Homemade Bagels - bread flour

Method

• make the poolish In a medium bowl, using a wooden spoon, stir the bread flour with the yeast and 1 cup of lukewarm water until combined.
• Cover with plastic wrap and refrigerate overnight.
• make the dough In the bowl of a standing mixer fitted with the dough hook, combine the yeast and honey with 1 2/3 cups of lukewarm water.
• Mix in the poolish.
• Add the bread flour, whole wheat flour and salt and beat at medium speed until a smooth, stiff dough forms, 5 to 7 minutes.
• Transfer the dough to a lightly floured work surface and knead for 1 minute.
• Form the dough into a ball and transfer to a large, oiled bowl.
• Cover with plastic wrap and let stand in a draft-free spot until doubled in volume, about 1 hour.
• make the dough Line a baking sheet with parchment paper and brush or spray generously with vegetable oil.
• Divide the dough into 12 pieces and form into tight balls; transfer to the baking sheet.
• Cover loosely with sprayed plastic wrap and let stand for 30 minutes.
• make the dough To form the bagels, poke your finger in the center of each ball to make a 1/2-inch hole.
• Return the bagels to the baking sheet, cover and let stand until risen, about 1 hour.
• Add 1 bagel to a bowl of cold water.
• If it floats, the bagels have risen sufficiently.
• make the dough Preheat the oven to 475 and position racks in the lower and middle thirds.
• Line 1 baking sheet with a clean, lightly moistened kitchen towel and line 2 others with parchment paper; spray the paper with oil.
• Bring 2 large, deep pots of water to a boil.
• Add 1/2 tablespoon of baking soda to each pot.
• Add 2 or 3 bagels to each pot, without crowding (the bagels will swell in the water) and simmer for 1 1/2 minutes.
• Flip the bagels and simmer for 1 1/2 minutes longer.
• Using a slotted spoon, transfer the bagels to the kitchen towellined sheet to drain.
• Before they dry, sprinkle the bagels generously with toppings, then immediately transfer them to the parchment paper-lined baking sheets.
• Repeat with the remaining bagels.
• make the dough Bake the bagels for 18 to 20 minutes, shifting the pans from top to bottom and front to back halfway through, until deeply browned.
• Let cool slightly, then serve.