Whole Wheat Bagels

• 1 pkg. dry yeast
• 1 c. warm water
• 3 eggs, well beaten
• 1 tsp. salt
• 1 to 2 Tbsp. honey
• 2 Tbsp. melted butter
• 1/4 c. wheat germ
• 2 c. whole wheat flour
• 2 to 2 1/4 c. sifted all-purpose flour
• 2 qt. boiling water with 2 Tbsp. sugar

1. In mixing bowl, mix eggs, salt, honey and melted butter.
2. Add yeast and warm water.
3. Mix wheat germ and flours and add to liquid mixture until soft dough is formed.
4. Turn dough out on floured board, cover with towel and let rest 10 minutes.
5. Knead dough until smooth and elastic, about 6 to 8 minutes.
6. Place in greased bowl.
7. Cover; let rise until doubled in bulk.
8. Punch dough down. Divide into 12 to 14 equal pieces.
9. Roll each into a ball and punch hole in center.
10. Enlarge to form bagel shape.
11. Cover with towel and let rise again for 30 minutes.
12. Add 2 tablespoons sugar to water and bring to boil.
13. Drop bagels in a few at a time.
14. They will rise to the surface.
15. Turn over once.
16. Simmer for 2 to 3 minutes.
17. Remove and pat dry.
18. Place on greased baking sheet. Brush with glaze made of 1 egg yolk beaten with 1 tablespoon water.
19. Bake in preheated 425u0b0 oven for 20 to 25 minutes until golden.

yeast, water, eggs, salt, honey, butter, whole wheat flour, flour, boiling water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=443282 (may not work)