4½ cups whole wheat flour, milled on pastry setting
3 tablespoons white sugar
1 teaspoon salt
2 tablespoons butter
1 tablespoon instant yeast
4 quarts water
Instructions
Combine water, flour, sugar, salt, butter, and yeast in the mixing bowl of a stand mixer.
Mix on low speed using the dough hook until well-developed, about 10 minutes. To ensure the gluten has fully developed, pull off a walnut-sized piece of dough. With floured fingers, stretch the dough: if it tears immediately, the dough needs to be kneaded more. You are looking for a thin translucent "windowpane" effect.
Transfer the dough to a lightly oiled bowl, cover tightly with plastic wrap and a kitchen towel, and let rise for 2 hours.
Punch the dough down, place it on a lightly floured work surface, and use a dough scraper to divide the dough into 6 pieces. Shape each piece into flat round shape. Repeat with the remaining dough, and let the bagels rest for 15 minutes.
Preheat oven to 425*
Bring 4 quarts water to a boil in a large pot.
Boil the bagels, three at a time, until they rise to the surface, about 1 minute, then gently flip to the other side, cooking for an additional minute.
Remove the bagels with a slotted spoon and place them on the Silpat-lined baking sheet.
Bake in the preheated oven until the bagels begin to brown, 15 to 20 minutes.
Recipe by Grain Mill Wagon at https://www.grainmillwagon.com/no-hole-bagels/