Ingredients

• 1/2 cup Artisan Bread Flour
• 1/4 cup Water
• 1 pinch Active Dry Yeast
• 1 pinch Sugar

• 1 Recipe Starter
• 1 1/4 cups Water
• 2 cups Artisan Bread Flour
• 2 cups Organic Graham Flour or Graham Flour
• 1 1/2 tsp Salt
• 1 Tbsp Brown Sugar
• 2 Tbsp Molasses
• 2 tsp Ground Cinnamon
• 2 Tbsp Instant yeast (fast acting)
• 1 cup chopped Dates loosely packed
• 1 Tbsp Salt (for boiling water)
• 1 Tbsp Brown Sugar (for boiling water)

Instructions

1. To make the starter, mix the flour, water, yeast and sugar in a small bowl. Cover lightly with plastic wrap and set in a warm corner of your kitchen for about 12 hours.

1. When you are ready to make the dough, combine the starter, water, bread flour, graham flour, salt, brown sugar, molasses, cinnamon and yeast in the bowl of a heavy-duty mixer or bread machine. Mix until the ingredients all come together. It should be firm but not dry. You may need to add an additional tablespoon or two of water. If you are not using a bread machine, knead the dough until it is smooth and elastic. Fold in the dates (or add when your bread machine recommends), then allow the dough to double in size, about one hour.
2. Punch the dough down, then turn out onto an unfloured surface. Cut the dough into twelve equal pieces. I use a scale for this step. Then cupping the palm of your hand around each piece of dough, roll it between your hand and the work surface to form a round dough ball. Allow the dough balls to rest for five minutes.
3. Using your finger, punch a hole in the center of each dough ball and twirl it around your finger to form the classic bagel shape. Place the bagels on a lightly greased pan lined with parchment or a baking mat. Cover with a piece of plastic wrap that has been lightly sprayed with nonstick cooking spray and place in the refrigerator overnight, or for at least eight hours.
4. When you are ready to bake your bagels, remove them from the refrigerator and let them sit in a warm (not hot) place for 10-15 minutes. Pre-heat oven to 375°F and bring a large pan of water to a boil with one tablespoon of salt and one tablespoon of brown sugar. When the water comes to a rapid boil, place four of the bagels in the water. Cook for two minutes on one side, turn over and cook for an additional minute.
5. Move the bagels back to the lined baking pan and repeat until all the bagels have been boiled. Bake the bagels for 15 minutes, then remove and lightly brush or spray the bagels with water. Return them to the oven and cook for an additional 10-15 minutes or until the bagels are dark brown. Remove them from the oven and allow them to cool for a few minutes before serving. Enjoy!