Love happened! (Thanks Ada!) I love bagels especially the really chewy montreal style ones, but most ask for bread flour which I never carry at home. So I adapted this recipe from Big Oven which had a lot good reviews.
1 1/2 cups Water; warmed
5 tablespoons Sugar
3 tablespoons Canola oil
1 package Dry yeast; 8 grams
1 small Egg; beaten
1 tablespoon honey
4 cups whole wheat flour + 3/4 cups of gluten flour
1 teaspoon Kosher salt
1 package of spinach, water squeezed out
6 quarts Water
1/3 cup Honey
1. In a large bowl stir together the warm water, sugar, canola oil, yeast (not instant), egg and malt: Keep combining until the yeast dissolves. Then, stir in salt and one cup of the flour.
2. Gently add enough flour to make a soft dough, about 3 cups
3. Knead your dough for 10-12 minutes, stirring in extra flour as you need it. When your dough is firm and smooth, cover with inverted bowl and let sit 10 minutes.
4. Divide the dough into 12 equal parts.
5. Let bagels rise for 30 minutes.
6. Lay the spinach on a tray, and put it in the oven for 350F for 5 minutes.
7. Flatten each piece and place spinach on top. Roll it up and twist each piece into a 10 inch rope, then curve each one pressing together ends to make a bagel shape. You may need to use a few drops of water to help the ends stay together.
8. When ready, fill a large pot with the 6 quarts of water and stir in the honey. Bring that to a boil.
9. Preheat oven to 425 degrees F and line two baking sheets with parchment paper
10. When the honey water has come to a boil, drop the bagels in (four at a time), and let boil for 90 seconds, flipping once at 45 seconds. Remove and pat dry on clean tea towels
11. Place on parchement paper.
12: Bake at 425 for 8 minutes, then flip and bake another 8 minutes. This is really going to depend on your oven temperature. The recipe originally called for 10 minutes per side but I was watching them and they were heading near burn mode by 8 minutes. After flipping they only had to bake for approx 5 minutes. Watch them first time through to ensure even baking.
Voila! It’s done!