cinnamon swirl whole wheat bagels [12in2012]

bagels have been on my to make list for at least a year. i can't believe how long it took me to make them, considering how easy they are to make, how delicious they taste, and how well they freeze. my advice to you: make a large batch. it's just as easy to make 18 or 24 as it is to make 12. especially if you have room in the freezer.

i flavored half of my bagels with cinnamon sugar and left half plain for making breakfast sandwiches. it's super easy to make whatever flavor you like. fold dried cranberries, whole blueberries, raisins, chocolate chips, or other chunks in step 6. love cheese? fold it in similar to step 6. or brush the tops of the formed bagels and sprinkle with seeds before baking. with one base recipe, the variations are endless.

cinnamon swirl whole wheat bagels
adapted from king arthur flour
makes 12-15 bagels

this recipe is a two day process: the dough is made & bagels are formed on day 1. they rest in the refrigerator for 12 to 24 hours and are baked up on day 2. resting, boiling, and baking on day 2 takes about an hour and fifteen minutes total.

i used my stand mixer to mix the dough, but the dough was too stiff to knead with the mixer. i kneaded it by hand for about 10 minutes, or until it was really springy.

if you prefer plain bagels, skip the cinnamon sugar in step 6.

1 tablespoon active dry yeast
2 cups water, warm but not hot
1 tablespoon brown sugar
1 tablespoon granulated sugar
3 cups bread flour
3 cups whole wheat flour
1 tablespoon salt
2 tablespoons ground cinnamon
4 tablespoons granulated sugar

1. in a large bowl, combine the yeast, water, sugars, and 1 cup of the bread flour. mix well and let rest for ten minutes.
2. add all of the whole wheat flour and the salt and mix until incorporated.
3. add the remaining bread flour and mix until incorporated. the dough should come together into a ball. if your dough is too dry, with the mixer running, add water, a teaspoon at a time, until the dough comes together. if your dough is too wet, add wheat flour, a teaspoon at a time, until the dough comes together.
4. turn the dough out of the bowl and knead by hand for about 10 minutes, or until the dough springs back immediately when poked. place the dough back into the bowl, cover with a towel, and let rest in a warm place for 20 minutes.
5. while the dough is resting, combine the cinnamon and sugar in a small bowl and set aside. sprinkle the bottom of a sheet pan with cornmeal and set aside.
6. roll the dough out about a quarter inch thick and into a rough rectangle. sprinkle the top of the dough evenly with the cinnamon sugar mixture. roll the dough tightly like a jelly roll or cinnamon buns and pinch the end edges and seam to seal. use your hands to form the dough log into a rough ball. 
7. divide the dough evenly into about a dozen pieces. for each piece into a ball. poke your finger through the middle of the ball and stretch the bagel out a bit. the hole should be about half to one inch wide. place on the sheet pan.
8. once all the bagels are formed, cover tightly with plastic wrap and refrigerate for 12 to 24 hours.
9. remove the sheet pan from the refrigerator and let come to room temperature, about 45 minutes.
10. when the bagels are almost finished resting, bring about 4 inches of water to a boil in a large stockpot. line a sheet tray with parchment paper, position a rack in the center of your oven, and preheat your oven to 450F.
11. place a few bagels at a time in the boiling water and cook about one minute per side. use a slotted spoon to remove the bagels and place on the sheet tray. repeat with the remaining bagels.
12. bake the bagels about 12 to 15 minutes, or until lightly browned and the internal temperature is 180F. cool on a wire rack and store in an airtight container. bagels freeze really well.