1. Dissolve yeast in warm water.
   • 1 tbs. yeast
   • 2 c. warm water
2. Add honey and molasses, and let sit for a while until you can see that the yeast is alive and bubbling.
   • 3 tbs. honey
   • 3 tbs. molasses
3. In a large mixing bowl, combine:
   • yeast mixture
   • 2 tsp. salt
   • 1 tsp. oil
4. Add flours a cup at a time (alternating one cup wheat, one cup white) until you have a dough that adheres to itself.
   • 3 c. whole wheat flour
   • 2½ to 3 c. white flour (bread flour works well)
5. Turn dough out onto a well-floured countertop and knead for 7-9 min., adding flour as necessary, until dough is elastic and not tacky. The longer you knead, the better the texture of your bagels.
6. Place dough in a lightly oiled bowl and turn once to coat. Let rise for about 40 min., until dough is doubled in size.
7. Divide dough into 10 (or 11) pieces, and shape into round discs. Poke a hole in the middle of each one, and pull gently until you have a 1½ in. (or so) hole in the center.
8. Place bagels on a greased baking sheet, and let rise again until nearly double (about 20-30 min.).
9. When bagels have about 10 min. left, preheat oven to 400°.
10. Fill a saucepan about ⅔ full of hot water. Add sugar and bring to a boil.
    • 3 tbs. sugar
11. Add bagels, one or two at a time, cover, and boil for 20 sec. Flip bagels and boil for another 20 sec.
12. Remove bagels with a slotted spatula, and let drain for about 10 sec. before placing them on a baking sheet that has been dusted with corn meal.
13. When you’ve boiled all the bagels, place them in the oven and bake for 25-30 min. until golden brown. If you have trouble getting them off the baking sheet, wait until they cool down. The bottoms of the bagels pull away from the baking sheet as they cool.

Makes 10 bagels.