Yeast: 1 tbs yeast, 1 tbs sugar, 1/4 cup warm water. Proof the yeast.
Bagel Dough:
4 cups plus 1/4 cup whole wheat flour (all purpose would work too)
2 tbs malted barley (can substitute 1 tbs honey + 1 tbs molasses)
1 and 1/2 cups finely ground bull kelp stipe
1/2 cup plus 2 tbs warm water.
Put in mixing bowl, except for 1/4 cup flour and 2 tbs warm water.
Mix with dough hook. Mixture may be soupy depending on the water content of the stipe, so add the 1/4 cup extra wheat a little at a time as needed.
If flour remains on the bottom of the mixing bowl, add as needed the 2 tbs warm water till it’s all mixed.
Dough should be stout and full.
Let dough rise to double in size in an oiled bowl covered with a wet towel in a warm place.
Make bagels from dough using either rope method or ball method.
Boil bagels for 3 minutes per side.
Let drain and apply egg wash to top side.
Bake at 425 degrees F for 20 min.
Makes about 8 bagels.