Herbed Spelt Bagels with Sesame Crust

Steps

1. Poppy seeds aren't in the pantry, so sesame seeds give the seeded crust here.
2. In a large bowl, whisk the whole spelt flour, bread flour, instant yeast, salt and dried thyme to make the dry mixture.
3. Stir the 435 g lukewarm water with the 20 g dough portion of honey and the 10 g dough portion of olive oil, then pour it into the dry mixture and mix to a shaggy, stiff dough. This is about 58% hydration and 2% salt.
4. Add the chopped fresh basil and knead 8 to 10 minutes until smooth and springy; spelt is delicate, so stop once it's smooth.
5. Rub a clean bowl with the remaining 5 g olive oil, add the dough, cover and let rise at about 75°F (24°C) for 60 to 75 minutes, until nearly doubled.
6. Divide the dough into 12 equal pieces (about 105 g each), roll each into a ball, poke a hole through the center with your thumb and stretch to a 1½-inch hole. Set on a parchment-lined sheet, cover and rest 20 minutes, until slightly puffy and a poked spot springs back slowly.
7. Meanwhile, preheat the oven to 425°F (220°C) and bring the 2000 g boiling water to a boil in a wide pot with the remaining 10 g honey.
8. Boil the bagels a few at a time, 45 seconds per side, then lift them back onto the parchment-lined sheet.
9. Brush the tops with the beaten egg white and sprinkle evenly with the sesame seeds.
10. Bake 20 to 22 minutes, until deep golden and 200°F (93°C) in the center.
11. Cool the bagels on a rack at least 30 minutes before slicing.