Whole Wheat Bagels

1 3/4 cups white flour
1 1/2 cups whole wheat flour
1 1/2 teaspoons salt
1 1/2 tablespoons butter
3 tablespoons molasses
11 ounces water (1 3/8 cup)
2 teaspoons dry yeast

Put dry ingredients (except yeast) into bread pan. Add dry ingredients. Place yeast in yeast dispenser. Set bread machine to whole wheat dough. When machine beeps, remove dough from pan. Rest in greased covered bowl in refrigerator for 20 min. Divide the dough into 10 equal portion. Roll each portion on a lightly floured surface into a log approximately 3/4" thick and 8" long, using the palm of your hand. Seal the ends together tightly to make a ring with a 1-1/2 to 2" hole in the center. Place on greased baking pan. Spray water on top. Proof for 30 to 45 minutes.

Bring 1 gallon water with 1T sugar to a boil. Reduce to a simmer. Cook 4 or 5 bagels at a time for 7 minutes, turning once. Drain well. Place bagels on a greased baking pan. Sprinkle with sesame seeds or poppy seeds if desired. Bake at 450�F for 25 to 30 minutes, turning once halfway through baking time.