Dissolve sugar in water and add yeast. Let stand until the mixture bubbles, a few minutes.

Meanwhile, sift together the bread flour, 1 ½ c of the whole wheat flour, and salt. Make a well in the center and add the yeast mixture. Stir to combine. (this time I used my mixer and the dough hook attachment until it was time to add the strawberries).

Turn onto a lightly floured surface knead for about 5 minutes, adding extra whole wheat flour as needed. Gently knead in the strawberries.

Place dough in a large, greased bowl. Cover and set in a warm place- let rise until doubled size, about an hour.

Divide dough in half.

Cover 1/2 of the dough with a towel. With the other half, divide dough into small pieces with a bench scraper/knife.

Shape each piece into a ball and allow to relax for a few minutes.

Flatten each round with the palm of your hand.

With thumb press deep into the center of bagel and tear open a hole in the center with your fingers. Pull the hole open. Cover bagels with a kitchen towel and let rest for about 10 minutes.

Repeat process with other part of dough.

Preheat oven to 400.

Bring about 2 quarts of water to a boil and add 1 T of sugar. Reduce heat to maintain a gentle simmer. Put 2-3 bagels at a time in to the simmering water for about 30 seconds, turning once. Drain and place on parchment-lined baking sheets.

Brush with egg wash and sprinkle with toppings. Using a spatula or your fingers- flip bagels over and repeat with egg wash and toppings.

Bake for 30-35 mins or until browned.