Whole Wheat Garlic Onion Bagels

In the bowl of a stand mixer, dissolve the honey, brown sugar and yeast in the warm water, and allow to sit for 5 minutes, until foamy. Add the salt, minced onion and garlic and stir to combine. With the dough hook rotating, slowly add in the flour and continue mixing until the dough pulls away from the sides of the bowl (should be smooth and elastic). Place the dough in a well-oiled bowl and cover with plastic wrap sprayed with oil. Allow to rest in a warm place until doubled in size, about an hour.

Remove the dough from the bowl and divide into six balls. Press your finger through the middle of each ball until it goes all the way through and then stretch the hole out to about 2 inches in diameter. Place the balls with holes in them on a baking sheet sprinkled with corn meal. Cover loosely with plastic wrap, and allow to rise again for about a half hour in a warm place.

While rising for the second time, place a pot of water on the stove and heat to boiling. Preheat the oven to 425ºF. Once the dough balls are done rising, place them into the pot of boiling water, one or two at a time (depending on the size of your pot), and boil each side for about one minute. Once boiled, place on paper towels to blot any excess water. Move to a parchment-lined baking sheet. In a small bowl, whisk together the egg with a splash of cold water. Brush the egg wash onto each bagel on the parchment-lined baking sheet and sprinkle with any spices you’d like. Bake for 12-15 minutes, until lightly browned. Allow to cool on a wire rack and serve as desired.