2 pkg. dry yeast
2 c. whole wheat flour
2 plus 2 1/2 c. unbleached flour
1 tbsp. salt
2 tbsp. honey
1 1/2 c. warm water
1 gallon water, for cooking

In a large bowl, dissolve the yeast with warm water. Stir in honey salt and flours to make soft dough. Turn out on floured board and knead 10 minutes, flouring board as needed until dough is smooth and elastic. Cover and let rise in a warm place for about 50 minutes.

Deflate dough and roll out on a lightly floured board, into a rectangle about 1 inch thick, 5 by 9 inches. Cut widthwise into 12 strips with a floured knife. Roll each strip to 1/2 inch thick. Moisten ends and join together. Cover and let rise in a warm place for 1/2 hour. In a large kettle, bring 1 gallon of water to a boil.

Lower heat and add 3 bag simmer exactly 7 minutes any longer will cause sogginess. Remove and cool on a towel while cooking remaining bagels. Bake on ungreased cookie sheet at 375 degrees for 30 to 45 minutes. Cool and eat, wrap and freeze. Makes 1 dozen bagels.

Note: To let dough rise, place in a laundry room, on top of fan operating clothes dryer, or place dough on top of a heating pad, set on low or place dough on top of a fire place mantle, with a fire burning.