Overnight Tahini Sesame Rye Bagels

Steps

1. Toast the sesame seeds in a dry skillet over medium heat for 3 to 4 minutes, stirring, until light gold; tip onto a plate to cool.
2. In a large bowl, whisk the rye flour, bread flour, instant yeast and salt to make the dry mix.
3. In a measuring jug, stir the 435 g lukewarm portion of the water with the tahini and the 20 g dough portion of the molasses until smooth.
4. Pour the tahini mixture into the dry mix and stir, then knead 8 to 10 minutes with wet hands or a stand mixer with a dough hook; rye dough stays tacky, so wet your hands instead of dusting the counter. 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.
6. Divide the dough into 12 equal pieces (about 105 g each). Roll each into a ball, poke a hole through the center with a wet finger and stretch it to a 1½-inch ring.
7. Set the rings on a parchment-lined baking sheet, cover tightly and refrigerate overnight, 10 to 14 hours, for a deeper rye flavor and chewier crust.
8. Next day, take the bagels out 30 minutes before boiling. Heat the oven to 425°F (220°C) with a rack in the middle.
9. Bring the 2000 g boiling portion of the water to a boil in a wide pot and stir in the remaining 10 g of the molasses.
10. Boil the bagels 3 or 4 at a time for 45 seconds per side, lift out with a slotted spoon and return them to the parchment.
11. Brush the tops with the beaten egg white, then press each bagel top-down into the toasted sesame seeds for a full coat and set it back seed-side up.
12. Bake 20 to 24 minutes, until deep brown and 200°F (93°C) in the center.
13. Cool the bagels on a wire rack for at least 30 minutes before slicing.