Tomato Basil Semolina Milk Bagels

Steps

1. Divide the honey: use 20 g in the dough and save the remaining 10 g for the boiling water.
2. In a large bowl, whisk the warm milk with the dough portion of the honey, the tomato paste and the instant yeast until the paste dissolves.
3. Add the all-purpose flour, semolina, salt, fresh basil, dried basil, dried oregano and half of the Parmesan. Mix into a stiff, shaggy dough. Counting the milk as liquid, this is about 58% hydration and 1.8% salt.
4. Knead on an unfloured counter for 10 minutes, until smooth and firm and it springs back when pressed.
5. Coat a clean bowl with the olive oil, turn the dough in it, cover and let rise at about 75°F (24°C) for 60 to 80 minutes, until about doubled in size.
6. Line two baking sheets with parchment. Divide the dough into 12 equal pieces (about 105 g each) and roll each into a tight ball.
7. Poke a floured thumb through the center of each ball and stretch to a 1½-inch hole. Set on the sheets, cover and rest 20 minutes, until slightly puffy and the dough springs back slowly when poked.
8. Meanwhile, preheat the oven to 425°F (220°C). Bring the water to a boil in a medium pot and stir in the remaining portion of the honey.
9. Boil the bagels 2 or 3 at a time, 40 seconds per side, lift out with a slotted spoon, drain and return to the sheets.
10. Brush the tops with the egg white, then sprinkle with the remaining half of the Parmesan and the pumpkin seeds.
11. Bake 18 to 22 minutes, rotating the sheets halfway, until deep golden and the center reads 190°F (88°C).
12. Cool the bagels on a rack for at least 20 minutes before slicing.