Sponge
1 teaspoon yeast
4 cups whole wheat flour
2 1/2 cups water, room temperature
Dough
1/2 teaspoon instant yeast
3 1/2 cups unbleached flour
1/4 cup gluten flour
2 3/4 teaspoons salt
2 teaspoons malt powder or 1 tablespoon dark or light malt syrup, honey, or brown sugar
Extras
1 tablespoon baking soda
For the sponge, mix the yeast into the flour, then add water and mix until incorporated. Cover and let sit at room temperature for two hours. The sponge should double in size and be bubbly.
Add the remaining yeast, and three cups of the flour. Mix with a dough hook (or knead by hand) for 6-10 minutes, gradually adding the remaining 3/4 cup of flour. The dough will be very stiff, and should not be tacky.
Divide dough into 12 – 24 pieces. Form each piece into a ball. Cover the dough with a damp dish towel, and allow to rest for about 20 minutes.
Line two cookie sheets with parchment paper.
Shape each roll into a bagel by either poking a finger through the center and gently stretching outwards; the center hole should be about 2 inches across. Arrange the bagels on the prepared parchment paper before covering with plastic wrap.
After allowing the bagels to rest for 20 more minutes, fill a bowl with cool water and drop one of the bagels in it. If it floats within 10 seconds, the bagels are ready to be moved to the refrigerator overnight. If it does not float within 10 seconds, allow them to continue resting until you successfully complete the float test.
The next day (or up to two days later), remove the bagels from the refrigerator. Preheat the oven to 500 F and bring a large pot of water to a boil. Add the baking soda, and stir.
Drop the bagels into the water a few at a time, just enough so they will fit the surface of the water. Let them float for one minute before flipping them, with a slotted spoon, to cook for one minute on the other side. You can increase this boiling time to two minutes per side for extra-chewy bagels. Remove the bagels from the water bath, gently pat dry, and place back on new parchment paper dusted with cornmeal. If you are going to add toppings, now is the moment to do so.
Bake the bagels for 5 minutes before rotating the pan and continuing to cook for five more minutes. If you do not have multiple batches to cook, you may reduce the heat to 450 F after rotating the pans.
When the bagels are golden-brown, remove from the oven and let cool at least 15 minutes before eating.
Raisin Bagels
For dough (step 2) add:
Additional 1/2 tsp. yeast
1 T. cinnamon
5 T. sugar
Rinse 2 cups raisins, drain and pat dry. Add them to the dough in the final two minutes of mixing.