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1
make the poolish In a medium bowl, using a wooden spoon, stir the bread flour with the yeast and 1 cup of lukewarm water until combined.
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2
Cover with plastic wrap and refrigerate overnight.
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3
make the dough In the bowl of a standing mixer fitted with the dough hook, combine the yeast and honey with 1 2/3 cups of lukewarm water.
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4
Mix in the poolish.
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5
Add the bread flour, whole wheat flour and salt and beat at medium speed until a smooth, stiff dough forms, 5 to 7 minutes.
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6
Transfer the dough to a lightly floured work surface and knead for 1 minute.
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7
Form the dough into a ball and transfer to a large, oiled bowl.
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8
Cover with plastic wrap and let stand in a draft-free spot until doubled in volume, about 1 hour.
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9
make the dough Line a baking sheet with parchment paper and brush or spray generously with vegetable oil.
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10
Divide the dough into 12 pieces and form into tight balls; transfer to the baking sheet.
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11
Cover loosely with sprayed plastic wrap and let stand for 30 minutes.
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12
make the dough To form the bagels, poke your finger in the center of each ball to make a 1/2-inch hole.
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13
Return the bagels to the baking sheet, cover and let stand until risen, about 1 hour.
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14
Add 1 bagel to a bowl of cold water.
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15
If it floats, the bagels have risen sufficiently.
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16
make the dough Preheat the oven to 475 and position racks in the lower and middle thirds.
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17
Line 1 baking sheet with a clean, lightly moistened kitchen towel and line 2 others with parchment paper; spray the paper with oil.
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18
Bring 2 large, deep pots of water to a boil.
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19
Add 1/2 tablespoon of baking soda to each pot.
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20
Add 2 or 3 bagels to each pot, without crowding (the bagels will swell in the water) and simmer for 1 1/2 minutes.
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21
Flip the bagels and simmer for 1 1/2 minutes longer.
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22
Using a slotted spoon, transfer the bagels to the kitchen towellined sheet to drain.
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23
Before they dry, sprinkle the bagels generously with toppings, then immediately transfer them to the parchment paper-lined baking sheets.
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24
Repeat with the remaining bagels.
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25
make the dough Bake the bagels for 18 to 20 minutes, shifting the pans from top to bottom and front to back halfway through, until deeply browned.
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26
Let cool slightly, then serve.
