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1
Sponge:
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2
Combine sponge ingredients in the bowl of a stand mixer. Mix well to form a batter-like consistency.
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3
Cover and let rest for 2 hours at room temperature.
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4
Dough:
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5
Add the yeast, whole wheat bread flour, brown sugar, cinnamon and malt syrup to the sponge.
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6
Stir to combine, then add the salt.
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7
Knead with the dough hook for 12 minutes, until the dough becomes smooth and pliable. It will be stiff but not dry.
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8
Turn out onto a counter and, by hand, knead in the raisins.
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9
Cover and let rest at room temperature for 1 hour, then place in the fridge overnight.
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10
Boiling / Baking:
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11
Remove the dough from the fridge and let rest at room temperature 1 1/2 hours.
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12
Preheat the oven to 500u00b0F Line 2 baking sheets with parchment paper or SilPat.
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13
Turn the dough out onto the counter and divide into 8 pieces. Shape into rings (keep the middle holes larger than you want them to be in the finished bagel).
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14
Cover with a towely and let rest for 15 minutes.
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15
Bring a large pot of water to a boil and add the baking soda and honey.
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16
Drop in as many bagels as will comfortably fit in the pot. Cook 1 minute, flip, and cook 1 more minute.
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17
Place boiled bagels on the baking sheets and brush with egg white.
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18
Place one sheet of bagels in the oven and bake for 5 minutes, then lower the heat to 450u00b0F and bake for another 5 minutes.
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19
Repeat for remaining tray of bagels.
