Cinnamon Raisin Bagels

Ingredients (13)

• Sponge:
• 4 Cups (18 ounces) unbleached bread flour
• 2 1/2 Cups (20 ounces) water, room temp
• 1 Teaspoon instant yeast
• Final Dough:
• 3 3/4 Cups unbleached bread flour or high-gluten flour (I used bread flour, but I bet high-gluten works even better)
• 1 Teaspoon instant yeast
• 2 3/4 Teaspoons salt
• 1 Tablespoon malt syrup (you can substitute honey or brown sugar)
• 1 Tablespoon cinnamon
• 5 Tablespoons sugar
• 2 Cups raisins, rinsed and patted dry
• 1 Tablespoon baking soda for boiling