WHOLE WHEAT BAGELS

WHOLE WHEAT BAGELS 1 pkg. dry yeast 1/2 tsp. brown sugar 2 c. lukewarm milk 1 tsp. brown sugar 1/4 c. vegetable oil 2 tsp. salt 5 c. whole wheat flour 2 qts. water 2 tbsp. brown sugar 1 egg, beaten 1 tbsp. water

Toasted sesame seeds, poppy seeds or chopped onions for topping Grease 2 baking sheets. Dissolve the yeast in the warm water and add 1/2 teaspoon brown sugar. Let set in a warm place 10 minutes. Add 1 teaspoon brown sugar, oil and salt to the yeast mixture. Gradually add flour to make a stiff dough. Knead well then place in a greased bowl, turning to grease top. Let rise in a warm place until doubled again. Punch down dough and divide into 18 equal pieces. Roll each piece into a 6 inch long 1 inch thick rope, tapering at each end. Shape into a ring pinching each end together. Place on sheet and cover with plastic, let set 10-15 minutes. Bring the water to a boil and add 2 tablespoons brown sugar. Put 2-3 bagels at a time in water and cook until they float to the surface, about 1-2 minutes. Lift out bagels and place on greased baking sheets. Combine beaten egg and tablespoon water, brush on tops of bagels, sprinkle with seeds or onions. Bake in a 375 degree oven about 20 minutes until brown.

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