SOURDOUGH CINNAMON - RAISIN BAGELS

Steps:

• Sponge:
• Combine sponge ingredients in the bowl of a stand mixer. Mix well to form a batter-like consistency.
• Cover and let rest for 2 hours at room temperature.
• Dough:
• Add the yeast, whole wheat bread flour, brown sugar, cinnamon and malt syrup to the sponge.
• Stir to combine, then add the salt.
• Knead with the dough hook for 12 minutes, until the dough becomes smooth and pliable. It will be stiff but not dry.
• Turn out onto a counter and, by hand, knead in the raisins.
• Cover and let rest at room temperature for 1 hour, then place in the fridge overnight.
• Boiling / Baking:.
• Remove the dough from the fridge and let rest at room temperature 1 ½ hours.
• Preheat the oven to 500°F Line 2 baking sheets with parchment paper or SilPat.
• 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).
• Cover with a towely and let rest for 15 minutes.
• Bring a large pot of water to a boil and add the baking soda and honey.
• Drop in as many bagels as will comfortably fit in the pot. Cook 1 minute, flip, and cook 1 more minute.
• Place boiled bagels on the baking sheets and brush with egg white.
• Place one sheet of bagels in the oven and bake for 5 minutes, then lower the heat to 450°F and bake for another 5 minutes.
• Repeat for remaining tray of bagels.