Bosch Bagels

This recipe came from the book that came with my new Bosch mixer. It calls for:
3 Cups Warm Water (115 degrees)
1/2 Cup Barley Malt Syrup
1/4 Cup Potato Flour
2 Tbsp Salt
2 Tbsp Instant Yeast (I know...but that's the recipe)
3 Cups High Gluten Bread Flour
3 Cups fresh ground whole wheat flour (additional as needed)

Mix ingredients together and continue to add whole wheat flour until dough cleans sides of mixer bowl. Keep dough soft (not as stiff as bread dough). Knead until glutin develops (about 7-8 minutes). Add more water as necessary.

Weigh out 3-6 oz balls and form into doughnut shape. Stretch each one until they look approx even around. Place on parchment paper lined cookie sheet. Let rest 10 - 15 minutes. While dough rises bring 3 quarts water with 2 Tbsp Honey to a boil. Lower bagels into water for 30 seconds per side. Drain. Brush each bagel with (I substitute EnerG Egg Replacer because I don't eat eggs, but use whatever you want to brush each bagel). Sprinkle with toppings and bake at 350 degrees for 25 - 30 minutes.

Kristal and I just made lunch sandwiches with them...AWESOME!!!