Step 1

In the mixing bowl add the warm water, honey, and yeast; stir and let stand 5 minutes.

Step 2

In another bowl whisk the whole wheat flour and salt and then add to the wet ingredients; mix well with rubber spatula.

Step 3

Whisk 3 cups of flour with the cinnamon until the cinnamon is dispersed throughout the flour. Using the dough hook, gradually stir in enough of the all-purpose flour with cinnamon into the yeast whole wheat mixture in order to make a soft dough.

Step 4

Knead the dough until smooth and elastic (about 5 to 8 minutes). Add the nuts and fruit just before you've finished kneading the dough.

Step 5

Place the dough in a well-greased bowl, turning to grease top.

Step 6

Cover dough, and let rise in a warm place, free from drafts, 1 to 1 1/2 hours or until almost doubled in bulk.

Step 7

Punch dough down, and divide dough into equal pieces. We benched and scaled the dough to 5 1/2 oz. which makes nine bagels. You can make them smaller or larger.

Step 8

Roll the pieces into about a 10-inch long roll and then overlap the ends slightly and pinch so that the ends do not come apart.

Step 9

Place the shaped bagels on a lightly oil sprayed parchment lined baking sheet.

Step 10

Cover and let rise 15 minutes.

Step 11

Broil bagels 5 inches from heat 2 minutes on each side or until lightly browned.

Step 12

Bring the 3 1/2 quart water and 1 teaspoon salt to a boil in a large Dutch oven. Reduce heat, and simmer bagels 3 minutes on each side.

Step 13

Place bagels back on the baking sheet.

Step 14

Bake at 425 degrees for 20 to 25 minutes or until golden brown.