Adapted from King Arthur Flour
1 tablespoon active dry yeast
Cornmeal, for dusting baking sheet
1 tablespoon baking powder, for boiling water
In the bowl of a stand mixer fit with dough hook dissolve yeast in warm water with sugars and barley malt syrup. Add one cup of the bread flour and let sit for about 10 minutes. Yeast should start bubbling.
Add the whole wheat flour and mix well. Add the salt, then the rest of the bread flour one cup at a time, mixing till the dough pulls away from the sides of the bowl. Continue mixing till dough is smooth and satiny. Cover with damp towel and and let rest at room temperature for 20 minutes.
Divide dough into 14 equal pieces. Roll each piece into an 8-9 inch rope. Form each rope into a circle overlapping the ends. Press joined area with the heal of your hand, rocking to seal. Place dough rings on a cornmeal dusted baking sheet and cover with plastic wrap sprayed with cooking spray. Place in refrigerator for 12-24 hours.
Remove from refrigerator and let sit at room temperature for 45 minutes. Preheat oven to 450º. Bring large pot of water to a rolling boil with 1 tablespoon baking soda added. Place a few bagels in the pot at a time and cook for about 1-1 1/2 minutes. Remove with slotted spoon and place on parchment lined baking sheet. Bake for 15-20 minutes or until lightly browned. Allow to cool on racks.
Makes 14 bagels.