Dill and Onion Spelt Bagels

Steps

1. Measure out 420 g of the water and warm it to lukewarm, about 95°F (35°C); set the rest of the water aside for boiling.
2. In a large bowl, whisk the whole spelt flour, bread flour, instant yeast, salt and onion powder into a dry mix.
3. Stir half the honey into the lukewarm water, then pour it into the dry mix with the dill and stir into a shaggy dough. This is a stiff dough at about 60% hydration and 2% salt.
4. Knead 8 to 10 minutes until smooth and springy; spelt dough tears if overworked, so stop once it's supple.
5. Rub a bowl with half the olive oil, add the dough, cover and let rise at about 75°F (24°C) for 60 to 75 minutes, until puffy and about 1.5 times its size.
6. Divide the dough into 12 pieces of about 100 g. Roll each into a ball, poke your thumb through the center and stretch to a 1.5-inch hole.
7. Brush a parchment-lined sheet pan with the remaining half of the olive oil, set the bagels on it, cover and refrigerate overnight, 10 to 14 hours, for a chewy crust and deeper flavor.
8. Next day, preheat the oven to 425°F (220°C). Bring the reserved water to a boil in a wide pot and stir in the remaining half of the honey.
9. Test one bagel: it should float within a few seconds in a bowl of cool tap water. If it sinks, let the bagels sit at room temperature 20 minutes more.
10. Boil the bagels a few at a time, 45 seconds per side, lift out with a slotted spoon and return them to the parchment.
11. Brush the tops with the egg white and sprinkle with the sesame seeds.
12. Bake 20 to 24 minutes, until deep golden and 200°F (93°C) in the center.
13. Cool the bagels on a rack at least 20 minutes before slicing.