Toasted Walnut Rye Everything Bagels

Steps

1. Prepare first: toast the walnuts in a dry skillet over medium heat for 4 to 5 minutes until fragrant, cool, then chop finely. Divide the water into 470 g of lukewarm water (about 95°F/35°C) for the dough and 2000 g for boiling. Divide the salt into 14 g for the dough and 3 g for the topping.
2. In a large bowl, whisk the rye flour, bread flour, instant yeast and the 14 g portion of salt to make the dry mixture.
3. Stir the molasses into the 470 g portion of lukewarm water, pour it into the dry mixture and mix into a shaggy dough. This is about 65% hydration and 2% salt.
4. Knead on a lightly wet counter for 8 to 10 minutes until smooth but slightly tacky; rye dough stays a little sticky. Knead in the walnuts until evenly spread.
5. Cover and let rise at about 75°F (24°C) for 60 to 75 minutes, until about one and a half times its size and it springs back slowly when poked.
6. Make the everything topping: in a small bowl, mix the sesame seeds, onion powder, garlic powder and the 3 g portion of salt.
7. Divide the dough into 12 equal pieces (about 112 g each). Roll each into a ball, poke a hole through the center with a wet thumb and stretch it to a 1½-inch opening. 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. Meanwhile, heat the oven to 425°F (220°C).
9. Bring the 2000 g portion of water to a boil in a wide pot and stir in the honey.
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 baking sheet.
11. Brush the tops with the egg white and press each bagel top into the everything topping.
12. Bake for 22 to 25 minutes, until deep brown and the center reads 200°F (93°C).
13. Cool the bagels on a rack for at least 30 minutes before slicing.