Create three wells in the whole wheat flour and add yeast, salt, and sugar into each well. Mix together.

Gradually add warm water while kneading the dough by hand for about 20 minutes until smooth.

Let the dough rise in a warm place for 30 minutes until it doubles in size. Cover with plastic wrap to retain moisture.

Divide the dough into 100g portions, shape into balls, and let rest for 10 minutes. Cover with plastic wrap.

Shape the dough balls into bagel shapes.

Perform a second rise for 30 minutes. Cover with plastic wrap.

Boil water to just below boiling point and blanch the bagels for 10 seconds on each side.