Nicky Giusto of Central Milling offers this formula and explains that Khorasan is becoming more widely available. Central Milling sells it in sprouted pulp form. As with spelt, it is reported that some people who have sensitivity to conventional wheat are able to better tolerate this strain. Khorasan is a generic name for a strain of ancient wheat that is believed to have originated in the Persian province of Khorasan.

Ingredients

Whole Wheat Levain

• 0.25 ounces mother starter
• 34 grams water, lukewarm
• 43 grams whole wheat flour
• 0.5 grams salt

Final Dough

• 71 grams whole wheat levain
• 113 grams water
• 425 grams sprouted Khorasan
• 284 grams whole wheat flour
• 2.25 grams instant yeast
• 0.5 ounces vital wheat gluten
• 11 grams kosher salt
• 21 grams honey (or barley malt syrup)
• 2 quarts water for boiling the bagels
• 2 tablespoons baking soda for the boiling solution
• 2 tablespoons cornmeal or semolina flour

Method

Day One: Whole Wheat Levain

Place the firm starter in a mixing bowl and add water to soften it. Break up the starter into smaller pieces in the water. Add the whole wheat flour and salt and stir with a large spoon to make a course ball of dough. Transfer the dough to the work surface and knead it by hand for 30 seconds to fully distribute the starter into the dough. It should make a small, soft, tacky dough. Mist a small bowl with spray oil and put the dough into the bowl. Cover the dough with plastic wrap and leave it out at room temperature for 12 hours, until it swells noticeably. If it doubles in size before you are ready to make the final dough, place it in refrigeration.

Day Two: Final Dough

Cut the whole wheat levain into 5 small pieces and put it into the bowl of an electric mixer (or large bowl if mixing by hand). Add the water and stir to soften the levain. Add the sprouted flour, instant yeast, salt, vital wheat gluten and honey. Mix on slow speed with the dough hook (or knead by hand) for 4 to 5 minutes to make a firm coarse dough.

Let the dough rest for 5 minutes and resume mixing, on medium low (or hand knead) for an additional 3 to 4 minutes to make a smooth, firm dough with a satin-like feel. Form the dough into a ball and return it to the mixing bowl. Cover the dough with plastic wrap and let the dough rest for 20 minutes.

Divide the dough into eight 4-ounce (113 gram) pieces. Form each piece into a round ball, then cover the rounds loosely with plastic wrap. Rest the dough balls for 10 minutes. Line a sheet pan with baking parchment or a silicon pad and mist it lightly with vegetable spray oil. Shape the pieces into bagels and space them evenly on the prepared pan. Mist the tops of the pieces lightly with spray oil and cover the pan loosely with plastic wrap. Proof the dough at room temperature for 30 minutes, then place the pan in refrigeration overnight.

Day Three: Boiling, Topping and Baking

Bring 2 quarts of water to a boil and add baking soda (you may also add 4 tablespoons of honey, optional). Preheat oven to 426°F (400°F if using convection). While the water is coming to a boil, remove the tray of bagels from refrigeration and place one piece in a small bowl of room temperature water to see if it floats.

If it doesn’t float within 15 seconds, return the bagel to the pan and check it again every 20 minutes until one passes the float test. Assemble toppings.

Prepare a second pan for baking, lining it with baking parchment or a silicon pad, misting it with spray oil and dusting it with cornmeal or semolina flour.

Boil bagels in simmering water for 30 seconds on each side and return them to the newly prepared baking pan. Add toppings as desired.

Place the pan of bagels on the middle shelf of oven and bake for 10 minutes. Then, rotate the pan and bake for an additional 8 to 12 minutes, until the bagels are golden brown all over. Transfer to a cooling rack and let cool for at least 20 minutes.

Formulation courtesy of Nicky Giusto of Central Milling