Sourdough Cinnamon - Raisin Bagels - cooking recipe

Ingredients

185 g whole wheat flour
1/4 teaspoon instant yeast
220 g water
140 g sourdough starter
1/4 teaspoon instant yeast
235 g whole wheat flour
3 tablespoons brown sugar
1 tablespoon cinnamon
1 tablespoon barley malt syrup
6 g salt
1/3 cup raisins, soaked in hot water and drained well
1 tablespoon baking soda
2 tablespoons honey
1 egg white (optional)

Preparation

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 1/2 hours.
Preheat the oven to 500\u00b0F 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\u00b0F and bake for another 5 minutes.
Repeat for remaining tray of bagels.