Whole Wheat Sourdough Bagels with Starter

Ingr:
2 cup warm water
1/4 cup honey
2 teaspoons salt
6 cups wheat flour
1/3 cup sour dough starter
Starter:
1 small handful (1/4 to 1/3 cup) white flour
1 or 2 tablespoons of water
small bowl
towel, napkin, or other piece of cloth
large spoon

1. In a mound of flour, make a small well and add the water.
2. Slowly mix the flour and the water, bringing more flour into the center of the well. The mixture will gradually transform from a paste into a small piece of dough.
3. Knead this small piece of dough with your fingers for about 5–8 minutes, until it becomes springy.
4. Place the dough in a small bowl, cover it with a damp towel, and let it sit in a warm spot for 2 or 3 days.
5. When it’s ready, the dough will be moist, wrinkled, and crusty. If you pull off a piece of the crust, you’ll find tiny bubbles and smell a sweet aroma.
6. Throw away any hardened crust. “Refresh” the remaining piece by mixing it with twice the original amount of flour and enough water to make a firm dough. Set aside as before.
7. After 1 or 2 days the starter will have a new, fresh look. Remove any dried dough and mix with about 1 cup of flour.
8. Once again, cover the bowl with a damp cloth and leave it in a warm place for another 8–12 hours.
9. When the starter is ready, it will appear fully risen, and a small indentation made with a finger won’t spring back.

Now the starter is ready to be used in virtually any sourdough recipe. Remember to save a small piece of the starter: You can put it in the refrigerator for several days, then refresh it again as above and use it to make another loaf. A good starter will serve you for years to come

In the evening combine all ingredients. Knead or mix in your mixer for ten minutes. Cover with plastic and leave on the counter. In the morning the dough should be doubled. Knead for a minute and then divide dough into 12-14 balls. Take the balls and put your thumbs through the middle of the ball to make a bagel shape. Work the hole to 2 inches because the holes will shrink when they rise although I don’t mind if the hole closes up a bit. It helps keep the toppings from falling through.

Allow the bagels to rest for 20 minutes. I ruined my first batch by letting them rest too long so don’t do it! While the bagels are resting, start boiling a pot of water on the stove. Add honey or sugar (about 1/3 cup) to the water. After the bagels have rested and your water is boiling drop the bagels two or three at a time into the boiling water. Boil for one minute. Do not over boil or your bagels will fall apart. After a minute remove from the water with a slotted spoon and place on greased cookie sheet
After the bagels are boiled you can brush them with an egg wash ( one egg white and about 3 Tbs of water) but it isn’t required. Bake in a 350 degree oven for about 30-40 minutes or until golden brown. Sour dough takes longer to bake than regular dough so it may need to go longer.