---------- Recipe via Meal-Master (tm) v8.05
       Title: Whole Wheat Bagels
  Categories: Breads
       Yield: 12 servings
       2 pk Dry yeast
       2 c  Warm water (105-115 degrees)
       2 tb Honey
       2 c  Whole wheat flour
   1 1/2 ts Salt
       3 c  All-purpose flour
            = to 3 1/2, divided
   3 1/2 qt Water
       1 ts Salt
            Sesame seeds
   Recipe by: Southern Living
   Preparation Time: 0:45
   Dissolve yeast in warm water in a large bowl; let stand 5
   minutes.  Add honey, stirring well.  Stir in 2 cups whole
   wheat flour and 1-1/2 teaspoons salt; mix well.  Gradually
   stir in enough all-purpose flour to make a soft dough. Turn
   dough out onto a heavily floured surface (dough will be
   sticky), and knead until smooth and elastic (8 to 10
   minutes). Place dough in a well-greased bowl, turning to
   grease top. Cover dough, and let rise in a warm place (85
   degrees), free from drafts, 1-1/2 hours or until doubled in
   Punch dough down, and divide dough into 12 equal pieces.
   Roll each into a smooth ball.  Cut with 1-inch cutter or
   punch a hole in the center of each ball with a floured
   finger.  Gently pull dough away from center to make a 1- to
   1-1/2-inch hole.  Place shaped bagels on lightly greased
   baking sheets.  Cover and let rise 15 minutes.  Broil
   bagels 5 inches from heat 2 minutes on each side or until
   lightly browned. Bring water and 1 teaspoon salt to a boil
   in a large Dutch oven.  Reduce heat, and simmer bagels 3
   minutes on each side. Place bagels on lightly greased
   baking sheets.  Sprinkle with sesame seeds; lightly press
   seeds into bagels.  Bake at 425 degrees for 20 to 25
   minutes or until golden brown.  Yield:  1 dozen.