Whole-Wheat Bagels

1 pkg active dry yeast
2/3 C warm water
2 C whole-wheat flour
1 C water
1-1/2 tsp salt
3 T sugar
2 C enriched all-purpose flour
1 tsp sugar
1 egg white, lightly beaten

Dissolve yeast in 2/3 C warm water. Add whole-wheat flour, 1 C water, salt, and 3 I sugar. Stir until smooth. Blend in all-purpose flour and knead, adding more flour if necessary, until dough is smooth but not sticky. Cover and let rest for 15 minutes, Divide dough into 12 pieces and shape into balls. Using the handle of a wooden spoon or your thumb, punch a hole in the center of each ball and pull, forming a uniform doughnut shape. Place on a floured surface, cover, and let rise for 30 minutes. Bring a large skillet of water to a boil. Drop bagels a few at a time into the simmering water; after they rise to the top, turn and simmer for about 3 minutes. Remove from water, pat dry, and place on a nonstick baking sheet. Brush with egg white. Bake at 375° for 30 minutes or until golden.