I have altered the recipe in many ways to make different types of bagels. I also altered how I form the bagels from the original recipe.
First dissolve 1 package of active dry yeast in 1 1/2 cups lukewarm water. Add 1 1/2 cups whole wheat flour, 1 1/2 cups bread flour, 1 tablespoon salt, and 3 tablespoons of sugar. Beat vigorously. Add in 1 cup dried blueberries. I used the blueberries I dried in the summer. See my post on Freezing and Drying Blueberries
Next add enough bread flour to make a soft dough. This can be anywhere from 1 to 2 cups. Knead the dough on a floured surface until smooth and elastic. Shape into a ball and place in a greased bowl, cover and allow to rise until double in size. This can be anywhere from an hour to 2 hours. When it is cooler out my bread tends to take longer to rise. If I have been baking a lot my kitchen warms up then my dough rises quicker.
After the dough has risen to double in size, punch down the dough and divide into 12 portions. This is where I changed the recipe. The original recipe said to roll the dough into a 10 x 12 inch rectangle. Cut int 12 strips, 1 x 10 inches. Then you were to form each strip into a circle and pinch ends together. I used to do this but as I got older I started forming each portion into a ball. Then poke your finger through the center of it. Then I stretch the dough out to form a ring. These make a nicer looking bagel and they don't fall apart when you boil them. Place them on an ungreased cookie sheet. Cover and let rise 20 - 30 minutes.
Bring some water to boil in a large pan. Drop a few bagels at a time into the boiling water and simmer for 4 minutes. Drain the bagels and place on a greased baking sheet.
Bake the bagels at 375 degrees Fahrenheit for 8-10 minutes. Beat 1 egg white with 1 tablespoon of water. Brush the bagels with egg white mixture. Return to oven and bake for another 8-10 minutes or until golden brown.