Dissolve the yeast in the water and add the sugars and the malt. Add 1 cup of the bread flour and let the mixture sit for 10 minutes, to give the yeast a chance to get going. Add all of the white whole wheat flour, mixing well. Add the salt, then the rest
Turn the dough out onto a lightly floured work surface and knead, adding more flour as necessary, until it's smooth and satiny. As a result of the bread flour's higher protein, you'll want to knead it longer than you would dough made with all-purpose flou
Divide the dough into 14 pieces and roll each piece into a rope 8 to 9 inches long and 3/4 inch wide. Form each rope into a circle and join the ends, pressing well to seal. Place the bagels on a tray that's been dusted with cornmeal, cover them lightly wi
Remove the bagels from the refrigerator and let them rest at room temperature for 45 minutes. While they're resting, bring a large pot of water to a rolling boil, and preheat the oven to 450°F.
Place a few bagels at a time in the pot and cook for 1 to 1 1/2 minutes, or until they've risen to the top. Remove them with a slotted spoon or flat strainer, and place them on a parchment-lined baking sheet. Bake the bagels for 15 to 20 minutes, or until