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Cinnamon Raisin Rye Bagels

First time bagel maker?  Fret not.  Bagels are easier to make than one would think.  Cross our hearts.  The combination of white whole wheat, dark rye, and whole spelt flours yields a hearty yet tender and, of course, traditionally chewy bagel packed with nutrition.  These are very lightly sweetended with apple juice, cinnamon, and raisins.
1 scant cup apple juice, lukewarm
2 teaspoons Sucanat
240 g (2cups) white whole wheat flour
60 g (1/2 cup) dark rye flour
70 g (1/2 cup) whole spelt flour
1 1/2 teaspoons cinnamon
1 teaspoon fine sea salt
2 tablespoons neurtral-flavored oil
60 g (1/4 cup plus 2 tablespoons) raisins
8 cups water
55 g (1/4 cup) baking soda
Combine the juice, Sucanat, and yeast in a bowl.  Let site for 5 minutes for the yeast to activate.
Combine the flours, cinnamon and salt in the bowl of a stand mixer fitted with a dough hook.  Add the oil, raisins and yeast mixture on top of the dry ingredients.  Knead for 6 minutes adding extra whole wheat flour, a little at a time, if the dough is too wet.
Place in a bowl, cover tightly with plastic wrap and let rise in a warm place until doubled in size, 1 - 1 1/2 hours.
Line a baking sheet with parchment paper or a silicone baking mat.
 Punch down the dough.  Divide it into 6 equial portions and roll into circles.  IF the dought retracts when you try to shap it, give it 5 minutes to rest until it cooperates.  Use your thumb to puncture a 1-inch hole in the center.  Place on the prepared baking sheet.
Bring the water and baking soda to a boil in a large saucepan.
Preheat oven to 400&#8457.
Lower the heat of the boiling water to a gentle boil.  Add 2 bagels at a time to and simmer for 1 minute, flipping each bagel halfway through.  Scoop out the bagels with a slotted spoon.  Place on the prepared baking sheet.  Repeat until all the bagels have been boiled.
Transfer to the oven and bake for 14 minutes or until the bagels are a deep golden brown and sound hollow when the bottom is tapped.  Let cool on a wire wine rack.