Whole Wheat Bagels

This photo is of the first batch I made, only boiling for 1 minute on each side. They did not come out as puffy as I would have liked, so I lengthened the boiling time in the recipe.

Who doesn't love a bagel in the morning? Be it toasted with jam or butter, or just plain, They are sooo good! But no one needs that blood sugar crash after a white bagel in the morning, so here is a healthy alternative.

3 cups Whole Wheat Flour
1 tsp Salt
3 tbsp Honey
1 cup Warm Water
1 1/2 tsp Yeast

Place warm water, honey, and yeast in a bowl, leave for 10 minutes. Mix flour and salt and add to wet mixture. Knead for about 10 minutes until smooth and the dough rebounds when you poke it. Let the dough rest for 20 minutes, then divide into 6 equal sized balls. Poke a hole through the center of each ball and widen to at least 1 inch in diameter(hole will get smaller once the bagels puff up). Place on a well greased cookie sheet and let rest another 20 minutes.
Bring to boil, in a large pot, at least 4 inches of water with 2 tbsp of sugar. After the bagels have rested place them in the rapidly boiling water for 3 minutes per side. I like to do them 2 at a time and flip and pull them out with a burger flipper. Make sure that the water is constantly boiling for the duration of all your bagels, you may want to put the lid on. Once bagel has been in the boiling water on each side, pull it out, drain, and place on greased cookie sheet. Sprinkle with toppings of your choice ie; sesame seeds, poppy seeds, coarse sea salt, onion flakes, oats, pepper etc, or leave plain. Bake at 375 F for about 20 minutes. You can broil at the end if the top is not brown enough, I do.