Ginger-Spiced Whole Wheat Everything Bagels

Steps

1. In a large bowl, whisk the whole wheat flour, bread flour, instant yeast, ground ginger, nutmeg and the dough portion of salt (14 g) to make the dry mix.
2. Stir the dough portion of molasses (20 g) into the lukewarm dough portion of water (460 g), then add it to the dry mix and stir into a stiff, shaggy dough; this is about 64% hydration and 2% salt.
3. Knead on a clean counter for 10 to 12 minutes until smooth, firm and elastic. Rest it covered for 10 minutes if it tears, then continue.
4. Place the dough in a lightly covered bowl and let it rise at about 75°F (24°C) for 60 to 75 minutes, until about 1.5 times its size and an indent springs back slowly when poked.
5. Meanwhile, make the everything topping: stir together the sesame seeds, garlic powder, onion powder and the topping portion of salt (4 g) in a shallow dish.
6. Divide the dough into 12 equal pieces (about 100 g each). Roll each into a ball, poke your thumb through the center and stretch to a 1.5-inch (4 cm) hole. Set them on a parchment-lined baking sheet, cover and rest at about 75°F (24°C) for 20 minutes, until slightly puffy.
7. Preheat the oven to 425°F (220°C). Bring the boiling portion of water (2000 g) to a boil in a wide pot and stir in the remaining molasses (10 g).
8. Boil the bagels 3 or 4 at a time for 30 seconds per side, lift them out with a slotted spoon and drain briefly back on the parchment.
9. Brush the tops with the beaten egg white, then press each top into the everything topping and return it to the sheet, seeded side up.
10. Bake 20 to 24 minutes, until deep brown and 200°F (93°C) in the center.
11. Cool the bagels on a rack for at least 20 minutes before slicing.