Garlic Parsley Sesame Bagels

Steps

1. Measure out the water: 480 g lukewarm (about 95°F/35°C) for the dough and keep the remaining 2000 g for boiling the bagels later.
2. In a large bowl, whisk the flour, instant yeast, salt and dried oregano.
3. Stir half of the honey into the 480 g of lukewarm water, then add it to the flour with 10 g of the olive oil, the garlic and the parsley. This is a stiff dough of about 57% hydration and 2% salt.
4. Mix until shaggy, then knead on the counter for 10 to 12 minutes until smooth, firm and elastic.
5. Rub a bowl with the remaining 5 g of olive oil, add the dough, turn to coat, cover and let rise at about 75°F (24°C) for 60 to 75 minutes, until puffy and nearly doubled.
6. Line two baking sheets with parchment and sprinkle them with the cornmeal.
7. Divide the dough into 12 equal pieces (about 115 g each) and roll each into a tight ball. Poke your thumb through the center and stretch to a 1½-inch hole. Set on the sheets, cover and rest 20 to 30 minutes, until a bagel floats when dropped in water.
8. Meanwhile, preheat the oven to 425°F (220°C) and bring the reserved 2000 g of water to a boil in a wide pot. Stir in the remaining half of the honey.
9. Boil the bagels 3 or 4 at a time for 1 minute per side, lift out with a slotted spoon and return them to the sheets.
10. Brush the tops with the egg white, then press each top into the sesame seeds, coating generously.
11. Bake 20 to 24 minutes, rotating the sheets halfway, until deep golden and 200 to 210°F (93 to 99°C) in the center.
12. Cool the bagels on a rack for at least 30 minutes before slicing.