Spiced Ginger Rye Bagels

Steps

1. Prepare first: peel and finely grate the fresh ginger. Separate the water into two portions, 435 g lukewarm (about 95°F/35°C) for the dough and the remaining 2500 g for boiling later.
2. In a large bowl, whisk the rye flour, bread flour, ground ginger, cinnamon, cloves, instant yeast and salt to make the dry mixture.
3. In a measuring jug, stir the molasses and the grated fresh ginger into the 435 g of lukewarm water until the molasses dissolves.
4. Pour the molasses water into the dry mixture and stir into a stiff, shaggy dough. This is about 62% hydration and 2% salt.
5. Knead on a clean counter for 10 minutes until smooth and firm; rye dough stays a little tacky, so wet your hands lightly instead of adding more dry ingredients.
6. Cover and let rise at about 75°F (24°C) for 60 to 75 minutes, until puffy and about 1.5 times its size; rye dough rises less than wheat dough.
7. Divide the dough into 12 equal pieces of about 100 g. Roll each into a ball, poke a damp thumb through the center and stretch to a 1.5-inch (4 cm) hole. Set on a parchment-lined baking sheet.
8. Cover and proof at about 75°F (24°C) for 25 to 30 minutes, until slightly puffy and a dent springs back slowly when poked. Meanwhile, heat the oven to 425°F (220°C).
9. Bring the 2500 g of boiling water to a boil in a wide pot and stir in the brown sugar until dissolved.
10. Boil the bagels 3 or 4 at a time for 45 seconds per side, lift out with a slotted spoon, drain briefly and return to the baking sheet.
11. Bake 20 to 24 minutes, until deep brown and the center reads 200°F (93°C).
12. Cool the bagels on a rack for at least 30 minutes before slicing, so the rye crumb can set.