Fresh Dill and Onion Rye Bagels

Steps

1. Poppy seeds aren't in the pantry, so this bagel uses sesame seeds as the closest seed topping.
2. In a large bowl, whisk the rye flour, bread flour, instant yeast, salt and onion powder into a dry mix.
3. Stir the honey into the 370 g of lukewarm water (the dough portion) until dissolved, then pour it into the dry mix with the dill and stir into a shaggy dough.
4. Knead on a clean, lightly dampened counter for about 10 minutes, wetting your hands as needed, until smooth but still slightly tacky; rye dough stays a little sticky. This is about 62% hydration and 2% salt.
5. Cover and let rise at about 75°F (24°C) for 60 to 75 minutes, until puffy and about one and a half times its size; rye dough rarely doubles.
6. Divide the dough into 12 equal pieces, roll each into a ball, poke a hole in the center with your thumb and stretch it to a 1½-inch ring.
7. Set the bagels on a parchment-lined baking sheet, cover and proof at about 75°F (24°C) for 20 minutes, until slightly puffed and the dough springs back slowly when poked.
8. Meanwhile, preheat the oven to 425°F (220°C) and bring the 2000 g of water (the boiling portion) to a gentle boil in a wide pot, then stir in the brown sugar.
9. Boil the bagels 3 or 4 at a time for 45 seconds per side, lift them out with a slotted spoon, and return them to the baking sheet.
10. Brush each bagel with the egg white, then sprinkle the sesame seeds evenly over the tops.
11. Bake for 20 to 24 minutes, until deep brown and 200°F (93°C) in the center.
12. Cool the bagels on a rack for at least 30 minutes before slicing so the rye crumb sets.