large Dutch oven. Lower bagels, a few at a time, into gently boiling water; cook 3 minutes on each side.

Transfer bagels to a baking sheet coated with cooking spray, using a slotted spoon. Combine egg and 1 tablespoon water, beat well, and gently brush over bagels. Sprinkle with caraway seeds.

Bake at 450 degrees F for 20 minutes or until golden brown. Cool on wire racks.