Yeast proofed with rice syrup leavens a dough of high-gluten and whole wheat pastry flours, kneaded a full ten to fifteen minutes until smooth and finished with a scatter of poppy seeds.
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In large bowl, combine water, rice syrup, and yeast. Proof for 10 minutes or until mixture is foamy.
Add olive oil and salt to yeast mixture. Stir together bread and pastry flour. Add enough flour to yeast mixture to create dough that pulls away from sides of bowl.
Knead dough using remaining flour as necessary, about 10-15 minutes , or until dough is smooth.
Transfer dough to clean, lightly oiled bowl and cover with plastic wrap. Proof in warm place for 45-60 minutes or until dough has doubled in size.
While dough is proofing, prepare 2 sheet pans lined with oiled parchment. Bring 1 gallon water to and preheat oven to 400° F.
Fold/turn dough. Rise again.
Divide dough into 16 equal-sized balls (3 ounces each by weight).
Form dough into bagel shapes by rolling to 8-inch strips and overlapping and rolling ends or poking hole through center and spreading dough apart.
Place toppings in bowls. 3-4 bagels at a time for 30 seconds , flipping once or twice. Remove from pot with spider and turn bagel face side down into toppings. Gently lift bagels out of topping and transfer to prepared sheets. Repeat process until all bagels have been .
Transfer bagels to oven and approximately 20-25 minutes or until dough is golden and firm to touch.
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