15 Bagels


3 Cups Whole Wheat Flour
1 Tbsp. Yeast, with No Preservatives
3 Tbsp. Date Sugar or Barley Malt Syrup
¼ Cup Sunflower Oil
1 Cup Warm Water


Dissolve syrup or date sugar in water.  Add yeast.
Let stand for 5 minutes.
Add 1 cup flour, beating it with a whisk.  
Let stand for 10 minutes.
Beat in oil and remaining flour with whisk until it thickens.
Knead on floured surface for 10 minutes.
Roll balls of dough into long rolls ¾ inches by 8 inches.  
Wrap them around into a bagel shape, making a smooth
seam at the ends.  
Let rise 15 minutes on floured surface.
Preheat oven to 375 degrees.  
Grease cookie sheet with oil.
Have a 4 Qt. Pot, 2/3 full of boiling water ready.  
Drop 4 bagels into the pot, risen side down
for 10 seconds.  Turn over for another 10 seconds.  
Remove from pot with spatula, and place on well-oiled
cookie sheet.
Bake for 25-30 minutes, or until golden brown.
Variations: Substitute rye or pumpernickel flour
for whole wheat.