Whole Wheat Bagels

Whole Wheat Bagels
2 1/2 c. warm water
1 T instant yeast
5 1/2 -6 c. whole wheat flour (freshly ground spelt, prairie gold, etc.)
1/3 c. gluten (or can use dough enhancer)
2 t. salt
2 T molasses (or barley malt syrup for true bagel flavor)
(Opt. 1 c. chopped sprouted wheat or 7 grain, Chopped dried fruit or Seeds)

In Bosch bowl mix water, yeast, and 3 c. flour.  Sponge for 20 min.
Add remaining ingredients and flour until dough is a bit firmer than reg. bread dough and mix until gluten is well formed about 4-5 min. in Bosch.
Divide into 16 balls and Shape into Bagels (roll to 10 inch and pinch ends together OR make a round ball and poke hole in middle and enlarge, whichever you prefer)
 Place on well floured surface to rise while oven is preheating to 500 degrees
Bring wide pot of water to 4 in. deep and add 2 t of baking soda (opt.)
Boil 2-4 bagels at a time for 1-2 min. on each side. ( Bagels sink at first so time when they have started to float)
Remove with slotted spoon and let sit on a clean towel to soak up excess water.
If using toppings, press wet bagels into poppy or sesame seeds, dried minced onions or garlic
OR you can use an egg wash ( 1 egg white beaten with 1 T water and a sprinkle of salt)
Transfer to stoneware (sprayed) and place in hot oven but IMMEDIATELY turn temp to down to 400 and bake for 15- 30 min. until golden brown (you can flip approx. half way through)