1 1/3 cups warm water
4 cups whole wheat flour
2 tsp. Salt
3 T. honey
2 tsp. Dough enhancer
2 T. vital gluten
2 1/2 tsp. Yeast
1/2 cup raw sunflower seeds
1 egg white
3 T. water
Pre-heat baking stone to 500 degrees. Combine all ingredients in Bosch bowl with dough hook. Knead 8 to 10 minutes. (Adding extra water or flour as needed) until dough is smooth and elastic. Allow dough to rise in the bowl for 20 minutes. Remove dough and divide into 12 pieces. Shape bagels and place on baking sheet to rise for 15 to 20 minutes. Fill a non-aluminum pan with 3 to 4 inches of water and 1 to 2 tsp. Salt. Bring to a low boil. Cook bagels 3 or 4 at a time for 30 sec. On each side. Remove from water with large slotted spoon and allow to drain. Brush bagels with egg wash of 1 egg white mixed with 3 T. water. Bake on preheated stone for 8 to 10 minutes.
Variations:
Cinnamon raisin - omit sunflower seeds and add 2 cup raisins. Add 1 or 2 tsp. cinnamon along with flour.
Plain - omit sunflower seeds and reduce honey to 2 T.
Salted -Follow instructions for plain, but sprinkle bagels with coarse Kosher salt after egg wash
