Feta Dill Spelt Bagels

Steps

1. In a large bowl, whisk together the whole spelt flour, bread flour, instant yeast and salt to make the dry mix.
2. Stir half the honey into the 400 g of lukewarm water. Pour it into the dry mix and stir into a shaggy, fairly stiff dough. This is about 57% hydration and 1.7% salt, kept lower because feta adds salt and moisture.
3. Knead 6–8 minutes until smooth and elastic. Whole spelt is delicate, so stop once the dough holds together well.
4. Knead in the dill and two-thirds of the crumbled feta until evenly spread. Set aside the remaining one-third of the feta for topping.
5. Coat a clean bowl with the olive oil, add the dough and turn to coat. Cover and let rise at about 75°F (24°C) for 60–75 minutes, until puffy and nearly doubled in size.
6. Line a baking sheet with parchment. Divide the dough into 12 equal pieces of about 110 g. Roll each into a ball, poke a hole through the center with your thumb, and stretch it to a 1½-inch opening.
7. Cover and rest the bagels 20 minutes at room temperature, until slightly puffy. They are ready to boil when one floats in a bowl of water.
8. While they rest, preheat the oven to 425°F (220°C). Bring the 2000 g of boiling water to a simmer in a wide pot and stir in the remaining half of the honey.
9. Boil the bagels a few at a time for 45 seconds per side. Lift them out with a slotted spoon and return them to the lined sheet.
10. Brush the tops with the egg white, then press on the reserved feta.
11. Bake 20–24 minutes, until deep golden and the centers reach 200°F (93°C).
12. Cool the bagels on a rack for at least 30 minutes before slicing.