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1
Dissolve yeast in warm water in a large bowl; let stand 5 minutes.
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2
Add honey, stirring well.
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3
Stir in 2 cups whole wheat flour and 1 1/2 teaspoons salt, mix well.
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4
Gradually stir in enough all-purpose flour to make a soft dough.
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5
Turn dough out onto a heavily floured surface (dough will be sticky), and knead until smooth and elastic (8 to 10 minutes).
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6
Place dough in a well-greased bowl, turning to grease top.
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7
Cover dough, and let rise in a warm place (85 degrees), free from drafts, 1 1/2 hours or until doubled in bulk.
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8
Punch dough down, and divide dough into 12 equal pieces.
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9
Roll each into a smooth ball.
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10
Cut with 1-inch cutter or punch a hole in the center of each ball with a floured finger.
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11
Gently pull dough away from center to make a 1- to 1 1/2 inch hole.
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12
Place shaped bagels on lightly greased baking sheets.
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13
Cover and let rise 15 minutes.
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14
Broil bagels 5 inches from heat 2 minutes on each side or until lightly browned.
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15
Bring water and 1 teaspoon salt to a boil in a large Dutch oven.
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16
Reduce heat, and simmer bagels 3 minutes on each side.
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17
Place bagels on lightly greased baking sheets.
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18
Sprinkle with sesame seeds; lightly press seeds into bagels.
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19
Bake at 425 degrees F. for 20 to 25.
