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1
In a small bowl, dissolve granulated sugar and yeast in the warm water. Allow to stand for about 5 minutes, or until the mixture bubbles/foams.
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2
Meanwhile, place raisins in a small bowl and pour in enough hot water to cover them. Allow to soak for about 10 minutes.
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3
In a large bowl, sift together the bread flour, 1 1/2 cups of the whole wheat flour, salt, brown sugar and cinnamon. Make a well in the center of the dry ingredients and add the yeast mixture, stirring to combine. Turn out onto a lightly floured surface and knead in the (drained) raisins, adding extra whole wheat flour as needed. Dough should not be sticky when you are done kneading.
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4
Place dough in a large, greased bowl. Cover lightly and set in a warm place to rise until doubled in size, about an hour.
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5
Once dough has risen, divide into equal portions with a dough blade or a knife. Shape each portion into a ball then allow the dough balls to relax for a few minutes.
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6
With your hand, flatten each round slightly. Press your thumb through the center of each bagel and pull the hole open slightly. Cover bagels lightly with a dish towel and allow them to rest for about 10 minutes.
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7
Preheat oven to 400 F. Line a baking sheet with parchment paper.
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8
In a Dutch oven, bring about 2 quarts of water to a boil and add 1 tablespoon of granulated sugar. Reduce heat to a simmer; place 2-3 bagels at a time into the simmering water. Boil for about 30 seconds, flipping once. Remove bagels from the water and place onto the prepared baking sheet. Repeat with the remaining bagels.
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9
Whisk together the egg white and 1 tablespoon of water. Brush the tops of the bagels with the egg wash and sprinkle with cinnamon sugar. Bake for 30-35 minutes or until browned.
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10
This recipe was adapted from The Baker Chick's Whole Wheat Everything Bagels.
