Cinnamon Craisin Bagels

• 2 14 cups water
• 3 12 teaspoons active dry yeast
• 2 cups unbleached white flour
• 12 cup rolled oats
• 2 12 teaspoons cinnamon
• 14 cup brown sugar
• 2 teaspoons salt
• 1 12 cups craisins or 1 12 cups raisins
• 2 cups whole wheat flour
• 1 12 cups unbleached white flour

1. For the sponge, stir together the water yeast and flour.
2. Allow this to sit at room temperature covered with plastic wrap until doubled.
3. Mix oats, cinnamon, sugar, salt and craisins into the sponge.
4. Stir in the whole wheat flour and knead in as much of the white flour as you can.
5. knead for 10 minutes.
6. Allow to rest for 15 minutes (or while you clean up :)).
7. Divide dough into 12 balls.
8. Push your thumb through the center of each ball and twirl it around your fingers to make a 2 inch hole in the center of each bagel.
9. Allow to stand for 5 minutes.
10. In a large pot, bring approx 3 inches of water to a boil with 1 tsp baking soda and 1 tablespoon of honey in the water.
11. Boil bagels in a single layer for 45 secconds on each side.
12. Remove with a slotted spoon and drain on a kitchen towel.
13. Bake 2 inches apart on a greased baking sheet for 10 to 15 minutes at 375 degrees F or until they are golden brown.

water, active dry yeast, unbleached white flour, rolled oats, cinnamon, brown sugar, salt, craisins, whole wheat flour, unbleached white flour

Taken from www.food.com/recipe/cinnamon-craisin-bagels-388625 (may not work)