In a large mixing bowl, stir together 2 2/3 cups unbleached white flour, 2 cups whole wheat flour, 2 t sugar, 1 t salt, 1/2 t coarse black pepper, and 1 1/2 t active dry yeast. Make a well in the mixture. Pour 1 2/3 cups warm-ish water and 1 T softened butter into the well. Stir with wooden spoon until dough gathers together. Knead dough on the counter for about 5 minutes so as it can become smooth and elastic. Divide dough into 10 equal-ish sized balls. Brush each ball with a bit of melted butter. Drape a clean, dry dish cloth over the dough balls and let sit for about 1 hour.
2
After the dough balls have about doubled in size, preheat oven to 425 degrees. Fill a glass casserole half full of water and place on bottom rack of the oven.
3
Then, put 1 qt of water, 1 t baking soda, and 1/2 cup granulated white sugar into a medium-sized sauce pan and bring to boil. Reduce heat to medium. Then, use fingers to make a hole in the center of each dough ball. One at a time, drop a dough ball into the sauce pan. Leave in for about a minute. Use a slotted spatula to retrieve dough from water and place onto a cookie sheet lined with parchment paper.
4
Mix one egg white with 1 t water and brush generously onto bagels. Sprinkle bagels with mixture of 1 T poppy seeds, 1 T sesame seeds, 1/2 t onion powder, 1/2 t garlic powder, 1/2 t paprika. Place on a rack in the middle of the oven and bake for about 15 minutes.
